The tenderloin extends from the short loin back into the sirloin. It's interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks. Both of these steaks include a section of the tenderloin muscle. Dry-heat cooking is best for the tender cuts from the short loin. Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank or belly.
The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.
After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip , ball tip, and flap, which do well with roasting and barbecuing and they are sometimes made into ground beef. Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast.
Beware of butchers who use the name filet mignon to describe a butt tender, because that comes from the other end of the tenderloin. The most tender cut of beef is the beef tenderloin and it is found within the loin.
This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin. The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin.
Even so, butchers will often remove the entire tenderloin and sell it whole or as individual steaks and roasts. Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it's overcooked, so be careful. The best technique for flank steak is to grill it quickly at a high temperature.
Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention. When you're ready to serve it, remember to slice this steak thinly against the grain so it isn't chewy. Beef flank is also good for braising and it's often used for making ground beef. The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise.
Just like the sirloin primal is separated into two subprimals, top sirloin and bottom sirloin, beef round likewise consists of multiple subprimal cuts: the top round inside round , bottom round outside round , and the knuckle. The bottom round is where we get rump roast and eye of round.
Although you might braise a piece of beef round out of necessity, chuck always produces a more delicious piece of meat. There's a good reason for this. The top round and bottom round are lean and don't contain much collagen. Collagen is the type of protein that turns into gelatin when it's braised slowly.
This means that braised rump roast isn't as succulent as braised chuck roast. More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare. They can then be sliced thinly and used for sandwiches or even served as roasts. Slicing thinly and against the grain is crucial. Actively scan device characteristics for identification. Use precise geolocation data.
Select personalised content. Create a personalised content profile. Measure ad performance. With its uniform thickness, flat iron steak is incredibly versatile — you can sear it, smoke it, grill it, marinate it, use it with a dry rub, slice it up for sandwiches or enjoy it on its own. Tip: Marinate the whole flat iron steak first to tenderise it, before seasoning and grilling.
Hugely popular in Brazil, the rump cap or picanha is one of the most flavourful cuts you can find. It is a flat, triangular, boneless cut taken from the cap of the top sirloin.
Rump cap has a distinctive thick cap of fat running across the top, which adds a great depth of flavour when cooked. Rump cap can be roasted whole, sliced into steaks and grilled or cooked Brazilian style in a barbecue rotisserie known as churrasco. Tip: When cutting a whole rump cap into steaks, always cut with the grain. Once the steaks are cooked and rested, the final cut will be sliced against the grain for maximum tenderness. Read next: What is picanha and how do you cook it?
Brisket is basically the beef equivalent of a pork belly. Thanks to the popularity of Texas-style barbecue, it has grown in popularity over the years. When it comes to cooking with brisket, going low and slow is the most popular method, as it gives the beef time to properly break down and develop its flavour. This is the way to go if you want pulled beef brisket to eat with tacos, on bread rolls or even with pasta.
You can smoke it like many keen barbecuers do , or you can make pastrami, cure it, make corned beef or even homemade beef bacon. Tip: When buying the whole brisket, ask the butcher to trim any excess fat and prepare it for smoking. A good butcher will know how to do this. This triangular-shaped cut comes from the bottom of the sirloin. Tri tip is versatile and takes well to both wet and dry rubs, but should be seasoned aggressively due to its thickness. It has a desirable flavour profile and makes a great roast, and can also be portioned into steaks for a quick and easy cook-up on the grill.
Tip: Tri tip has two distinct grain patterns: one vertical and one horizontal. For best results, cut the steak in half where the two grains intersect, then slice each piece against the grain for maximum tenderness. After all, being able to advise your customers on the best cut for a gorgeous medium-rare roast beef or a tender stew can improve your reputation and help your business thrive.
Beef tenderloin is by far the most tender and most flavorful cut of beef. The loan can be divided into short loin and sirloin, and while short loin is more tender, both are considered top cuts. Chuck is both flavorful and cost-effective. This cut comes from the shoulder of the cattle, which is another highly-used set of muscles. It contains a lot of connective tissue, which makes it quite tough when cooked quickly.
Chuck can be sold whole, as a roast, or it can be ground, which offers a leaner, more flavorful option than traditional ground beef. Chuck is perfect for hamburgers and roasts designed to be cooked low and slow, such as pot roasts and stews.
Because these muscles are used more than any other, these cuts can be tougher than most.
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