Now for the people who know me, they may be thinking of my slightly shortened finger as per usual comes up in a many conversations. But today I am going to talk about steaks you can buy at the butcher.
Recently I was out for dinner with some friends and this question came up,“What do you think is the best cut of beef? And why?”
Simply put we need understand that beef is muscle tissue. As a result, regularly used muscles will result in tougher meat, while lesser used muscles will result in tender meat. This doesn’t mean that the less tender cuts aren’t worth eating – au contraire – some of the tastiest cuts come from the tougher muscles. My favorite cut is a tenderloin, below is a chart to help you get a better understanding of the cuts and maybe assist you in finding your new favorite cut.Common Cuts | Location | Tenderness |
Blade Steaks or Roast | Chuck | Medium Tender, but like butter when braised. |
Flank Steak | Flank | Less Tender, but can be great when marinated or slowly cooked |
Eye of Round & Sirloin Tip Steaks | Hip | Medium Tender, perfect for fast grilling or frying; inexpensive cuts |
Tenderloin Steak & New York Striploin | Loin | Tender - the most tender cuts of beef |
Rib Eye Steak | Rib | Tender - slightly less tender than Tenderloin or NY, but more flavourful |
Top Sirloin | Sirloin | Tender - a great steak; much less expensive than cuts from the Loin and Rib but still tender and flavourful |
| Shank | Shank | Less Tender, great for braising. Try using beef shanks for a larger and beefier version of osso buco. |
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