Tips For Cooking Beef For Distinct Cuts And Methods
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The beginning of everyone’s cooking journey is filled with newbie mistakes, like inaccurately supposing that you can increase your temperature to reduce the overall cooking time, or forgetting to let your pan warm up before adding ingredients. With time however, we all learn tips and tricks of the trade that gradually improve our cooking skills.

One big mistake that even intermediate cooks continue to make however, is not taking the time to understand how distinct cuts of meat should be prepared to achieve the best results. Here we will examine the different cuts of beef available at most grocery stores so the next time you invent an easy beef recipe you’ll know for sure that you’re preparing it correctly.

Beef Chuck

‘Chuck’ is definitely not one of the better-known cuts of meat. Everyone has heard of ‘T-Bone’ and ‘Ground Beef’ of course, but Chuck? That term can mystify even some experienced cooks. Regardless, you’re sure to find it offered in most grocery stores and that’s because Beef Chuck is actually a great cut for home cooks. The cooking method here should be ‘low and slow’ because Beef Chuck has an ample amount of fat that renders beautifully as it cooks.

Best Kitchen Tools: Crockpot, Saucepan, Dutch Oven

Recommended Beef Recipes: Meatballs, Burgers, Stews, Chili

Beef Round

Beef Round is a lean cut of beef that doesn’t carry much fat or flavor. Because of this, it’s typically used in other beef products, like ground beef. It can be made on it’s own however, and does best when cooked in an oven on low heat for a lengthy period of time. Because the Beef round is not a particularly flavorful cut, an accompanying sauce is recommended.

Best Kitchen Tools: Baking Dish, Cast Iron Skillet

Recommended Beef Recipes: Pot Roast, Au Jus Sandwich

Flank Steak

Flank Steak is, as its name suggests, a type of steak. This cut is definitely unique however; as it is long and very thin compared to typical steak cuts. Because it is thin, marinades work beautifully on this cut of meat, which is typically seared and cooked very briefly on each side.

Best Kitchen Tools: Skillet, Grill

Recommended Beef Recipes: Tacos, Beef Skewers, Stir-Fry

Beef Shank

The ‘shank’ is the leg and it is one of the toughest cuts of beef. It is also very sinewy, as there are many connective tissues and muscles concentrated in that area. The best way to go is low and slow and long. Though it may take forever, the payoff is high because a well-cooked shank can produce some of the best tasting beef recipes out there.

Best Kitchen Tool: Baking Dish, Dutch Oven

Recommended Beef Recipes: Osso Bucco, Braised Beef Shank, Beef Shank Stew

Beef Tenderloin

Tenderloin is a tender cut of meat that is characterized by a thin layer of skin called ‘silver skin’. This must be removed before cooking the meat and by either grilling or roasting it. When roasting, which is the preferred cooking method; the tenderloin should first be seared in a frying pan, then cooked for approximately half an hour depending on your preference.

Best Kitchen Tools: Skillet, Baking Dish, Baking Pan, Grill

Recommended Beef Recipes: Herbed Tenderloin

Ground Beef

Though Ground Beef may seem like a no-brainer, there are still many mistakes that are made when it’s being prepared. First, remember that selection is key. Those random fat ratios aren’t so random- the best type you can purchase is 80% lean and 20% fat. Next, quit handling it so much! Ground beef is one of those get-your-hands-dirty varieties, but it’s important to note that too much jostling about will make your burgers/meatballs/meatloaf/etc. less tender.

Best Kitchen Tools: Almost Everything

Recommended Beef Recipes: Indian Keema, Spaghetti with Meat Sauce, Chili

There are many easy beef recipes in the world, with every professional Chef and food brand like Knorr® contributing more daily. However simple the recipe may seem however, cooking the beef incorrectly will sabotage your final outcome. Be sure to use this simple guide as a helpful resource the next time you’re in the mood for beef.


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