Unless you are a chef or someone who really loves barbeque, you probably don’t know your ribeye from your steaks. Cow meat is just all beef, right? Well, the different body parts of a cow all contain different types of meat, and all of them create different recipes and have different toughness and flavors.
There are eight cuts of beef: Chuck, rib, sirloin, loin, round, brisket, flank and shank. The meat around the neck and legs of the cow is often made of muscle, so it is very tough. However, the ribs and loin are extremely tender because they are in the center of the animal.
An example of the tough meat is the chuck meat. This is the meat that forms hamburgers, pot roast, and flat-iron steaks. It’s the right mix of tough and tasty, and it extremely common. The brisket meat makes, well, brisket. It’s very fatty and tough, but if you cook it right it can become tender.
The loin is the most expensive part of the cow, as it is an extremely tender source of meat. It’s also very expensive, but well worth it if you can pay the price for a tasty meal. Several types of short loin meat from the top sirloin redmond or are tenderloin steak, filet mignon, and New York Strip. The Sirloin is just underneath it, and from there you get sirloin steak and ball tip steak.
The rest of the cuts all have their types of meat and every type has the best way for it to be cooked, and various stores and shops all have their own way of organizing the meat cuts. However, if you understand the eight cuts and the things that the meat is used for, then you’ll be well prepared to enter every single supermarket and have an idea of what meat you’ll be eating.