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Cuts of beef: Difference between revisions
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* Rib | * Rib | ||
* Silver loin | * Silver loin | ||
* Rump | * [[Rump steak|Rump]] | ||
* Silverside | * Silverside | ||
* Topside | * Topside | ||
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'''Lower half''' | '''Lower half''' | ||
* Brisket — often associated with barbecue beef brisket. | * Brisket — often associated with barbecue beef brisket. | ||
* Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. | * Shank — used primarily for [[stews]] and [[soups]]; it is not usually served any other way due to it being the toughest of the cuts. | ||
* Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, [[fajitas]] and hanger steak. It is typically a cheap, tough, and fatty meat. | * Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, [[fajitas]] and hanger steak. It is typically a cheap, tough, and fatty meat. | ||
* Flank — used mostly for [[mincing]], except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use [[marinades]] or moist cooking methods such as [[braising]]. Popularity and leanness have resulted in increased price. | * Flank — used mostly for [[mincing]], except for the long and flat [[flank steak]], best known for use in [[London broil]]. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use [[marinades]] or moist cooking methods such as [[braising]]. Popularity and leanness have resulted in increased price. | ||
[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||