What’s the best cut of beef? A lot of us are missing when we reach the butcher’s, or even the grocery. This report identifies the different varieties and where they come from.
Chuck and rib-eye are cut from precisely the same muscle. The only difference is that chuck has no bones in it and is half the price. Season with salt and pepper and it prepared to go on the grill! Rib-eye and chuck are cut from the part of ribs 6-12. Trimmings and a few whole boneless chucks are ground for hamburgers. Rib contains the short ribs and the prime rib.
T Bone and Porterhouse Steak
T bone and porterhouse steaks are cut from short loin. Because of large dimensions and how they come from the location of the two most prized cuts (short loin and tenderloin) T bone steaks are usually thought of as among the highest quality steaks. Porterhouse steaks are even more highly valued because they’re larger. T bone and porterhouse steaks are best for fast, dry heat cooking like grilling or broiling. Longer cooking times aren’t needed to tenderize meat. Additionally, it cooks more evenly and does not dry and shrink as much due to the bone conduction of heat.
This is like a massive skirt beef, which is thicker. It is generally bigger, and so great for groups. Muscles run up and down, so to prepare slit cross against grain to cut into sections. A normal skirt steak is generally used for fajitas. Flap beef comes from a bottom sirloin butt cut. It is generally a thin steak–it is occasionally called sirloin tips. It is sometimes confused with hanger steak because both are cut thin.
What do possums eat? Tri-Tip
As you can expect, the tri-tip is triangular. Additionally it is great for groups. Be careful, though–it’s shape lends itself to get less cooked in 1 area and cooked in another on the grill. Then again, that may be exactly what you want. The tri tip or steak (triangle roast) is the 1.5-2.5 pounds of meat that sits in the bottom of the sirloin. It has a rich flavor and tends to be lower in fat than other cuts.
This is a great beefy bite! This is a really versatile cut. A Denver beef is an increasingly popular steak that comes fro the primal cut of beef chuck cut. It’s tender, with a nice beefy flavor, and has a good quantity of marbling. Cut is in the shoulder (which gets a good deal of exercise).
Brisket is generally used for barbecue, corned beef or pastrami. It’s cut from the breast or lower chest of beef. These muscles support about 60% of body weight of cows, and so has much connective tissue. It must be cooked properly to tenderize the connective tissues. Popular cooking methods are spic rub, marinating, then cooking slowly over indirect heat such as slow cooker or barbeque or smoking. In a slow cooker, this is 8 hours for 3 lbs.