Schultz Gourmet by Hanch beefchart.png

I remember asking Hanch what part of the cow does brisket come from? And he just laughed in my face and punched me in the chest.

“Right there bud, if you were a cow that would be where your brisket comes from?”

Now I know I am not alone in asking what part of the cow is the brisket ? So we made this handy chart breaking down all the cow meat cuts, kind of like a butcher chart if you will. 

BRISKET The brisket is the breast area of the cow; all cuts of brisket come from this section. Hanch is legendary for his BBQ and smoked brisket. We’ve got some tips that he passed on about how to barbecue and smoke the perfect brisket. Low and slow smoked brisket with some Shultz's Sweet Heat sauce will change your world.

 

SHORT LOIN The meat in the center of the back is called the “short loin.” This is where the tenderloin comes from, as well as bone-in strip steak, porterhouse and T-bone steaks. The tenderloin also gives us the filet mignon.  Using Shultz’s Gourmet Seasoning and Rub on any of these cuts will leave them with a crust like you’d find at a premium steakhouse. Apply the Schultz rub half an hour before cooking and let it rest at room temperature.

 

FLANK The flank is the section of the short loin and sirloin that covers the stomach. Flank steak and ground beef often come from the flank. RIBS Between the chuck and the loin are the ribs. From this part of the cow come the short ribs, back-ribs, as well as rib eye steak, prime rib and short ribs.  Use Shultz’s Gourmet Rub on rib eye steaks, but use any of the Schultz Gourmet Sauces on the short ribs and back-ribs. .  Apply the rub 15-30 minutes before cooking for optimum flavor.

 

CHUCK The lower neck and upper shoulder of the cow is called “chuck.” Both roasts and steak can come from this area of the meat. Examples are chuck roast, shoulder roast, flat iron steak, Denver cut and shoulder tender medallions.

 

ROUND The cow’s entire hind leg (which includes the butt, ham, and thigh) is known as the beef round. Round roasts, steaks and the London broil all come from this area, as do sirloin tip roast and sirloin tip center steak. Marinating in Shultz Gourmet Sauces will help to season and tenderize round cuts of beef.

 

SIRLOIN AND BOTTOM SIRLOIN Running from the backbone to midway down the stomach, the sirloin is an eight-inch strip of meat. The center cut and sirloin steak come from the sirloin.

 

PLATE The lower portion of the cow between the brisket and flank area, the plate is a source for short ribs and skirt steak.

 

SHANK The upper portion of the front leg is known as the “shank.” Shank steaks are the most common cut of beef that come from this area.  This is a very tough cut of beef that is generally used in soups and stews.