What’s the best cut of beef? A lot of us are missing when we reach the butcher’s, or even the grocerystore. This article identifies the different kinds and where they come from.
Chuck and rib-eye are cut from the same muscle. Season with salt and pepper and it ready to go on the grill! Rib-eye and chuck are cut out of the section of ribs 6-12. Trimmings and a few whole boneless chucks are ground for hamburgers.
Because of large dimensions and how they come in the location of the two most prized cuts (short loin and tenderloin) T bone steaks are generally 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 quick, dry heat cooking like grilling or broiling. Longer cooking times aren’t required to tenderize meat. It also cooks more evenly and doesn’t dry and shrink as much due to the bone conduction of heat.
This is similar to a massive skirt beef, which is thicker. It’s usually bigger, and so great for groups. Muscles run up and down, so to prepare slice cross against grain to cut into segments. A regular skirt steak is generally used for fajitas. Flap beef comes from a bottom sirloin butt cut. It’s normally a lean beef –it is sometimes called sirloin tips. It is sometimes confused with hanger steak because both are cut thin.
As you can expect, the tri-tip is triangular. It is also great for groups. Be careful, though–it’s shape lends itself to secure less cooked in 1 place and cooked in another on the grill. Then again, that may be what you want. The tri tip or steak (triangle roast) is the 1.5-2.5 pounds of meat that sits at the bottom of the sirloin. It has a rich flavor and tends to be lower in fat compared to other cuts.
This is a great beefy bite! There is some fat marbled in but not too much. This is a really versatile cut. A Denver steak is an increasingly popular beef which comes fro the primal cut of beef chuck cut. It’s tender, with a nice Rat Poop flavor, and has a good quantity of marbling. Cut is from the shoulder (which gets a lot of exercise).
Brisket is generally used for barbecue, corned beef or pastrami. It is cut out of the breast or lower chest of beef. These muscles support about 60% of body weight of cattle, and so has much connective tissue. It has to be cooked properly to tenderize the connective tissues. Popular cooking methods are spic rub, marinating, then cooking slowly over indirect heat such as slow toaster or toaster or smoking.