Thursday, July 26, 2012

Understanding Beef Cuts

Hey everyone. I thought it would be good this week to demystify the various cuts of beef.  So...  here goes....

Ground beef dishes, stew, pot roast, short ribs
Rib roast, rolled roast, rib steak, and back ribs
Short Loin:
Steak (tenderloin, porterhouse, T-bone), tenderloin roast
Steak (sirloin, filet mignon), carpaccio, ground beef dishes
Brisket and Shank:
Ground beef, stew, corned beef, soup
Short Plate:
Stew, ground beef, short ribs
Steak (flank, skirt) ground beef
Ground beef, round steak, kebabs, pot roast

Some additional tips:
  • Don't buy packaged meat swimming in liquid. It has either been stored too long or has been frozen and thawed.
  • To keep bacteria down, don't thaw at room temp. Thaw in microwave, under cold running water, or in the refrigerator.
  • Freeze in air tight containers or freezer wrap.  It can be frozen up to 3 months.
  • Cook tender cuts of meat using dry heat methods like broiling, frying, and roasting.
  • Tendering tougher cuts by cooking with moist heat methods such as braising and stewing.
  • Remove a roast from the oven a few minutes before desired temp is reached. It will continue to cook after its removed and the internal temp usually rises about 5 degrees.
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