Monday, September 19, 2011

Beef buying basics: The right cut for the job

Want to know one of the easiest ways to make sure you have a great eating experience every time you cook beef? Choose the right cut for the job.
While it’s hard to go wrong with any of the most tender cuts (like the tenderloin, strip, T-bone, Porterhouse, ribeye, sirloin or flat iron), that doesn’t mean you always need to select one of those cuts to enjoy tender beef. Less tender (and often more economical) cuts like flank or skirt steak or those cuts containing the words “round” or “chuck” will become tender when prepared properly — either by cooking with moist heat or by marinating before cooking with dry heat.
Need more help? Here’s a helpful chart (click to enlarge) from my friends at the Texas Beef Council. For more information, stop by their Cook it Right page here.

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