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- The general consensus: Yes! "We actually teach that right from the beginning — that cuts add different palatability," says Brendan Walsh, dean of culinary arts at the Culinary Institute of America. But the reasons that a particular cut affects flavor are complicated, and sometimes mysterious even to restaurant critics, chefs and food scientists.
www.npr.org/sections/thesalt/2016/07/11/485235765/slice-dice-chop-or-julienne-does-the-cut-change-the-flavorSlice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
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Does a cut make food taste better?
How do cuts affect cooking?
Does a cut affect flavor?
What are the different cuts of beef?
How do I choose a lower-fat steak?
Which cut of beef should you buy?
Oct 13, 2024 · Even though hunting down your dinner in the wild can help you connect to your food source, these super-lean, earthier-tasting cuts often require a little more care in the kitchen. Even if you buy them from the store.
- Lauren Bair
Aug 22, 2024 · Goussot recommends choosing a cut with some fat, such as a ribeye or a cowboy steak. He said, "The fat melts during cooking and penetrates the meat, keeping it moist." Other fatty cuts include the New York strip, a T-bone, and skirt steak. And for beautiful marbling, you can't go wrong with Wagyu.
Jul 11, 2016 · When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.
- Understanding Beef Rib Cuts
- Beef Short Loin Cuts
- Sirloin
- Chuck
- Brisket
- Flank
- Short Plate
- Round
- USDA Grades
- Common Questions About Beef and Steak
Ribeye
Along with the porterhouse, Lou notes that this is one of the top two cuts of beef. Ribeye combines great flavor and texture, thanks to a marbling of fat that helps it stay tender during cooking. Looking to impress your date with a steak dinner? The ribeye is your cut.
Short Ribs
Larger and meatier than pork ribs, beef short ribs may require long cooking times but are virtually impossible to mess up. And when done properly, the meat will slide off the bones. To create a restaurant-quality meal at home, try Galbi, or Korean-style short ribs. The soy sauce-based marinade traditionally contains brown sugar and pear, which helps caramelize the meat to savory-sweet perfection.
Prime Rib, Rib Roast
The term prime rib is more likely to be seen in a restaurant than at the butcher's counter. To be prime rib, it must be a rib roast from the most desirable part of the rib section. The flavor is closer to roast beef than a steak.
Porterhouse
Cut from the rear end of the loin, this cut of beef features two steaks, connected by a T-shaped bone: the larger strip steak, which packs a flavorful punch, and the smaller, incredibly tender filet mignon. Along with the ribeye, this is one of Lou's top two steaks.
T-Bone Steak
Nearly identical to the porterhouse, the T-bone is cut farther forward on the loin and includes less of the filet mignon. This can help you decide which you want to eat, depending on whether flavor or texture is more important to you. Along with the porterhouse, the T-bone is considered one of the highest quality steaks and is a steakhouse staple.
(New York) Strip Steak
A strip steak is the half of a porterhouse or T-bone without the filet mignon. Cut from a little-used muscle on the loin, this steak is particularly tender–though less so than the filet mignon or ribeye.
Tri-Tip Steak
A cut from the bottom of the sirloin, the Tri-Tip is low in fat and has excellent flavor when grilled indirectly for about 40 minutes. To reduce cooking time, try cutting it into medallions. It can also be roasted. Whichever method you choose, be careful not to cook it past medium since it's so low in fat.
Tri-Tip Roast
When marinated and roasted, this lean cut of beef can become very tender.
Sirloin Steak
A sirloin steak is very juicy and flavorful as long as it's not overcooked, and is related to the T-bone and porterhouse steaks. Look for a leaner steak, as fattier steaks tend to have a lot of gristle.
Chuck Steak
A tough cut of beef that softens with a slow cooking method, chuck is great for kebabs and casserole type dishes. It can also be eaten as a steak with overnight marinating.
Chuck Roast
A popular roast for pot roast, shredded beef, and beef and Swiss cheese sandwiches. With more fat than other cuts of beef, the roast has more flavor and a tender texture when braised properly. Rather than buying pre-ground, ask your butcher to grind it fresh for a great burger (or do it yourself and enjoy the flavor upgrade).
