The Main Cuts of Beef and the Right Way to Cook Them all
The number of people that are either vegans or vegetarians is now higher than it used to be. However, meat is the preferred meal for a lot of people. The percentage of meat lovers prefer to eat chicken over other meats. You should not get choked to find that beef lovers are still found in high numbers. 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. This is the right place to come to learn more about the most recommended way to cook these beef cuts.
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. 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. The tender cuts of beef are rib and loin. 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. There are various steaks that the loin is then cut into. 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. The sirloin is the beef cut we consider next. The sirloin is less tender but has a lot more flavor as well as fat. For this cut of beef roasting and grilling are the 2 ideal ways to cook it.
The other cut of beef is called the flank. 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. Take an hour or more to stew the chuck if you want more flavor to be brought out by the fat.