EN:Beef Hindquarter Cuts

Beef Hindquarter Cuts

Beef hindquarter cuts are a collective term for cuts of beef from the loin toward the tail, including the round, tenderloin, and striploin.

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🍴 meat📅 year-round🌍 Beef hindquarter cuts come from cattle raised in various regions around the world.

🍳 Culinary uses

Beef hindquarter cuts are used for steaks, braising, roasting, and ground beef, making them a versatile ingredient.

🔍 How to choose

Choose meat that is bright red with a fine grain and shows no signs of browning.

📦 Storage

Store in the refrigerator and use within 3-5 days, or freeze for longer storage.

🔄 Substitutes

Pork or chicken can be substituted, but the flavor and texture will need to be adjusted.

💚 Health benefits

Beef provides protein and iron.

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Beef Hindquarter Cuts (the hindquarter) is a collective term for cuts of beef from the loin toward the tail. These include the round, tenderloin, striploin, and rear flank.

Hindquarter cuts are generally more tender and leaner than forequarter cuts, and are therefore also more expensive. The muscles in the rear half of the animal are worked less and have a finer grain.

Uses of the Individual Cuts

Tenderloin and striploin are premium cuts for steaks. The round is versatile and suitable for braising, roasting, and grinding. The rear flank can be used for goulash, or sliced and braised.

At butcher shops, the hindquarter is usually broken down directly into individual cuts. A whole hindquarter is more likely to be available from a farmer or when ordering a larger quantity.

Calories	250 kcal
Protein	26 g
Fat	17 g
Carbohydrates	0 g
Fiber	0 g