8 Lessons Learned:

Major Cuts of Beef and How to Cook Them

The number of people that are either vegans or vegetarians is now higher than it used to be. Despite this the majority of people still prefer to eat meat. 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. 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. Of all parts of a cow, the tenderloin is the softest. 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. If you want tender meat from a cow you should choose 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. 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. The sirloin should either be roasted or grilled to get the best result.

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 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. 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. Take an hour or more to stew the chuck if you want more flavor to be brought out by the fat.