Are you overwhelmed by the different beef cuts of meat available? Are you scratching your head wondering which of the different cuts would be best for a roast or hamburgers? After a quick class in Beef 101, you'll be better able to choose choice cuts of beef that are best for your recipes.
The Different Cuts of Beef
Chuck can be one of the toughest cuts of beef, if cooked improperly. The key is to choose a method that allows the beef to cook low and slow. Chuck is made into steaks and roasts, but you can also find it ground.
Rib beef is perfectly marbled and can be cooked in a variety of different ways, ranging from dry roasting to pan-frying. The most popular cuts are steak and standing rib roast.
Short loin may be the most popular cut of beef. Not only is the meat tender, but it provides some of the most popular cuts. Different cuts include the porterhouse, t-bone and tenderloin.
Sirloin provides several different cuts. Whether you're looking for a great steak, roast or even lean ground beef, sirloin has all the different bases covered. It also happens to be one of the most popular beef cuts served in restaurants.
Flank can be one of the trickiest cuts of beef to work with. You must remember to slice against the grain and to keep the slices paper thin.
Short plate has a stronger flavor than most cuts. This works to your advantage is different dishes, including beef stew and chili.
Round is another cut that can be tough, if cooked improperly. Most of time you will see different cuts of round, including rump roast, top round and ground round.
Shank/brisket includes different cuts perfect for stew beef and roasts.
Cuts of Beef for Grilling
When it comes to grilling a steak, you need a little fat, but not too much. Too much fat can cause too many flames. This results in a steak that not only burns quickly but tastes greasy as well. On the other hand, cuts that are too lean will become tough. You want to choose from different cuts of beef that have marbling. Marbling gives a steak just enough fat to keep it tender and juicy on the grill. Some of the different cuts to look for are porterhouse and rib eye.
Cuts of Beef for Roasting
The perfect beef roast for you and your family will depend on the occasion and how much time you have. For example, a standing rib roast is elegant and perfect for entertaining. On the other hand, chuck and rump roasts are both affordable and perfect for weeknight meals prepared in the slow cooker.
Choosing Different Cuts of Beef for Grinding
With so many different cuts of beef to choose from, finding the perfect cuts for ground beef can be confusing. Instead of scratching your head at the meat counter, keep this simple bit of advice in mind: If the beef needs to be juicy on its own, ground chuck is the best bet. If the beef will be added to wet ingredients, you can choose from different healthy cuts, such as ground sirloin or ground round.
Cuts to Avoid at All Costs
Out of all the different types of beef, there's bound to be a few that are hard to work with. For example, chuck steak is one of the worst steaks you can buy. On the grill, it will immediately burst into flames due to its high-fat content. Even when cooked in a skillet, the beef remains too greasy. Another hard cut to work with is round steak. Round is overworked, which makes the meat tough. However, you can prepare round steak as a cube steak. The holes in the meat make it easier for the beef to break down as it cooks.
You don't have to be intimidated by the different cuts of beef. All you have to do is remember that each cut has different cooking methods. You should also keep in mind that different cuts of beef can be used in the same recipe. This way, you can work with the cuts you have on hand and make healthy substitutions. Of course, if you want to be really flexible in the kitchen, it pays to keep different cuts of beef on hand, allowing you to create a number of recipes at a moment's notice.
Corned beef is a trimmed brisket or cut of beef round that has been preserved by brining with salt and spices. It is raw and must be cooked to produce the tender, sweet meat that is so sumptuous. This New England treat was once cured with corn-kernel-sized salt crystals before refrigeration was available.
Corn beef or Pastrami? Have you even wondered what corn beef or Pastrami is and how it is made?