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Major Cuts of Beef and How to Cook Them

The number of people that are either vegans or vegetarians is now higher than it used to be. Despite this the majority of people still prefer to eat meat. The highest number of people eating meat usually prefer chicken. 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. In this article you will learn more about the various cuts of beef and what the right way to cook them is.

The 2 main cuts of beef are the tough and tender cuts of beef. The part of a cow that is most tender is the tenderloin. 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. It is widely agreed that the loin has meat that is most tender as compared to the other parts. 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. It is best to either grill, roast, or pan-sear these cuts of beef. Next, we have the sirloin. The sirloin is less tender but has a lot more flavor as well as fat. The sirloin should either be roasted or grilled to get the best result.

to add on that we should also have a look at another cut of beef known as the flank. 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. You can also soak it up in marinades due to its coarse texture. After that we now take a look at the chuck and how it should be cooked. This cut has a lot of muscle fibers as well as a lot of collagen and fat. 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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