Beef shank is used in making the luxurious Italian dish osso buco. Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.
The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness. The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven.
Finally, a butcher may be able to get two or three porterhouse steaks at the sirloin end. The tenderloin extends from the short loin back into the sirloin. It's interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks. Both of these steaks include a section of the tenderloin muscle. Dry-heat cooking is best for the tender cuts from the short loin. Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank or belly.
The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse. After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip , ball tip, and flap, which do well with roasting and barbecuing and they are sometimes made into ground beef.
Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast. Beware of butchers who use the name filet mignon to describe a butt tender, because that comes from the other end of the tenderloin. The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.
Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin. The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin.
Even so, butchers will often remove the entire tenderloin and sell it whole or as individual steaks and roasts. Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it's overcooked, so be careful. The best technique for flank steak is to grill it quickly at a high temperature.
These large primal cuts are then divided into smaller subprimal cuts that are shipped by packers to local markets for final cutting and preparation. These final cuts are known as portion cuts , and are the cuts of meat that consumers will find in their local stores like steaks, ribs and roasts. For most consumers, understanding these main cuts and what makes them distinctive is sufficient enough for informed beef buying.
The types of portion cuts you can find for chuck are ground chuck hamburgers , chuck short ribs, shoulder tender medallions, chuck pot roast, shoulder steak , flat-iron steak and stew meat, amongst others. Of the 13 pairs of ribs on a cow, only the last six are classified in this section — the rest are grouped with chuck and short plate!
Rib cuts are notable for their fatty marbling, tenderness, and distinctive flavor. Rib cuts tend to be a little pricier than most and are often better slow-cooked than grilled. The types of portion cuts you can find for ribs are beef short ribs , ribeye steak , cowboy steak, ribeye roast, ribeye filet and back ribs. Skip to main content. Beef Meat Identification Scroll below the carcass image to view the different cuts from this primal.
Cooking Recommendation : Braise , Cooking in Liquid. The plus side is that these steaks can be much lower in cost than sirloin, ribeye, and other popular cuts. So if you know how to cook a steak and you love big, beefy flavors, the chuck steak could be right for you. To sum up the information above: the chuck roast is a larger cut from the chuck shoulder area of the cow, while the chuck steak is a portion cut from the chuck roast. Because the chuck roast is a roast, it usually gets used more like a roast.
You might hear it referred to as a shoulder roast, too, since it comes from the shoulder area. This beef cut is one of the most popular options for pot roast, which often gets cooked in the slow cooker for hours. With a slow cook, the beef becomes very tender while holding in its flavor.
Chuck steak, on the other hand, more often gets used for individual steaks, although some people pick up a chuck roast and slice it into steaks themselves.
0コメント