What Cut of Beef Is a Boston Roast

Know your beef cuts: A breakfast sirloin is a smaller sirloin steak, unremarkably v ounces. Photo courtesy Niman Ranch.

June 2005
Last Updated August 2014

Product Reviews / Main Nibbles / Beefiness

Beefiness Glossary & Beef Cuts Diagram

Where'due south The Beef? Discover Your Beefiness Cuts Hither!

Folio 1: Terms With A & B, Including Black Angus Beefiness

If you're looking for the definition of a particular cut of beef, you've come to the right place. Here'southward the lingo butchers and other manufacture professionals use as they cut beefiness. (If you'd like to advise additional words, click here.)  On this page of the glossary, yous'll find terms such as aged beefiness, beef bacon, beef cheeks, beefiness jerky, beefiness stew meat, Black Angus beef and an answer to the question, What is beef? When looking up beef cuts, it's helpful to refer to the beef cutting diagram, courtesy of the National Cattleman'southward Beefiness Association. If y'all savor this Beef Glossary, we take a food glossary for almost every category of food—including a Lamb Glossary and a Pork Glossary.

Download your own beefiness cuts chart (pdf).

Click on a letter of the alphabet of the alphabet to get to the advisable glossary section:

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AGING or AGED BEEF

Refers to wholesale beef cuts that are held at refrigerated temperatures for a specified period of time in order to optimize the tenderness and flavour of the product. See dry out aging and wet aging.

ALL-NATURAL

A misleading term. According to the USDA, "all-natural" or "natural" means that the meat has been "minimally processed with no artificial ingredients." All the same, it may however contain antibiotics and growth hormones. To avoid these additives with certainty, choose organic beefiness.

ANGUS Beefiness CATTLE Angus cattle comprises ii breeds of hornless cattle from the original Scottish Aberdeen stock, Black Angus and Blood-red Angus (the original name of the breed was Aberdeen Angus). Black is the predominant color; Black Angus is the most popular breed of beef in the U.Due south.  Iv bulls were brought to America in 1873; at the fourth dimension, Shorthorn and Longhorn cattle were the norms. The crossbred offspring impressed breeders, and purebred herds were imported. The American Aberdeen Angus Association was founded in 1883.

Black and Red Angus cattle. Photo courtesy Wikimedia.

Baby Back RIBS or BACK RIBS

While most people think of baby dorsum ribs (or only, back ribs) as pork, they are too available from a steer. Also called loin ribs, they come from the superlative back of the rib cage, where the bones are short ("babe") but meaty. Spare ribs, which come from the front, or abdomen side, have more than fat, simply the meat is "spare."

Baseball game Cut SIRLOIN A "new" cutting, part of the never-ending search to discover something new to sell customers, the baseball cutting gets its proper name from its rounded shape. (Nosotros'd actually call it filet-cut sirloin, simply "baseball cut" may sound better to some.) This steak is cut from the center of the top sirloin. Information technology's lean, thick, and flavorful, similar to filet mignon, at a lower cost. A baseball game-cutting steak is not commonly constitute in a grocer'southward meat case, but the cutting can be requested from a local butcher.

Sirloin cut like a baseball (some might say, like a filet mignon). Photo courtesy Harris Ranch.

BARBECUE or BARBEQUE or BBQ or BAR-B-QUE A method of cooking nutrient, oft meat, over smoking wood or hot dress-down. Often, meats are marinated to tenderize tougher cuts, and rubbed with spices and/or basted with sauce. In the U.S., barbecue is a Southern tradition, with each state specializing in different meat, seasoning, and cooking techniques. The term also refers to the food itself, and the apparatus used to cook the food. Beef brusk ribs and brisket are popular for barbecue. Hither'due south a recipe for beefiness short ribs.

Barbecue beef short ribs. Photo courtesy SlapYoDaddy.com.

BAVETTE STEAK or FLAP STEAK or FLAP MEAT Bavette is the French name for the unflatteringly-sounding flap meat, the center of the sirloin flap cutting. It is short for bavette d'aloyau, "bib of the sirloin." The term can exist confusing: In that location are several types of bavette steaks in France, including the bavette de flanchet, or flank steak. In France, bavette can exist used equally a catch-all phrase for whatever thin steak. In the U.S., it is often chosen flap steak. Many people call back information technology is the nigh flavorful cut of steak. As with skirt steak or flank steak, the bavette benefits from marinating and high, dry heat: grilled, baked, pan-fried, or stir-fried, to no more than medium-rare. The meat should exist very thinly across the grain. Here's a recipe for Asian Flap Steak.

Bavette, or flap steak. Photo courtesy RocheBros.com.

Beef: WHAT IS Beef Beef is the culinary name for meat from bovines, peculiarly domestic cattle, although beef also refers to the meat from the other bovines: antelope, African buffalo, bison, water buffalo, and yak. The muscle meat is cut into steak, roasts, or short ribs or candy into corned beef, jerky, and other processed meats. trimmings are footing (eastward.g. for hamburger), minced, or used in sausages; organ meat is consumed; blood is used in some varieties of claret sausage. Other parts that are eaten include beef cheeks, bull or bison testicles, heart, kidney, liver, tail ("oxtail"), thymus gland (sweetbread) natural language, tripe; the brains, previously eaten, are no longer because of the danger of Mad Moo-cow Disease (bovine spongiform encephalopathy or BSE). The intestines are used as sausage casings and the basic are used for making beefiness stock. The hibernate is used for leather.

Raw beefsteaks. Photo courtesy Pompeian.com.

