Cooking dishes for the entire family, restaurant, or for personal consumption using meat is a routine made by people. With this, it is expected that you have certain chops for every piece of meat that an individual partakes. Whether it is loin, grounded, or brisket, such cuts are necessary when preparing for the desired dish one wants to eat. But who does take attention to such anyway? Particularly, it’s the one who prepares the food who must garner interest in this, or otherwise gain more knowledge in this area, to help increase a person or a group’s appetite.
Listed here are the kind of beef cuts and the best way to cook them:
1) Beef Brisket – found in the middle part of the neck and front legs, this cut is often used for making pot roast. It will take a long way to tenderize as it is a coarsely textured muscle. It’s the traditional choice for making corned beef.
2) Beef Rib – found at the back of a cow’s shoulder, the middle section of rib. Usually, this cut is used for dry-heat cooking. These are the tender, delicious, and savory portion of the cow. Dishes like rib roast, rib eye steak, barbecues include this beef cut.
3) Beef Sirloin – the lower mid section of a cow’s body. Similar to the beef rib, it is also tender, savory, and delicious, with less fat. Usually picked for roasting, steaks, and barbecuing.
4) Beef Round – found in the back leg of the cow. The round cut is usually prepared through boiling, and is best for dishes that will require braising.
5) Beef Plate – known as short plate, this cut includes the short ribs (seen in the chest area), and the skirt steak. This cut contains a lot of cartilage, which is good for braising. Oh, and this one is used for ground beef.
6) Beef Tenderloin – the finest beef cut in the loin where filet mignon is taken. It comes from the pointy end of the tenderloin. On the other hand, the Chateaubriand is taken from the center cut of the tenderloin. Beef tenderloin is best using dry heat cooking methods such as grilling and broiling.
7) Beef Chuck – a tough meat as it consist of the neck, shoulder blade and upper arm. This is great for braised beef dishes like beef stew and pot roast. It is also good for making ground beef.
8) Beef Short Loin – where most of the desirable cuts are taken just like the T-bone, Porterhouse steaks, and strip steak. Dry heat cooking is the greatest method for these tender cuts.
9) Beef Shank – is the animal’s leg and rich in ligament. This is perfect for making the Italian dish called osso buco.
10) Beef Flank – a tough meat that is usually marinated first before being grilled. This is great for braising and making ground beef.
After understanding the various cuts of beef and just how these are best cooked, buying fresh grass-fed beef is best and will give you a most delectable dish to taste. Where to find the best meats? Visit the Farmers Market in Raleigh, North Carolina. There will also be several other fresh meats, fruits, and vegetables at the Market. So come and shop now!
Please visit: http://spruillbros.com/best-cooking-methods-for-beef-cuts/
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