It’s not just about deciding between beef, chicken, pork, or another protein; the choice of a meat cut will also influence the flavor and texture of your dishes. That’s why we provide this guide to the five most commonly used beef cuts, their characteristics, and a recipe for each one. Enjoy!

From the Ribs

Experts say the best cuts come from here. The prime rib, rib eye steak and short rib are derived from this area and have the strongest flavor among all cuts because they contain fat.

Recipe Prime Rib in Salt

Short Loin

This is a more tender meat with less fat, but it also has its part attached to the ribs; from here come highly valued cuts by experts such as t-bone and porterhouse.

Northern Ribs on Charcoal and Mesquite

Tenderloin

This cut is located in the lower part of the beef, and since it is a bit away from the ribs, it does not have as much fat but retains the flavor of the more expensive cuts. The tenderloin is used in various recipes in French cuisine.

Recipe Tenderloin with Red Wine Sauce

Brisket In English, it is known as brisket, and this is one of the favorite cuts. This type of meat is cooked slowly, resulting in a tender cut that falls apart easily.

Meat in Its Juice

Shank

This is one of the most challenging cuts to cook, as the shank includes a quite tough muscle; however, this part provides great beef flavor, making it ideal for enhancing a broth or stew.

Beef Broth

Find other delicious meat recipes at Kiwilimón.com