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A Comprehensive Guide To Every Cut Of Beef


Beef comes from cattle, and as you know, cows have a TON of meat on them. Here, we explain every cut of beef you can get and how to cook with them. 

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Beef Cuts

How well do you know your beef cuts? The cow is divided into two categories (forequarter and hindquarter) with eight primal beef cuts, which includes chuck, rib, loin, round, flank, short plate, brisket and shank. From these major cuts, you get multiple subprimal cuts, which are larger than individual-sized portions of meat (usually what you see at the butcher's). And finally, you have the retail or portion cut, which is what you end up eating. To understand where each cut comes from and what they're best used for, here is a comprehensive guide to every cut of beef! 

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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!



  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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