Grab your pencils and cahier's boys and girls. Today I am not chef natty. No, no today I am teacher Natty and for today's lesson, we will learn all about the different cuts of BEEF! (long division and cursive come next week). I should let you know that in my class, you get gold stars for paying attention, and backhanded for disrespect. So I suggest you all shake off that hangover and open your eyes to some information that's sure to help you know your way around a moo in the kitchen. My aim is to help you beef lovers select your meat with some information as to what the different qualities are in each cut, and what's the best way to cook each area of this delicious creature - note to vegetarians that read my blog .... you might wanna give yourself a time out on this one - practice your handwriting, take an early recess, count your tofu - whatever toots your horn.
Let's begin.
CHUCK - The typical chuck steak is a rectangular cut, cut about 1inch thick, with parts of the shoulder bones, and is known as a "7-bone steak" (which we should all be familiar with). The bone-in chuck steak or roast is one of the more economical cuts of beef. Regular hamburger meat is often made from this part of the cattle.
RIB - The entire rib section comprises ribs 6 through 12 of the animal. A standing rib roast (which i'm sure our moms have all made at some point) can comprise anywhere from 2 to 7 ribs. It is most often roasted in a standing position with the ribs stacked vertically. Ribeye steak, and prime rib (rib roast) are common cuts from this area.
SHORTLOIN - This cut yields types of steak like stripsteak (porterhouse, Kansas City Strip, New York Strip) and T-bone (a cut also containing partial meat from the tenderloin).
TENDERLOIN - The most tender cut of beef. This cut will give you your fan favorite tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef.
SIRLOIN - Of "better" cuts of steak, the sirloin is the cheapest because the muscles still do a lot of work in this region. This makes the steak somewhat tougher. You will also see sirloin ground in many cases.
TOP SIRLOIN - The top sirloin is the most prized of the sirloin. It is the most tender part of the sirloin and excellent for grilling.
BOTTOM SIRLOIN - The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin connects to the sirloin tip roast, which is generally considered to be a good, though somewhat tough, roast. It is also known as a "ball-tip" steak.
ROUND - This is a lean cut, and is moderately tough. Lack of fat and yummy marbling does not allow round steak to tenderize quickly. Commonly cooked through slow moist methods - including braising - in order to tenderize the meat.
BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly. The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket.
PLATE - Also known as "skirt steak", is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas (refer back to my steak with chimichurri recipe - this is the cut to use). Skirt steak should be sliced across the grain for serving.
FLANK - It is alot tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising. It is often used for stir-fry.
SHANK - It is tough, dry, and sinewy, so is best when cooked for a long time in moist heat (braised shank is often a dish you will see on a menu). Since it is very lean, it is often used to prepare very low-fat ground beef - It is also used in stew.
Ok veggies, earmuffs off. Recess time for now children.
xo Chef Teacher Natty
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