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, meat is the preferred meal for a lot of people. A large majority of this number consume mainly chicken. Still the number of people that eat beef is still very high. The fact there are many cuts of beef is not new to the many people that eat 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.
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. It is the rib and the loin that is most tender. The other parts of the cow which are used a lot for movement are tough cuts.
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. 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 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 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. 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. You should expect to get so much collagen and fat as well as so many muscle fibers. When you stew it for an hour or more, the fat will bring out more flavor.