Jan 04 2012
Beef Cuts Choices for All-Occasion Cooking
The right cut of beef is essential in making an excellent cooking. Every part of the beef have a special purpose in a dish, and if you wanted to cook a delicious and flavorful meal, it is just right that you choose the perfect cut that will not just add on its unique tinge of flavor, but also will improve the presentation of the meal.
The primary importance of different types of beef cuts is to provide consumers the best part for different types of dishes. Depending upon the meal that you would like to prepare, there are beef cuts that can be best used in either low or high temperature cooking. Below are types of beef cuts that will perfectly go along with favorite beef cooking:
Flank: This type of beef cut is basicaly found in the lower middle region of the steer. When cut thinly, it creates a great-tasting beef bacon or even a sandwich filling. Since the flank is very lean and wholly composed of muscles, it does not require much seasoning for the beef flavor is enough for a delectable dish.
Round: If you wanted to have your steak to be tender and totally mouth-watering, the round can provide you an excellent part. Popular for pot roast, this part can also go for all types of beef cooking for like flank, it is fully made of lean muscles from the rear section of the cattle. Round can be best cooked in a low temperature where sauces and marinades can be fully absorbed by the meat.
Chuck: Suitably best for stew, chuck comes near of the shoulder area of the beef. It can be cut in a boneless cubes or be sliced thinkly for a hearty chuck steak. Steaks cooked out of chuck is flavorful and with good texture due to the rich collagen that melts upon cooking. It suggested to cook chuck in a low heat for a long period of time to make it tender and well-seasoned.
Brisket: The breast or the lower part of the steer is called the brisket cut. It is the section that is usually made into corned beef because of its low-fat build-up.
Sirloin: This kind of beef cut is from the backbone of the beef connecting to the hips. It cooks delicious rib-roast and sirloin steaks which normally require marination before beiing cooked. The sirloin section is also best for quick grilling and frying.
Good blogging!
I used London Broil for over 30 years. Cut across the grain, very thin (easier when semi-thawed). Pop it into a large zip ggbaie with any teriyaki marinade or hickory (add liquid smoke hickory) and refrigerate overnight (or 24 hours), turning the bag a couple of times. Then, as he was on the racks in the dehydrator for as long as your machine suggests
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