Food - Drink
Forequarter Vs. Hindquarter Primal Beef Cuts: What's The Difference?
By ELIAS NASH
Primal cuts are the first cuts made in the butchering process immediately after the slaughter, and these eight primal cuts are flank, loin, round, shank, brisket, chuck, rib, and plate. Primal cuts can also be grouped into two smaller segments, which are key indicators of how beef is cooked.
The forequarter encompasses the primal cuts of chuck, rib, brisket, and plate, which are leaner and contain more bones and connective tissue, as the forequarters are more involved in the cow's movements. These cuts are tougher in general and better suited for slow cooking.
The hindquarters encompass the loin, round, and flank and have less sinew and better marbling. The hindquarters produce prized steaks such as filet mignon, porterhouse, T-bone, and New York Strip and are generally better for grilling over high heat.
There are certainly exceptions to these rules, though. Ribeye is a forequarter cut with excellent marbling ideal for the searing-hot grill, and the shanks, which come from the cow’s legs, should be treated as hindquarter cuts and slow-cooked.