Sirloin is the rearmost cut of the loin region and the least tender of the two subregions though arguably more flavorful. Sirloin is typically best for grilling and almost never used for slow cooking. Common cuts include sirloin steak , top sirloin, bottom sirloin, tri-tip roast and tri-tip steak. Short loin is similar to sirloin cuts, but is closer to the center of the cow and more tender than sirloin cuts as a result.
Common short loin cuts include NY strip, T-Bone , porterhouse, tenderloin filet, filet mignon and strip loin. The round primal region is an inexpensive, lean cut. The common round cuts you can expect to find in stores are round steak , eye of round, tip roast, tip steak, top round and bottom round roasts. The flank primal cut is located just below the loin. This region has no bones, but is flavorful despite its toughness.
In the past, it was typically the least expensive cut one could find in a store. However, as the recent demand for lean meat increased, so did the demand for flank steak — driving its popularity and price up.
There are several different cuts of chuck steak, each with varying amounts of tenderness, which will determine the best method of cooking. Chuck steak is a cut of beef that is part of the chuck primal , which is a large section of meat from the shoulder area of the cow. This part of the animal gets a lot of exercise, making the muscles somewhat tough.
However, there are parts that are more tender, such as the top blade, which becomes very tender once the gristle is removed. There are a number of intersecting muscles that can cause the grain of chuck meat to change several times in a single cut. Being mindful of this will help you to select and carve these cuts so they are at their best. The different types of chuck steak are distinguished by where they are cut from in the chuck primal, as well as the amount of cartilage that runs through the meat, determining whether the steak is tender or not.
Chuck steaks require a little more prep than more expensive cuts, but the value makes them worth the effort. You can prepare a delicious chuck steak in the oven or slow cooker , but some cuts are great for grilling. Just remember, the more you grill a steak the tougher it will get, so try to stay at medium or medium-rare to achieve a tender result.
The fat and gristle that make this meat so tough and chewy also make it flavorful. But some find chuck steak needs a good marinade to add more flavor and tenderness. While they come from the same area of the cow, chuck roast and chuck steak refer to different cuts. Chuck roast is a tough cut of meat that often includes part of the blade bone, and it's cut in a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat.
Chuck steak is that same piece of meat but cut into one- to three-inch-thick slices. There are several different types of chuck steak, characterized by how they are cut and where they are on the cow. The center-cut steaks are T-bones, of which there may be six or seven. Finally, a butcher may be able to get two or three porterhouse steaks at the sirloin end. The tenderloin extends from the short loin back into the sirloin. It's interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks.
Both of these steaks include a section of the tenderloin muscle. Dry-heat cooking is best for the tender cuts from the short loin. Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank or belly. The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher.
Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.
After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip , ball tip, and flap, which do well with roasting and barbecuing and they are sometimes made into ground beef. Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast.
Beware of butchers who use the name filet mignon to describe a butt tender, because that comes from the other end of the tenderloin. The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.
Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin. The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin. Even so, butchers will often remove the entire tenderloin and sell it whole or as individual steaks and roasts. Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling.
The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it's overcooked, so be careful.
The best technique for flank steak is to grill it quickly at a high temperature. Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention. When you're ready to serve it, remember to slice this steak thinly against the grain so it isn't chewy. Beef flank is also good for braising and it's often used for making ground beef. The beef round primal cut basically consists of the back leg of the steer.
Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise. Just like the sirloin primal is separated into two subprimals, top sirloin and bottom sirloin, beef round likewise consists of multiple subprimal cuts: the top round inside round , bottom round outside round , and the knuckle. The bottom round is where we get rump roast and eye of round.
Although you might braise a piece of beef round out of necessity, chuck always produces a more delicious piece of meat. There's a good reason for this. The top round and bottom round are lean and don't contain much collagen.
Collagen is the type of protein that turns into gelatin when it's braised slowly. This means that braised rump roast isn't as succulent as braised chuck roast. More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare. They can then be sliced thinly and used for sandwiches or even served as roasts. Slicing thinly and against the grain is crucial. Actively scan device characteristics for identification. Use precise geolocation data.
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