Vegans and vegetarians can now be found in higher numbers. Despite this the majority of people still prefer to eat meat. A large majority of this number consume mainly chicken. You should not get choked to find that beef lovers are still found in high numbers. The fact there are many cuts of beef is not new to the many people that eat beef. Those people that know how to cook these cuts of beef are the ones that really enjoy eating them. You will get to know more about cooking these cuts of beef when you read this article.
When it comes to beef there are cuts of beef that are either tough or tender. Of all parts of a cow, the tenderloin is the softest. The main reason why it is so tender is that it is located at a part that is not used in the movement. The meat that is located at parts of the cow that are further from the tenderloin is tougher. If you want tender meat from a cow you should choose rib and loin. The reason the other parts of the cow are tougher is that they are integral in the cow’s movements.
At this stage, we shall now have a look at the many ways that these cuts of beef can be cooked well. The loin has one of the tenderest meat on the cow. There are various steaks that the loin is then cut into. Of the many steaks that can be cut from the loin, there is the porterhouse steak, Delmonico, and T-bone steak. It is best to either grill, roast, or pan-sear these cuts of beef. Next, we have the sirloin. This one is fattier and also has more flavor but is less tender. The sirloin should either be roasted or grilled to get the best result.
The other cut of beef is called the flank. It contains lean but tough meat. The most recommended way to cook this cut of beef very well is to ensure that it is grilled over high heat quickly and then have it cut into thin slices against the grain. It is also highly recommended to soak up this cut of beef in marinades if you want to. Next is a cut of beef called the chuck. You should expect to get so much collagen and fat as well as so many muscle fibers. A lot more flavor will be brought up by the fat when you stew it for a period longer than an hour.