Subprimal Cuts: The Next Layer of Beef Understanding

In our previous guide, we explored the eight primal cuts of beef – the large, foundational sections of the animal. But the journey from farm to fork has another crucial stop: the subprimal cuts. These are the pieces of meat that butchers carve from the primal cuts, and they represent the transition point before the meat is further divided into the familiar retail cuts you see in the grocery store.

Understanding subprimal cuts gives you a deeper insight into the characteristics of your beef, allowing you to make more informed purchasing decisions and apply the best cooking methods for optimal results.

What are Subprimal Cuts?

Subprimal cuts are essentially smaller, more manageable portions derived from the larger primal cuts. They are often vacuum-sealed and shipped to butcher shops and restaurants, where they are then fabricated into individual steaks, roasts, or other retail cuts.

Think of it as a hierarchy:

Whole Carcass $\to$ Primal Cuts $\to$ Subprimal Cuts $\to$ Retail Cuts

Each subprimal cut has distinct characteristics based on its muscle structure, fat content, and location, influencing its tenderness, flavor, and ideal cooking applications.

Exploring Subprimal Cuts by Primal Section

Let’s break down the main subprimal cuts you’ll encounter from each primal, along with their characteristics and common retail cuts.

1. Chuck Primal

The chuck is a large, flavorful primal. Its subprimals offer a mix of tough, stew-worthy cuts and surprisingly tender options.

Chuck Roll: A large subprimal that yields various roasts and steaks.
- Retail Cuts: Chuck Eye Roast, Chuck Eye Steak (often called “poor man’s ribeye”), Boneless Country-Style Ribs.
Shoulder Clod: Another substantial subprimal, often broken down further.
- Retail Cuts: Shoulder Tender (Mock Tender), Ranch Steak, Flat Iron Steak (from the top blade portion), Denver Steak.
Chuck Short Ribs: Meaty ribs perfect for braising.

2. Rib Primal

Known for its tenderness and marbling, the rib primal’s subprimals are highly prized.

Ribeye Roll: The boneless “eye” of the rib, from which ribeye steaks are cut.
- Retail Cuts: Boneless Ribeye Steak, Ribeye Roast.
Rib Roast (Bone-In): The entire bone-in section.
- Retail Cuts: Bone-in Ribeye Steak, Prime Rib Roast (Standing Rib Roast), Beef Back Ribs.

3. Loin Primal

This primal is divided into two main subprimals: Short Loin and Sirloin, both yielding tender, high-value cuts.

Short Loin (Subprimal): Located towards the front of the loin.
- Retail Cuts: New York Strip Steak (or Top Loin Steak), Porterhouse Steak, T-Bone Steak, Tenderloin Roast (or whole peeled tenderloin).
Sirloin (Subprimal): Located towards the rear of the loin.
- Retail Cuts: Top Sirloin Steak, Bottom Sirloin (including Tri-Tip Roast/Steak, Sirloin Flap Steak/Bavette).
Tenderloin (Peeled): The most tender muscle, often removed as a separate subprimal.
- Retail Cuts: Filet Mignon, Chateaubriand.

4. Round Primal

Lean and generally tougher, the round subprimals are best for slow cooking or specific preparations.

Top Round: The inside muscle of the hind leg.
- Retail Cuts: Top Round Steak, Top Round Roast (often used for deli roast beef or London Broil).
Bottom Round: The outside muscle of the hind leg.
- Retail Cuts: Bottom Round Roast, Rump Roast, Eye of Round Roast/Steak.
Sirloin Tip (Knuckle): A subprimal from the round that can be cut into roasts or steaks.
- Retail Cuts: Sirloin Tip Roast, Sirloin Tip Steak.

5. Brisket Primal

A tough but flavorful primal, typically sold as two distinct subprimals.

Brisket Flat Half: The leaner, flatter portion.
- Retail Cuts: Brisket Flat (for sliced brisket, corned beef, pastrami).
Brisket Point Half: The fattier, more marbled portion.
- Retail Cuts: Brisket Point (often used for burnt ends).
Whole Brisket (Packer Cut): The entire primal, including both flat and point, is also considered a subprimal when sold to consumers.

6. Shank Primal

Very lean and tough, primarily used for moist-heat cooking.

Foreshank / Hindshank: The leg portions.
- Retail Cuts: Shank Cross-Cut (Osso Buco), Ground Shank (for stocks and lean ground beef).

7. Plate Primal (Short Plate)

Located on the belly, this primal yields flavorful, often fatty cuts.

Inside Skirt Steak: A long, thin, flavorful cut.
- Retail Cuts: Skirt Steak (often for fajitas).
Outside Skirt Steak: Similar to inside skirt, but typically more tender.
- Retail Cuts: Skirt Steak.
Short Ribs (Plate Short Ribs): Meaty ribs, great for braising.
Hanger Steak: A flavorful cut that “hangs” from the diaphragm.

8. Flank Primal

A single, lean, and flavorful subprimal.

Flank Steak: A thin, flat cut with a prominent grain.
- Retail Cuts: Flank Steak (often used for London Broil, fajitas, stir-fries).

Conclusion

Understanding subprimal cuts empowers you to make more informed decisions at the butcher counter. Instead of just asking for “steak,” you can now specify cuts like “boneless ribeye roll” or “sirloin tip roast,” knowing exactly what you’re getting and how to cook it to perfection. This deeper knowledge not only enhances your culinary skills but also helps you appreciate the journey of beef from primal to your plate.