Friday, January 11th, 2013 at
There are a variety of different cuts of beef when you go to the supermarket. These different cuts are suitable for different people’s budgets and taste. However, if you do not know which cuts of meat you want, you may find it difficult to select one for your next meal. The following are some of the cuts of beef that you are likely to find in the supermarket, and what you can possibly do with them:
1. Ground beef
This kind of beef becomes brown when exposed for too long to air. It is however safe to consume it if it has not passed its sell-by-date. The only thing that will make you avoid it is because it will not taste as fresh. The fresh meat is the one that still has a bright red color. The color may also be purple at times depending on how long it has been exposed to air.
A good tender steak will come from the loin or the rib part of the animal. These particular cuts of meat are good for grilling. Premium stakes are those such as tenderloin, rib eye, strip, porterhouse and t-bone. These are usually expensive cuts of beef. If however you want a cheaper steak, you can go for round-tip, flat iron, top sirloin, and ranch.
3. Oven roasts
This kind of a cut is two inches thicker and can be cooked on a roast pan in dry heat. If you are willing to dig deeper into your pockets and add more money, then you should go for the tenderloin, rib eye and top loin. If you want to spend less, then you can buy round roast or bottom sirloin. A boneless roast is good for a buffet.
4. Beef brisket
This is a boneless cut of beef from the breast of the animal. This is a tough cut of meat and is suitable for stewing or braising. You can opt to buy the middle cut, point cut or the whole brisket if you wish. These cuts have meat that you can trim off if you want. However, most people feel that it is this fat that adds flavor to the dish.
Saturday, January 5th, 2013 at
Different Cuts from the Angus Beef Chart
There are many several cuts of beef available in the world today. Different countries have different names for cuts while at the same time different countries might give the same name but for different cuts. The Angus beef chart illustrates the different cuts of beef on an Angus cow which is praised by many Americans as producing the highest quality beef consistently. The Angus beef is also very popular because of its superior taste in comparison to beef from other breeds although this is just a matter of perception and no real conclusions have been drawn from the matter.
The most popular cuts on the Angus beef chart happen to be the steaks. Nearly everyone who partakes in the meat eating culture will testify that they love steaks. This is because it is so fleshy and contains a lot of meat in comparison to other parts of the Angus cow. Steaks from all over the cow also have a great taste depending on how they are cooked and that is why there are many recipies involving steaks. You can be able to get a variety of steaks from different parts of the cow including the legs and the ribs among other areas.
If you prefer tender cuts from the cow then these are easily obtained from the areas around the ribs as well as the tenderloin. The softest meat in a cow is located in areas that are the furthest from the hooves and the horns. People say that the reason why these places have soft meat is because they do slightly less work than the other parts of the cow’s body. If you want tough meat for one reason or another then you should get the cuts from the neck or the leg as these body parts are often overworked and tired. Many people do not like these parts because they have tough meat so most of the times they go to waste.
Monday, December 31st, 2012 at
The beef cut chart is a resource that helps to understand the location of the beef cut from the animal. In fact, the beef that is cut is divided into large portions called primal cuts. For retail purposes, they are further cut into smaller pieces like steaks and others. The leg and neck muscles of the animal are the toughest as they do the maximum amount of work. The meat of the animal becomes tender as the distance from the horn and the hoof is increased. The beef chart usually lists the beef cuts with a reference to the part of the body where the cut is taken from.
Different countries have different names for the different cuts. So do different cuisines. Sometimes the same name is used for different cuts. Whereas the English have 35 different cuts, the Korean have almost 120 different beef cuts.
A ‘side of beef’ refers to the beef that is split along the backbone of the animal. Along the 12th and 13th rib, the side is cut into halves called the forequarters and the hindquarters. The chuck, rib, brisket and shank are parts of meat belonging to the forequarters, whereas the loin, flank and round are hindquarter cuts. Each cut of meat is used for a different preparation as they require different cooking methods. For example, chuck meat is good for roasting but not good when broiled in a pan.
