Beef is one of the most popular meats consumed worldwide. But what exactly is beef and what cuts of meat are considered beef? In this comprehensive guide we’ll explore everything you need to know about beef including what animals it comes from, common cuts and varieties, how it’s prepared, and how beef consumption varies globally.
What Animals Does Beef Come From?
The term “beef” refers specifically to meat that comes from domesticated cattle. This includes cows (adult females), bulls (adult males), steers (castrated males), and heifers (young females that have not given birth) Meat from other bovines like buffalo, bison, yaks, etc is not considered true beef.
The most common cattle breeds raised for beef production include Angus, Hereford, Simmental, Charolais, Limousin, and many others. These breeds are valued for their fast growth, feed efficiency, marbling, and meat quality.
The 8 Primal Cuts of Beef
Beef is first divided into large primal cuts. which are then fabricated into smaller retail cuts
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Chuck – From the shoulder and neck region. Used for roasts and steaks.
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Rib – From the upper ribcage. Known for tender, marbled steaks like ribeye.
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Short Loin – Contains the tenderloin and most expensive cuts like T-bone and porterhouse steaks.
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Sirloin – From the hip. Leaner than short loin but still tender. Used for steaks and roasts.
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Round – From the back leg. Very lean, best suited for roasting or grinding.
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Flank – From the belly. Very flavorful but tougher steak cuts.
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Short Plate – From the belly near the ribs. Used for skirt steaks and ground beef.
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Brisket – From the chest. Needs long, slow cooking to become tender.
Popular Beef Cuts and How They’re Prepared
From these primal cuts, hundreds of different beef products are produced. Here are some of the most popular:
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Steaks – Ribeye, T-bone, filet mignon, sirloin, flank, etc. Usually grilled, pan-fried, or broiled.
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Roasts – Chuck, rib, round, sirloin tip. Can be roasted or braised.
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Ground/Minced Beef – Made from trimmings. Formed into burgers, meatballs, meatloaf, etc.
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Short Ribs – Braised or stewed for tenderness.
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Brisket – Slow cooked or smoked into Texas-style barbecue.
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Corned Beef – Brisket or round cured with spices.
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Jerky – Flavored and dried strips of lean meat.
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Organ Meats – Heart, liver, tongue, kidney all used in various cuisines.
How Beef is Graded for Quality
In the U.S., the USDA grades beef carcasses for quality using 8 grades from highest to lowest:
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Prime – Abundant marbling, very tender, juicy, and flavorful. About 3% of graded beef.
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Choice – Less marbling than Prime, but still high quality. Most common grade sold at retail.
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Select – Uniform marbling, leaner than Choice. Second most sold grade.
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Standard – Minimal marbling, uneven tenderness and juiciness.
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Commercial – Practically devoid of marbling, very lean. For ground beef or processing.
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Utility – Low quality, lacking marbling. Tougher and less palatable.
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Cutter, Canner – Very inferior quality. Used in canned products.
Higher grades like Prime and Choice will produce more tender, flavorful steaks and roasts compared to lower grades.
Global Beef Consumption and Production
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The top beef consuming countries are the U.S., Brazil, China, Argentina, Russia and Mexico.
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The U.S., Brazil and China are the top beef producing countries, accounting for over 40% of global output.
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Australia, India, Argentina, Canada, Mexico, and Pakistan are major beef exporters.
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Cultural and religious restrictions limit beef consumption in India, Egypt, and some other countries.
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Beef production has a high environmental impact due to cattle’s large land and resource requirements.
How to prepare beef
If desired, certain cuts of beef can be marinated to add flavour and moisture and to tenderise a little further. Alternatively, cuts such as steaks and fillets can be pounded with a meat mallet or rolling pin to break down the fibres, which will produce a more tender meat; cover the beef with parchment on both sides first, and try to keep the meat the same thickness all the way along, so that it cooks evenly.
Before it goes in the oven, beef should be at room temperature, so take it out of the fridge 30-60 mins before cooking. Keep it covered, in a cool place.
How to cook beef
Find out how to cook the perfect roast beef. For lots of recipes see our roast beef recipe collection.
Topside is a really versatile cut that can be slow cooked, or flash cooked and serve rare. Find out how to cook topside including lots of recipes.
If youre looking for fall-apart beef, to use in curries, tacos or slow cookers, see our guide.
You can also buy beef short ribs, which need low and slowing cooking, as the fat melts and the meat falls of the bone. Try this Tom Kerridge recipe for beer-braised short ribs.
Brisket also needs to be cooked for a long time to break down the fibres until shreddable and tender. Our guide shows you how to cook this versatile and cheaper cut.
If youre looking to cook steaks, heres a guide to cook the perfect steak, including different cuts, flavourings and timings.
For plenty more cuts of beef see our guide or cheaper cuts and how to buy beef.
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FAQ
What is considered beef meat?
Beef is the meat of cattle (Bos taurus). It is categorized as red meat — a term used for the meat of mammals, which contains higher amounts of iron than chicken or fish. Usually eaten as roasts, ribs, or steaks, beef is also commonly ground or minced. Patties of ground beef are often used in hamburgers.
What foods are considered beef?
- Beef meat: eg fillet, stewing steak, silverside.
- Mechanically recovered meat (MRM): …
- Burgers/sausages: …
- Skin, bones, ligaments and tendons: …
- Beef suet. …
- Dairy products: …
- Keratin (from hair, horns and hooves): …
- Oleoic Acid (from kidneys):
What meat is not beef?
Red meat includes beef, lamb, mutton, pork, veal, venison and goat.
What classifies beef?
Beef is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat.