Meats
Meat Cuts...A Basic Guide
Chuck - This cut of meat is very flavorful and benefits from slow, wet cooking methods such as stewing, braising or as pot roast.
Rib - Can be cooked in a variety of methods including grilled, broiled and roasted resulting in a tender, juicy mouth-watering experience. We gladly cut a rib roast to order for you upon request.
Short Loin - This is one of the most tender cuts of beef that doesn't generally require long cooking times. Grilling, sautéing or broiled are all good cooking methods. The popular Porterhouse Steak, T-Bone Steak and Tenderloin all come from this region.
Sirloin - Again, another tender piece that does well by grilling or broiling. Sirloin steaks and Sirloin Tip Roasts are both excellent choices.
Flank - Very flavorful and lean used primarily for Flank Steaks - very chewy.
Short Plate - Primarily stew meat offering a rich flavor.
Round - Lean meat that responds to long, moist cooking methods such as a crock-pot.
Shank - This cut is where you'll get your beef brisket best cooked with moist heat.
|
|
|
|
|
