{"id":708922,"date":"2020-07-01T13:58:54","date_gmt":"2020-07-01T18:58:54","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&#038;p=708922"},"modified":"2024-10-11T03:50:25","modified_gmt":"2024-10-11T08:50:25","slug":"best-cuts-of-meat","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/","title":{"rendered":"The Best Cuts of Beef Every Home Cook Should Know"},"content":{"rendered":"<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709458\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_163394288.jpg?fit=700,1024\" alt=\"Local grass fed chuck roast ready for cooking.\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Chuck Roast<\/strong><\/h2>\r\nAnything labeled \"chuck\" comes from the cow's shoulder area. All chuck is known for having a rich, beefy flavor, and <em>most<\/em> (but not all) cuts of chuck are lean and grow more tender with longer cooking. In other words\u2014perfect for the Crock Pot! This includes any chuck labeled as \"roast,\" which would be perfect for this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" rel=\"noopener noreferrer\">Ultimate Pot Roast Recipe<\/a>.\r\n\r\n<strong>Chuck Roast Substitutes:<\/strong>Sometimes, chuck roast is labeled as blade roast, 7-bone roast or arm roast. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast).\r\n\r\n<center><a href=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/meat-cuts-chart.jpg\" target=\"_&quot;blank&quot;\" rel=\"noopener\"><button>Print the substitution chart<\/button><\/a><\/center><!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709479\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_491749327.jpg?fit=700,1024\" alt=\"Beef Short Ribs\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Bone-In Short Ribs<\/strong><\/h2>\r\nShort ribs are not to be confused with regular beef ribs, which come from the back of the cow<em>.<\/em> Like a chuck roast, short ribs require slow cooking or braising to bring out their tenderness. (Try cooking short ribs using <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-braised-short-ribs\/\" rel=\"noopener\">this Contest-Winning Braised Short Ribs recipe<\/a>.)\r\n\r\n<strong>Short Ribs Substitutes:<\/strong> For a bone-in alternative, try using beef ribs, beef shank or oxtail, although these cuts contain less meat\u00a0than\u00a0short ribs. A good meaty but boneless option is chuck roast, which can be cut in the shape of boneless \"ribs.\"\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709463\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_227412487.jpg?fit=700,1024\" alt=\"fresh flat pan beef steak in wooden tray\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Flat Iron Steak<\/strong><\/h2>\r\nFlat iron steak is an extremely tender, grill-ready cut. It's more marbled with fat than a chuck roast or short ribs, and doesn't require slow cooking. In fact, a flat iron steak is best when grilled quickly over high heat.\r\n\r\n<a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/blue-cheese-flat-iron-steak\/\" rel=\"noopener\">This tender Blue Cheese Flat Iron Steak is drool-worthy!<\/a>\r\n\r\n<strong>Flat Iron Steak Substitutes:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/flank-steak-recipes\/\">Flank steak<\/a> or skirt steak work really well if\u00a0you\u00a0can't find flat iron steak. They cook up similarly, but you will want to\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-marinade\/\">marinate<\/a>\u00a0them before hitting the grill.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709470\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_334005803.jpg?fit=700,1024\" alt=\"Raw beef ribs with rosemary and thyme - ready for cooking\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Back Ribs<\/strong><\/h2>\r\nBack ribs, also called beef ribs, are <em>the<\/em> signature ribs for barbecue. It's a flavorful cut that's great with a smoky dry rub or tangy sauce. You'll want to cook low-and-slow for the most tender and flavorful meat\u2014like in this recipe for <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/barbecued-beef-ribs\/\" rel=\"noopener noreferrer\">Barbecued Beef Ribs<\/a>.\r\n\r\n<strong>Back Ribs Substitutes:<\/strong> This is a hard\u00a0one. Beef short ribs won't turn out as tender as back ribs, so choosing pork spareribs is probably your best bet. If you're really in the mood for beef, turn to bone-in ribeye steaks, since the back ribs are cut off the ribeye subprimal.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709465\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_231495976.jpg?fit=700,1024\" alt=\"Raw Grass Fed Prime Rib Meat with Herbs and Spices\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Ribeye Roast<\/strong><\/h2>\r\nThe butcher can carve up a ribeye roast that's bone-in or boneless. Either way\u2014it's perfect roasted for a special dinner. <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-ribeye-roast\/\" rel=\"noopener\">This Seasoned Ribeye Roast<\/a> would be the centerpiece at any table.