Years back I picked up this handout (published by the Cattleman’s Beef Board and the National Cattleman’s Beef Association). When I am in the mood for beef its a great resource to think about what to buy and how to cook it. I keep it on my refrigerator.
Favorite Cuts of Beef
I have no problem with some beef on occasion. I do care about my body and therefore watch my beef intake.
Loin – My favorite cuts of beef happen to be the most expensive cuts of beef. A great porterhouse steak, t-bone steak, or tenderloin roast (with a port wine reduction). Of course there is filet mignon (the cut from the end of the tenderloin) and New York strip (the cut from the short loin with the tenderloin removed).
Rib – There is nothing like a well-marbled ribeye steak. If you can find a butcher who offers the Delmonico cut of the ribeye, wow it is joyful. There is also the rib roast. Anyone thinking of some prime rib with horseradish sauce and a fully loaded baked potato?
I am not always so highfalutin, give me some ground sirloin or ground round to make a cheeseburger with grilled onions on a fresh roll. Happiness in a bun.
I listed some of my favorites cuts of beef above, but there are many great cuts that have their own cooking method: beef stew for a cold winter day; pot roast to bring a mood up; pit beef when you’ve got lots of beer and a day to kill; London broil when friends are coming over; and of course roast beef for Sunday supper. I can easily keep going, but lets take a look at cooking methods (in order that they are listed).
Skillet – Other than ground beef, I don’t use a skillet much for cooking beef. But it works for some steaks.
Grill or Broil – High heat from the bottom or high heat from the top. Seal in those juices. My preferred method is a charcoal grill. Preferred method for any steak.
Marinate and Grill or Broil – Used for round, skirt, flank, and other tough cuts of beef. Most popular is the London Broil cooking method.
Stir-Fry – Traditionally the butcher will give you bits and pieces of beef here and there, and the mix is stir fried.
Roast – Roast beef with some potatoes and vegetables. Yum. Leftovers turn into hot sandwiches with gravy on top. Usually we roast the beef in an over, but if you are adventurous go one step further – roast the beef over an open fire (try it with a tip roast). The secret is to keep the fire about the same heat (which means you will slowly add wood) and turn the beef to the fire side maybe every 15 minutes.
Stew – To stew is to simmer pieces of beef fully submerged in liquid. Goes great with potatoes and vegetables. Cook on a stove top or a crock pot.
Braise – Braising beef is a two step process. First sear the beef at a high temperature. Then gently cook in some fluids until it is done. Braised beef is delicious. Use a chuck or round.
Pot roast – Similar to a stew, but a whole piece of beef with some liquid cooked in the over.
What is your favorite beef dish? Tell me in comments.
The butcher at my local supermarket has one of those pictures up, which is a big help as I wouldn’t know how to say in Chinese what cut I want. One of the best beef dishes I’ve ever had was a braised beef cheek.
LikeLiked by 1 person
That has to help so much at the butcher. Braised beef cheeks are delicious. Meet from the cow’s head like cheeks and tongue are not mentioned in my handout unfortunately (but I know the amazing things we can do with both).
LikeLiked by 1 person
It definitely helped as the cuts were all numbers, and I can say the numbers in Chinese.