The following is a list of the American primal cuts. Beef are split along the axis of symmetry into "halves", then across into front and back "quarters" forequarters and hindquarters. The chuck is the source of bone-in chuck steaks and roasts arm or blade , and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.
Do you know the difference between a Tri-Tip and a Flatiron? We're guessing the answer is probably no, which means you should be consulting with a butcher. While talking to a butcher may seem like an antiquated notion, it's one that for meat eaters, at least should be part of our grocery shopping routine. Since butcher shops are making a come back in a really small sort of way , it's just the right time to refresh this skill. He equipped us with everything we need to know to walk into a butcher shop confidently -- and walk out with what will be an amazing dinner. Here's what he had to say:. Unfortunately, I think intimidation is a big part of it.