Popular Cuts of Beef and the Ideal Way 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. 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. All these cuts of beef are very good if you know how to cook them well. 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. 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. It is the rib and the loin that is most tender. The reason the other parts of the cow are tougher is that they are integral in the cow’s movements.
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. 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. you can either pan-sear, roast, or grill these steaks. Next, we have 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. 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. 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. 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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