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. Despite this the majority of people still prefer to eat meat. A large majority of this number consume mainly chicken. 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. In the event, you know the ideal way to cook these various cuts of beef then you will really enjoy them. 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. It is because the tenderloin does not play any roles in the movement of the cow that it is tender. The tougher the meat is the further away it is located from them tenderloin. 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.
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. The meat from the loin is further cut into more than one type of steak. 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. Next, we have the sirloin. In the sirloin there is a lot of fat as well as a lot of fat in comparison with the loin and it is also less tender. Similarly, the ideal way for cooking this is by roasting or grilling.
The flank is the cut of beef that we a look at here. The meat here is both lean and tough. The most recommended way to cook this cut of beef very well is to ensure that it is grilled over high heat quickly and then have it cut into thin slices against the grain. You can also soak it up in marinades due to its coarse texture. Let’s find out more information about the 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.