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Beef
Understanding the different Cuts of Beef
There are quite a few selections you have when you go to the grocery store and all the different Cuts sitting on the shelf can become a
little daunting. Well, here's some good news, a Striploin, Club steak, and Top Loin steak all come from the same section of beef but sold
as three different steaks. All you need to know which section produces what cut. The choice becomes a little more simple to make after this
knowledge. For example, a T-Bone steak (see here) is also sold as two separate cuts even though
they essentially come from the same section. The larger side of the T-Bone is sold also as a Striploin steak and the smaller side of the
T-Bone is sold as the Tenderloin and sometimes sold as "Filet Mignon." With me so far? These all come from the same section of
the animal and can be sold as one steak. When buying a T-Bone you're getting the pleasure of enjoying two steaks in one cut. To make
matters worse, a T-Bone is also sold as a Porterhouse steak ...how confusing. The difference being that there is a larger Tenderloin piece.
All of the cuts mentioned so far come from the upper section of the animal called the Loin. (see Cuts of Beef Chart)
Tougher cuts, found mostly towards the bottom sections, generally will require a longer cooking method using lower heat settings and
lengthy Marinating times to soften-up the meat.
The Rib, Loin, and Sirloin are the most delicate cuts of Beef. Grilling, broiling, or roasting any of these cuts yields very tender meat.
Rib steaks, (Prime Rib), Rib Eye steaks and Rib roasts come from the rib and are favorites to many steak lovers.
The sirloin provides a variety of sirloin steaks that are excellent as well. The Top Sirloin is one of my favs for sure!
The Loin contains the best part of the animal. A Porterhouse or T-Bone steak is essentially the same except that the Porterhouse is cut
from the larger end of the Loin which provides more of the Tenderloin. This is the smaller side of the steak. Marinating is usually not
required with any cut from the Loin. But because we are highlighting Marinating on this site, some recipes are provided that will enhance
these cuts even further.
Let's move on to the different Cuts of Beef and Marinating Chart.
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