Know Your Cut: Beef
Discover the many cuts of beef, the animal’s primal cuts, and how each cut is best prepared.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
Brisket Recipes
David Bancroft and John Cassimus show you how to create a mouthwatering brisket Brunswick stew and cornbread combo.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Sirloin Recipes
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
Rib & Ribeye Recipes
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
Round Recipes
Structural efficiency supports cattle prices and resilience — breaking it risks higher costs and greater volatility.
Justin Wilson’s Crawfish Etouffee is a classic Cajun dish, featuring tender crawfish soaked in a rich, flavorful, and spicy gravy served over rice. Try this Crawfish Étouffée recipe tonight!
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
