Search results
Results from the WOW.Com Content Network
Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll feel like a pro in no time.
For premium support please call: 800-290-4726 more ways to reach us
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak) [4] and is in the Handbook of Australian Meat under codes 2140 to 2143. [5] In the UK it is called sirloin, and in Ireland it is called striploin. In Canada, most meat purveyors refer to this cut as a strip loin; [6] in French it is known as contre-filet.
American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.
For premium support please call: 800-290-4726 more ways to reach us
This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare. [15]