Beef up on meat-cut knowledge
When you visit the meat counter of your supermarket or neighborhood butcher shop, you'll quickly see that there are many cuts of beef from which to choose. They may have confusing names — some that vary by the region and country in which you live. Are you choosing the right cut for your particular dish or cooking method? Perhaps not.
Beef cuts come from all different sections of the cow. Tenderness of meat and cooking requirements will vary depending upon the cut of meat, as various types of the cow's body are used more frequently and result in tougher meat.
To ensure delicious meals, follow these guidelines, courtesy of cooking expert Mark R. Vogel and the Beef Industry Council.
WHAT'S IN A NAME?
Cuts of beef go by many names. Bone-up on your lessons before making any selections:
1. Cut: Short Loin
Also known as: filet mignon, filet de boeuf, fillet steak, chateaubriand, tournedos, tenderloin, medallions, T-bone, porterhouse, and club steak
2. Cut: Top loin — boneless
Also known as: ambassador steak, strip steak, boneless club steak, hotel-style steak, Kansas City steak, and NY strip steak
3. Cut: Top loin — bone-in
Also known as: sirloin strip steak, Delmonico steak, chip-club steak, country club steak, ctrip steak, and shell steak
4. Cut: Rib
Also known as: rib roast, rib eye, baby back ribs
5. Cut: Plate
Also known as: skirt steak
6. Cut: Round
Also known as: round steak, top round roast, top round steak, bottom round roast, eye round roast, tip steak, and boneless rump roast
7. Cut: Chuck
Also known as: chuck eye roast, top blade steak, arm pot roast, shoulder pot roast, blade roast, short ribs
COOKING GUIDELINES
Cuts like chuck, brisket and shank, which are located in the front legs and quarter of the animal, are best prepared with slow-cooking methods and braising — cooking the meat in a small amount of liquid for an extended period of time. Round cuts are also tough, so they should be cooked in the same manner. Of the round cuts, the eye round is the most tender, so you may be able to fare with roasting this cut of beef.
Grilling can work wonders on the short plate and the flank, which contain meat of medium toughness. These cuts should not be overcooked, however, and can benefit from marinating. When serving, slice against the grain for a softer texture.
The most delicate cuts of meat are from the rib, short loin, top loin and sirloin areas of the cow. If grilling, sauteing or roasting is planned, select these cuts — but expect to pay a bit more per pound for such tenderness. Of all the tender cuts, the short loin produces the most coveted meat, including the porterhouse and filet mignon. If you need to distinguish between selecting from the T-bone and porterhouse, while both are quite similar, the porterhouse is cut from the larger end of the short loin and provides more of the filet mignon.
Knowing the cuts of meat allows you to make the right cooking decisions based on meal and preparation.