\r\n\r\n<strong>Ribeye Roast Substitutes:<\/strong> Top loin\u00a0roast\u00a0(the cut that produces strip steaks) is the ideal substitute for ribeye roast because of its marbling and similar fat cap. You could also use the eye of round roast, which is sometimes called the \"poor man's <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/\">prime rib<\/a>.\"<mark class=\"tempMark\" data-hasqtip=\"true\">\r\n<\/mark>\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709457\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_79240147.jpg?fit=700,1024\" alt=\"rib eye steak\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Ribeye Steak<\/strong><\/h2>\r\nThis bone-in steak is beautifully marbleized, making it extremely rich and juicy. It's a hearty fill-the-plate cut that's great with a baked potato or corn on the cob. For a special dinner on the grill, you'll want to grab some ribeyes and try <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-grilled-steaks\/\" rel=\"noopener\">these Garlic Grilled Steaks<\/a>.\r\n\r\n<strong>Ribeye Steak Substitutes:<\/strong> You\u00a0have\u00a0several options here. A New York strip steak is a good choice because it has a similar level of marbling. If you want to take your steak to the next level, choose a Porterhouse or T-bone steak, which is a strip steak that also contains the tenderloin.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709483\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_1109034923.jpg?fit=700,1024\" alt=\"raw strip loin and fillet mignon steak on wooden table\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Tenderloin<\/strong><\/h2>\r\n<p class=\"\">You might know the Tenderloin Steak as a \"Filet Mignon.\" It is considered the most tender steak, which helps explain why it's so popular. You can cook this tasty cut in a <a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\">cast iron<\/a> skillet, on the grill or under the broiler. Tenderloin Roast is similarly tender and carves up beautifully for dinner.<\/p>\r\n<p class=\"\"><em>Psst<\/em>...a Porterhouse Steak is a combination of Tenderloin and Strip steaks. It's a two-for-one!<\/p>\r\n<strong>Tenderloin Substitutes:<\/strong> A ribeye roast will\u00a0turn out nearly as tender as the tenderloin, but it contains significantly more fat and will take longer to cook. A sirloin butt roast also works, and pork tenderloin is a good option if you're not sold on beef for dinner. If you're cooking a tenderloin that's been cut into steaks (like filet mignon), swap in a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-steak-youve-never-heard-of\/\">Denver steak<\/a>\u00a0or top sirloin steaks.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709478\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_417410830.jpg?fit=700,1024\" alt=\"Raw ingredients for cooking flank steak\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Flank Steak<\/strong><\/h2>\r\nFlank steak is lean and boneless with lots of beef flavor. It's best when marinated and grilled such as in <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-flank-steak-with-summer-relish\/\" rel=\"noopener\">this Grilled Flank Steak recipe<\/a>, or sliced thin and stir-fired. (Just keep in mind that slicing beef against the grain is important.)\r\n\r\n<strong>Flank Steak Substitutes:<\/strong> Skirt steak is probably the best substitute here, although you can also use hanger steak or flat-iron steak. If you\u00a0were\u00a0planning to use flank steak for\u00a0London broil, look for top round steak instead.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-742548\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_289376390.jpg?fit=700,1024\" alt=\"Sirloin Steak; Shutterstock ID 289376390; Job (TFH, TOH, RD, BNB, CWM, CM): Taste Recipes\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Sirloin Steak<\/strong><\/h2>\r\nYou might see it labeled as \"top sirloin steak\" or \"top sirloin filet.\" It's extra-juicy, which makes it great for cubing, skewering with vegetables and grilling. (<a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/summer-steak-kabobs\/\" rel=\"noopener\">The recipe for Summer Steak Kabobs<\/a> will have you lighting the grill!)\r\n\r\n<strong>Sirloin Substitutes:<\/strong>\u00a0Ribeye\u00a0or New York strip steaks have the same beefy flavor as sirloin steak, although they're more expensive and contain more marbling. For a more\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/finding-the-best-steak-to-buy\/\">economical option<\/a>, look to round steak or flank steak.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709452\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_56786056.jpg?fit=700,1024\" alt=\"raw fresh and juicy eye of round roast steak or beef with ingredients on background perfect for baking and roasting\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Round Roast<\/strong><\/h2>\r\nMost round cuts will be quite lean and roast beautifully, while tending to be budget-friendly. That makes it perfect for a weeknight pot roast or <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-roast-beef\/\" rel=\"noopener\">classic roast beef<\/a>.