It's BBQ season finally, and one of the most common things to cook up is good old beef. However, it's hard to know which cuts are the best. So I thought I'd share some insights here.
The most tender cuts – and best for grilling: as steaks or kebabs
These are my all time favorite. They are well marbled with fat, which gives them the most wonderful flavor. Of course they’re not on most diet plans). I love the bone in rib steak, so I can chew on the bone)
Rib eye – boneless center cut of the rib steak and the one I prefer for my Portuguese Steak recipe
Sirloin, Club steaks, T-bone, Porterhouse (larger version of T-bones), Tenderloin, called beef fillets in Australia (which, when sliced across does make lovely steaks- This is the cut I use for my Steak au Poivre recipe because the sauce is rich enough without extra fat from such cuts as rib eye) and Filet Mignon, which is just a fancy name for the tip end of the tenderloin.
Less tender cuts but equally great for grilling if you marinate them first:
Short ribs – sliced very thin across the bone. These are also called Miami Ribs in some places. Here’s a favorite recipe of mine
Try this recipe, or this one
Hanger steak – part of the diaphragm muscle
And of course, what would we do without ground beef for delicious burgers and such.
Great for long slow cooking:
Chuck – from the shoulder is very flavorful and my favorite choice for stews and slow oven braising.
Ask the MeatMan or Beef - It's what's for dinner, or Beef - Beef Cuts, or Texas Beef - Happy beefing!!
If there's anyone out there with other ideas, please share them in the comments.
Please email me any of your questions, and if I don't have the answer, I'll certainly try find it for you.
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