Food & Drink · Reference dataset
Cuts of Beef
Beef cuts, their primal cuts, and cooking methods, with additional notes.
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The 10 most recently added of 50 records · Select a column heading to sort.
| ID | Cut name | Primal | Cooking | Notes |
|---|---|---|---|---|
| 41 | Brisket Point | Brisket | Braise | Fattier second cut |
| 42 | Corned Beef | Brisket | Braise | Cured and simmered brisket |
| 43 | Short Ribs | Plate | Braise | Rich when slow cooked |
| 44 | Skirt Steak | Plate | Grill | Popular for fajitas |
| 45 | Hanger Steak | Plate | Grill | Prized bistro cut |
| 46 | Beef Navel | Plate | Braise | Often cured for pastrami |
| 47 | Flank Steak | Flank | Grill | Lean and best sliced thin |
| 48 | Inside Skirt Steak | Flank | Grill | Used for fajitas |
| 49 | Beef Shank | Shank | Braise | Tough cut for stews |
| 50 | Cross Cut Shank | Shank | Braise | Basis for osso buco |
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Scope and sources
Last checked against sources: October 16, 2026.
Last changed: July 19, 2026. This is when we last changed the data or its description. It doesn’t mean the data runs up to that date.
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