Search results
Results from the WOW.Com Content Network
The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue.
Cuts from the beef chuck also include flat iron steak and ground chuck, which can be used for your favorite burgers, meatballs, or ground beef casseroles. Brisket Ralph Smith
Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
"The best cut is usually something that has a nice ratio of fat to lean," explains Jeremiah Stone, ... my favorite cut of meat for a steak sandwich is flank or skirt steak," he echoes. "I am ...
Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak).
Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show.
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...