[VIDEO] How To Choose The Perfect Cut Of Beef
How To Choose The Perfect Cut Of Beef
By far the easiest and clearest pictorials to understand the perfect cut of Beef.
Perfect cut of beef, how to pick the perfect cut of beef – Guide
FILET MIGNON: This steak is perfect for an elegant occasion or romantic evening. It screams luxury and beauty. The Filet usually takes to marinade very well, so limit the marination time, and limit grilling time. This steak is best enjoyed medium-rare, as overcooking will especially dry out this cut.
BONELESS STRIP STEAK: This is the steak of choice for everyday grilling and casual meals. It is more price efficient and delivers quite a bang for the buck. It is recommended that you grill to medium or rarer, to retain moisture.
T-BONE & PORTERHOUSE: Put the two previous steaks together (Filet + Strip), and keep the T-Shaped bone separating the two, and the result is a T-Bone Steak. When grilling, keep in mind that the tenderloin will cook slightly faster than the strip, and the beef closest to the bone will be rarer than the rest of the steak. Utilizing the hotter edge of the grill to cook the Strip, and the relatively cooler edge of the grill for the Filet should even things out a bit.
RIBEYE: Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices. Save this hearty steak for a cookout at the football game, or impress the neighborhood gents. Prices are moderate.
SIRLOIN: The Top Sirloin is more tender than cuts from the bottom sirloin. Moderate prices, and retainment of flavor and tenderness makes the Top Sirloin a perfect steak for large gatherings and cookouts. Grill to medium or rarer. Marinate for a few hours for added flavor.
Do You Know?
CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
BRISKET: Whole Brisket, Front Cut, First Cut
FORE SHANK: Shank Cross Cut
SHORT PLATE: Skirt Steak, Plate Short Ribs
FLANK: Flank Steak, Flank Steak Rolls
ROUND: Round Steak, Round Roast, Rump Roast, Tip Steak, Tip Roast
SIRLOIN: Sirloin Steak (Flat Bone/Round Bone), Top Sirloin Steak, Tri-Tip Roast
SHORT LOIN: Top Loin Steak, T-Bone Steak, Porterhouse Steak, Filet Mignon
RIB: Rib Roast, Rib Steak, Rib Eye Steak, Rib Eye Roast, Back Ribs
VARIETY CUTS: Tongue, Liver, Kidney, Heart