Flat Iron
Introduced by teams at University of Nebraska and University of Florida, researchers developed a method of removing tough connective tissue from a cut coming from the shoulder. The result is a tasty, tender–and cheap–cut of beef. Lou calls it the best value in a steak, and advises: “Cook it on the rare side and slice it across the grain.” Science is delicious.
Beef Brisket
This lean breast muscle supports 60% of the cattle's body weight and requires slow and moist cooking methods to soften it to melt-in-your-mouth tenderness. It’s often used to make corned (meaning salt-cured) beef or pastrami.
Flank Steak
A very lean cut from the abdominal region, it's significantly tougher than other steaks and requires marinating and grilling or braising to soften. Often used in fajitas.
Skirt Steak
Similar to the flank steak, the tough skirt steak requires tenderizing techniques like marinating and grilling. Skirt steak is often used in making carne asada.
Hanger Steak
Sometimes referred to as “the butcher's cut,” because butchers would keep it for themselves, the hanger steak has great beef flavor and can be quite tender as long as it is cooked below medium. Hanger steaks are often found in bars as a tasty sub-$20 steak option. The hanger steak and skirt steak are a part of the animal's diaphragm, split into two meat cuts. Skirt steak is generally tougher than hanger.
Top Round, London Broil
A steak from the round, or rear leg, often labeled London Broil. It's a tough steak that will need marinating, and can also be broiled to seal in the juices. Lots of flavor for a low price–cook it right and it's delicious.
Rump Roast
A common choice for pot roast, the heavily used muscle will need to be cooked 25-40 minutes per pound to soften.
One more thing to keep an eye on while shopping–the beef grading system is a method of evaluating the quality and usable amount of meat that can be harvested from cattle. Generally speaking, the difference is based on how old the cattle is, what it was fed, and the amount of marbling present. You don’t have to buy the top-tier grade to have a good ...
What is a steak?
A “steak” is nothing more than any meat cut across the muscle into a thick slice. Technically, steak can come from any animal, but the word is often associated with higher-quality beef cuts.
What is marbling?
Marbling is meat that contains a high amount of fat within the muscle. High marbling is desirable and one of the most important factors in the USDA grading system. Meat with high marbling will be tender and flavorful, whereas a cut with no marbling can be tough.
What is a roast?
A roast is a cut of meat that is usually cooked whole. Roasts serve several people, and often use the “roasting” cooking method, which is heating in a dry oven. Roasts can also be braised, which involves frying the outside of the meat and then cooking it slowly in a closed container, often with some sort of liquid (this step is also known as stewing).
- Contributor
- Go to a butcher. Matthias Merges, chef and proprietor of Mordecai Chicago, says that you can also get your steaks right from the butcher for the best quality.
- Add a bit of butter. Tony Sudak, chef and butcher at Walden Local, recommends adding a bit of butter (or "monté au beurre") to the steak towards the end of cooking.
- Cut like a pro. If you want to cook like a pro, you also must cut meat like a pro. "When slicing your steak, cut across the grain, or perpendicular to the direction of the fibers, to maximize tenderness," says Chef Lamar Moore, Food Network celebrity chef and winner of the hit TV series Vegas Chef Prize Fight.
- Make sure your steak is at room temperature before cooking. Plan on putting an ice-cold steak on the pan or grill? You may want to rethink this. "Start with a smoking hot pan with olive oil and make sure your steak is at room temperature," says Bravo's Below Deck Mediterranean and celebrity chef Dave White.
May 14, 2024 · Tender cuts like those from the rib or loin primal are typically more expensive and require less intense cooking methods to make them tasty — a good pan sear can do the trick. Tougher cuts from the shank or round may be better suited for stews and other methods that give the meat more time to break down.
Nov 21, 2023 · You might think red meat is off-limits if you're concerned about your health or trying to watch your weight. But in small amounts, leaner cuts of beef can be part of a healthy diet. Use this guide to make smart choices with plenty of flavor.
