Popular Cuts of Beef and the Ideal Way to Cook Them

There has been a very sharp rise in the number of vegans and vegetarians. 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. A lot of people still eat beef. 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. 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. This is because it is located in a region that barely gets any exercise. The meat that is located at parts of the cow that are further from the tenderloin is tougher. If you want tender meat from a cow you should choose rib and loin. The main cause for the toughness of the meat from the rest of the cow is that those parts move around a lot.

At this stage, we shall now have a look at the many ways that these cuts of beef can be cooked well. The loin has one of the tenderest meat on the cow. There are various steaks that the loin is then cut into. The most popular of these steaks are Delmonico, porterhouse steak, and then T-bone steak. The best way to cook these steaks is by pan-searing, grilling them, or roasting. Then we have a look at the sirloin. This one is fattier and also has more flavor but is less tender. Similarly, the ideal way for cooking this is by roasting or grilling.

The other cut of beef is called 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. Let’s find out more information about the cut of beef called the chuck. You should expect to get so much collagen and fat as well as so many muscle fibers. A lot more flavor will be brought up by the fat when you stew it for a period longer than an hour.

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