When I learned that certain cooking methods would capitalize on the existing flavour and tenderness of my beef, I set out to discover how best to prepare individual beef cuts for maximal yumminess.
Have you ever tried to navigate your way through the dense jungle of steak and roast types, their locations, and related cooking methods? I consider myself to be a fairly intelligent and capable woman and, being a beef producer as well, expected the information would be quick and easy to pin down. What I quickly discovered is that either I'm not as intelligent as I believed myself to be, or that the existing steak and roast resources are overwhelming. I'm still hoping it's the latter:). |
If, like me, you've felt like a beef cooking novice at any point, allow me to share with you some of what I've learned. For instance, it is not just your imagination, there really are a gazillion types of beef cuts. Butchering appears to be more of an art than a science and, as artists, different butchers tend to have different visions for the end result, so there’s a seemingly bottomless ocean of names and cut types.
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Steaks |
Grill |
Marinate |
Simmer |
Saute (Pan Fry) |
Porterhouse Steak |
✔ |
✔ |
||
Blade Steak |
|
✔ |
||
Wing Steak |
✔ |
|||
Cross Rib Steak |
✔ |
|||
Sirloin |
✔ |
✔ (Tip) |
✔ |
|
T-Bone Steak |
✔ |
|||
Prime Rib Steak |
✔ |
|||
Inside Round Steak |
✔ |
|||
Outside Round Steak |
✔ |
Roasts |
Oven Roast |
Pot Roast |
Rotisserie |
Slow Cooker |
Cross Rib Roast |
✔ |
✔ |
✔ |
|
Sirloin Roast |
✔(Tip) |
✔ |
||
Prime Rib Roast |
✔ |
✔ |
||
Blade Roast |
✔ |
✔ |
||
Inside Round |
✔ |
|||
Outside Round |
✔ |
|
✔ |
|
Eye of Round |
✔ |
Other Cuts |
Simmer |
Slow Cooker |
Grill |
Boneless Short Ribs (Korean) |
✔ |
✔ |
✔* |
Long Ribs (English) |
✔ |
✔ |
✔* |
Stewing Beef |
✔ |
✔ |
✔** |
Beef Cooking GlossaryBraise
The first step in this cooking method is to brown the beef before allowing it to simmer in a little bit of liquid over low heat. It’s important to tightly cover the beef while it slowly cooks in liquid, in order to tenderize the meat and bring out its natural flavour as well. Brown
Usually done on the stove, browning is simply using high heat to give your beef that pleasing brown colour. Broil
Usually done in the oven, broiling is the process of cooking on a rack over dry heat. Grill
Usually done on a barbecue, grilling cooks your beef on a rack over direct heat. Roast (Roast beef)
Usually done in the oven without any covering, roasting uses dry heat to cook your beef. Pot Roast
This cooking method involves cooking your beef in liquid. Think of this as the typical “Sunday Dinner” where you fill the dish with potatoes and carrots too (and don’t forget the gravy!). Saute
Using medium-high heat, sautéing is the process of cooking food in a small amount of fat. Sear
This cooking process helps to contain the natural juices of the meat via browning its surface over high heat. Simmering
This process allows the meat to cook in liquid that is not quite boiling, but still hot enough that you still see bubbles appearing at the surface of the liquid. Slow cooker
Synonymous with “Simmering” above. Stew
Often done on the stovetop, this method involves cooking the meat at a low temperature, covered, and in plenty of liquid. |
Other Great Resources If you’re looking for more in depth information, the Canada Beef Website is great.
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