Beef. Just the mere mention of the word makes the average person’s mouth water. But so many people never get to enjoy the wonderful textures and flavors of beef because they purchase the wrong cuts or prepare beef the wrong way. In this article, I will break down the primal cuts of beef, provide a simple and easy marinade and explain how to properly prepare a great steak.
When cattle are processed for consumption, butchers divide the meat into primal cuts. Generally, these 9 sections are the basic areas in which steaks, ground beef, etc, are produced. The primal cuts are:
-Chuck-located on the upper half of cattle, near the shoulder. Most hamburger and roasts, such as pot roast, comes from the chuck section.
-Rib-also located on the upper half, the rib section produces the most flavorful cuts. Because of its marbling and fat content, the bone-in rib eye is the best steak available.
-Short Loin-the short loin section is located on the upper half of cattle. It produces two of the more popular steaks, the T-Bone and the Porterhouse steak.
-Sirloin-the sirloin section is one of the smaller primal cuts. Known for producing the top sirloin steak, the sirloin section is also used to produce ground beef. It is also where filet mignon comes from.
-Round-the round section is the most inexpensive primal cut. Used to make everything from top round steak to ground round to rump roast, the round cut is very lean and can be very tough.
-Flank-the flank section is located on the lower half of cattle. Generally very tough, meat from the flank section must be marinated and/or slow roasted to make it palatable. Flank is mostly used to make London Broil, which is wonderful to serve to large crowds.
-Plate-also located on the lower half, the plate section produces very inexpensive cuts of meat. Although it is generally tough and fatty, if prepared properly, the plate can produce great steaks like hanger and skirt steaks.
-Shank-located in the upper leg area of cattle, the shank usually produce cuts used for soups and stews.
-Brisket-located on the lower half, the brisket is a very tough cut of meat and must be cooked for long periods of time. Barbecued beef brisket is very popular in the South. Also corned beef comes from the brisket section.
To impart flavor into beef, many people use marinades. Stay away from commercial marinades because they usually have a high salt content. Instead, make your own marinade. Most marinades consist of an acid (lemon juice, vinegar or wine), oil and herbs and/or spices. For beef, I make a very simple marinade by mixing two parts low sodium soy sauce, one part balsamic vinegar, one part olive oil, minced garlic and shallots, salt and pepper. Place the beef in a zip-top plastic bag and pour the marinade in the bag. Place the beef in the refrigerator and marinade it for an hour or up to 24 hours. Before you prepare the beef, allow the meat to rest at room temperature.
When preparing a steak indoors, I like to use a dual cooking method. This method ensures that the steak is properly seared on the outside and moist and juicy on the inside.
After marinating the steak, preheat your oven to 500 degrees (do not place it on broil!). Heat a large skillet (preferably cast iron) over medium-high heat. Place the steak in the skillet and pan fry for about 4 minutes. To create proper searing, do not move the steak. After 4 minutes, turn the steak over and pan sear for an additional 4 minutes. Place the skillet in the preheated oven and “roast” for about 5-7 minutes for a steak at medium temperature (a little longer if you like your steak medium well or well-done). Remove the skillet from the oven. Place the steak on a cutting board and cover with foil to rest. This allows the juices to redistribute throughout the steak and creates a juicier finished product. Serve the steak with a nice side salad and a glass of Pinot Noir.
Beef is a wonderful source of protein and nutrients. It also tastes very good! Using these simple tips and techniques, you should be able to prepare and serve the most wonderful cuts of beef!
