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Old 04-13-2011, 06:25 AM   #1
Burt Alcantara
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Cuts of Beef

I eat strip steaks, flank and ground beef. I'd like to try other cuts but have bad luck with toughness. What are some other cuts that are tasty and tender?
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Old 04-13-2011, 06:26 AM   #2
Michael Loucas
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Re: Cuts of Beef

I like top round/london broil.
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Old 04-13-2011, 06:36 AM   #3
Andrew Bell
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Re: Cuts of Beef

I think it's got a lot to do with how you cook it. Personally I love N.Y. Strips, T-Bones, Sirlions, and my favorite, Fillets!!

Chart with different cuts:
http://rickbakas.com/wp-content/uplo...beef_cuts1.jpg (wfs)
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Old 04-13-2011, 07:22 AM   #4
Graeme Moore
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Re: Cuts of Beef

Mark Sisson recommends flap steaks. I think it's from the belly....

Despite the unappetising name, he claims they are delicious when slow cooked and are one of the cheapest cuts of beef around. However, I've had no joy finding a local butchers that stocks it.
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Old 04-13-2011, 08:19 AM   #5
Dave Traeger
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Re: Cuts of Beef

Porterhouse Steaks or Scotch Fillet Steaks are my favourite.

Chuck oil in pan and black pepper on steak.
Preheat pan til its freakin' hot.
Throw in steak
Wait 3 mins
Flip it
Wait 3 mins
Serve with veges/salad.
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Old 04-13-2011, 08:38 AM   #6
Dave Hancock
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Re: Cuts of Beef

On most meat, I use one of these :

wfs
http://img.photobucket.com/albums/v3...rizer_tool.jpg

On some meat, like skirt steak, it also helps to cut the meat across the grain.

Last edited by Dave Hancock : 04-13-2011 at 08:41 AM.
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Old 04-13-2011, 08:47 AM   #7
Sean Dunston
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Re: Cuts of Beef

Fillt mignon is probably the most tender cut. It is cut from the larger piece - the tenderloin. It is also the most expensive cut of beef you can buy.

Another tender cut, and less expensive is the rib-eye - which is also a delicious cut of meat.
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Old 04-13-2011, 09:16 AM   #8
Katherine Derbyshire
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Re: Cuts of Beef

Quote:
Originally Posted by Burt Alcantara View Post
I eat strip steaks, flank and ground beef. I'd like to try other cuts but have bad luck with toughness. What are some other cuts that are tasty and tender?
The steak cuts include filet mignon (aka tenderloin), sirloin, ribeye, porterhouse, T-bone, strip steak. Chuck, round, and flank are technically steaks but tend to be a lot tougher. There are also regional variations in these names. There's a good diagram at http://www.gourmetsleuth.com/Article...beef-cuts.aspx (WFS)

As Andrew said, though, much depends on how you cook it. An overcooked tenderloin will be as tough as shoe leather, while a properly braised chuck roast will melt in your mouth. More tender steaks are quite a bit more expensive, so learning how to cook the less tender cuts will save you a ton of money. That's doubly true if you're buying grassfed beef. It's a lot leaner, so it's very easy to overcook, but buying a more tender cut is an expensive way to (maybe) solve the problem.

Katherine
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Old 04-13-2011, 09:18 AM   #9
Katherine Derbyshire
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Re: Cuts of Beef

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Originally Posted by Graeme Moore View Post
Mark Sisson recommends flap steaks. I think it's from the belly....

Despite the unappetising name, he claims they are delicious when slow cooked and are one of the cheapest cuts of beef around. However, I've had no joy finding a local butchers that stocks it.
Try skirt steaks, hanger steaks, or flank steaks. They're from roughly the same part of the cow.

Katherine
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Old 04-13-2011, 09:40 AM   #10
Barrett Reznick
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Re: Cuts of Beef

I don't discriminate with cuts of meat. But sometimes it can take some learning on how to make some worth eatting. When in doubt crock pot it!

My favorite are the rib region
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