What You Should Know About This Year

The Main Cuts of Beef and the Right Way to Cook Them all

Vegans and vegetarians can now be found in higher numbers. However, the number of people that like and eat meat is still very high. The percentage of meat lovers prefer to eat chicken over other meats. You should not get choked to find that beef lovers are still found in high numbers. The fact there are many cuts of beef is not new to the many people that eat beef. All these cuts of beef are very good if you know how to cook them well. You will get to know more about cooking these cuts of beef when you read this article.

All the various cuts of beef are grouped into either tender or tough cuts of beef. Of all parts of a cow, the tenderloin is the softest. This is because it is located in a region that barely gets any exercise. The more distance you get away from where the tenderloin is located, the tougher the beef is. The tender cuts of beef are rib and loin. The reason the other parts of the cow are tougher is that they are integral in the cow’s movements.

Here we look at how we can best prepare these various cuts of beef. The loin has one of the tenderest meat on the cow. This part of the cow is cut into various large steaks as listed here. The most popular of these steaks are Delmonico, porterhouse steak, and then T-bone steak. you can either pan-sear, roast, or grill these steaks. Then we have a look at the sirloin. The sirloin is less tender but has a lot more flavor as well as fat. For this cut of beef roasting and grilling are the 2 ideal ways to cook it.

The flank is the cut of beef that we a look at here. The meat here is both lean and tough. For this particular cut, you should grill it over high heat quickly and then cut it against the grain. It is also highly recommended to soak up this cut of beef in marinades if you want to. Next is a cut of beef called the chuck. In this cut of beef, the meat will be full of collagen and a lot of fat as well as a lot of muscle fibers. A lot more flavor will be brought up by the fat when you stew it for a period longer than an hour.

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