What Makes Steak and Beef Different

Cut out the confusion when choosing your beef

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Aught satisfies like your favourite meat dish. No affair your meat preference, knowing your cuts will aid you to cull the right piece of meat for every repast every time.

Cutting out the defoliation and get a real sense of taste for beef, lamb, and pork cuts with our comprehensive guides.

The mankind from a steer, cow, or other bovine fauna is referred to every bit beef. The meat from the creature tin can be separated into 17 different cuts, each with its ain unique cooking characteristics. Accept a look at our guide to beef cuts, and then get inspired with our beef recipes.

Your guide to beef cuts

1. Hump: Hump contains the meaty portions on the top of the get-go few ribs. It consists of several musculus layers running in different directions. Hump makes a wonderful pot roast or ho-hum-cooked oven roast, as well suitable for boiling as a articulation.
2. Neck: A very tasty cutting, neck meat consists mostly of meat, with some connective tissue that becomes gelatinous during cooking. The meat can be minced or cubed, with bones used for the stock pot.
3. Shin: When cross-cut into slices, shin makes fantastic osso buco. Shin is home to the marrow bones, which are delicious in soups and stews. The collagen in the meat turns to a soft gelatine while cooking, keeping the meat extremely tender.
4. Bolo: Used whole, the bolo'southward rich flavour makes a fabled pot roast. Cube for stewing, slice with a knife for braising, or plow into a steak beef olive for frying. Bolo should be prepared medium to medium rare to foreclose toughness. Tedious, moist cooking methods work well for this cut.
5. Chuck: With the chuck, the claiming is to soften the tough meat so that you can enjoy its flavor. Chuck steaks are ordinarily marinated before cooking. Chuck is ane of the almost popular cuts for making basis beef, then it's also favoured for meatballs and burgers.
6. Flat rib: Beef flat rib, sometimes called beef curt rib, is a favourite cut of beef for roasting. When braised adequately, this cut tin can become meltingly tender. It's too succulent when sliced thin (with or without the bones) and cooked quickly over high heat.
7. Brisket: This large slice of flavor-packed beef is often cured or smoked, but it's likewise one of the best cuts for braising and slow cooking. Brisket toughness tin can be counteracted with long, slow cooking to deliver a rich, tender meat.
8. Prime rib: Prime rib is juicy, tender, and marbled with fatty. Its tenderness comes from muscles that aren't heavily used, and information technology stays juicy because of its fatty. Grilling or roasting are both suitable cooking methods that will dark-brown and melt the tasty fatty on the exterior – but take care not to overcook the inside.
9. Soft flank: A long, apartment cut of meat from the abdominal region, this steak comes from hard-working muscles. The resulting meat is fibrous and tough, but packed with flavour. Inexpensive flank steak, marinated and pan-seared, is a guaranteed crowd pleaser.
10. Wing rib: This cut consists of the backbone, three or four ribs, the large centre muscle, and an fifty-fifty covering of fat. Wing rib makes for tasty oven roasts and steaks that are all-time grilled or pan-fried.
11. T-Bone: T-Os is considered i of the highest quality dinner table steaks. Its distinctive 'T' shaped os is nestled betwixt ii steaks, each i a prized cut of beef. Choose a cut with slight marbling and healthy-looking red colour. Utilise a fast dry-rut method of cooking the meat.
12. Rump: Rump is one of the more tender portions – and probably the most sought-afterward steak in S Africa. This is because it's one of the most active areas of the moo-cow'south torso and requires a long time to cook in social club to soften. Ideally, rump steak should be cooked on low rut for several hours. For an splendid taste, rump should be cooked while submerged in What's Cooking Beef stock or cooking vino.
13. Fillet: Fillet has very little fat or sinew and is evenly shaped. It's quick to prepare and e'er tender. Information technology often needs a proficient flavour enhancer as the meat itself is non very robust.
14. Topside: Topside comes from the inner muscle of the thigh. This muscle is quite tender and very lean, making it ideal for roasting and carving into lean slices. Make certain y'all drip your topside regularly while it's in the oven.
15. Silverside: Taken from the hindquarter, this is a large, lean, boneless cut of meat with very footling marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface. Similar to topside, this cut will need to be cooked at a slower stride to achieve tenderness.
16. Aitchbone: This cut of beef is taken from the rump surface area of the cow, and information technology includes a wishbone-shaped bone through the slice of meat. It isn't quite as tender or well-marbled every bit sirloin, but the lean meat is certainly flavourful. Aitchbone beef roast should be cooked slowly to retain equally much moisture equally possible.
17. Thick flank: This cut is ideal for a lean, juicy Sunday steak. Trim it earlier cooking in the oven or boil it tender in a classic French casserole. Due to the low level of fat and a large amount of connecting tissue with only i thin membrane running through it, the loin is best suited to a pot roast, cooked slowly in high humidity over a long period.

When information technology comes to working with meat, information technology's nigh more than just knowing how to put information technology on the braai and adding a selection of spices. It's nigh every unique cut, their natural properties and how you tin cook them up to get the most out of every seize with teeth.

At present, with admission to a variety of beef recipes and your newfound knowledge of the dissimilar cuts of meat, ensure that the next fourth dimension you're cooking up a tempest, you know exactly what you're doing. Determine on your favourite flavour and have to the grill with cooking skills that are certain to go out you surprised.

Think to have a look at our range of spices and seasonings especially created for getting the best gustation out of every meal and don't let your noesis on beef let you lot down, only download our piece of cake to apply guide to beef cuts and take information technology with you wherever you go!

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Source: https://www.freddyhirsch.co.za/cut-out-the-confusion-when-choosing-your-meat

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