What You Should Know About This Year

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. The percentage of meat lovers prefer to eat chicken over other meats. 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. All these cuts of beef are very good if you know how to cook them well. This is the right place to come to learn more about the most recommended way to cook these beef cuts.

All the various cuts of beef are grouped into either tender or tough cuts of beef. Of all parts of a cow, the tenderloin is the softest. It is because the tenderloin does not play any roles in the movement of the cow that it is tender. 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 main cause for the toughness of the meat from the rest of the cow is that those parts move around a lot.

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. This part of the cow is cut into various large steaks as listed here. The most popular of these steaks are Delmonico, porterhouse steak, and then T-bone steak. The best way to cook these steaks is by pan-searing, grilling them, or roasting. 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 at this part of the cow is tough as well as lean. The best way to cook this beef cut is to grill it over high heat and then thinly slice the meat against the grain. You can also soak it up in marinades due to its coarse texture. 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.