Hey everyone. I thought it would be good this week to demystify the various cuts of beef.  So…  here goes….

Chuck:
Ground beef dishes, stew, pot roast, short ribs
Rib:
Rib roast, rolled roast, rib steak, and back ribs
Short Loin:
Steak (tenderloin, porterhouse, T-bone), tenderloin roast
Sirloin:
Steak (sirloin, filet mignon), carpaccio, ground beef dishes
Brisket and Shank:
Ground beef, stew, corned beef, soup
Short Plate:
Stew, ground beef, short ribs
Flank:
Steak (flank, skirt) ground beef
Round:
Ground beef, round steak, kebabs, pot roast

Some additional tips:

• Don’t buy packaged meat swimming in liquid. It has either been stored too long or has been frozen and thawed.
• To keep bacteria down, don’t thaw at room temp. Thaw in microwave, under cold running water, or in the refrigerator.
• Freeze in air tight containers or freezer wrap.  It can be frozen up to 3 months.
• Cook tender cuts of meat using dry heat methods like broiling, frying, and roasting.
• Tendering tougher cuts by cooking with moist heat methods such as braising and stewing.
• Remove a roast from the oven a few minutes before desired temp is reached. It will continue to cook after its removed and the internal temp usually rises about 5 degrees.