Major Cuts of Beef and How to Cook Them
There has been a very sharp rise in the number of vegans and vegetarians. However, the number of people that like and eat meat is still very high. 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. 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. The part of a cow that is most tender is the tenderloin. The main reason why it is so tender is that it is located at a part that is not used in the movement. The meat that is located at parts of the cow that are further from the tenderloin is tougher. It is the rib and the loin that is most tender. The other parts of the cow which are used a lot for movement are tough cuts.
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. There are various steaks that the loin is then cut into. 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. The sirloin is the beef cut we consider next. This one is fattier and also has more flavor but is less tender. For this cut of beef roasting and grilling are the 2 ideal ways to cook it.
to add on that we should also have a look at another cut of beef known as the flank. The meat at this part of the cow is tough as well as lean. The most recommended way to cook this cut of beef very well is to ensure that it is grilled over high heat quickly and then have it cut into thin slices against the grain. You can also soak it up in marinades due to its coarse texture. Let’s find out more information about the cut of beef called the chuck. You should expect to get so much collagen and fat as well as so many muscle fibers. When you stew it for an hour or more, the fat will bring out more flavor.