Different Cuts of Beef

For a long time, beef was persona non grata. As people were trying to eat healthier and contain cholesterol, beef became one of the foods to cut down on or avoid. These days, the healthy diet is one of moderation, so beef is once again showing up a bit more often on the dinner table. What's more, some people find that they feel better when eating a little beef. A vegetarian diet may not be best for everyone.

Choosing the right cut of beef for your meal can sometimes be confusing. But before we talk about different cuts of beef, there are a few rules of thumb that apply to all cuts. Always select meat that is bright red in color with veins of fat (or marbling) through it. The red color shows that the beef is freshly cut. Marbling is the primary factor in how meat is graded. The more marbling, the more expensive the cut will be. Marbling will ensure your meat is juicy and flavorful. Should the piece you select have large amounts of fat around the edges, simply trim that off to about 1/8 inch.

Grass fed beef is becoming more prevalent in supermarkets. Grass fed is a bit lower in marbling, however it doesn’t contain additives. Even without the marbling, grass fed beef can be quite flavorful and tender. Also, grass fed has more nutritional benefit since the animal is being fed its natural diet.

Here is some more info on the different cuts of beef:

* Flank Steak/London Broil: Moderate marbling provides a pleasant flavor, but it can be a bit chewy. Letting these cuts marinate will make them more tender.

* Skirt Steak: This is a long and narrow cut that is very marbled. It has a rich beef flavor and is very tender. This is the cut that fajitas are made from. Great on the grill.

* Top Blade Roast: This is also known as top chuck roast or blade roast. Very moist and tender when braised before roasting.

* Center Cut Pot Roast: This is a thin cut with a lot of flavor. Also best when braised, it needs a bit less cooking time that other chuck cuts.

* Top Sirloin roast or Center Cut Roast: This is a fine quality roast that is tender, juicy and very flavorful.

* Top Round Roast: While this cut is less expensive than the others, it is also unfortunately less flavorful.