Cut of beef

A portion of a cattle carcass separated by butchery, such as a rib, brisket, or sirloin. Cuts differ in anatomy, tenderness, fat, and suitable cooking methods.

Beef carcass: The body of a slaughtered bovine prepared for meat processing. Butchers divide the carcass into the regions from which named cuts come.
Dry heat cooking: Cooking methods that transfer heat without surrounding food with water or steam. Tender cuts such as steaks often suit roasting, grilling, or pan-searing.
Ribeye: A steak cut from the rib section of a cow, often with substantial marbling. Its marbling and tenderness make the rib section a prized steak source.
Pork cut: A portion of a pig carcass separated by butchery into named cuts. Pork uses a parallel cutting system, but its anatomy and cut names differ.
Primal cut: A large initial section of a carcass from which smaller retail cuts are made. Primal sections organize the first stage of beef cutting.
Braising: A cooking method that browns food and then cooks it slowly with a small amount of liquid. Long, moist cooking softens collagen in tougher cuts such as chuck.
Brisket: A beef cut from the lower chest, containing muscles that support the animal’s weight. Its hardworking muscles are rich in connective tissue and suit slow cooking.
Lamb cut: A portion of a sheep carcass separated by butchery into named cuts. Lamb cuts provide a useful comparison with beef’s larger carcass regions.
Muscle: Contractile animal tissue composed of fibers, connective tissue, and associated fat. A cut’s muscles and their use during life help determine its tenderness.
Barbecue: A method of cooking food slowly with indirect heat, often over wood smoke. Brisket is a well-known cut whose connective tissue suits prolonged barbecue cooking.

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