There are no bad cuts of meat, just bad chefs. Let me explain, as a teenager I worked as a butcher…I was broke and literally, the only protein in my diet was the scraps and “bad cuts of meat”, which I got for free from the job. I learned to cook them slowly, with high heat and bold flavors. Later, after I finished college I got some money and started eating out…I was bitterly disappointed by what passes for top shelf beef in restaurants. A prime cut is just easy to cook beef.
Usually sold as stew meat the chuck muscle gets a lot of work and has a lot of hard rubbery collagen and connective tissue.
7 Bone Roast
Low and slow is the name of the game. Sear it fast and close in all the juices and then push it and forget it in a lightly warm oven. Strong oriental spices work wonders with the slow cooking and hard flavor and texture of the chuck
Flat Iron Steak
This is the secret tenderloin. The top blade muscles is a tenderloin with flavor because of all its marbling but lacks the hardness of the rest of the overworked chuck muscles.
This small little cut is tender enough to cook on a grill but still has that chuck flavor.
The portion in between the 6th and 12 rib is called the rib prime cut. This area has a lot of marbling and flavor but isn’t all that worked and can easily be cooked with dry heat.
Standing Rib Roast/Prime Rib
The classic roast. And for me, the cheap and easy “dad is awesome” meal. It’s flavorful so it only needs salt and peper to be perfect, it’s easy to do because the marbleing of fat makes it baste it’self and it’s scalable. A 8 pound roast that needs 40 minutes can be cut in half and the halfs are done in 20. Just don’t ever forget to let it rest after you take it out of the oven.
My wonder steak. Cut from the upper rib section it has the perfect mix of flavor due to the heavy marbling and tenderness because it’s not a very used muscle on the cow. Save this one for that special day of celebration like you do with your old scotch – but don’t you dare use anything more than some salt and a little pepper, this beauty needs to be savored free from distractions
Entrecote means “in-between ribs” in french and it’s a thin, boneless ribeye. And this serves a very important purpose…you already know that ribeye is the perfect steak, but that same meat can take on a whole new dimension of yummy if you cut it thinner and cook it medium rare. Try it and thank me later.
With great flavor comes a hell of a lot of connective tissue. But to someone that knows how to cook that just means the end results will be golden brown and gloriously savory.
This is the perfect cut to use as a condiment. Always have some short ribs around the freezer and elevate everything to a masterpiece. You can not mess with this meat and make it loose it’s flavor. On the other hand, it takes time to cook so it’s not something you ca make a 5-minute dinner out off.
This is the best meat to train on as a new barbecue pit boss. It’s filled with fat and flavor so it can take a lot of direct heat. Bring it to medium as soon as possible and then let it rest. This is the cut that will teach you just how much flavor you can find in a rough cut of beef.
The hardest meat you will need to tame, some briskets are all collagen. But when smoked for 4+ hours with a sweet dry rub the results are unmached by any tenderloin.
Have patience with this one and it will reward you 100 fold. Cook low and slow and then spread that butter marrow goodness all over the meat like gravy. All I can say is that it’s gonna change your life
The short loin is a easier to cook version of the ribeye…it’s a intermediate area between the fatter and harder rib and softer leaner sirloin cuts.
The basic cut from the short loin, it has a good mix of flavor and tenderness as it contains a small portion of tenderloin.
Basically, a T-bone that contains a bigger portion of the Tenderloin. It’s overpriced but I doubt you can go wrong with it, even the dumbest assistant chef can make perfection out of this.
The best value stake you can get. A perfect mix of tederness and flavor for most. But it’s already too bland for my tastebuds, give me a skirt steak any day of the week.
In the top of the Sirloing you can find the most unused muscles on a cow, they are basically just keeping the front and the back from not comming apart. This makes this meat very tender and easy to cook, but this also makes it very overpriced, I would avoid it or better yet sell it and get a good cash back for how much the whole cow set you back.
A waste of time unless you own pretentios restaurand and make a killing on the markup on these guys. If you must have it, keep it rare; even medium rare tenderloin tends to be bland taste wise and in terms of texture.
The only part of the top loin that i bother with. Flavor with mild spices and mixes. Sear it on a scorcing hot pan to get the sweetness into it and you’re set.
A great inexpensive cut, flavor this bad boy to your hearts content. This works on harsh barbcues and low slow pace oven roasts for even more intense deep flavor.
Hard texture, deep flavor makes this excell when marinated in acidic rub and then flash cooked to medium rare under high heat – but the result is just incredible.
Pure muscle, well worked hind leg muscle. Hardly any fat you need to soak it in it’s own flavor. be generous on the flavored butter.
Eye of Round
My prefered “sandwichic” meat, nothing impressive and is healtier than processed meats.
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