Cuts of beef

thumb|Sliced steak with fries, known as steak frites.

meat dish cooked with a thick cut from the tenderloin filet

cut of beef

cut from the loin of beef

thumb|Location of ribs and the entrecôte

beef steak cut from the rear of a cow

thumb|A pan of beef brisket Brisket is a primal cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. The cut overlies the sternum, ribs, and connecting costal cartilages.

thumb|Picanha thumb|Picanha Under Broiler

cow tongue used as food

beef steak cut from the loin

thumb|Raw oxtail thumb|Southern oxtail soup

beef steak cut from the abdominal muscles of the cow

beefsteak cut from the short loin, including a T-shaped bone with meat on each side

cut of beef and is part of the sub primal cut known as the chuck

beef steak from the rib area

section of cow meat

spareribs

skirt steak

cut of beef steak prized for its flavor

cut of beef sliced from the rib primal of cattle, with rib bone attached

cut of beef

beef cut

Tournedos can refer to:

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cow's feet, used as food

type of beef steak

cut of beef

cut of beef

cut of beef

steak

cut of beef