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TYPE OF CUTS
Use the following information about
cuts as a guide when selecting and preparing Ohio Signature Beef.
Chuck
Chuck is very flavorful beef. Cuts from this area benefit from
slow, wet cooking methods like stewing, braising or pot-roasting.
Rib
From the rib come tender and flavorful cuts of beef. They
include rib/ribeye steaks and rib/ribeye roasts. The steaks are
great for grilling or broiling while the roasts make great prime
rib.
Loin
This section yields very tender cuts that can be prepared
without the need for moist heat or long cooking times. Cuts from the
short loin may be sautéed, pan-fried, broiled, pan-broiled or
grilled. Steak aficionados will agree, the most desirable cuts of
steak come from the loin section. For example:
- Tenderloin.
Considered by many to be the most tender cut of beef, tenderloin
may be cut as the whole strip or into individual steaks for
filet mignon. Because the meat flavor does not overpower the
flavor of sauces or marinades, these are popular preparation
methods.
- Porterhouse Steak. Cut
from the rear of the short loin, a porterhouse consists of both
the tenderloin and sirloin tip and is a very popular steak. The
tenderloin is often served separately as filet mignon.
- T-Bone Steak. Cut from
the middle section of the short loin, a T-bone steak is similar
to a porterhouse, but has a smaller piece of the tenderloin.
Typically grilled, broiled or pan-fried.
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Top Loin & Sirloin. The top loin and sirloin cuts
yielding a variety of tender, boneless and bone-in steaks, such
as sirloin steaks and sirloin tip roast. Sirloin cuts are often
prepared with sautés, marinades, pan-frying, broiling,
pan-broiling or grilling. However, many steak lovers wouldn’t
dream of marinating or over-cooking these most flavorful cuts of
beef.
Round
The round consists of lean meat that does well if cooked with
moist heat or roasted. Top Round is the most tender part of the
round and can be prepared as pot roast or cut into thick steaks for
braised dishes. Rump Roast is a very popular cut for pot roast, but
can also be roasted at low temperatures
Flank & Breast
Meat from this section is lean, muscular and very flavorful. The
flank and breast offer an assortment of cuts, such as flank steak,
brisket and short ribs. Flanks are primarily used for flank steaks,
rolled flank steaks or kabobs.
Short Plate
This section is best used for stew meat, where its rich, beefy
flavor can be appreciated.
Shank/Brisket
Traditionally used for corned beef, brisket is best prepared
with moist heat. Suitable preparation methods include stewing,
braising and pot-roasting.
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