Popular Cuts of Beef and the Ideal Way to Cook Them
The number of people that are either vegans or vegetarians is now higher than it used to be. However, the number of people that like and eat meat is still very high. The percentage of meat lovers prefer to eat chicken over other meats. Still the number of people that eat beef is still very high. If you are one of the many people that love beef, then you know that there are many cuts of 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 one part of beef that is known to be 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 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.
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. The meat from the loin is further cut into more than one type of steak. 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. The sirloin is less tender but has a lot more flavor as well as fat. Similarly, the ideal way for cooking this is by roasting or grilling.
The other cut of beef is called the flank. The meat at this part of the cow is tough as well as lean. 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. In this cut of beef, the meat will be full of collagen and a lot of fat as well as a lot of muscle fibers. A lot more flavor will be brought up by the fat when you stew it for a period longer than an hour.