The most prized and tender of this area is top sirloin. The sirloin is a large area cut from the rear back portion of the cow. Grill, pan-fry, broil or braise for increased tenderness. Flank steak is best when sliced across the grain before serving. Both skirt and flank steak cuts can be used in a variety of dishes, most common in Colombian (think fajitas) and Asian (stir-fry, anyone?) cuisine. Skirt steak is a cut of meat from the plate – the long, flat, and flavorful bottom ribs of the cow. Get creative: this cut can be cooked in many ways, just be sure to not overcook it. This meat – although tougher than a sirloin or fillet – has delicious flavor and marbling beautiful enough for Lady Gaga’s wardrobe. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. Versatile and untraditional, the flat iron cut (also known as “top blade”) comes from the shoulder of the cow. Actually, there are lots of people who will say just don’t cook beef well done, period. That doesn’t mean that you can treat it exactly the same whatever you do, don’t cook the chuck eye well done. This cut has rich flavor and nice meat-to-fat balance similar to rib eye, but costs less. The chuck eye-indeed the fifth rib of the cow-lives on the butcher’s edge between the chuck and the more renowned rib eye. C’mon, everyone knows the secret lies in the fifth rib. If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. An eye for a chuck eye: rib eye flavor for less But seriously, check out which of our budget-friendly faves made the cut: 1. Craving steak, but on a hamburger budget?įret not-we’re here to fill you in and fill you up, and maybe even help you woo a fetching butcher along the way.
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