What are the Different Beef Parts?

What are the Different Beef Parts?


Whether you visit the website of an online butcher, a physical butcher shop, a grocery store or any other establishment selling meat, you can find a multitude of cuts. And sometimes, it’s really difficult to find a way through it.

Some meat cuts are tender, some are tastier, some contain more fat, some are more expensive, etc. So, in order to demystify you, let Maillard, the online butcher, enlighten you on the different cuts. This will help you make a better choice when it comes to prepare your next family meal or your next barbecue with friends.

Here’s the part regarding beef.

The beef

Beef is one of the most appreciated meats by the countless foodies all around the world. This meat is very rich in iron and its many cuts rally taste and tenderness lovers. Here are the cuts: 



1. Round

The beef round comes from the part of the animal that includes the thigh and buttocks. Many people consider this cut as very tender, but a little less tasty. It can therefore be used for recipes involving marinades or rubs. Some chefs or butchers also suggest this cut for tartare.

Maillard beef round products

Barded beef tournedos

2. Sirloin

The sirloin is a cut of beef which is at the level of the first three dorsal vertebrae, thus in the back of the animal. This is a lean cut, tasty and very in demand.

Maillard beef sirloin products

Non-marinated beef flap meat

Beef flap meat Dijon mustard and herbs marinated

Beef flap meat red wine and shallots marinated

Natural beef flap meat

Minced beef flap meat fajitas marinated

3. Loin

The beef loin is pulled from the back of the animal, but especially in the center of the loin. This part is one of the least used by the beef (in his movements) and is therefore more tender. The loin therefore contains very popular pieces by beef fans, such as filet mignon (or tenderloin).

Maillard beef loin products

AAA beef tenderloin steak 

AAA striploin steak 

Beef tenderloin steak 

Natural beef tenderloin steak 

Prime beef tenderloin steak 

Prime Manhattan striploin steak 

Prime striploin steak 

Striploin steak 

4. Rib

Let's keep talking about the back of the beef. The beef’s rib comes from the animal’s rib’s upper part. The rib is generally well marbled and has short fibers, making it one of the most delicious beef meats.

Maillard beef rib products

Dry-aged Prime boneless ribeye steak 

AAA boneless ribeye steak 

AAA Cowboy beef bone in ribeye 

Boneless ribeye steak 

Dry-aged AAA boneless ribeye steak 

Prime boneless ribeye steak 

Prime bone in rib steak 

Prime Cowboy beef bone in ribeye 

5. Chuck

A beef chuck is a part of the shoulder block and goes to the animal's collar. The chuck is very rich in connective tissue. Its tendon aspect makes it longer to cook. Perfect for a stew or roast.

Maillard beef chuck products

Flat iron steak red wine and shallots marinated

Boneless beef chuck roast

6. Flank

The beef flank comes from the abdominal region, particularly between the 11th and the 13th rib. Just like the chuck, a beef flank contains a lot of connective tissue, making it a tough cut of meat. We suggest cutting them into pieces in the fibers’ opposite direction before cooking to make it a little easier.

7. Plate

Also known as the breast, beef plate comes from the animal’s chest. This is a very mysterious cut. It contains no bones, is surrounded by fat, but inside, contains almost only very little marbled pure meat. You’ll have a long time coming for it to cook, but it’s going to be totally worth it.

8. Shank

Pulled from the legs’ upper part, this beef cut is also rich in connective tissue, so very tough and long to cook. Note that beef rear shanks are more tender than the ones from the front legs. Rear legs, being less used, are less muscled.

9. Shoulder

You guessed it, this meat cut comes from the animal’s shoulder. Like most cuts that come from below the beef, the shoulder has a lot of connective tissue.

Boneless beef shoulder roast

Natural boneless beef shoulder roast


Maillard, online butcher

Here you are, enlightened and ready to make easy beef cut choices. Now, where are you going to purchase those cuts?

Maillard is an online butcher that offers a wide range of exceptional quality meats, delivered right to your doorstep the very next day. You will find all the meat products you love: local and exotic meats, seasoned or regular, ordered by the box or just a single piece, but always with our guarantee of great taste! 

Order now: www.maillard.co

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Maillard.co - September 26, 2019

Bonjour Madeleine,

Pour un bon boeuf bourguignon tendre et goûteux, il vous faut une grosse pièce de viande relativement grasse et persillée. On vous suggère notre rôti d’épaule de boeuf ! :)

Madeleine Cloutier - September 26, 2019

J’aimerais savoir quelle partie serait idéale pour un boeuf bourguignon? Merci.

Maillard.co - June 3, 2019

Bonjour Lynda,

Le steak Saratoga est effectivement très tendre. C’est un steak de faux-filet, et provient donc de la côte de boeuf (#4 sur notre schéma).

Lynda - June 3, 2019

Bonjour steak Saratoga est il tendre et dde quel parti il viens

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