Beef Cuts and Cooking Methods with Arizona 4-H

LAUREN MAEHLING, EXECUTIVE DIRECTOR | March 30, 2023

The Arizona Beef Council (ABC) joined the Arizona 4-H Round Up and Stock Show to provide knowledge of beef cuts and preparation methods. Held at the Pima County Fairgrounds, the weekend event gathered Arizona 4-H youth participating in large- and small-livestock projects. Young people from across the state learned, practiced, and showcased their knowledge at the show through exhibitions and knowledge contests. 

The ABC’s “Cookin’ Up Beef” presentation highlighted beef primals, retail cuts, and recommended cooking methods to achieve optimal eating experiences. Using interactive beef cut chart boards, 4-Hers worked together to match beef cuts to beef primals while studying the recommended cooking methods for each. For example, matching a Flat Iron Steak to the Chuck primal, all while learning about muscles of locomotion and suspension, tender and less tender cuts. 

Then, with an understanding of bovine muscles and tenderness, participants conducted a taste test and scoring exercise. Two beef cuts, a Chuck Roast and New York Strip Steaks were cooked according to appropriate cooking methods (the Chuck Roast was braised low and slow in a slow cooker; the steaks were pan-fried). The enthusiastic taste testers scored the samples and realized that different beef cuts benefit from different cooking methods, and all can produce a tender, delicious eating experience. 

Hearty thank yous to Ashley Menges, assistant agent, 4-H Youth Development, Greenlee County Cooperative Extension, for the opportunity, and to Pima County cattlewoman Adriana Arrington for the demonstration assistance.

For more information about beef cuts and recommended cooking methods, visit BeefItsWhatsforDinner.com. For beef cuts lesson plans, visit our lesson plan page.

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About the Arizona Beef Council  

The Arizona Beef Council is a non-profit organization served by a nine-member board of directors representing cattle growers, cattle feeders, and dairy farmers, and are appointed by the Governor of Arizona. These volunteers oversee Arizona’s beef checkoff and checkoff-funded programs.