Meat cutting is a job that will always be around. Meat cutting is an endless, back breaking, agravating, and can be very anoying. It takes years to become a true meat cutter because you have to memorise weights and measures, shelf life and the diferent cuts of beef and pork. There are cuts that I still dont know and I've been doing this for a few years now. When your done you should know how to speak beef.

Lets start with the chuck shall we?

You have the bone in chuck roast. From this you can get a 7 bone roast as well as just a blade roast. You can also get 7 bone steaks and blade steaks, you just have to make the roast cuts thin so you get a steak rather than a roast. Also keep in mind you can make stew meat and cube steaks out of any cut of meat as long at its mostly fat free and clear of silver skin which is a silver membrane which is very tough to chew. Now if the chuck roast was boneless you could call one half cross rib roast and the other half boneless chuck roast.

From the cross rib roast you get cross rib steaks, cross rib roasts, and flat Iron steaks. From the boneless chuck you get chuck steaks, chuck roasts, chuck eye steaks, and boneless chuck ribs.

Now we're moving on to the round roast. From the round roast you have 3 parts, the top round which is called the london broil. The bottom round which is the rump roast.

And then you have the eye of round roast. From the London you get top round steaks and London broils. From the bottom round you get boneless country style ribs, bottom round steaks, and rump roasts. From the eye of round you just get eye of round steaks and the eye of round roast.

Then of course you have the t-bone. From this you can get New Yorks, tenderloin steaks, and the t-bone itself. Then there is the rib-eye, both boneless and bone in. There is also flank steak and skirt steak which some people like to use for Carne Asada, which is a Mexican dish.

We also have the tri-tip steak and tri-tip roast. There is also a steak called bone in shank steak which comes from the leg of the cow. There is also cow liver, heart, tripe which is cow stomache. Oh yea I almost forgot the cow tongue.

Well, thats about all the cuts of beef I can think of. I also hope this was informative, as well as intertaining. If you want to know any more about any of the cuts of beef I listed your local meat cutter will be happy to assist you. I hope all of the information I gave you helps.

Learn more about this author, Brian May.
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