Each part of the beef cut has a different use. It can be said that the delicacy of dishes
that use beef depends on the type of cut of beef used in each dish. What is
important for consumers to know is which cut is the most appropriate for cooking
and also the cooking technique.
 

WHAT IS PRIME CUT AND SECONDARY CUT?

The main cuts/ prime cuts are given by beef that comes from veal and has the most
marbling, usually in the middle of the beef. The parts of beef that fall into this
category are sirloin, tenderloin, rump, porterhouse, and T-bone. The beefs are very
soft because there is little muscle activity compared to the rest of the body. The price
range for prime cut is also more expensive than secondary cut.
While the secondary cut is the part of the cow that has a lot of connective tissue. This
tissue makes the cutting process harder and is found mostly in shoulder and leg
cuts, because it does most of the muscle work. The secondary cuts are rich in flavour.
Can be cooked softly like prime cut if the cut and the right cooking method. In
addition, it can also be an economical choice because the price is cheaper than
prime cut.