If you are studying on how to cut the pieces of your beef, then follow this post and scroll down to the bottom since all of the diagrams below will show you the parts of beef cuts. These beef diagrams will be your one of the most effective tools to understand beef cuts. Check out our diagrams posted below. You can also download the diagram by right-clicking and choosing the save as menu in the list. Print directly for a more flexible use.
The first beef diagram above shows you the Angus beef cuts. There are so many parts to learn but don’t slow down because we got your back with these diagrams! Observe and notice that certain cuts of beef are labeled to ease you in spots. The cow is a pretty big animal and different parts of it can be fattier or leaner than the other. American cuts of meat are different to Australian cuts in various ways. That’s why you need to know what kind of beef you are going to use. Now take a look at the following beef diagrams below.
The blue colored part is the plate while the yellow one is the rib. There is also a primal cut in which a piece of meat initially separated from the carcass of an animal during butchering. Examples of primal cuts include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
The above diagram explains to you how to differentiate tender meat to the tough one. Tender cuts of meat are usually muscles that aren’t exercised. That is why tenderloin is soft and so loved by diners. All of the beef cuts diagrams above are printable. Click the picture of the diagrams to enlarge and download it.