A cooking tradition found in countries spanning the globe, barbecuing is more popular today than ever before. Some of the different cooking techniques include conventional grilling, smoking and braising. The thickness and fat content of the cut determine which method is the best option for tender, flavorful meat.
There are over 100 different types of sub-primal cuts and each varies depending on the region of the world you live in. While America has 8 primal beef cuts, Europeans break the cow down differently only creating 6 primal beef cuts. In other countries, there may be as many as 20 primal cuts. Each of these sub-primal cuts is unique and very different from each other in the way they are handled, prepared, cooked and served.
In this article, we will go over the list of American primal beef cuts and their sub-primal cuts to help you get a better understanding of the food you intend to prepare. We will also cover specific techniques and procedures for preparing and cooking each of the sub-primal cuts. This is a great article to have bookmarked just in case you want to go back to it every once in a while, for reference..
While one person may prefer a medium rare filet mignon, another may prefer a well-done pot roast. The temperature will always be a huge factor in how someone likes their meat prepared, click this link to see best thermometer for your beef cuts.
Guest Contributor, Jack Thompson
This Infographic is designed by Jack Thompson from BroBBQ