What do you look for in meat especially beef? One is freshness. The other is tenderness. Many consumers go to the supermarket, buy the beef and bring it home in a plastic pack. In most cases, you cook the beef without even knowing what part of the cow it came from. Yet, it is advisable that you know the primary beef cuts. This helps in preparing meals and learning cooking techniques for meat.

For a start, prime cuts especially for steaks are more expensive than less desired parts. A smart cook should also know the techniques in making beef more tender and sumptuous. Nonetheless, some mouth-watering flavors also come from inexpensive cuts such as the flank steak. Simply learn the technique in making the meat soft. Some of the most popular beef varieties are the tenderloin, rib, chuck, shank, sirloin, loin, brisket, and round.

Filet mignon or the small and soft boneless steak comes from the tenderloin. While the name sounds French, this beef cut is a favorite of many nationalities. It is said to be the most sumptuous part with authentic silky-smooth consistency as well as less fat content. Sirloin comes from the cow’s rear beyond the loin. It may not be as tender as the loin but it is still well-liked by beef lovers. You can grill, pan-fry, or broil this meat cut.

Ribs are less inexpensive than the sirloin. However, fat content is higher. Strips of fact can be found in this lean meat. Skip the sauce because of the delicious flavor. Simply put some salt and pepper while cooking. Rib eye steaks are normally cut to one inch and ½ up to two inches. In fact, the rib consists of some of the finest cuts like prime, short and rib eye roasts. Cooking should be done longer over dry heat. It is perfect for smoking and grilling.

Shank is located at the front part of the brisket or breast. This particular beef cut has a lot of collagen. It is used in various recipes that require gravy sauce. Shank is normally sold as one whole along with the entire bone. However, it can also be cooked as ground beef. It is perfect for moist cooking. Make sure that the bone is still attached. At times, the shank is seen in a cross cut with the meat attached to it. The fibrous protein is emitted during the cooking process. Shank is usually used in preparing broth and soup.

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