The Main Cuts of Beef and the Right Way to Cook Them all
Vegans and vegetarians can now be found in higher numbers. However, meat is the preferred meal for a lot of people. 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. Those people that know how to cook these cuts of beef are the ones that really enjoy eating them. This is the right place to come to learn more about the most recommended way to cook these beef cuts.
When it comes to beef there are cuts of beef that are either tough or tender. 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. This part of the cow is cut into various large steaks as listed here. Of the many steaks that can be cut from the loin, there is the porterhouse steak, Delmonico, and T-bone steak. you can either pan-sear, roast, or grill these steaks. The sirloin is the beef cut we consider next. The sirloin is less tender but has a lot more flavor as well as fat. 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. It contains lean but tough meat. 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. Next is a cut of beef called the chuck. 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. When you stew it for an hour or more, the fat will bring out more flavor.
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