Get The Best Out Of Any And Every Cut Of Beef – Here’s How!
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One of the great draws about beef is that it can be enjoyed in so many ways – grilled, roasted, stewed, boiled, stir fried and more. However, before you even start deciding what to do with that piece of beef bought fresh from the market, know that different cuts of beef each require its own different approach to preparation. And it pays to know more about this because it’s how you can get the best out of your beef.
1. Chuck
Sometimes also known as the clod, the chuck comes from the shoulder muscles and so tend to be tougher as these muscles bear the brunt of a cow’s manual work. The good thing is that the chuck is also very fatty, meaning when cooked slowly such as with braising it can still yield a tender and flavourful steak.
Wide selection of beef cuts to enjoy from QB Food.
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2. Brisket
This is found under the chuck and can also be identified as the chest area of a cow. The muscles in this area hold up the cow’s body weight, meaning this is a tough cut filled with fat and tissues. Prolonged cooking, whether by braising or smoking is a must to give this cut its best outcome.
Wide selection of beef cuts to enjoy from QB Food.
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3. Rib
This refers to the area between ribs six to 12 of a cow, which has 13 in total. Packed with fat and therefore very flavourful, it’s where the usually costly short ribs come from, along with other favourites like ribeye and cowboy steaks. It’s highly recommended to grill or smoke ribs for a longer duration to do it full justice.
Wide selection of beef cuts to enjoy from QB Food.
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4. Loin
Taken off the back of the cow, this is clearly the most tender and therefore priciest cut of beef among them all. It’s what prime steaks like the filet mignon, Porterhouse and T-bone are made from, which means that it should ideally be cooked over a grill or other sources of dry heat.
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5. Flank
Cut from the abdominal muscles right under the loin, the flank is relatively lean and very tough. Despite this, doing it the right way such as slicing it thinly and grilling it quickly over high heat can still produce a pretty appetising steak.
Wide selection of beef cuts to enjoy from QB Food.
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6. Sirloin
Sliced off the lower back just behind the loin, the sirloin might not be as tender but is certainly well marbled, making it a popular choice for preparing tasty steak dishes. Grilling is also the preferred method for preparing sirloin, which can turn out quite tender when it’s cut against the grain beforehand.
7. Shank
Though this interesting bit of the cow has an undeniable reputation for being tough and dry, it has good potential to be transformed into a tender and flavourful beef dish. Usually sold with a piece of bone still lodged in it, the shank needs to be simmered for a long duration, making it ideal for slow cooker or soup recipes.
Wide selection of beef cuts to enjoy from QB Food.
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8. Rump/Round
Often known as the London Broil and recognised as a tough cut of beef, the rump must be well marinated before cooking, preferably via broiling. While not as appealing as the prime bits on a cow, it does offer a good and affordable option for recipes such as a pot roast.
Wide selection of beef cuts to enjoy from QB Food.
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9. Tri Tip
Largely and unjustly unheard of, the tri-tip is also known by other names such as bottom sirloin roast and triangle roast. Named for its triangular shape topped by a tapered tip, the tri-tip is unexpectedly flavourful, exuding great taste even without margination and very versatile as it can be grilled, pan seared, oven roasted or broiled.
Which cut of beef is most palatable ultimately comes down to personal preference, and the occasion for which the beef is being prepared. However, as we have shown, different cuts of beef each have its own potential to be turned into one lip-smacking dish.
To start exploring and discovering the culinary potential in each bit of the cow, pay a visit to QB Food where we have a wide selection of beef cuts on offer, along with recipes for you to bring out the best in any and every part!
Published on: Sep 2, 2022
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