BEEF Salary Beef bacon is a production fabricated from the steer's abdomen meat, shut to the flank area. It is smoked and flavored with spices to taste like salary. It is mostly made by producers of healthier, grass fed beef, who create a "leaner, healthier salary" (beef bacon is upwards to 90% leaner than pork salary). Beef salary besides contains the Omega 3's and CLA of grass-fed beef. It can be found at health food stores, special-ordered from butchers, and ordered online from producers such equally GrasslandBeef.com.

Beef bacon. Photo courtesy GrasslandBeef.com.

BEEF CHEEKS The muscles on either side of the cheekbones, braised beef cheeks (and veal cheeks) are popular French bistro fare. They are an inexpensive cut with rich flavor. In Italy, pork cheeks (guancia) are used in dishes and sausage-making. BEEF JERKY Jerky is ane of the oldest ways of preserving food; the meat was cut into strips, smoked, and dried in the sun. Today it'southward smoked and stale in smokers. Read more about the history of jerky and modern hasty.

Beefiness hasty. Photo by Michael Steele | THE Nibble.

BEEF STEW MEAT

Run across stew meat.

BISON Perhaps the most misunderstood animal in the animal kingdom is the bison. Native to Due north America, its ain government calls it a buffalo, having yielded to folk pressure ("Oh give me a dwelling house where the buffalo roam..." and misnamed a piece of currency, that, in return, has misinformed an entire populace. From a zoological standpoint, there are no buffalo in the Americas (except for a few imported from Africa and Asia for zoos, and modest herds of Asian water buffalo imported to make water buffalo milk cheese and yogurt). Our bison are not related to the African and Asian buffalo, and you can read the facts. Defoliation notwithstanding, bison meat is superb: lean and healthy, tender and flavorful. Try it and you'll be converted. Merely equally with beef, even so, good bison meat comes from good ranchers. Our favorite is Blackwing Bison.

Why does everyone recollect I'g a buffalo? Because the U.S. Treasury Department erroneously coined the buffalo nickel. I'thou a bison. There are no buffalo in America! Read the reality! Photo by Jack Dying, U.S. Agricultural Inquiry Service.

Bistro STEAK

Some other term for hanger steak.

Black ANGUS Beefiness CATTLE See Angus beefiness cattle. Blade STEAK The blade steak is cutting from the chuck. The cut is not popular considering it has a line of tough connective tissue downwardly its center, resulting in a tough steak all-time suited to braising. However, if the tissue is removed, it produces flatiron steaks, a more than tasty, tender, and value-priced cut. BLOOM Refers to the procedure of beef changing from a night purple (equally seen in vacuum-packaged meat) to bright red color when exposed to oxygen.

Blade steak. Photograph courtesy HealthyButcher.com.

BONELESS ROAST A general term covering the eye of round roast, lesser circular roast, and cantankerous rib roasts. BONELESS STRIP STEAK Run into New York strip steak. BOSTON Cutting A Boston cut originally referred to a flavorful roast cut from the center of the sirloin. Today, the term is being applied to steaks cut from the center of the sirloin—a very tender cut. Boston cut as well refers to the way that the side of beef is cut in New England: When a side of beefiness is butchered, it is cut across at right angles to the backbone, dividing the side into hindquarters and forequarters.

Above, Boston cut roast. Below, Boston cut sirloin steaks. Photos courtesy River Breeze Farm.

In the Boston system, 3 ribs are left on the hindquarter; in the New York or Philadelphia cutting, all ribs are left on the forequarter. This means that the first cut of the forequarter in New York (the prime ribs) is the aforementioned piece of meat as the first cutting on the hindquarter in Boston. The hindquarter cuts also differ. Then, asking for a particular cut of meat may bring confusion if you move from or to New England. The U.S. Department of Agriculture refers to cuts by the New York organisation, as does the rest of the state except parts of New England. Run into as well New York cut.

Bottom Round ROAST A large roast, typically ranging in size from two to 3 pounds. This cut is platonic for the irksome, moist crockpot style of cooking, or wrapped in foil and cooked in the oven at 250°F for four to six hours. BOVINE SPONGIFORM ENCEPHALOPATHY Run into BSE. BREAKFAST STEAK A smaller sirloin steak, generally v ounces in weight. Encounter besides sirloin steak.

Breakfast steak. Photo courtesy Niman Ranch.com

BRISKET Brisket is a flavorful cut of meat from the breast or lower breast, directly behind the foreshank. It is best suited for long-cooking preparations like charcoal-broil, braising, smoking, slow roasting, casseroles, and stews. See besides pot roast.

Brisket. Photo courtesy Cyber-cucina.com.

BSE or MAD Moo-cow DISEASE

Bovine spongiform encephalopathy (BSE), or Mad Cow Illness, is a fatal brain disorder that occurs in cattle. The connexion between BSE and humans was uncovered in Great U.k. in the 1990s when several immature people died of a rare encephalon disorder called Creutzfeldt-Jakob Disease (CJD), which typically strikes elderly people. The British government concluded that BSE was probably the cause of CJD and that the victims contracted the affliction probably by eating meat from BSE-infected cows.

BULL TESTICLES Likewise known equally calf fries, cowboy caviar, prairie oysters, Rocky Mount oysters, and other terms, this dish originated amidst cattle ranchers, utilizing the castrated bull testicles. They are floured, deep-fried, and served with a dipping sauce, generally as an titbit. BUTCHER'S STEAK See hanger steak. Butt STEAK Meet sirloin steak.

Rocky Mountain Oysters. Photo courtesy Vincent Dismantle | Wikimedia.

Become To Side by side Page, Terms C, D & E

Go To Glossary Alphabet Index Higher up

Lifestyle Direct, Inc. Some definitions were provided by the Cattlemen's Beefiness Lath and are © Copyright 2005 Cattlemen'southward Beef Board. All rights reserved. Images are the copyright of their corresponding owners.

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