Understanding the various types of beef on a cow and the best ways to cook each type is essential to achieving that famous Texas BBQ flavor. There are many of options for you to pick from, with a variety of cuts and cooking ways. Find out more right now.

Cuts of Cow 101



The brisket is the cow’s breast portion, from which all brisket cuts are derived. Stubb was known for his brisket, and we’ve tried it.   Here are some ideas he passed on to his grandson on how to make the perfect brisket on the grill.


“Chuck” refers to the cow’s lower neck and upper shoulder. This section of the meat can produce both roasts and steaks. Chuck roast, shoulder roast, flat iron steak, Denver cut, and shoulder tender medallions are just a few examples.


The beef round refers to the cow’s complete hind leg (including the butt, ham, and thigh). This is where you’ll find round roasts, steaks, and the London broil, as well as sirloin tip roast and sirloin tip center steak.   Tenderize round pieces of beef by marinating them before grilling.

Sirloin and Bottom Sirloin

The sirloin is an eight-inch strip of meat that runs from the backbone to midway down the stomach. The sirloin is where the center cut and sirloin steak come from.

Short Loin

The “short loin” is the meat in the center of the back. Tenderloin, bone-in strip steak, porterhouse, and T-bone steaks are all sourced from here. The filet mignon is made from the tenderloin.   Using a rub, such as ours   Any of these cuts will have a crust like you’d get at a high-end steakhouse if you use Steak Spice Rub on them. Allow 15-30 minutes for the rub to settle at room temperature before cooking.


The flank is the stomach-covering part of the short loin and sirloin. The flank is frequently used to make flank steak and ground beef.


The ribs are sandwiched between the chuck and the loin. Short ribs, back ribs, rib eye steak, prime rib, and short ribs all come from this section of the animal.   On rib eye steaks, use our Steak Spice Rub, while on short ribs and back-ribs, use our Beef Spice Rub.   To get the best taste, apply the rub 15-30 minutes before cooking.


The lower portion of the cow between the brisket and flank area, the plate is a source for short ribs and skirt steak.


The “shank” refers to the upper region of the front leg. The most prevalent cut of beef from this region is shank steaks.   This is a tough beef cut that is commonly used in soups and stews.

In our collection of beef recipes, you’ll find a wide range of options.   section devoted to recipes

Source: https://www.mccormick.com/stubbs/articles/cuts-of-cow-101

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