When you’re about to pick something up off the cart, a map of the whole animal (from leg to shoulder), translates confusion into confidence in form of a printable beef cut chart. Flavor and texture is determined by the muscles’ use; once you know what part of the animal your cut originate from, you’ll be better equipped to cook with it.
There are eight main sections on the chart, and it explains that those coming from the back of the animal (i.e., the short loin and the rib) does virtually no work at all. These muscles don’t get worked often enough to become tough and taste best when cooked using high-heat methods. Throw a strip steak or ribeye on the blazing grill; the worst thing that could happen is that it’s going to turn out juicy.
How to Cook Beef Right
At the opposite end of the spectrum, you’ve got chuck and round, which originate from the shoulder and the leg, respectively. Because these muscles supports the weight of the animal throughout the day, they’re loaded with connective tissue that need moisture and time in order to break down. You can quickly turn your meal into garbage by treating a chuck roast like a steak, this chart will help you know which one fit the bill (and save you from having to guess).
Budget: Cheap doesn’t have to mean bad. And people tend to overlook this because we think that cheap is bad. But that’s something you should of correct. The infographic points out some specialty cuts (like skirt steak, and even flank) that pack tons of flavor, and tend to be on the lean side different than their more expensive relatives. They require marination and need to be sliced against grain, but with their bold beefiness, treated correctly, these cuts can be every bit as delicious as a filet mignon. Heck, even the poor old brisket, located down near the chest area, make magic if it’s allowed enough low and slow cooking time. It has nothing to do with cost; it has everything to do with treating the appropriate cut of meat with the proper technique.
It is also important to note how visual aids can be used to check doneness. You should understand that when you hit 130 degrees, that’s your medium rare boundary between tender moistness and dry toughness. With the chart, you can eliminate guesswork from the cook time and know what your cut of meat look like when it’s done by referencing temperature. If you combine that knowledge with good marbling grades, you will see how something like a Select sirloin will be different than a USDA Prime ribeye. More fat = mo’ flavor and some wiggle room in case you slip up, while lean cuts needs more exacting care.
Nearly as important as the meat are the tools involved. If you want results, then get yourself a decent thermometer. Don’t even think of cutting into it without letting it rest first. This allows the juices to settle back inside instead of on your cutting board. Salt early (and often) to work its way deeply into the fibers; this and other such little things makes simple ingredients extraordinary.
As you begin to see the logic behind every cut and stop guessing, the daunting countertop turn into a list of options. No more second guessing. You’ll know not only what to order, but also how to prepare it and why it’s prepared that way. Good food.