Tom Friday's Market T.G.I.S.F.
(Thank Goodness I Shop Fridays)

Pittsburgh Northside

 

Last Store in Pittsburgh city limits to carry fresh hanging sides of beef .

Cuts of Beef
beef  cuts

Description (alphabetically)

Blade This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles,stews and to braise.

Brisket Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making.

Chuck This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Fillet One of the prime cuts. Has little fat and is very tender. Used in dishes like and for the cuts known as Tournedos and Chateaubriand.

Flank Thin Flank - often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers.  Think Flank - also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.

Fore Rib Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for or frying.

Leg This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.

Neck This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.

Rump Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Considered by many to have a far superior flavor than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.

Shank This is one of the tougher cuts and is generally sold as mince (ground) meat.

Shin This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.

Silverside Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting.  Requires frequent basting through the cooking time.

Sirloin (Short loin) Often sold boned and rolled. A prime cut which is suitable for roasting.

Sirloin Steak Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.

Thick Rib This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib This is one of the tougher cuts and is generally sold as mince (ground) meat.

Topside (Top round) Very lean and when sold as a joint for roasting, often has a layer of fat tied around it to help baste and keep it moist.  Also suitable cut into steaks for frying or grilling and in stir-fries.