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Understanding Beef Cuts and Quality

This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

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Katelyn Lucas
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69 views12 pages

Understanding Beef Cuts and Quality

This document discusses the main cuts of beef. It describes several premium cuts, including Kobe beef from Japan which comes from cows massaged with sake and beer, and American Wagyu which is a cross between Angus and Wagyu cows. It also outlines several tender cuts from the short loin and rib sections that command high prices, such as the tenderloin, filet mignon, strip steak, porterhouse, T-bone, and bone-in ribeye. All of these cuts are praised for their tenderness and flavor.

Uploaded by

Katelyn Lucas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

BEEF

BUTCHERY
8 MAIN CUTS OF BEEF
BEEF CUTS
PRECIOUS PART
Kobe Beef
• This beef comes only from
Kobe, Japan; therefore, costs
more the further you travel
from Japan. What makes it so
special? Well, it comes from
Wagyu cows that have been
massaged with sake-fed grain
fodder and given one beer a
day. This makes the beef
tender, flavorful and
wonderfully marbled.
American Style Wagyu
Kobe Beef

• This type of beef comes


from a cross of Black
Angus and Wagyu cows
and are raised here in the
U.S. They are rare (there
aren’t very many of them)
so they are expensive.
They, too, are tender and
very flavorful.
Tenderloin
• Typically, the most
expensive cuts of beef are
taken from the most tender
parts of the cow. These
are the parts that don’t get
“overworked” in the
animal’s lifetime.
Therefore, they’re tender.
Tenderloin is an amazing
example of this. This is the
Filet Mignon in roast form.
Filet Mignon

• Now, this is exquisite.


Filet mignon is taken from
the small end of the
tenderloin (called the short
loin) and is known as the
“king of steaks.” It can
often be cut with a fork, it’s
so tender.
Kansas City Strip

• Strip steaks, taken from


the short loin, are
particularly tender, but not
as tender as the
tenderloin. They can,
however, but cut into
thicker portions which is
appealing to lovers of
more rare beef.
Porterhouse

• the Porterhouse! Part


tenderloin and part strip
steak, this hefty favorite
divides the two with a
bone that helps provide
amazing flavor. The
Porterhouse has a larger
side of tenderloin than on
a T-bone.
T Bone
• The yin to the
Porterhouse’s yang, the T-
bone is a more
conventional favorite, yet
still pricey in upscale
restaurants. The fact that
this type of steak comes
from the short loin section
of the cow (and, thus, the
most tender) makes it
expensive. A good bet.
Bone-in Ribeye (Cote de
Boeuf)

• It’s the bone that gives this


cut its flavor. Leave the
bone in and you leave the
rich flavor intact. The
ribeye comes from the rib
section of the cow, which
gives it its hearty flavor.
THANK YOU
FOR
LISTENING

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