Porterhouses, filet mignon, and strip steaks are staples on restaurant menus and in grocery aisles. But there are some lesser-known cuts that are just as tasty and often less expensive.
The American Angus Association shared this beef breakdown with us. Click through to find out more about the major cuts of beef, and the best ways to prepare them.
CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender.
Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking.
It is also commonly cured and made into pastrami or corned beef.
FORE SHANK: Shank Cross Cut.
Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat is commonly cooked in moist heat or used to create beef stock.
Since not many people buy beef shank, it's not typically found in stores as anything other than low-fat ground beef. It is fairly cheap in butcher shops though, and an ideal cut for beef Bourguignon.
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