Using a beef cut chart is helpful in understanding the names given by grocery stores and butcheries for the various beef cuts. Ground chuck meats (they contain more muscle) are used for hamburgers, briskets are used in stews and sometimes barbequed, and shanks are used only for stews. Loin meat is tender and used for steaks. The round meat is lean and is cooked rare. The flank meat is used for steaks and grinding.
Wednesday, December 26th, 2012 at
All cuts of beef are not similar when it comes to their texture. In other words the texture in certain cuts of beef could be different from the one in another set of cuts of beef. This gives a lot of room for wide range of recipes much to your convenience. You can simply follow the reciple as according to your preference of parts of beef. It is believed that the beef at certain parts of the animal would be hard. It is equally true that the beef at areas that are subjected to exertion and tough work would normally be soft. If you prefer the softer variety of beef you would do well to pick the cuts from the horn or the hoof of the animal.
As a matter of fact certain people like particular parts of beef that may not be liked by the others. If you shop beef from your favorite store make sure you specify the texture of the beef you would like to buy. Hence it is important that you are equipped with a sound knowledge of the various areas of the animal wherefrom you can choose parts of beef. Beef cut from areas such as rib, flank, shin, brisket, round and shank differ from one another on account of the hardness and the softness of the flesh.
It is indeed true that flesh appears more soft in areas that do not exert too much while at work whereas flesh appears hard in areas that exert very much when the animal is involved in a strenuous work. If you possess an adequate knowledge of the hardness and the softness of beef you can quite easily shop the cuts of beef of your choice with precision. Each of the cuts could form an ingredient in the preparation of a mouth-watering dish!
Friday, December 21st, 2012 at
Meats are pieces of meat that are usually meat. Commonly present in restaurants,
steak is generally paired along with simple aspect items to create a meal. Lots of steak houses provide the best mouth watering steaks for the desire. Three of the greatest steaks would be the sirloin meat, the dried out aged steak and also the beef dress steak. Lots of people eat these types of steaks every single day but possess little concept what the actual terms sirloin meats, dry older steaks or even beef dress steak indicates.
Sirloin meats are called from Center English which means above the actual loin close to the hip. It’s cut in the lower part of the ribs and may be split up into two unique sections. The very best sirloin steaks are usually the better and much more tender meat and also the bottom sirloin steaks really are a much bigger and harder piece. Whenever buying sirloin meats, which aren’t, distinguished because either best or base sirloin, usually the bottom sirloin has been provided. There’s also several additional popular cuts from the sirloin meats, including sirloin ideas, pin bone fragments, round bone fragments and toned bone. Sirloin steaks will also be generally more affordable than additional top option steaks and therefore are widely employed for a number of preparations.
Rather than specific reduce of meat, dry older steak is really a traditional approach to preparing meat whereby the whole carcass is positioned in the cooler, generally close to 3-8 levels celsius along with closely monitored ventilation, temperature & moisture. The ideal time period is 2-4 days. The reason for this process would be to allow the actual beef time for you to reach ideal flavour & pain. This can lead to the loss as high as 45% from the moisture, consequently condensing the actual flavour. Enzymes inside the meat break up the muscle mass & connective cells, making this tender & creating a distinctive flavor. Refrigerated storage space is costly, so usually only high-end meats is going to be dry older steaks and therefore are more costly than additional preparations associated with meat. The planning also works more effectively with a very fat marbled meat.
Beef dress steak is actually subdivided in to inner meat skirt meat and external beef dress steak. The cut is made of either the actual plate or even the flank from the cow.
Outer meat skirt steak may be the trimmed as well as boneless part of the diaphragm, and also the inner is really a trimmed as well as boneless part of the flank. These cuts are usually very flavourful however tougher than a number of other cuts. Beef dress steak may be the primary option for cooking food fajitas as well as Chinese stir-fry. Its difficult nature makes the option of cooking food either extremely fast or really slow (braising). Beef dress steak is really a long, flat bit of meat along with marbled body fat throughout. Marinades are an incredibly popular preparation way of the meat skirt steak to improve both the actual flavor and also the tenderness.
