Unlike the chicken, the Cuts of Beef is completely a different task. Of course, all cuts have their own flavor. You got to be right in the money to perform the task. You cannot start cutting from the ending point and you cannot end either, where you should have been started. You need to follow certain guidelines to slice perfect cuts. Of course, it does matter how you use the technique to cut the different parts of a giant cow. You cannot just use the knife and other equipment to perform the task but also you need to learn the process, technique, and cutting skills.
Importance Of Cutting Skills
There is no course, no book to read neither any degree to understand Cuts but a skillful butcher looks much more professional and rather trained butcher. He knows exactly which parts to be cut off and how. Sometimes he doesn’t have to use an axe to cut the bone but he can even cut the bone using just his knife. Yes, you heard it right. For better understanding, you can also see on the cuts of Beef Chart which might come in handy to get a basic idea for the novice.
Basic Of Beef Cuts
It is important to know the basic cuts as it educates you to choose the most flavorful cuts on different occasions for more flavors.
Here Are Some Quick Beef Cuts Explained
Forequarter cuts chuck consist of shoulder, neck, and arm. It’s a difficult cut but at the same time pretty satisfying cut. An Excellent choice for dishes such as stew and roast.
The cut is most flavorful among all cuts of beef. Little bit fatty with some bone, just make sure to cook evenly and let it tenderizes more than usual.
Use the top part of the center section of beef. Specially used for traditional and flavorful rib roast.
Mainly consists of short ribs, slightly fatty but flavorful. A Fatty little bit and thick tissue make it steaky as well as chewy.
Lions are normally about 15-16 inches long. It consists of T-Bone and porterhouse steaks. For further more details, you can also see the Cuts of Beef Chart that might be pretty useful to understand.
Steak contains large muscles. Thus, the tenderness should be on its higher side and it should be cooked with moist heat.
Cuts come from the back portion of the leg which and used best for slow cooking.