Ask an avid meat lover about their favorite meat, and beef is likely going to be in the top three on the list. And that should be the case because who doesn’t want a comforting and juicy steak cooked at the right temperature?
Beef, being one of the most consumed meats in the world, offers a variety of cuts that differ in flavor and texture. From premium cuts like tenderloin to humble ground meat, there are different techniques behind each cut of meat.
To master each cut, you need to understand their type as well as the right cooking technique.
Without further ado, let’s discuss the different beef cuts and how to perfectly cook each one of them.
- Tender Cuts
Tender cuts such as the ribs, tenderloin, and sirloin come from the part of the cow where muscle activity is minimal, i.e., around the ribs and the loin. The meat remains tender since the muscles in these body parts aren’t as active as others.
Tender cuts also have more marbling around the meat, which gives them more richness without adding a lot of side ingredients. However, cooking this type of meat is trickier as the fat tends to reach higher temperatures quicker than the meat.
Most people like to throw their tender beef cuts on a hot grill until the steak is ready for devouring. However, you can also pan-sear the meat and finish it in an oven. Use this steak and potatoes recipe by Creme de la Crumb to get the best texture and flavor for tender cuts.
- Tough Cuts
Tough cuts like the chuck, brisket, and short ribs are more fibrous parts of the cow that require a lot of cooking time—the longer you cook them, the better they taste.
Since these parts taste better when they are super tender, you should opt for different slow-cooking techniques such as braising and stewing.
Braising involves cooking the meat in its own fluids for very long hours until it becomes tender. Other ingredients, such as herbs, veggies, and spices, may be needed to elevate the flavor of the beef.
Once cooked, the meat will have a melt-in-your-mouth consistency and can be enjoyed with various side dishes.
Stewing is another popular technique where you cut down the meat into small pieces and simmer them in liquids like water and wine to create a rich-tasting, tender, and delicious meal.
You can also slow cook the tough meats by putting everything in a slow cooker and letting it simmer for 6-8 hours with a liquid and seasoning. There are plenty of recipes to braise, stew, and slow-cook tough meat. All you have to do is find a recipe that everyone in your family loves to have.
The longer you cook a tough cut, the more tender and flavorful it will be. Most people also use a pressure cooker for instant results, but it still doesn’t match the quality of slow-cooked beef.
- Ground Meat
Ground beef is one of the most versatile and budget-friendly options used across the globe. Whether you are making beef sauce for pasta or making a mouthwatering hamburger, ground beef fits all recipes. Apart from being versatile, it is also easy to cook.
You can simply saute it in a hot pan and incorporate other ingredients according to the recipe. Ground beef can also be tossed on a grill and cooked over medium-high heat until it reaches the desired temperature.
Ground beef is mostly used in humble recipes. You can even whip up a meatloaf by incorporating different ingredients like breadcrumbs, eggs, and other seasonings.
- Roasted Cuts
Roast beef is the center of attention on any special occasion, especially if it’s cooked with love and a lot of side ingredients. However, you can’t just take any beef cut and roast it to perfection. A perfect beef roast requires the right cut, such as the ribs, tenderloin, or round.
To roast your beef to perfection, you need to marinate it with the right spices, i.e., the ones that go with your recipe. It is then seared off in a hot pan to lock in all the moisture and flavors.
After this, let a preheated oven do its magic while you baste it until the beef reaches the right temperature. You can cook your roast at a lower temperature, between 163°C and 177°C, to ensure even cooking and temperature.
However, some people like a crust, which can be obtained by cranking up the heat when the roast is almost done.
Slow roasting enhances the beef’s flavor and retains the moisture, giving you a juicy and mouthwatering roast every time.
- Specialty Cuts
Flank, skirt, and hanger cuts are known as specialty cuts because of their flavor. Still, they do require certain cooking techniques for optimal results. To achieve the best results, you need to tenderize the meat with acidic ingredients like vinegar and citruses.
Also, marinate it for 4-6 hours by adding different flavor enhancers like garlic, herbs, and other spices. Since meat tenderizing ingredients are included in the marinade, don’t overdo it, as it will turn your beef mushy.
Specialty cuts are best cooked at high heat, and they do not require a lot of time in the pan. After cooking, let them rest for 10-15 minutes before slicing the meat against the grain.
Since specialty cuts don’t require a lot of cooking time, they can be used in cuisines like Chinese, where food is cooked at high heat in a wok.
Additional Tips
While every cut has its cooking technique, some tips commonly go for beef regardless of cut. For starters, never neglect seasoning. Beef needs love in the form of salt, pepper, garlic, herbs, and other marinades and spices to elevate its richness and flavor.
Steaks and burgers are only delicious if cooked to a certain temperature. You need to master the art of understanding different cooking temperatures.
Beef needs to rest so all the juices and moisture are locked inside. Therefore, it is ideal to let it rest for at least 10-15 minutes before cutting it against the grain.
Choosing the Right Beef Cut for Best Results
Beef is one of the most flavorful and diverse proteins out there. You need to understand each cut and the right technique to cook it. Some beef cuts are lean and do not require a lot of cooking time, while tougher cuts need plenty of love and cooking time.
So whether you’re preparing a weeknight steak dinner or a celebratory roast, the techniques we discussed today will help you cook your beef to perfection.