When we choose meat for cooking, we expect to get a dish that tastes and textures no worse than a restaurant one. However, it is not always possible to cook juicy, soft and tasty meat. Which part of the beef for which dishes should you choose the right one?
According to the grade, beef is divided into the highest, first and second. The higher the grade, the less veins it contains. The highest grade is the sirloin, back, thigh, rump, sirloin, and sternum. First grade – neck, shoulder blade, shoulders and flank. Second grade – front and back shank, cut.
Beef is a source of iron, minerals, proteins and amino acids. Beef meat contains potassium, sodium, magnesium, zinc, phosphorus, vitamins A, C, E, PP, B1, B2, B6, B12.
What to cook from different parts of beef
File – this is the thin edge of the tenderloin, with and without bone, the lumbar part. This meat is lean and incredibly tender. Buy if you want to cook roast beef, steak, medallion, azu, roll, goulash, kebab or chop.
Back Are loin, ribs and entrecotes. The flesh of the back is perfect for cutlets or chops, as well as for baking a whole piece. The ribs can be used to make rich broths.
Hip – differs in a small amount of fibers and juiciness. Roast and thigh kebabs are excellent.
Tenderloin – the posterior lumbar part of the carcass (above the kidneys), soft and tender. Tenderloin is prepared in different ways, but the best dish from it is medallions.
Sternum – there are many films and layers of fat in this meat, nevertheless it is convenient to use it for making rolls. Also, the meat of the sternum is boiled, stewed and first courses are prepared on its basis.
Neck suitable for cooking, stewing, baking. There is a lot of fat in the neck, and therefore the dishes from it are juicy. The neck takes longer than other parts. Neck meat is also added to minced meat for cutlets. The meat of the neck, which is closest to the head, is called a cut – broths are prepared from it.
Knuckle, the shank is used most often for cooking jellied meat – for this it is even desirable not to separate the meat from the bone.
Pashina – pulp from the sternum, which contains a lot of fat and layers. The flank is tough and must be removed from all films before cooking. This part of the meat is used to prepare baking fillings and first courses.
Beef shoulder considered the most versatile meat. It has a little fat and connective tissue, almost no tendons. Cutlets, soups, main courses are prepared from the shoulder blade, as well as simply baked in the oven or fried.