There are lots of seafood restaurants obtainable in Australia that you should pick an ideal beef. Technology nowadays is extremely helpful to find such restaurants around, all you need to do is to find online as well as make a summary of all restaurants and appear at their own menus.
If you are searching for the greatest seafood within Australia, go to Kingsleys Meat & Crab Home. Kingsleys creates premium high quality beef, which only must be lightly experienced and char grilled towards the customerâ€™s standards. Visit Kingsleys. com. au NOW to purchase the highest quality beef.
Monday, September 17th, 2012 at
It is important that you familiarize yourself with a number of the cuts of beef available. This will help to provide you with plenty of options to work with, all depending on how the type of meal that you’re preparing. There are a number of beef cuts available, all of which can be used to prepare various meals. A common example of these cuts of beef is the ground beef. This may vary in color depending on the exposure of oxygen it gets. Something unique about the ground beef is how red its color usually is and this can help to make a meal look good.
Steaks will probably happen to be the best cuts of beef loved by many of us. This part of the beef is usually quite fleshy and meaty. We all love chewing onto a huge and soft chunk of meat, which is why the steak is loved as it offers all these qualities. Various steaks can be obtained from various parts of the animal including the legs, the inner parts of the ribs and such like areas. The different cuts of beef will be ideal for different types of cooking and this will basically be revealed by the cooking recipes that you decide to follow.
Your decision to prefer certain cuts of beef may also be influenced by the presence of any fat or sinew on the meat. The accumulation of any of these will of course be determined by the work that the animal was exposed to. An active animal will obviously have less fat as opposed to an animal that kept lying around and eating. Such a pattern of differentiation is more than enough to help shed more light on what various cuts of beef are preferred over others.
It may come as a surprise but the recipes that you come across on a daily basis may help you to understand the various cuts of beef. This is because the recipes will usually refer to the beef parts by their names. Once you keep doing so over and over again, you will be more conversant with the various beef parts. Terms that are commonly used to refer to the various cuts of beef may include the blade, brisket, chuck, fore rib, flank, shank, shin, rib, just to mention but a few. The good thing is that all of these beef cuts have chunks of beef hence you will always get something to work with at all times.
Friday, September 7th, 2012 at
If you’re a lover of beef, then it might be a good idea that you familiarize yourself with some of the available cuts of beef. These are basically what the larger part of beef can be subdivided into. Large sections of beef are usually referred to as primal cuts and these tend to be broken down further into much smaller individual stakes of meat. It is these small cuts of beef that you can buy from your retail meat shop and include as part of your everyday meal. Beef is definitely known to have a number of nutritional benefits to the body hence the need to include it in some of your meals.
As earlier mentioned, there are indeed quite a number of cuts of beef. The large sections of been are usually referred to as primal cuts. Other cuts can include the side of beef which is when the carcass is split in the middle via the backbone. Each of these sides will usually be referred to as a side cut. Each side can then be further halved into what is referred to as the hindquarter or even the forequarter. All these cuts of beef can easily be differentiated based on the exact area they target.
There are also a number of tender cuts of beef which are basically obtained around the ribs and the tenderloin. These are the ones that are the furthest from the hoof and the horn. These tend to be the softest part of the animal and this is because they aren’t tired as much as the other body parts. The cuts of beef obtained from the neck or the leg muscles will tend to be much tougher and this is because these areas are tired enough. All these are basic analogies used to explain how the beef is broken down into much smaller and consumable pieces.
It will basically be up to you to determine the exact cuts of beef that you would like to be consuming. You may either have to stick to a particular part of your preferred beef choice or you can just go with a combination of these pieces. The choice will probably be influenced by the taste of each of these cuts of beef or even by how easy it is to cook them all. The preference for particular parts of the beef has been known to be influenced by various reasons and this is not likely to change.