TOP 5 BEEF CUTS AND THE BEST WAY TO COOK AND FLAVOUR THEM

There are different varieties of beef cuts obtained from different parts of the animal. It is important to consider the characteristics of a beef cut before purchase.

Top 5 Beef Cuts

EYE- FILLET

Eye-fillet is commonly known as tenderloin steak. It is chopped below the ribs near the backbone. Tenderloin steak is tender because it is obtained from a muscle that is not as active as other muscles. Eye-fillet is expensive because it is tender with low fat content making it favorable for those who prefer low fat foods.

A brief overview on how to cook eye-fillet

Eye- fillet can be pan-fried. All you need to do is to preheat the pan and fry the meat until it turns golden brown. It can also be roasted in the oven. Just preheat the oven to 200 degrees Celsius and roast the steak. Eye-fillet can be flavored using oregano and dried rosemary.

SIRLOIN

Sirloin is also known as New York Steak. It is chopped from the lower part of the animal’s back. This cut is tender, has a low-fat content and good flavor. Sirloin can withstand high temperatures.

A brief overview on how to cook sirloin

Sirloin is best prepared by grilling and panfrying with care not to overcook it which would make the meat tough. It can be flavored using garlic and butter.

SCOTCH FILLET

A scotch fillet also known as the rib eye is obtained from the boneless part of the rib. It is tender and juicy with a high fat content which causes a marbling effect.

A brief overview on how to cook scotch fillet

The scotch fillet is best prepared by grilling, panfrying, and roasting. All you need to do is to coat the steak with rosemary, butter and flour while panfrying to enhance its flavor.

T-BONE

T –bone is obtained from the lower part of the animal’s short loin. The bone has high-fat content making it juicy.

A brief overview of how to cook T bone

T-bone can be prepared by panfrying and roasting in the oven. You can enhance its flavor using rosemary and garlic.

RUMP

It is also known as a round and is obtained from the back of the cow near the back leg. This cut is low in fat but the meat is tough.

A brief overview of how to cook a rump

The rump is best roasted with low levels of moisture to avoid burning it. Rump is best  flavored using coriander.

To sum up, there are many types of beef cuts but the mentioned above are the best. For more information follow the following links.www.nybeef.org, www.beefitswhatsfordinner.com and www.nationlbeefassociation.com.www.nybeef.org