Popular Cuts of Beef and the Ideal Way to Cook Them
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. A lot of people that eat beef know about the various cuts of beef. Those people that know how to cook these cuts of beef are the ones that really enjoy eating them. In this article you will learn more about the various cuts of beef and what the right way to cook them is.
The 2 main cuts of beef are the tough and tender cuts of beef. The part of a cow that is most tender is the tenderloin. It is because the tenderloin does not play any roles in the movement of the cow that it is tender. 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 other parts of the cow which are used a lot for movement are tough cuts.
At this stage, we shall now have a look at the many ways that these cuts of beef can be cooked well. It is widely agreed that the loin has meat that is most tender as compared to the other parts. 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. It is best to either grill, roast, or pan-sear these cuts of beef. Then we have a look at the sirloin. 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.
The flank is the cut of beef that we a look at here. The meat at this part of the cow is tough as well as lean. The best way to cook this beef cut is to grill it over high heat and then thinly slice the meat against the grain. It is also highly recommended to soak up this cut of beef in marinades if you want to. 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. Take an hour or more to stew the chuck if you want more flavor to be brought out by the fat.
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