Beef Cuts – Hindquarter Cuts

Sue Fowler
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Hindquarter cuts mean the back part of the cows which is broken down into four primal cuts, the flank, the long loin, the hip, and sirloin tip. The flank part is a long flat cut taken from the abdominal muscles of the cow. It is one of the toughest cuts of meat.

The loin is a piece of cut from the back of the cow. Typically, a portion of the hindquarter directly behind the ribs. It is one of the most tender and desirable cuts of beef. The loin divided into few parts – short loin, sirloin, tenderloin, and top sirloin.

The short loin is the meat part where many of us find the most desirable cuts of meat. The cuts were made starting at the rib end toward the rear. Short loin cuts are the source of bone-in strip steaks cut, T-bones cut, and porterhouse steaks cut.

Sirloin is another significant part of beef meat. The sirloin, divided into two sections, the top sirloin, and bottom sirloin. Top sirloin generally good for grilling and bottom sirloin often used for cooking the tri-tip and flap steak. Sirloin is the toughest cut among the loin cuts, but, still, it is one of the most popular cuts of beef.

Tenderloin has the most tender texture among the beef cuts, and because of this, it is usually cooked using dry-heat methods such as grilling and broiling. Because of the tenderness, cooking time is typically short, and heat must be high.

The beef round is a lean cut of meat with very little fat. Usually, the cut taken from the back of the cow near the rear leg. The beef round has tough texture because of the constant use of the cow’s leg. However, despite that, this part produces a few different cuts of meat that are quite popular.

There are many types of beef cuts. However, the common cuts are using the standard American beef cuts, which has been used widely in the world. Check out Wholesale meat Singapore that also uses this type of meat cutting!

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