There is a total of (8) Primal cuts of beef and within each of those cuts are sub-primal cuts. The sub-primal cuts are portions of beef that you would find in the grocery store like steaks, roasts and ground beef. Each of these sub-primal cuts are unique and very different from each other in the way they are handled, prepared, cooked and served.
Here we take a look at each individual primal cuts of beef which are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. Each of these primal cuts is then broken down into sub-primal cuts which are what is sold to the consumer.
There are over 100 different types of sub-primal cuts and each varies depending on the region of the world you live in. While America has 8 primal beef cuts, Europeans break the cow down differently only creating 6 primal beef cuts. In other countries, there may be as many as 20 primal cuts.
In this article, we will go over the list of American primal beef cuts and their sub-primal cuts to help you get a better understanding of the food you intend to prepare. We will also cover specific techniques and procedures for preparing and cooking each of the sub-primal cuts. This is a great article to have bookmarked just in case you want to go back to it every once in a while, for reference.
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