Different cuts of beef

Nutritional value of each cut

Recipes for each cut

And much more

Background

For bodybuilders, beef is an important part of a healthy diet. Shopping for the different cuts of meat can be difficult sometimes, especially if you don't know the nutritional value of the beef. In this section, we will show you the following:

Most American cattle breeds are descendents of animals imported, possibly by the Vikings, during the early 1000s. Columbus and other early explorers also brought cattle on board their ships. Today, over 100 million head of cattle live in the United States and Canada. Beef is available in many different cuts, including steaks, roasts, brisket, stew meat, and ground beef. Tender cuts come from the ribs and loin. Tougher cuts come from the rump and shoulder. Prime beef has thin layers of fat, called marbling, running visibly through the muscle. Choice beef has little or no marbling but a layer of pinkish fat on the outer edges.

The Importance Of Beef

Many of us are trying to eat healthily. We are adding more whole grains and fresh vegetables to our diets, and eating less saturated fat. Beef is part of a healthy diet. Beef makes a meal filling, satisfying, and festive. Think back to the wonderful standing rib roasts of Christmas past, those made-to-order steaks for the annual 4th of July barbecue, or mom's famous spaghetti and meatball special. Beef is what makes the meal memorable. You can still enjoy these classics. Remember, while red meat does contain a fair amount of fat, it is also a concentrated source of protein, vitamins, and minerals. Eaten in moderation, it can be a part of a well balanced diet.

Beef is divided into primal cuts. From these larger sections, your butcher makes smaller cuts suitable for individual or family size portions. Different cuts require different treatment. For instance, chuck makes an excellent roast, but will be tough and chewy if pan-broiled. With this in mind, we have prepared this handy chart. The following is by no means an exhaustive list of the possible divisions of each section, but will give you some idea of the special characteristics and uses of each area. Besides being a simple anatomy lesson, it will help you make sense of that long meat counter.

Nutritional Breakdowns - Which Cut Is Best?

Each cut has a different amount of calories, protein and fat. As a bodybuilder, the choice you make can make a big difference. Check out the table below. Highlights of the best from this table are below the table.

NOTE: Beef does not contain any carbohydrates.

Cut Type Grams Protein Grams Fat Calories Chuck, 3 oz. 23.2 h20.2 282.2 Ribs, 3 oz. 18.6 25.1 306.1 Short Loin, 3 oz. 19.7 19.8 262.6 Sirloin, 3 oz. 23.6 13 219.3 Flank, 3 oz. 22.4 10.6 192.1 Round, 3 oz. 25.6 8.1 183.6 Beef Brisket, 3 oz. 21.3 24.2 309.4 Corned Beef Brisket, 3 oz. 15.4 16.1 213.3

The Winning Bodybuilding Cut?

Although most of the beef cuts are pretty good when eaten in moderation, the Round cut is by far the best! It has the highest protein AND the least fat. Learn more about each type below and find great recipes!

Chuck

Meat is muscle. Meat that has been heavily exercised tends to be tough, and chuck fits this description. However, chuck does have a saving grace. There is a lot of connective tissue in this area, in particular collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow wet cooking methods, such as stewing, braising, or pot-roasting.

Blade Roast - This inexpensive cut lies next to the ribs, and is more tender than most chuck. It makes an excellent roast. Alternatively, you can be cut the roast into a rib-eye steak, and use the meat above and below the bone for stir-fry dishes.

Chuck Steak - A good choice for kabobs if well marinated.

Nutritional Highlights

Chuck roast (fat trimmed to 1/4 inch [0.6cm], braised),, 3oz. (85.05g)

Calories: 282.2

Protein: 23.3g

Carbohydrate: 0.0g

Total Fat: 20.2g

Fiber: 0.0g

Learn buying & storing tips

Varieties of this meat

Availibility Preparation use