Dry heat cooking techniques for beef include barbecuing/smoking, grilling/broiling, pan frying, pan searing, roasting, and stir frying. The best cuts for roasting beef and tips on how to cook it. Check out the handy chart below to match any cut of beef with the best cooking technique. Meat is almost always browned first. Subprimal names are less than scientific and can vary greatly depending by region of the country. Grilling is the most popular method to cook what we know of as “steaks.” Grilling means cooking over a gas or charcoal grill or other heat source. No wonder you’re intimidated – some stores carry as many as 60 different beef products on their shelves! Marinating the meat first is a nice touch. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying. Location: Runs from the last rib to the hip area on the top half of the animal. Characteristics: includes the most prized cuts of meat. Plus, many beef cuts are very forgiving, which means they’ll still taste great even if you’re a newbie. 1. ribeye steak).Subprimal names are less than scientific and can vary greatly depending by region of the country. In Part 2, we discuss the best way to prepare each. The correct cooking method for different cuts of meat is important to ensure the best appearance, flavour and taste. When you hear the term braising, think pot roast. Best cuts of beef for braising: Chuck, brisket, round, short ribs, flank steak, skirt steak. Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing. Best cuts of beef for pan frying and stir frying: fillet, ribeye, sirloin, T-bone, rump, tenderloin, flank steak, skirt steak. A special section below contains hints for … (Some of tougher cuts may also be cooked with dry heat methods, but they are often tenderized first). Why do cuts of meat matter? If it seems like … In Part 1, we cover the basics of the beef cuts you see at the grocery store. Loin, strip loin, and short loin cuts are lean beef cuts. Easily learn the best cuts for slow cooking, the difference between Grass and Grain finished, the best use of a Flank Steak and a whole lot more. But armed with the right information, we promise that anyone can make a delicious (grass-fed) beef dinner in his or her kitchen. Best cuts of beef for stewing: chuck roast, chuck shoulder, round roast, short ribs, cross-cut shanks. Beef cuts explained: a brief primer on primals. Cut Also Known As Common Cooking Methods Popular Dishes CHUCK Blade, Shoulder Pot Roast Pot Roast Chuck has a high fat content and is a flavorful cut best cooked slowly in liquid. * MARINATE BEFORE COOKING FOR All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. Cooking methods are divided into two main categories. Best cuts of beef for grilling: tenderloin steak (chateaubriand, fillet, tournedos), sirloin steak, ribeye steak, rump, porterhouse, t-bone, prime rib, flank steak, skirt steak, hangar steak. These are then sliced and chopped into individual steaks, roasts, and other retail cuts. Calculate roughly 400g per person. Joints with fat cover - beef and lamb cuts with plenty of outer fat cover, fat seams or marbling are best roasted at low to moderate temperatures. Braised beef makes for fall-off-the-fork beef from the least tender cuts. When a steer or heifer is butchered, the animal is first divided into primal cuts, which are sold at the wholesale level.From there, the cuts are further subdivided into subprimals, the retail cuts you are used to seeing at the market (e.g. Much like other well exercised cuts of Beef, slow-moist cooking methods, such as braising and stewing are best used to break the connective tissues and soften up the meat. filet mignon) but is mild in flavor; the shell is less tender but more flavorful (e.g. Think roasting, broiling or sautéing. When my hubby’s family had one of their cattles slaughtered for our own consumption, suddenly I had a freezer-full of various beef cuts – ground, soup bone, steaks (minute, cube, top round, rib eye, porterhouse, tenderloin, T-bone) and roasts (rib eye, chuck, sirloin, etc. When a steer or heifer is butchered, the animal is first divided into primal cuts, which are sold at the wholesale level. The most tender of the veal, this section of the calf is often cut into chops and is great for dry cooking methods like grilling and roasting. Now that you’re up to speed on different beef cuts, time to put it to use in Part 2: The Right Way to Cook Every Cut of Beef. IMAGES SUPPLIED BY THE BEEF CHECKOFF ©2019 RANGE® MEAT ACADEMY www.rangemeatacademy.com COOKING METHODS Here, I share all of my beef recipes - different cuts, and various recipes for each cut. Real recipes, cooking tips, diets, news & more on Verde’s 100% grass-fed, 100% free range beef. The tenderloin contains the most tender cuts (e.g. From there, the cuts are further subdivided into subprimals, the retail cuts you are used to seeing at the market (e.g. Depending on the composition of the beef – including fat and connective tissue – it’s important to choose the technique that will minimize moisture loss while increasing tenderness and maximizing flavor.