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Anthony Anderson
Anthony Anderson

Best Steak Cuts To Buy

For example, if you want to order the Bone-in Ribeye steak you can choose pasture-raised, grain-finished black Angus beef from Washington State or 100% grass fed from Birney Montana (among several overs).

best steak cuts to buy

Eye of Round is our professional recommendation and preference when we make jerky at home, but any of our top seven recommendations are great options when looking for the best cut of beef for jerky.

The first four recommendations come from the Round Primal in the rump and hind legs of the animal. Because the muscles in this area are used for movement, the cuts are leaner, slightly tougher, and more affordable.

Skirt Steak - Skirt steak is a long, flat piece of meat that is known more for its flavor, than texture. The fat content on skirt steak can run a little high which makes it a challenge to make into beef jerky. Not a deal-breaker, but less than ideal.

Intermuscular fat, on the other hand, sits on the outside of the lean meat. It should be removed before the jerky making process. To make life easier, focus on cuts of beef that have minimal to no intermuscular fat.

With names like flank, chuck and blade, the cheapest cuts of meat can sound severe and a little intimidating. However, butchers and professional chefs know the worth of these less popular cuts - they often have far more flavour than their expensive counterparts.

Award-winning West Yorkshire butcher Brindon Addy says brisket is one of his favourite cuts of beef. "I'd choose this over topside any day. A 700g joint will feed four people well and cost around 5.50."

Taken from the underbelly of the cow, skirt steak is very cheap to buy but should not be cooked further than medium otherwise it becomes very tough. It's traditionally used in Cornish pasties, so have a go at making your own.

This has the potential to drive surface bacteria deeper into the meat, so to be safe, you should cook these steaks to the recommended internal temperature of 160F (71C). If you like your steak rare, you can take the risk of chancing it, but food safety standards strongly advise against it.

Great value and very lean, this cut is best for roasting or slow-cooking and slicing thin. The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner with this Southwest Beef Pot Roast recipe.

One of the most tender cuts to grill, roast or broil in the oven. These steaks take center stage in this delicious, yet super simple Italian-inspired Beef Steak Al Forno recipe with only 5 ingredients.

Choosing the best cut of steak for the right purpose is everything. New York City-based beef purveyor Pat LaFrieda and Barbecue University TV host Steven Raichlen say you can cook any cut of meat on the grill, but there are some that take a little more work than others.

For quick and easy grilling, look for cuts with either tender muscle meat, thorough fat marbling, or a combination of the two. Tenderloin cuts (e.g. filet mignon), ribeye, T-bone, strip, and sirloin are some of the more popular steaks for grilling, but lesser-known cuts like the picanha, tri-tip, and hanger, go every bit as well on the grill with just a little extra care.

The tenderloin, or filet mignon, is among the most coveted steaks for its soft muscle and low fat content. While this steak, when cooked just right, will melt in your mouth, it has none of the flavor that rich marbling offers. It's a matter of tenderness versus flavor, but if tenderness is what you're after, a filet, served rare, is hard to beat.

The sirloin is a cut out of the hindquarter. It's leaner than the ribeye but juicier and more flavorful than the filet mignon. Apart from being easy to overcook (because it lacks fat), it's a happy middle ground in the world of steak.

T-bones are cut with the sirloin on one side of the bone and the ribeye on the other, so you get two different cuts in one neat package. Because of the differing grains and consistencies of the meat on either side of the bone, these can be tricky to cook evenly.

Flank steak, also known as bavette or London broil, comes from the underbelly, and comprises some of the hardest-working muscles on the cow. Such being the case, this is a tough, but boldly flavored cut of meat. It can handle all levels of doneness and is a great affordable cut for beginners to use to get acclimated to cooking steak.

The terms "skirt steak" and "flank steak" are often interchangeably used, but they are, in fact, different cuts. Skirt comes from the diaphragm section and is skinnier and even stronger in flavor. It almost has to be cooked medium-rare or it's too tough, so if you are looking for a leaner piece of meat and prefer your steak well-done, consider choosing a flank steak instead.

Picanha, also known as coulotte, or sirloin cap, is a tender top cut taken from the rump with a large fat cap, and is extremely flavorful and affordable. About two-to-three pounds in weight, you can cook it whole by searing and finishing it off in the oven (or vice versa) or you can slice it into individual steaks and cook it hot and fast as you would a sirloin.

