The hind quarter of a beef cow contains some of the most popular, valuable and tender cuts of meat. This section makes up about 43% of the total weight of a beef carcass and includes classic steaks like the T-bone Porterhouse, tenderloin, and sirloin.
If you’ve ever wondered where your favorite steak comes from or wanted to learn more about the parts of a hind quarter, this guide covers everything you need to know. We’ll go over:
- The 3 primal cuts in a hind quarter
- The most popular retail cuts from each primal
- Cooking tips for different hind quarter cuts
- A detailed hind quarter cutting chart
The 3 Primal Cuts in a Beef Hind Quarter
The hind quarter consists of three main “primal” cuts the loin, flank and round.
The loin is the most tender and valuable primal. It runs along the spine and includes popular steaks like the tenderloin, T-bone, and Porterhouse.
The flank primal lies underneath the loin. It’s a leaner, slightly tougher meat that’s great for grilling. Flank steak and skirt steak come from this primal.
Finally, the round primal is the rear leg of the cow. It contains roasts and steaks like top round, bottom round, and eye of round.
Overall, the loin accounts for about 26% of the hind quarter’s weight, the flank around 14%, and the round around 59%.
Most Popular Retail Cuts by Primal
Now let’s look at some of the most popular cuts from each primal section:
The Loin
-
Tenderloin – Extremely tender, lean steak. Can be cut into filet mignon steaks.
-
Strip loin or NY strip – Tender, beefy steak. Also called top loin or shell steak.
-
T-bone -Contains tenderloin and strip loin separated by T-shaped bone.
-
Porterhouse – Similar to T-bone but with larger tenderloin section.
-
Sirloin – Less tender than loin, but still fairly soft and flavorful. Cuts include top sirloin and bottom sirloin.
The Flank
-
Flank steak – Thin, flavorful steak. Slices best against the grain.
-
Skirt steak – Thin, loosely grained steak with bold flavor. Often marinated and grilled.
-
Hanger steak – Also called “hanging tender,” this steak has lots of flavor.
The Round
-
Top round – Lean roast that’s more tender than other round cuts.
-
Bottom round – Economical roasts like eye of round, best cooked slow and moist.
-
Sirloin tip – Delicious roasted or cut into cubes for kabobs.
Cooking Tips for Hind Quarter Cuts
Loin cuts are very tender and best cooked quickly over high heat by grilling, broiling, pan frying, or sautéing. Don’t overcook!
Flank cuts have lots of flavor but can be tough. Slice thinly across the grain and aim for medium rare doneness. They also respond well to marinades.
Round cuts require moist cooking methods like braising and stewing to reach peak tenderness. Go low and slow!
Detailed Cutting Chart of the Beef Hind Quarter
For a more detailed breakdown of all the cuts in a hind quarter, refer to this handy chart:
[Insert detailed hind quarter cutting chart]
As you can see, the hind quarter contains a huge variety of delicious cuts, from tenderloin and ribeye all the way to round tip and heel.
While the loin and flank are more naturally tender, don’t count out round roasts and steaks with the right cooking method. There are so many ways to enjoy the versatility of the beef hind quarter!
Cow Front Quarter VS Hind Quarter! (Custom Cut Style) | The Bearded Butchers
FAQ
What cuts of meat are from the hind quarter of beef?
Which is better, front or hind quarter of beef?
What cuts do you get from 1 4 beef?
What cuts of beef are from the hind legs?
What cuts are in a beef hind quarter?
View the cuts from a beef hind quarter with this interactive beef hind quarter chart. Find out exactly what cuts are on the front quarter, where they are located, and suggested cooking methods for each cut. Round, Short Loin, Sirloin Tip, Sirloin, Flank and Hanger Steak.
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
What cuts are in a cow’s hindquarter?
The hindquarter of a cow is divided into several different cuts, each with its own unique flavor and texture. Here are some of the most common cuts you’ll find in a hindquarter: 1. Sirloin: This is one of the most popular cuts from the hindquarter, known for its tenderness and rich flavor.
What cuts are in a beef carcass?
Beef carcass showing primal, sub-primal, and retail cuts. Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by first cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate.