What are Ribs? Known as a Delicious Favorite Meat, Let's Get to Know Other Beef Cuts!

Ribs are widely known as one of the most popular and flavorful cuts of beef, perfect for various dishes. But the deliciousness of beef doesn’t stop there.

There are many other cuts, each with its own characteristics and culinary uses, from the incredibly tender tenderloin to the brisket, which is ideal for soups and slow-cooked meals.

Understanding these different cuts can help you choose the right one for your cooking needs. Let’s explore them further!

Common Types of Beef Cuts

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Each beef cut has its own unique texture and flavor, which determines how it should be cooked. Here are some of the most commonly used beef cuts in a variety of dishes:

1. Tenderloin

Tenderloin, or filet, is a cut from the inside of the loin, located between the cow’s shoulder and hip. Because it’s not heavily used, this cut is exceptionally tender and easy to chew.

It's a top choice for steak lovers due to its tenderness. It’s also great for skewers or stir-fries.

For a delightful side, pair it with corn ribs, sweet corn sliced to resemble ribs, seasoned, and roasted until crispy.

2. Sirloin

Sirloin comes from the rear portion of the short loin, near the hip. This cut is firm, thick, and contains a thin layer of fat that melts when cooked, enhancing its juicy and savory flavor.

It’s ideal for those who enjoy a slightly firmer but still tender steak.

3. Brisket

Brisket is found in the lower chest and front armpit area of the cow. It’s a coarse-grained cut with a high amount of tough fat.

Because of its texture, brisket is best used in soupy dishes like soto or beef soup. The fat is also commonly used in meatballs, corned beef, or sausages.

4. Chuck & Blade

This area includes the upper shoulder (chuck) and hump (blade). These muscles are frequently used, making the meat dense and slightly tough. However, it's rich in collagen, which gives it a chewy texture and distinct flavor when cooked.

Blade cuts are often used for smoked meats, while chuck is perfect for stews, ground meat, or tendon meatballs and burgers.

This area includes the upper shoulder (chuck) and hump (blade). These muscles are frequently used, making the meat dense and slightly tough. However, it's rich in collagen, which gives it a chewy texture and distinct flavor when cooked.

Blade cuts are often used for smoked meats, while chuck is perfect for stews, ground meat, or tendon meatballs and burgers.

5. Shank

Shank comes from the fore and hind legs, specifically the area between the lower leg and thigh. It’s a tough cut with a lot of connective tissue, making it unsuitable for steak.

However, it’s perfect for broths, soups, or meatballs that require rich, beefy flavor.

6. Flank

The flank, located below the short loin and sirloin, is a lean cut with dense muscle fibers.

It’s best cooked using slow, moist methods. Suitable for stews, skirt steaks, or cut into strips for flank steaks.

Read more: Chicken parts with lots of meat! This is the Best Choice for Your Cooking

7. Ribs

Ribs come from the rib section of the cow and are prized for their tender meat and rich fat content. They offer a savory flavor and soft texture.

There are two main types: back ribs and short ribs. Short ribs, cut from the lower rib area, contain more meat and are a popular choice for soups or grilled ribs.

Spare ribs are another variety commonly used in BBQ or roasted dishes.

8. Plate

The plate is found beneath the ribs, between the brisket and flank. This cut is thick, somewhat tough, and high in fat.

It’s commonly used for ground beef, stews, or long-cooked dishes.

9. Short Loin

The short loin is located behind the rib section and is considered one of the best parts of the cow. Because the muscles in this area are rarely used, the meat is very tender and easy to cook.

It’s often used for premium steaks like porterhouse, T-bone, and strip steak. It’s also suitable for skewers or any dish requiring tender meat.

10. Round

Round is the cut from the back leg of the cow and includes sections such as top side, rump, silverside, and knuckle. Since this area is used for movement, the meat is lean and quite firm.

It’s best cooked slowly with moist heat, making it great for rendang, minced meat, or stir-fries.

With proper cooking techniques, round steak can be just as tender as short loin or sirloin.

11. Oxtail

Oxtail, or the tail of the cow, may not seem appealing at first, but it's packed with flavor. Rich in gelatin and collagen, it offers a chewy texture and savory taste.

The bone marrow inside adds even more flavor to dishes. It’s typically used for oxtail soup because it cooks quickly and becomes tender with ease.

Read more: Getting to Know Garnish: The Key to a More Attractive Dish Presentation, Here Are the Tips!

Conclusion

Each beef cut has its own unique qualities, but ribs remain one of the best. With a balance of flavor, texture, and cooking versatility, ribs continue to be a favorite on any menu.

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