10

Meat Cuts and How to Cook Them

BEEF CHART

Ground Beef Heel of Round

Roast (Bake), Broil, @——Braise or

Panbroil, Panfry, Cook in Liquid
Braise

Hind Shank
Cook in Liquid (Soup) or Braise ——

Rolled Flank Flank Meat

Round Steak Top Round Bottom Round
(Swiss Steak)
Braise

2 ____ Braise Braise *

ome,

Rolled Rump Standing Rump
Braise or Roast ——————_—_-

Sirloin Steak Pin Bone Sirloin Steak
Broil, Panbroil, Panfry

Flank Steak Flank Steak

Fillets
Braise Porterhouse T-Bone Club
Steak Steak Steak
° Ce» Broil, Panbroil, Panfry
Plate Rolled Short Nese)

“Boiling” Beef Plate Ribs
Braise or Cook in Liquid

Sy

Brisket Corned Beef
Braise, Cook in Liquid—@-—Cook in Liquid

Standing Rolled Rib
Rib Roast Rib Roast Steak
Roast @—Broil, Panbroil,

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Knuckle ee Aone Triangle BonelessChuck Shoulder
Cook in Liquid (Soup), Braise Pot-Roast Pot-Roast Fillet
Braise .
: > = —&
English Cut Arm Pot-Roast Arm Steak Rolled Neck Boneless Neck

Braise or Cook in Liquid

* Prime and‘choice grades may be NATIONAL LIVE STOCK AND MEAT BOARD

broiled, panbroiled or panfried