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Major Cuts of Beef and How to Cook Them

Vegans and vegetarians can now be found in higher numbers. However, meat is the preferred meal for a lot of people. 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. A lot of people that eat beef know about the various cuts of beef. In the event, you know the ideal way to cook these various cuts of beef then you will really enjoy them. This is the right place to come to learn more about the most recommended way to cook these beef cuts.

The 2 main cuts of beef are the tough and tender cuts of beef. The one part of beef that is known to be most tender is the tenderloin. This is because it is located in a region that barely gets any exercise. The tougher the meat is the further away it is located from them tenderloin. If you want tender meat from a cow you should choose rib and loin. The other parts of the cow which are used a lot for movement are tough cuts.

The topic being covered from here onwards will be the most recommended ways to cook these 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. It is best to either grill, roast, or pan-sear these cuts of beef. The sirloin is the beef cut we consider next. In the sirloin there is a lot of fat as well as a lot of fat in comparison with the loin and it is also less tender. Similarly, the ideal way for cooking this is by roasting or grilling.

The flank is the cut of beef that we a look at here. The meat here is both lean and tough. The best way to cook this beef cut is to grill it over high heat and then thinly slice the meat against the grain. Because of the coarse texture of the meat at the flank, it is best soaked up in marinades. 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. Take an hour or more to stew the chuck if you want more flavor to be brought out by the fat.