What are the fabricated cuts of beef?

"Fabricated cuts" in the context of beef refer to cuts of meat that are created by combining two or more separate cuts of meat together. This is done to create a specific size, shape, or texture, or to make use of less desirable cuts of meat.

Here are some common examples of fabricated cuts of beef:

* Steak Medallions: These are small, round steaks made by combining two or more smaller cuts of meat together, like sirloin or tenderloin. They are often used for special occasions.

* Beef Tenderloin Filets: These are large, thick filets of beef that are fabricated by combining two or more tenderloin cuts together. They are often used for steak dinners or special events.

* Beef Cube Steak: This is a flat, thin steak that is made by pounding a piece of meat, like chuck or round, until it is thin and tender. The pounding creates a tenderized surface, and the thinness makes it cook quickly.

* Beef Tips: These are small, bite-sized pieces of meat that are made by cutting a larger cut of meat into cubes. Beef tips are often used in stir-fries, stews, or braised dishes.

* Beef Roast: Many roasts are fabricated from different muscle groups combined together. For instance, a "beef roast" may be a combination of chuck, brisket, and short ribs.

* Ground Beef: This is a fabricated cut of meat that is made by grinding together various cuts of beef. It is a versatile product that can be used in a variety of dishes.

Note: It's important to remember that fabricated cuts of meat are not necessarily inferior to primal cuts. In some cases, they can be just as flavorful and tender. The key is to choose a fabricated cut of meat that is appropriate for the dish you are preparing.