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Monday, January 25, 2010

What can you expect from a cut of beef?

Ever wondered what the difference is in your cuts of beef?

I want to thank Jeff the meat department manager at the the Layton, Utah Ream's grocery store for providing great information.

Middle meats like Top sirloin, T-bone, bone in rib steak, Tenderloin, Tri-tip, New York, ribeye will be your most tender cuts.

Steaks such as Petite sirloin are a good low cost steak, good flavor not overly tough.

Steaks such as Eye of round, bottom round and tip steaks will be tougher.

Flank and skirt steaks are great when grilled, skirt makes wonderful fajita meat.

Cross rib roast and chuck roast are best for pot roast application, remember that a bone in chuck will have more flavor and that a cross rib if the bone was still in would be a round bone roast.

Rump roast, eye round roast, sirloin tip roast petite sirloin roast are all oven roast.

All roasts will come out very nice in a crock pot.

Ground beef is pretty straight forward, just remember that the higher the number the less fat that is in the ground beef.

Here is a great website for different ways to cook.

Coming soon I will post information on cuts of pork.


Rachelle's site said...

Which cuts of meat would be considered lean? I heard anything with loin at the end. Is this correct?

Sherri said...

The leanest cuts are Filet Mignon, Tenderloin, Top Sirloin, sirloin, T-Bone, Strip and Top Round.

Sherri said...

For roasts Eye of Round and Bottom Round look to be the leanest.

Rachelle's site said...



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