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19 Worst Rated Beef Cuts in the World

Last update: Mon Dec 16 2024
19 Worst Rated Beef Cuts in the World
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01
Coxão duro
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MAIN INGREDIENTS

In Brazilian cuisine, coxão duro refers to a specific cut of beef known as the top round roast in English. It's a lean and relatively tough cut that comes from the hind leg of the animal. Coxão duro translates to "hard thigh" in Portuguese, which reflects its tough texture compared to more tender cuts.


This cut is often used for roasting, braising, or slow-cooking methods to break down the tougher fibers and make the meat more tender and flavorful. While it might not be as tender as premium cuts like tenderloin or ribeye, coxão duro is valued for its affordability and versatility in various Brazilian dishes. 
02
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MAIN INGREDIENTS

Pescoço is a beef cut that comes from the neck area of the animal and is typically a tougher and more muscular cut of meat. It would correspond most to the neck or nape beef cut in the US. Due to its composition, it's often used for slow-cooking methods like braising, stewing, or making stocks and broths.


These methods help break down the tough connective tissues and fibers, resulting in tender and flavorful dishes. In Brazilian cuisine, pescoço might be used in hearty stews, soups, and traditional dishes that require long cooking times to develop rich flavors and tender textures.

03

American Beef Cut

UNITED STATES OF AMERICA and  2 more countries
3.3
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MAIN INGREDIENTS

In the American, German, and Brazilian systems of primal beef cuts, the shank (hesse, músculo) is the term used for the leg portion of the cow. There are both front and hind shanks, coming from the legs of the steer. The shank is known to be one of the toughest cuts due to the fact that it comes from a part of the animal that is heavily exercised.


As such, it contains a high amount of connective tissue, which can be made tender and flavorful through slow, moist-heat cooking methods like braising. The meat from the shank is often used in dishes like soups and stews. Shank is also commonly used for making bone broths and stocks, as the bones from the shank contain marrow, which adds depth and richness to the liquid.

04

American Beef Cut

UNITED STATES OF AMERICA
3.4
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MAIN INGREDIENTS

In the American system of primal beef cuts, the round is the term used to describe the hindmost part of the cow. The round is made up of the rump and the hind legs, and it's a lean, somewhat tough cut because the leg and rump muscles are used for movement.


Despite its toughness, the round can yield some versatile cuts that are more affordable than the tender cuts from the front part of the animal. Here are a few specific cuts that come from the round. Like other tougher cuts of beef, the cuts from the round are often slow-cooked or braised to break down the connective tissue, or they're marinated and then cooked using high, dry heat methods like grilling or broiling.

05
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In Brazilian cuisine, lagarto refers to a specific cut of beef known as the eye of round roast in English. Lagarto translates to "lizard" in Portuguese, and the cut gets its name because of its shape, which is somewhat elongated and tapers at one end, resembling a lizard's tail.


The lagarto comes from the hind leg of the animal and is a relatively lean and tough cut of meat. It's often used in Brazilian cooking for dishes that involve slow-cooking, braising, or marinating to break down the toughness and enhance its flavor.


Due to its lean nature, lagarto can become tender and flavorful when cooked using methods that require longer cooking times. 
06
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In Brazilian cuisine, açém refers to a specific cut of beef that comes from the shoulder area of the animal. It's often used for a variety of dishes, including stews, braises, and ground beef. The açém cut includes a mix of lean meat and connective tissue, which makes it suitable for slow-cooking methods.


It's known for its rich flavor and ability to become tender when cooked for an extended period. In Brazilian barbecue culture (churrasco), açém might be used for skewers or other grilled preparations. While not as tender as premium cuts like filet mignon or ribeye, açém is valued for its affordability and versatility. 
07

American Beef Cut

UNITED STATES OF AMERICA
3.5
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MAIN INGREDIENTS

In the American system of primal beef cuts, chuck refers to the sub-primal cut from the front section of the cow's shoulder. It's one of the eight main divisions of the cow's body from which beef is cut, and it includes the neck, shoulder blade, and upper arm.


Chuck is often used for roasts because it has a good amount of collagen, which can break down during slow cooking and provide a rich flavor and tender texture. Chuck roasts, also known as pot roasts, are popular for slow-cooking methods like braising. 
08
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Colita de cuadril is an Argentinian beef cut that is equivalent to the US tri-tip, bottom sirloin, and tip roast cut. It’s a very versatile piece of meat, and it can be grilled, smoked, braised, and roasted and used to make a variety of dishes, like hamburgers, stir-fries, and kebabs.


Also, it soaks up any spices and marinades extremely well and is very, very affordable. Prior to preparation, the meat should be well trimmed, but not in the sense that everything has to be removed, as it will benefit from a little self-basting during grilling. 
09

Beef Cut

SOUTH KOREA
3.6
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Ansim is the South Korean name for beef tenderloin, the most prestigious cut of meat. Believed to be the most tender cut of the animal, tenderloin is usually very low in fat, yet it remains soft and velvety. It is dark red in color, and the best cuts are usually marbled with thin stripes of fat.


Since beef tenderloin is quite long, it is usually sliced into smaller pieces. In South Korea, ansim is typically roasted on a grill. Gogigui is the name of a traditional South Korean barbecue on which the meat is often grilled in front of the customers in a restaurant. 
10
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MAIN INGREDIENTS

In Brazilian cuisine, paleta refers to a specific cut of beef that, in the US, is known as the shoulder or shoulder clod. Paleta comes from the shoulder area of the animal and is a versatile cut that can be used in various culinary preparations.


It's typically a tougher cut with some marbling, and it benefits from slow cooking to achieve tenderness and develop rich flavors. In Brazilian cooking, paleta can be used for pot roasts, stews, braises, and other dishes that require longer cooking times. 
11
American Beef Cut
UNITED STATES OF AMERICA  and  2 more countries
3.6
12
13
German Beef Cut
GERMANY  and  one more region
3.7
14
15
16
American Beef Cut
UNITED STATES OF AMERICA
3.8
17
18
19
American Beef Cut
UNITED STATES OF AMERICA
3.9

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “19 Worst Rated Beef Cuts in the World” list until December 16, 2024, 2,667 ratings were recorded, of which 2,145 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.