Learn Where the Cuts of Beef Come From Flat Iron Steak Tacos 36 mins What Is Under Blade Steak? What Is Rib-Eye Steak? What Is Connective Tissue in Meat? 7 Common Cooking Mistakes That Can Mess Up Your Steak Is Beef Chuck Tender Actually Tender? A Guide to Beef Roasts and ...
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Flank steak is one of the leaner cuts of beef, so it will need a little more care when thinking about how to use it. However, when grilled correctly, flank steak also packs a significant punch of meaty flavor. That's one of the reasons it makes a delicious steak kebab. Added to the...
Randy Seems like it is a local thing based on what sellls in different parts of the country. My Sams does not carry tri tip. Recently all of the COV beef primal cuts havebeen labeled "Premium Angus Beef", not the original CAB as referred to by Tom. Looks like the big processing plan...
Qutab is a traditional dish of Azerbaijani origins that is made from thin rolled dough that is fried over a flat iron plate and stuffed with various fillings. There are several variations of this dish, but the ingredients included in the dough are relatively consistent with all types of qu...
Tenderloin- Tenderloin is a cut from the loin of the cow. Because this part of the body does not bear any muscle, there is very little fat and tissue on the cut. For this reason, tenderloin is one of the most tender cuts of beef, making it perfect for blue steaks. ...
Have you ever found yourself in a beef slump? Consistently using the same cut and wondered which other cuts might take your dish from good to unforgettable? Selecting the right cut of beef is not just about taste; it’s about understanding the unique characteristics of each cut and how to ...
In Switzerland, a special dried beef called viande séchée is commonly served with raclette. A great substitute that is easier to find stateside is the Italian bresaola. Salt and pepper You'll want a salt and pepper mill at the table so that everyone can top their melty cheese with as...
Distinctive of the brisket cut of beef is a layer of skin fat called the “fat cap.” As it slowly melts in the smoker, it bathes the meat underneath. Some of the fat juices fall into a drip pan that is typically attached to a smoker’s grill. The pan will also be filled with ...
I can barely eat homegrown Romas or Beefsteaks or any of the other standard-variety-bred-for-toughness-and-shipping varieties. They taste mealy and bland and chemical-y. They taste like what I always thought tomatoes tasted like, which is why I swore I must be allergic to them and ...