In case you don’t know, beef is the Drummond family staple. Whether fry, brisket or flank steakRee Drummond is known to cook with different cuts of beef. But although he lives and works cattle farmRee also frequently shops at the supermarket for beef. “We raise cows, calves and yearlings, so we often sell cattle before they reach the right size,” Ree explains, “But sometimes we have one of our animals slaughtered so we have a freezer full of beef.”

Of course not everyone has a chance cattle raising familyTherefore, knowing which cut of beef to buy at the supermarket or butcher is important information. After all, you don’t want to be stuck making meatloaf wondering whether you should go for sirloin or rib eye steak. steak dinner. What’s the best cut of beef for Ree’s? beef stew? Ahead, you’ll learn the basics of beef with a handy illustration that makes it easy to navigate.

There are also tips on how to cook each cut of beef, including which ones need time to brown and tenderize compared to cuts that are perfect for quick roasting.

chuck

The bovine chuck is one of the larger parts of the cow located near the head. It is known to have a good amount of marbling and connective tissue, but can be meltingly soft when slow cooked. That’s why you’ll often see Chuck in braises and stews. roastand slow cooking. Try it on Ree beef noodle casserole: “There is nothing better,” he says. Cuts made from beef chuck also include flat iron steak and ground chuck, which can be used for your favorite dish. hamburgermeatballs or minced meat casserole.

Brisket

Just below the chuck is the cut of beef called. brisket. It is known to be hard as it acts like a cow’s chest to support the weight of the body. But don’t let that dissuade you from making brisket! With lots of low, slow cooking, meat can become tender and packed with flavor. “The crumbling goodness of this delicious meat is worth every hour,” says Ree. You can fry it, smoke it or throw it on the stove. slow cooker. It is also a popular cut of beef for many people. barbecue recipes!

Rib

Oh, ribs! It is located high on the back of the cow, which does not get much exercise, so it is especially valued for being juicy and tender. You’ll often see rib cuts that form a staple of Christmas dinner: prime rib (also known as standing rib roast). “Prime rib sounds impressive, and that’s because like that “It’s impressive,” says Ree. No wonder it’s made for special occasions. But you can also use rib cuts on weekdays. For example, beef cuts from the rib can be used for back ribs. cowboy steakor ribeyeIt can be roasted, grilled or pan-fried. Be sure to use your trusty meat thermometer to get proper doneness without drying out!

Number plate

If you look towards the cow’s belly (under the ribs), you’ll see the plate, a part that can be tough and high in fat. But don’t worry, there’s still plenty of flavor when cooked properly. Hanger steak on plate and skirt steak (both are ideal for grilling or roasting) short rib (can be fried or slow cooked).

Short Waist

Another cut of beef from the upper part of the cow is the short loin, one of the most tender, well-marbled and expensive cuts of meat. The T-bone is the part of the back (or hindquarter) of the animal that includes porterhouse and strip steaks. There is also a section called tenderloin, which extends from short loin to sirloin. When it comes to cooking, you can roast the tenderloin whole and grill, broil, or broil the steaks. give it a try strip steak with garlic butter or cook T bone With plenty of Cajun seasonings, the options are endless!

side

Just below the waist is the long part of the cow’s belly called the flank. This type of beef is tastier and chewier than others, but has plenty of meaty flavor. Flank steak is often used beef fajitamarinated steak recipes or quick cooking methods like grilling. This helps ensure it doesn’t overcook!

sirloin

Towards the cow’s hind legs is the sirloin, which is divided into two parts: the upper sirloin and the lower sirloin. To break it down further, it consists of cuts such as bottom sirloin, sirloin steak, tri-tip, bavette, and sirloin tips. The top lean sirloin is great for grilling, while the bottom sirloin can be fried or diced and formed into another shape. beef stroganoff.

Round

One of the largest parts of the hindquarters of the cow is the beef round, known as the budget-friendly cut! Because the cow’s hind legs get a lot of exercise, the round cut is mostly thin but sometimes stiff. When cooking a round roast, your best bet is to broil or slow fry it and slice it thinly. try this roast meat recipethen turn it into a delicious roast beef sandwich!

Shank

Finally, you get the veal shank, which comes from under both the front and hind legs. Although it is very tough and full of connective tissue (because it contains bone), veal shank is also a great option for slow roasts, such as the classic dish known as Osso Buco, or stew. beef stock.

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