Cuts of Meat Guide
Beef Cuts explained and how to cook them.
Cuts of Roasts
· Tri Tip - Cooks and eats like steak, or slice thin for sandwich meat.
· Sirloin Tip Roast - For best eating quality, cook only to medium rare (145°F) doneness and carve into thin slices.
· Arm Roast – Traditional Sunday pot roast, large and meaty with nutritious marrow bone.
· Bottom Round Roast –Best flavor when cooked as a pot roast.
· Boneless Chuck Roast -Large and meaty, traditional pot roast.
· Eye of Round - For best eating quality, cook only to medium rare (145°F) doneness and carve into thin slices.
· Top Round also known as London Broil -a boneless cut from the rear of the steer with big, juicy flavors. Because it is lean, it must be tenderized with a marinade before cooking and thinly sliced before serving.
Cuts of Steaks
· Round – for tenderness, marinate before cooking.
· Boneless Chuck - Very flavorful, best if cooked slowly.
· Boneless Sirloin – A very versatile steak, lean, well-flavored, juicy and tender.
· T-Bone –Consists of two lean tender steaks, the top loin (Strip) Strip and Tenderloin steaks connected by a telltale T-shaped bone.
· Bone In Rib Steak – Highly marbled, excellent flavor and very tender.
· Tenderloin – The most tender cut of steak.
· Flank – Lean, boneless and flavorful, marinate to tenderize, then slice thin across the grain. If you’re fancy, this cut is sometimes called bavette.
· New York - A steakhouse favorite, consists of a muscle that does little work, which keeps the strip relatively tender, but not as much as a rib eye.
· Sirloin Tip – Best when marinated and cooked to medium rare.
· Skirt Steak - Extremely flavorful, this steak benefits from a tenderizing marinade, excellent for fajitas.
· Flat Iron Steak - Second most tender steak, cut thin across the grain.
Smoked Brisket
Brisket
· Brisket – Perfect slow cooked in the oven or smoker. Very flavor and tender when cooked slowly.
Short Ribs.
Short Ribs – A cut of beef taken from the brisket, chuck, plate, or rib areas. They consist of a short portion of the rib bone, which is overlain by meat. Best slow cooked or smoked.
Stew Meat
Well trimmed small cubes of meat, cook slowly in soups and stews.
Other Cuts of Meat
· Oxtail A bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for soup.
· Soup Bones - Thick and meaty bones for soup making.
· Marrow Bones and Knuckle Bones: Nutritious and perfect for bone broth.
·*Liver ·*Heart *Tongue - Great for specialty dishes. Each country has a different way to prepare tongue.
