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Tips for Selecting the Right Beef Cuts for Your Meal and Budget
By Mike Sullivan
Suitable cooking methods
Loins and ribs are the most
tender cuts of beef. The loins and ribs should be cooked with high heating
methods to improve its taste and tenderness. Broiling, grilling, roasting,
sautéing, and frying are the common methods employed for cooking the loins and
ribs.
Pot-roasting, stewing, and steaming are the most preferred methods of cooking
the cuts from the round, plate, brisket and flank.
Selecting beef cuts based on cooking methods
Apart from
selecting a good beef cut from butcher shop or grocery store, the beef cuts can
also be selected based on the method of cooking you preferred to perform.
If you want to cook the beef on a grill, it is always advised to go for
tenderized meat rather than tougher cut from the rounds. A beef with minimum of
2 inches thick may require oven roasts. A very tender cut such as loin and rib
primal cuts can be oven roasted for better results.
If you want to do Pot roast, it is always to select the beef cuts from round
and chuck. Pot roast is the method of boiling the beef in a pot containing
liquid in the stove. Standing rump, eye roast are the best pot roast
products.
Tips to select better beef cuts
Before shopping for a
good beef cut for a particular recipe, you should learn about the various cuts
available in the market. The following tips may help you in selecting good beef
cuts:
Try to locate the origin of the cuts from the body of the carcass. This will
help you to identify the names of the cuts.
Look for the tenderness and leanness of the beef cuts before procuring
it.
Inspect the "Sell-by" date in the packaged beef. You should buy your beef
cut either before or on the "sell by" date.
When selecting the beef cuts from cold storage cases of the grocery stores,
the packages chosen for your use should have no excess liquid at all. If it is
not too cold, then it has been stored above 40 degrees and taste may be
questionable.
Inspect thoroughly the coolness of the pack and ensure that it has not been
damaged.
Firmness of roasts and steaks should be checked. Avoid the purchasing of
soft roasts and squishy steaks.
Always select the beef cuts that are bright red in color with thin creamy
white fat evenly distributed throughout the surface. But if you are selecting
veal, the color should be either white or light pink.
Beef injected with flavorings should be avoided because flavoring makes your
beef break down and may be easily overcooked.
Always try to avoid buying tenderized beef because during the procedure, the
butcher pierces the beef to push the juices and flavor out of it and produces
tough and bad flavored beef.
Be friendly with the butcher to get ideas about the perfect beef cuts and
sometimes he will offer you fantastic recipes too!
About the Author
Mike Sullivan is a grill master and meat lover. He is the author and owner of Buy-Steaks-Online.net. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.
Article Source: http://www.simplysearch4it.com/article/22500.html
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