Thoma's Meat Market

About Beef

Would you like to know more about buying Beef in bulk (as in buying a quarter or a half) or perhaps you would just like to know more about cuts in general? Much of the information below comes from the Cattlemen's Beef Board and the National Cattlemen's Beef Association. We at Thoma's present it in order to help answer common questions, such as: What is the difference between a Top Round Steak and a Sirloin? How many pounds of Ribs should I buy for seven people? What is the best way to cook a Roast -- and how do I know when it is done? How can I get more confidence in knowing what to do and how to do it? Pictures and graphs are used with the permission of the NCBA.

...Cooking Methods...

Generally, Beef cuts from the front and back of the animal (the Chuck, the Brisket and the Round) are more heavily exercised. They are leaner, less tender and they are usually cooked using a moist-heat undercover method such as braising, pot roasting or stewing.

Beef cuts from the center involve suspension muscles. They are more marbled, more tender and can be cooked using dry-heat methods such as grilling, pan-broiling, roasting and stir-frying.

The Chart to the right shows recommended cooking methods for different cuts of beef. Cooking Method columns are colored in order to coordinate with Cooking Tips in the section below. These are not hard and fast rules, but recommendations. The methods that you choose are obviously up to you.

Beef Chart

The chart to the right (click on it to download a pdf) shows the "Primary" cuts of beef, and the beef comes from on the animal. The names of these cuts are industry-standard, so if you get familiar with these terms, you will recognize and be able to use them most places where you see beef discussed (in recipes, for example).

Maybe you would like to know more about the different cuts of beef. For example: What is the difference between a Rib-Eye and a Top-Round steak? What kind of cut is best for Stir-Frying? Well - the National Cattlemen's Beef Association (NCBA) has a web page that discusses types of cuts and differences and uses and the like. Click here to go there and visit.

...Cooking Tips...

For each of the Cooking Methods in the chart above, there is a set of specific Cooking Tips that we offer to you. The Tips and Instructions are provided by the NCBA. Tips for each method include a few Easy Steps as well as a chart that shows cooking times for sizes and types of different cuts of beef. Each of the links below will open a new tab or window with specifics covering each method. You can print or save a copy to your PC. If you wish, you can go directly to the NCBA's web site by clicking here.

Enjoy!