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Juicy, tender and flavorsome; every dedicated carnivore knows the pure joy that comes from devouring a prime piece of steak. Rump, rib-eye, porterhouse or sirloin, there’s a cut for every discerning steak eater and while your Grandfather might like his well-done, the true flavors of each cut can be revealed in any number of ways. Put simply: preparing steak is an art form. Are you new to the wonderful world of steak? Need a pointer or two? Read on to discover most popular cuts of steak and how you cook them.
The ‘Chuck’ part of the cow is the part where you get the blade steak, eye steak, arm roast, and blade roast. This is one of your more economical cuts of meat and is usually used for stewing, slow cooking and pot roasting, as it needs that little bit of extra help to tenderize. This is the cut that will often be used for hamburger patties and meatballs.
The Sirloin part of the cow is where you get your sirloin steak, top sirloin steak and tri-tip roast. These are quite chewy but very flavorsome, and are usually quite reasonably priced.
Your short loin section of the cow is where you get your top loin steak, T-bone steak, Porterhouse Steak and Filet Mignon. These beef cuts are some of the most popular ones as they are extremely tender and are best for grilling on an outdoor barbecue, from somewhere like BBQ’s Galore, so they get infused with the smokey flavour of the wood.
The Rib section of the cow is where you get your rib roast, rib steak, rib eye steak, rib eye roast and back ribs. These rib parts are nicely marbled so they have that delicious fall-off-the-bone texture, and a full bodied flavor. Of these the smaller cuts, such as the rib eye steak, are the best for grilling and pan frying, while the short ribs are best braised until they fall apart in your mouth. The standing rib roast cut is great for roasting and has a bone that you can use later for soup.
The Variety Cuts might sound quite unappetizing (unless you are used to them), but they are actually really good for you, as they have a lot of excellent nutritional value. These include the tongue, liver, heart and kidney. Some of your favorite foods are probably made out of some of these parts, so don’t turn your nose up too quickly. The tongue is quite fatty, so that is usually boiled, and is often eaten in Mexico, India and Portugal. Calf livers are a delicacy in many countries in the world, and can be eaten any which way you choose to, even raw! Beef kidneys are one of the most nutritional part of the cow, and are high in protein and low in fat. The beef heart has made a comeback in recent years and can be simmered, baked or braised.
Are you feeling more enlightened on all-things steak? Which piece are you most keen to cook? Submit a comment and share your thoughts.