The Best Ways to Prepare Cuts of Beef
It’s easy to be mystified by the number of cuts of beef. Not to mention, you may be confused about how best to cook them. Each cut of meat has a certain amount of fat, a particular flavour and degree of tenderness. Your family-friendly butchers at Butcher Block Gourmet Store have created a cheat sheet for how to cook the most popular cuts of beef.
Sirloin
After seasoning, sear in a smoking-hot Dutch oven before braising or stewing. The chuck contains a lot of connective tissue that can be tough so cooking slowly is the best method for dissolving the tissue and tenderising the meat.
New York Strip
All you need for this steak is a bit of salt, pepper, thyme, garlic and butter. Sear in a cast-iron skillet or take to the grill. Finish with herbed butter.
Ribeye/Cowboy
Ribeye steaks are sold with the bone in (called cowboy steaks) or without. Ribeye is the ideal cut of beef when it comes to tenderness and texture and the high fat content makes it one of the tastiest cuts. Keep seasoning simple and sear in a hot cast-iron skillet or on the grill.
T-Bone
Known as the “Cadillac of steaks” as it really is a two-in-one prime cut steak — there’s a strip on one side and tenderloin on the other. Season liberally with salt and pepper and add some fat to the pan when searing this steak in order to form a good crust.
Tenderloin
Incredibly tender and lean, this cut is best suited for a robust sauce based with red wine or cream.
Brisket
Due to the amount of connective tissue in this cut, it’s ideal for braising or smoking, making it a favourite for Southern barbecue. If there’s a recipe for pulled beef, use brisket because it will start falling apart while cooking.
Chuck
Chuck is often sold as stew meat (if you didn’t know, now you do) and is the most popular cut for ground beef.
Rump
This boneless piece of beef comes from the hindquarter of the animal and can be pan-fried, slow-cooked or roasted.
For more tips and to purchase your weekend meats, pop by:
Master Meat Crafter Gregory Burrowes
Located at Butcher Block, Upper Manor Park Plaza Shop #A7
Or telephone 876-668-4481
