the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and.the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.The remainder is usually ground, as it is typically a tough and fatty meat. The navel is the ventral part of the plate, and is commonly used to make pastrami. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas.The foreshank or shank is used primarily for stews and soups it is not usually served any other way because it is the toughest of the cuts.Brisket, primarily used for barbecue, corned beef or pastrami. The rib contains part of the short ribs, the prime rib and rib eye steaks.The trimmings and some whole boneless chucks are ground for ground beef. The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip". Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). The following is a list of the American primal cuts, and cuts derived from them.
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