The Culinary Institute Of America; The Professional Chef: Chapter 6 - Beef

Front 1

Shank (Beef)

Back 1

Round Primal Cut - Beef

Common Cooking Methods: Braising, Stewing

Common Culinary Uses: Often Prepared Ground

Front 2

Heel (Beef)

Back 2

Round Primal Cut - Beef

Common Cooking Methods: Braising, Stewing

Common Culinary Uses: Often braised or stewed, prepared as ghoulash

Front 3

Knuckle (Beef)

Back 3

Round Primal Cut - Beef

Common Cooking Methods: Braising, Roasting

Common Culinary Uses: Often prepared as kebobs

Front 4

Top Round (Beef)

Back 4

Round Primal Cut - Beef

Common Cooking Methods: Roasting, pan frying, broiling

Common Culinary Uses: Often prepared as a roulade, braciole, or London broil.

Front 5

Eye Round (Beef)

Back 5

Round Primal Cut - Beef

Common Cooking Methods: Roasting, Braising

Common Culinary Uses: Pot roasted; oven roasted and sliced thin; carpaccio; fondue

Front 6

Bottom Round (Beef)

Back 6

Round Primal Cut - Beef

Common Cooking Methods: Braising

Common Culinary Uses: Often prepared as a pot roast or sauerbraten

Front 7

Sirloin; Top Sirloin Butt (Beef)

Back 7

Loin Primal Cut - Beef

Common Cooking Methods: Roasting, Broiling, Grilling

Common Culinary Uses: Often prepared as Steaks

Front 8

Tenderloin, PSMO Portion Cut (Beef)

Back 8

Loin Primal Cut - Beef

Common Cooking Methods: Roasting, Broiling, Grilling, Sauteing

Common Culinary Uses: Often prepared as chateaubriand, tournedos, medallions, or filet mignon

Front 9

Flank Steak (Beef)

Back 9

Loin Primal Cut - Beef

Common Cooking Methods: Broiling, Grilling, Braising

Common Culinary Uses: Often prepared as London broil, butterflied, or stuffed

Front 10

Strip Loin (Beef)

Back 10

Loin Primal Cut - Beef

Common Cooking Methods: Roasting, Broiling, Grilling

Common Culinary Uses: Often prepared as a roast or steaks (New York Strip Steak)

Front 11

Short Loin (Beef)

Back 11

Loin Primal Cut - Beef

Common Cooking Methods: Broiling, Grilling

Common Culinary Uses: Often prepared as a porterhouse or T-bone steak

Front 12

Bone-In Export Rib (Beef)

Back 12

Rib Primal Cut - Beef

Common Cooking Methods: Roasting, Grilling

Common Culinary Uses: Often prepared as prime rib roast, bone-in rib steak, or cowboy steak

Front 13

Boneless Lip-On Rib (Beef)

Back 13

Rib Primal Cut - Beef

Common Cooking Methods: Roasting, Grilling, Sauteing

Common Culinary Uses: Often braised, slow-roasted or barbecued

Front 14

Short Ribs (Beef)

Back 14

Rib Primal Cut - Beef

Common Cooking Methods: Braising

Common Culinary Uses: Often braised, slow-roasted, or barbecued

Front 15

Square-cut Chuck (Beef)

Back 15

Chuck Primal Cut - Beef

Braising, Stewing

Often prepared as chuck roast or ground

Front 16

Shoulder Clod (Beef)

Back 16

Chuck Primal Cut - Beef

Braising, Roasting, Stewing, Grilling

Often prepared as steaks or ground

Front 17

Plate (Beef)

Back 17

Market Forms - Beef

Braising

Often prepared as short ribs

Front 18

Brisket (Beef)

Back 18

Market Forms - Beef

Braising

Often prepared as corned and as pastrami

Front 19

Foreshank (Beef)

Back 19

Market Forms - Beef

Braising, Stewing

Often prepared ground

Front 20

Liver (Beef)

Back 20

Offal - Beef

Sauteing

Often prepared as forcemeat

Front 21

Tripe (Beef)

Back 21

Offal - Beef

Braising or slow simmering in a broth or red sauce

Slow-braised or stewed

Front 22

Kidneys (Beef)

Back 22

Offal - Beef

Stewing

Often baked into a pie

Front 23

Tongue (Beef)

Back 23

Offal - Beef

Simmering

Often prepared smoked

Front 24

Oxtails (Beef)

Back 24

Offal - Beef

Braising, stewing

Often slow braised as a stew, soup, or ragout

Front 25

Intestines (Beef)

Back 25

Offal - Beef

Depends on the preparation

Used as casing for sausage

Front 26

Heart (Beef)

Back 26

Offal - Beef

Braising, stewing

Often prepared in stew or added to dishes in chopped form

Front 27

Blood (Beef)

Back 27

Offal - Beef

Depends on preparation

Used to prepare coagulate sausages