There has been a very sharp rise in the number of vegans and vegetarians. However, meat is the preferred meal for a lot of people. The highest number of people eating meat usually prefer chicken. You should not get choked to find that beef lovers are still found in high numbers. If you are one of the many people that love beef, then you know that there are many cuts of beef. In the event, you know the ideal way to cook these various cuts of beef then you will really enjoy them. In this article you will learn more about the various cuts of beef and what the right way to cook them is.
All the various cuts of beef are grouped into either tender or tough cuts of beef. The one part of beef that is known to be most tender is the tenderloin. It is because the tenderloin does not play any roles in the movement of the cow that it is tender. The tougher the meat is the further away it is located from them tenderloin. The tender cuts of beef are rib and loin. The main cause for the toughness of the meat from the rest of the cow is that those parts move around a lot.
Here we look at how we can best prepare these various 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. The best way to cook these steaks is by pan-searing, grilling them, or roasting. The sirloin is the beef cut we consider next. This one is fattier and also has more flavor but is less tender. The sirloin should either be roasted or grilled to get the best result.
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. For this particular cut, you should grill it over high heat quickly and then cut it against the grain. You can also soak it up in marinades due to its coarse texture. After that we now take a look at the chuck and how it should be cooked. This cut has a lot of muscle fibers as well as a lot of collagen and fat. A lot more flavor will be brought up by the fat when you stew it for a period longer than an hour.