Beef cuts: Understanding the different qualities from extra to third grade

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Beef is by far the most consumed type of meat due to its accessibility and the high number of cattle farms, making it widely available. Unlike other types of meat like chicken or fish, beef is classified into five quality categories: Extra, First A, First B, Second, and Third. Each one differs in taste, texture, fat content, and price.

Extra

This is the highest quality category and also the most expensive. It includes:

  • Tenderloin: Located just before the hip, at the top of the cow, the tenderloin is divided into three parts: head, center, and tip.
  • Loin: Known for being very tender, juicy, and full of exquisite flavor, the loin is divided into two parts: the short loin and the sirloin.
  • Ribeye: This cut is of higher quality when taken from a young steer and is one of the most sought after in this category.

First A

  • Rump cap: Located in the rear thigh of the cow, it has a juiciness similar to the tenderloin but is smaller in size.
  • Hip: Positioned at the top of the animal, this cut is quite tender and juicy, often used for high-quality steaks.
  • Topside: This cut is somewhat dry and low in fat but still quite tender.
  • Silverside: Usually prepared whole or in steaks, making use of its more tender parts.
  • Round: Found in the back of the rear legs and has multiple uses.

First B

  • Rump: Characterized by its great juiciness, though it is full of nerves, making it more suitable for stews and braises.
  • Rump tail: Primarily used for broths and slow-cooked dishes.
  • Chuck: Quite tough, it’s commonly found in stews.
  • Feather blade: Considered the best cut in the First B category, it’s very tender but has a nerve running through it, which is easy to remove.
  • Blade: Despite its rough appearance, it’s very tender with a rich fat content.

Second

  • Flank: A tough meat that, if the cow is older, will require a long cooking time.
  • Flat iron: Surrounded by a white layer of fat called a “skin.”
  • Shank: Lean meat with a lot of fat and a gelatinous texture.
  • Shin: Gelatinous and filled with a lot of nerves.

Third

This is the lowest quality meat from the cow, making it cheaper and typically used for broths, slow cooking, or grinding. The cuts in this category include: neck, brisket, ribs, oxtail, and breast.