At a trusted gourmet butcher shop, you’ll find more than just some popular cuts of beef. Experienced butchers have the skills to utilise most parts of the animal. Since they break down the whole animal, there are usually a number of cuts they can extract. There are some really popular ones that go off the shelves as soon as they arrive and then there are cuts of beef who are picked only by experienced buyers who are familiar with them.
How To Cook Different Cuts Of Beef?
According to experts, in order to find the best way to cook your meat is to first determine from where it is extracted. For instance cuts of beef that are procured from near the horns are tougher so they need to be cooked slowly and for a prolonged period of time. On the other hand, parts with less connective tissue can be cooked quickly at a higher temperature.
To make your shopping experience easier, experts from Campisi Butchery have prepared a brief guide detailing different sections and cuts of beef for you.
- Round: This section is extracted from hind legs and rump of the animal. This is primarily a roast type meat but you can cook it in a number of ways. These are lean cuts mainly because of the hardworking muscles present in this section.
- Sirloin: This section lies between short loin and top of the round section. This is quite a popular part of beef and meat from this section has just the right amount of tenderness and toughness.
- Short Loin: Short loin is essentially the prized section of beef containing most of the expensive cuts such as tenderloins, T bones and porterhouses, among others.
- Rib: Cuts of beef extracted from the rib section can be easily identified because of the presence of rib bones. Prime Rib and Rib Eye are some of the popular cuts from this section.
- Chuck: This section of beef lies under the head, and it comprises of almost entire front portion including shoulder. Shoulder is one of the heaviest parts of the animal and has more cuts than in any other part. Chuck eye and roast as well as other cuts from this section respond well to slow cooking and work great in stews and soups.
For the most extensive variety of succulent cuts of beef and other meats, visit Sydney’s most loved gourmet butcher – Campisi Butchery today!
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