Types Of beef?

Question

can someone tell me what the differant beef names and stuff are all about (example, i know that "-loin" is generally a more tender and less fat % then the rest of steaks. Like for example i know brisket is usually better for slow cooking but like what about NY vrs. tri tip and rib eye and so fourht.

Answer 1

Prime rib is the best cut, its the same as ribeye, only the whole thing is baked. Ribeye is best, perfectly marbled, best taste. Tenderloin or filet is the most tender, prefered by the ladies. Strip is well marbled and good flavor. T Bone is a great steak. The large side is a strip and the smalll side is tenderloin. Round or cubed steak sucks. Flat iron steak is a cheap cut restaurants are using now because they can get it at a fifth the price of the good cuts. Dont order it, its gamey, thats why they all have sauces with them.

Answer 2

the loin area of beef is the highest quality piece of meat on the steer. the loin runs down the backbone, from shoulder blades to the rump. the name of the steak depends upon whaich part of the loin that it comes from. the area nearest the shoulder blads is where the ribeyes come from. this is about 1/3 of the length of the loin. the middle part of the loin is where the NY strip, T-bone, filet mignon is located. the last part of it is the sirloin area. the sirloin is back in the hip area. the sirloin is the lowest quality piece of loin.

the brisket is from the front leg-chest area. it is considered a low quality cut.

the most important information in choosing beef is the grade. the grade tell tenderness, marbling, flavor, etc.

in order they are:

Prime- only available in top of the line restaurants, or from somewhere like Omaha Steaks. not sold in stores. maybe a gourmet butcher shop might have it. you can cut it with a fork. highest % marbling.

Choice- (there are several grades of choice)- briefly, available in grocery stores. a good quality steak at a reasonable price.

Select- sold in some stores, cheap steaks, tough, low flavor, mostly hamburger meat in this grade.

Standard--suitable for cheap hamburger, bologna, etc. zero marbling, no fat.

when buying steaks, the grade(Choice or Select) will be on the label. there is quite a difference in taste, quality.

Answer 3

Actually it depends on how do you want it cook it.
Grill has to the the best and thick like 1-3/4"
Stew you can use low quality less tender meat.
Beef bourginogne for example you can use tough meat cuts and they are delicious.
Ribs sauteed with onions and celery , add on wine and fresh roma tomatoes and cook in closed pot in oven 1 hr. Add on grated lemon rind and serve with mashed potatoes Delicious

Answer 4

right on the tenderloin///never should b cooked past medium//ny is the second best cut//rib eye has more fat/ but it si the most popular with the southern folks cause u can cook it well done//flank is slow cooked//as brisket should marinade///never grill round steak//

Answer 5

Corned beef,it is best cooked slow with some cut up cabbage,onions,carrots,potatoes and the seasoning pack that it comes with.

Answer 6

UM THERE IS BEEF AND HM BEEF