The tri-tip comes from the bottom of the sirloin and is sometimes called the poor man's brisket. It has the grain of brisket, but cooks up quickly like steak. There are two perpendicular grain patterns in a tri-tip, and you'll have a much easier time cutting the steak in two where the differing grains meet and cooking them separately.

Merlot steak is the heel muscle from below the shank. It consists of long, stringy muscle strands much like a flank steak, but it cooks a lot more like a filet and ends up being very tender when served rare. High-heat searing is ideal for merlot steaks.

Knowing the consistency of the cut you're cooking with is everything, and you'll adjust your preparation accordingly, but tougher and bolder cuts can come out every bit as well as that filet mignon with the right attention.

Figuring out your preferred balance of fat to muscle will help you learn your favorite cuts. And, practice makes perfect, which brings us to the most important point of all: Have fun and enjoy the learning process.

The sirloin is one of the most well-known cuts of beef. Sirloin is the large primal section of beef in the hip section of the animal, just ahead of the rump. This primal cut is generally divided up into the top sirloin and bottom sirloin. The top sirloin is more flavorful and tender than the tougher bottom sirloin.

There's nothing quite like a tender, juicy, freshly-cooked steak with a glass of red wine. You can certainly satisfy this craving at your favorite steakhouse, but this option doesn't always fit into the weekly budget.

Although some cuts are considered to be higher end, when other cuts of meat are prepared properly, they can also deliver the same quality standard. "We also have cuts that require a different cooking method like short ribs, brisket, chuck roast, and London Broil, which cook low and slow, but deliver well on flavor and tenderness."

"This cut is versatile, lean, and economical, and I call it the "everything steak" because it has so many great benefits and uses. If you cut from the center of a sirloin, it is lean but tender, and loaded with flavor. A sirloin is considered a great value steak because it delivers a nice balance of satisfying flavor and tenderness, while remaining less expensive than ribeye, strips, or filets. As I mentioned before, they are incredibly versatile and work well for every meal, from the centerpiece of your plate paired with your favorite vegetable, to thinly sliced over a salad, or even paired with eggs for steak and eggs! No matter how you slice it, the sirloin steak is a great choice," says Rastelli.

"The ribeye is a classic go-to for steak lovers and is also one of my personal favorites! Ribeyes are known for being well-marbled, tender, and juicy. What makes a ribeye so special is those beautiful white flecks throughout the steak. That's called marbling, which is intramuscular fat that breaks down while cooking and infuses the meat with unreal flavor. I like to call it 'Butcher Candy' and you'll find that a USDA Prime Black Angus Ribeye is even more intensely marbled compared to a choice or select ribeye steak," says Rastelli.

With that being said, there are a few types of meat cuts and a few different factors that you'll want to take into consideration when shopping for a particular cut of meat. Here are a few things to consider when it comes to the "worst cuts."

Eye of round is not a bad cut of steak. However, Barclay says that it may not be as good as some other choices because it is, "perhaps less flavorful and tender as the high-end cuts I previously mentioned is the eye of round."

As Rastelli mentioned previously, marbling is something you definitely want in your steak cuts. And Barclay agrees, saying "marbling (or intramuscular fat) provides the flavor, however, you want the marbling to be even, and it doesn't have to be abundant to be great."

"USDA Prime has the highest quality, meaning it has the most marbling. In a USDA Prime product, you can expect to have steaks with lots of rich white marbling running through them, compared to USDA Select which has very minimal marbling. If USDA Prime is out of budget, USDA Choice is a great option because it's more economically priced than USDA Prime Steak and has a much better eating experience than USDA Select," he explains.

If it didn\u2019t make the list above, I probably buy it at Costco. Think of the basics: all cuts of chicken, plus bacon and sausages, plus fun cuts of lamb and fish. Given how large their selection is, I decided to narrow this list of down to my favorites:

For all the flaws of their pre-cut steaks, Costco\u2019s beef roasts are undefeated. USDA Prime at great prices, not blade tenderized, and able to be cut down into steaks at your preferred thickness? Yes, please.

I know some Costco locations offer seasonal cuts that would make my list if they were available in my area. As a California native, I wish tri-tip made its way to my Costco\u2019s meat section. And I\u2019ve seen beef cheeks \u2014 an absolute favorite cut of mine \u2014 on shelves on the west coast, too. 041b061a72


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