Know Your Cuts of Beef Song
Know your cuts of Meat
Whether yous buy a whole, half, or quarter portion it is important to know where the meat is located on the animal. The location of the cutting helps to identify the all-time blazon of cooking for that cut. Butchers refer to these areas equally primals. Remember, when reading and cooking from a recipe reduce the cooking fourth dimension by one-half for grass fed beef. If the meat isn't done enough, add fourth dimension back in at 5 minute intervals. Overcooking grass fed beefiness leads to tough meat, no matter the cut!
Chuck: this is from the neck and shoulder region of the beast. These cuts can exist tough and exercise best when braised: cooked in liquid at depression temperature over a long period of fourth dimension. This includes chuck roasts, chuck steaks, o-os roasts and clod roasts.
Rib: this meat is from the dorsum, over the mid department of the body. This is best every bit steaks and roasts. This includes rib roast, rib-eye steaks and rib steaks.
Loin: this meat tends to be the near tender of all of the animal. Familiar cuts are filets, t-os, porterhouse, and sirloin. Other cuts include tri-tip and top sirloin.
Circular: these cuts are from the hind quarters and tend to be bacteria and tougher than the loin. This meat will do well roasted, especially as pot roasts. Be careful not to overcook them. One notation hither, on London Broil. London Broil is not a cut, but a finished dish. Items marked London Bake include flank steak, meridian round steak, or top blade steak.
Flank: this cut can be quite tender and flavorful. It does well when marinated and grilled, so cut into thin slices confronting the grain.
Brusk Plate:this area produces brusque ribs, which are sometimes termed flanken. These cuts are best braised. Some other cut from this area is the skirt steak, which does well when marinated and grilled.
Brisket and Shank: these cuts come from the breast area of the animal. Brisket is often made into corned beef or cured for pastrami. Shanks exercise best when braised and are an excellent choice for soups.
Beef Choices
Learning to read meat packages and understand what they mean has become an fine art form in itself. There are many different means that producers marketplace their meat. Listed below are the general classifications nigh how the animal is raised. This will assistance you make well informed decisions, even if you are purchasing your meat at the marketplace. Shown above are Templeton Hills Beefiness T-bone steaks topped past filet.
Grass Fed: Cattle spend their entire life grazing on pasture, but may exist fed hay. Animals have free access to salt or mineral supplements. They take enough acreage to roam so that they condition themselves, thus limiting the corporeality of fat on the fauna. Animals e'er take access to fresh water.
Grass Fed/Grain Finished: Cattle spend most of their life on pasture, but then spend the final iv-6 months in a feedlot. They may be fed supplements, including antibiotics and growth promoting hormones. Animals have room to movement around and ever have admission to clean water.
Naturally Raised: Cattle tin be grain finished or grass finished, make sure to read the package closely for more details. They have never received antibiotics or growth hormones. Ranches and farms must exist certified by USDA and will have that statement visible on all packaging.
Certified Organic: Cattle can be grain finished or grass finished, every bit long as feed is certified 100% organic. Animals have never received antibiotics or growth hormones, only may be given salt or vitamin supplements. Ranches and farms must be certified by USDA and all packaging must bear the official label.
Templeton Hills Beef'south cattle are Grass Fed and Grass Finished. Our cattle are raised from birth on native pastures and never receive antibiotics or growth promoting hormones. Traceable- We know where our animals accept been every solar day of their lives, and they accept never seen a feedlot. We take neat pride in our animals and the land they graze. Our goal is to offering you a consistent, healthy product whose flavour reflects the native grasses they eat.
Source: http://www.templetonbeef.com/recipes/cuts-of-meats/
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