neck has the tendons you’ll also find in oxtail, as both the neck and the tail move alot
throughout the animal’s lifespan. So by definition these
two are rather similar and therefore in many recipes can actually be switched.
Beef neck makes marvelous stews, the best burgers and is great for recipes that
require pulled beef.
chuck differs around the world, however the way we cut it we are left with a
Chuck under blade, Chuck eye roll and the end of neck. The chuck under blade or
chuck bottom has a stronger texture and is therfore fit for faster stews and
roasts. Chuck eyeroll on the other hand is a tender cut, sometimes called the
mock ribeye, as it is a continuation of the muscles. It is juicy and has an
Top sirloin also known as New York Strip is cut from the muscle Longissimus dorsi, which is towards the rear-end of the steer. It has a tight texture, yet is still moderately tender. Top sirloin has a beefy flavor, which is not as robust as ribeye, how ever is much easier to trim. It is best pan-fried or grilled.
their menues, many restorants still call the simple tail an oxtail, where in
reality the tail of beef comes from both gender with no difference. The
consumtion of it dates back as far as the consumption of beed, where no part of
the animal went to waste. Oxtail makes the most flavourful beef stock, where
for the most part, the robust beef flavor comes from the bones and marrow.
However the meat is also very tasty and the rendered stock will be thick and
gelatinous due to collagen released.
most intersting part of this very tender steak, is its charismatic name. The
steak got its name as from the shape, it remindes most of an old flat iron. It's one of th most tender
muscles in the beef carcass and has a rich, succulent flavor. The perfect way to cook Flat Iron
is on a grill, as a whole muscle.
still a rarely known steak, which is unusual as it is the most tender muscle
after the tenderloin or filet mignon itself. Teres Major, which is the real
anatomical name of the muscle comes from the Chuck part of the steer, up in the
shoulder blade, sitting across from flat iron. Cook it on a very hot grill or
pan for the best results.
The tenderloin needs little if no introduction. With the tenderloin it is extremly important to remember that it is an extra-lean meat that dries out and over cooks very easily. It is good for Boeuf á la tartare or carpaccio, but can also be whole-slow-roasted in a reverse-sear method.
Top round or topside is a large cut, rolled and divided into two or three boneless joints. Making it again perfect for different roasts. Compared to other parts of the round it is moderately tender and is therefore also fit to cut into lean steaks.
Bottom round also known in the UK, Ireland and Australia as Silverside is a cut just above the leg cut and it gets its name from the “silverwall” or a skin like connective tissue, on the side of the cut, which has to be removed before eating. Bottom round is also very lean and is great for different pot roasts.
Eye of round is a extremely lean cut taken from the hindquarters of the cow, which also gets a fair amount of exercise. Leaving it medium rare and sliced thin against the grain, it is the best shaped and texture muscle for a roast.
Matambre is a thin yet chewy, yet very flavourful beef cut. It is basically belly meat that runs from the chest to the flank. It is an unique cut and the cooking methods vary regionally, however the most popular way is to cook it as a roll filled with different herbs and vegetables.
Tri-tip is as the name points out, a triangular, large muscle cut from the bottom sirloin. Tri-tip is a rather lean cut and texturally resemles flat cut brisket, though it doesn’t have nearly as much outside fat. Flavourwise it resembles the eye of round, it does not have too strong beef flavour, so it is best to season it more. It is best cooked just until medium-rare, over an open bit.
Like anyother rare muscle flank steak has lots of names around the world, but flap meat, flank steak and faux hanger are the most common. Flap meat has a strong beef flavour, but also due to its coarse texture takes on marinades very well. Flank steak takes great to fast-cooking methods like grilling or searing. It is excellent cooked whole over an open fire or on a pan, and then sliced thin.
though we think of churrasco and picanha as inseperable from the Brazilian
culture, it is actually a newcomer. Oddly enough, it was introduced by
Hungarian butchers in the 60s to serve the immigrant workers at the Volkswagon
plant. Picanha also known as the rump cap, is a triangula, rather tender muscle
with a layers of fat, which gives the meat juiciness and protects it from human
error that may occur during grilling.