When buying, preparing and cooking meat, it can be easy to fall into the same old song and dance. While there’s nothing wrong with eating what’s familiar to you, knowing the different cuts of meat and what they’re best used for can help expand your cooking options while also help to avoid costly shopping mistakes (like using tough cuts for low and slow recipes).
With some stores carrying as many as 60 different types of beef products, it’s easy to understand why most people can’t make heads or tails of all the different cuts of beef. Additionally, while there are some federal USDA standards that dictate meat labeling, these standards generally only apply to larger cuts of meat that are not usually available for purchase from most grocery stores (and even some retail butchers).
But don’t worry – we’re experts at this stuff – and we’re here to help you understand the different cuts of beef and how best to prepare them!