\r\n\r\n<a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/collection\/delicious-pot-roast-recipes\/\" rel=\"noopener\">Don't miss all our best pot roasts!<\/a>\r\n\r\n<strong>Round Roast Substitutes:<\/strong> This roast might be labeled as top round or bottom round (also called the rump roast). If you can't find either, chuck roast\u00a0makes\u00a0a great swap, although it contains more fat. If you prefer a leaner swap, look to top sirloin roast or shoulder clod.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709480\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_738826171.jpg?fit=700,1024\" alt=\"raw fillet of beef brisket on white wooden background\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Brisket<\/strong><\/h2>\r\nBrisket can be tough, so it's an ideal cut for cooking low and slow on the grill, smoking or cooking in a slow cooker. It's worth the wait\u2014your finished dish will be tasty and full-flavored. (<a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/brisket\/\" rel=\"noopener\">See how brisket works its magic.<\/a>)\r\n\r\n<strong>Brisket Substitutes:<\/strong> If you were\u00a0planning\u00a0to use brisket to make\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/favorite-corned-beef-and-cabbage\/\">corned beef<\/a>, look to bottom round roast or rump roast. For braised and smoked recipes, chuck roast is a good swap.\r\n\r\n<!--nextpage-->\r\n<div class=\"listicle-card-image-wrapper\"><img class=\"alignleft size-large wp-image-709474\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/shutterstock_401594011.jpg?fit=700,1024\" alt=\"Hanging tender, Hanger steak, onglet - after the meat has been trimmed by the butcher.\" width=\"700\" height=\"700\" \/><\/div>\r\n<h2><strong>Skirt Steak<\/strong><\/h2>\r\nSkirt steak is a wonderful, flavorful cut that works well when marinated and seared over high heat. It has a robust flavor that's perfect for fajitas or in a stir-fry. (Try it in one of our <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/fabulous-fajitas\/\" rel=\"noopener\">Top 10 Fajita recipes<\/a>.)\r\n\r\n<strong>Skirt Steak Substitutes<\/strong>: Ask the butcher for sirloin\u00a0flap, a thin cut\u00a0that\u00a0comes off the sirloin roast. If you can't find that, look to flank steak.\u00a0Thinly\u00a0sliced beef tenderloin\u00a0also\u00a0works here, too, in a pinch.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s a look at the most popular cuts of beef and when to use them\u2014plus some thoughts to keep in mind when you&#8217;re ready to cook.<\/p>\n","protected":false},"featured_media":559810,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[303883],"categories-v2":[308476],"coauthors":[64178,50034],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Best Cuts of Meat Every Home Cook Should Know<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Best Cuts of Meat Every Home Cook Should Know","description":"From prime rib to ribeye and back ribs to brisket, here's a look at the most popular cuts of beef\u2014and when to use them. (Including recipes!)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/","next":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/2\/","og_locale":"en_US","og_type":"article","og_title":"This Chart Shows the Best Cuts of Beef and Their Substitutions","og_description":"Here's a look at the most popular cuts of beef\u2014and when to use them.","og_url":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-10-11T08:50:25+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/06\/meat-cuts-chart.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_title":"This Chart Shows the Best Cuts of Beef and Their Substitutions","twitter_description":"Here's a look at the most popular cuts of beef\u2014and when to use them.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/10\/exps22525_HSC143552A08_05_5b.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"8 minutes","Written by":"Lauren Cahn, Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/","url":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/","name":"The Best Cuts of Meat Every Home Cook Should Know","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/10\/exps22525_HSC143552A08_05_5b.jpg","datePublished":"2020-07-01T18:58:54+00:00","dateModified":"2024-10-11T08:50:25+00:00","description":"From prime rib to ribeye and back ribs to brisket, here's a look at the most popular cuts of beef\u2014and when to use them. 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She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction.","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"","school_and_year":"","education":"","highlights":"","expertise":"","short_bio":"","user_nicename":"lauren-cahn","type":"guest-author","nickname":""},"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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