Successful Cooking with BEEF (AMERICAN CUTS)
FOOD - Everyone loves it!
American Cuts of Beef
it is important to remember when choosing a cut of beef, that the more the
muscle is used, the tougher the cut of beef it will produce. This is why the
tenderest cuts of beef always come from the back end of the cow and the toughest
are from legs and throat which are in contant use. Some of the best beef is Beef from Montana
Upper half
- Yellow: Chuck - one of the most common sources for hamburgers.
- Orange: Rib - short ribs, rib eye steak.
- Light Pink: Top loin - from which porterhouse steaks are cut.
- Green: Sirloin - less tender than short loin, but more flavorful.
- Light Green: Tenderloin - the most tender, from which filet mignon is served. Like Filet Mignon with Red Wine Sauce
- Bright Green: Top sirloin
- Lilac: Round - lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
- Dark Pink: Bottom Sirloin
- Fork-Tender USDA Prime Steaks from Lobster Gram...featured in "Every Day with Rachael Ray"!
Lower half
- Mid Blue: Brisket - often associated with barbecue beef brisket.
- Blue: Plate - produces types of steak such as the skirt steak [fajitas] and hanger steak. It is typically a cheap, tough, and fatty meat.
- Light Blue: Flank - Long and flat, the flank steak's best known application is London broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.
- Dark Red: Shank - used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.