Sunday, April 15, 2012

Beef 101

This is something unusual. Normally I don't post other people's content on this blog, but a reader brought this to my attention and asked if I would consider drawing attention to this. As the information is good and says some of the same things I have already referred to in previous posts, I decided to go ahead. This graphic comes from and I have permission to use it. The site itself seems to have fairly good content and general advice and, while I have not read enough of it to give a full recommendation, this bit of information is good and what I have seen of the rest of the site seems worth reading. You might want to check it out.

If you would like to read my post about selecting and buying beef, check out my post Choosing Your Ingredients - Part 1 (published August 17, 2011)

Thank you to Megan from frugaldad for bringing this to my attention and allowing me to share this with you.

One additional note: this information and the definitions of the cuts mentioned are all as set out by USDA rules - in other countries, including Canada, there are some differences, though most is similar.

Source: Beef 101 -

LinkBeef Infographic

Source: FrugalDad

1 comment:

  1. Hello Evan. Thanks for this information. I have never understood most of this. I showed it to Ron and told James about it. Hugs, Scottie