What are the best cuts of meat? What are the worst?!
What are the best cuts of meat?
Where do the best cuts come from?
What are the worst cuts of meat?
Where do the worst cuts come from?
Where does chop steak come from?
What is the best meat you can get?
Thanks!
Answers: My boyfriend and I have been discussing what parts of a cow yield the best meat, and now we really want to know a couple of things...
What are the best cuts of meat?
Where do the best cuts come from?
What are the worst cuts of meat?
Where do the worst cuts come from?
Where does chop steak come from?
What is the best meat you can get?
Thanks!
I'll do my best to answer your Qs in the sae order you asked them. [BTW, this is my own personal opinion.]
1] The best cuts of beef - in my opinion are - and in this orderL:
a] The strip sirloin or shell steak.
b] The Porterhouse steak: combination of the strip sirloin and the filet mignon.- with the bone between the two.
c] Prime rib.
d] Filet mignon
a] The loin, which is behind the rib - toward the tail
b] same. The difference being the tenderloin which is a muscle which gets very little use. Its very tender and has limited flavor.
c] In about the center of the back on both sides of the spine. Best prime rib is from the 7th to 13th rib.
This is commonly referred to in the business - after being properly prepared as a "109 rib".
d] on the inside of the loin.
When meat is improperly cooked or prepared, any cut of meat could be the worst.
As far as being less tender is concerned:
a] meat from the neck.
b] meat from the shoulder.
c] flank.
d] shank.
a] and b] are self-explanatory.
c] from the underside of the steer
d] that portion closest to the hoof.
Chopped steak comes from any of the scraps and those cuts which aren't very tender as steaks or roasts. Basically, chopped steak is scrap, which is ground through a huge meat grinder and sold as hamburger or chopped steak.
THE BEST meat money can buy is graded U.S.D.A. [United States Department of Agriculture] Prime.
In order to get the "U.S.D.A. Prime" rating, the particular cut MUST have a bone and MUST have "marbling". This is flecks of fat distributed throughout the red meat or the muscle - which is exactly what meat is - muscle..
U.S.D.A. Prime is jnot to be confused with prime rib.
Meat graded U.S.D.A. Prime is usually reserved for and sold to the finest restaurants and hotels. AND to make this meat more tender, its aged. This meat is VERY EXPENSIVE!
Its rumored the very best meat is known as Kobe Beef from Japan. Supposedly, the steers are fed beer and then the animals are massaged to distribute the beer through the meat.
Most supermarkets sell U.S.D.A. Choice meat. Some butcher shops sell some U.S.D.A. Prime
Thanks for asking your Q! I enjoyed taking the time to answer it!
VTY,
Ron Berue
Yes, that is my real last name.
The best cut of beef is filet mignon, yummy. Life is too short to eat chop steak, gak.
Ribeye, and NY strip steak are also good.
It depends on what you are doing with it. For pot roast, I like a good 7 bone blade roast. Steaks, I prefer the ribeyes. For hamburgers chuck is better because you need a touch of fat for really good burgers. I buy London broils for doing chili.
Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.
Since the most tender cuts make up only a small proportion of a beef or lamb carcass, they are in greatest demand and usually command a higher price than other cuts. Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
USDA Prime, Choice, Select, and Standard grades come from younger beef. The highest grade, USDA Prime, is used mostly by hotels and restaurants, but a small amount is sold at retail markets. The grade most widely sold at retail is USDA Choice. However, consumer preference for leaner beef has increased the popularity of the Select grade of beef. Select grade can now be found at most meat counters.
Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat. Smart shoppers beware because your supermarket may be charging you MORE for their special brand than the common name package.
The Top Three Grades of Beef:
USDA Prime:
Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. Prime roasts and steaks are unexcelled for dry-heat cooking (roasting and broiling).
USDA Choice:
Choice grade beef has less marbling than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat.
USDA Select:
Select grade beef is very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor