All About The World of Beef

Preparing your own steak at home can be an awesome experience but there are concerns that have to be addressed. How to cook cube steak so it’s not tough is a regular question since cube steak is a tough cut of beef.

To learn more about the ins and outs of proper cube steak preparation, be sure to read on and learn more.

Cube steak is a popular dish because of its affordability. Knowing why cube steak is so tough compared to other meats will help you to work to create a more tender dish.

Everything around us seems to be getting more expensive by the day, including the meat that we love to eat. Therefore, it is important to understand which types of meats are a good bargain.

If you browse the supermarket aisles for a while you may notice that cube steak is among the better deals that you find in the meat section. You may wonder “why is cube steak so cheap?”.

We have answers for you on that as well as the other burning questions that you have. Stick with us until the end to get answers to some frequently asked questions about cube steak. 

On any given day, you can take a purposeful stroll through the store and find yourself in the meat section. If there’s a robust offering of different beef, a gorgeous cut of eye of round beef may catch your eye

Nobody wants to eat just roast beef between two slices of bread and nothing else. The trick is finding the right roast beef sandwich condiments that will take it to the next level to more of a deli roast beef sandwich. Some of these condiments work better when used on toasted bread.

What condiments go on a roast beef sandwich?

If you’re a steak lover, then you know how expensive certain types of steak can be. It’s okay to splurge on ribeye, tomahawk, or tenderloin or even filet mignon every now and then, but if you eat steak frequently, the cost can really add up fast.

Not everyone has the same idea regarding what cut of beef is best for Sunday roast. Often, we buy what we can afford due to cost instead of what we want. However, there are occasions, like Sunday dinner, that call for a special cut of meat.

Roast beef is any cut that you put in the oven or slow cooker and roast. It begins with a piece of whole meat, such as a shoulder, hind quarter, rib, or neck meat.

Whole roast beefs that you can roast include tenderloin, prime roasts, and sirloin roasts. They are all perfect selections for Sunday roast beef that you may recognize because they are often cut into steaks.

There are many different ways to prepare fried steak, but one of the most popular variations of fried steak is country fried steak.

Country fried steak has many of the same ingredients as chicken fried steak, including cube steak. So yes, country fried steak is a steak that uses a cube steak cut.

If honest conversations about food should be had, there is an indisputable truth. Meat has gotten more expensive. The truth is that sometimes every penny counts, especially when trying to keep people happy and fed.

If you’re looking to treat yourself to a good steak, ribeye might be your top choice. Ribeye steak comes from the rib section of the cow and contains a lot of marbling, which means an abundance of flavor.

However, because of its rich flavor, tender texture, and the scarcity of rib meat compared to other meat cuts on a single cow, ribeye comes with a heftier price tag (especially if its cut into a Tomahawk Steak).

Other factors, like supply and demand, also mean that even the cheapest ribeyes run on the spendier side.

Are you wondering, what is Spencer steak? Different types of steak are better for different purposes. If you want to figure out if a Spencer steak is right for you, take a look at a few important points below.

Grillmasters take pride in their ribs. From selection to preparation, whether they prefer dry rub or have them swimming in sauce–those who prepare ribs have favorite tastes and practice time-honored cooking techniques. 

More and more people are talking about buying a side of beef as food prices increase and meat supplies at grocery stores have become less dependable.

You may be wondering just what is a side of beef and whether this is a good food choice for you and your family.

When examining various cuts of beef, shoppers may discover that some products available at their grocery or butcher are known as “CAB steaks” and have questions about what that means. “CAB” is an acronym, or abbreviation, for Certified Angus Beef ®, the first branded beef program in the United States. 

Having leftover tri-tip lets you create additional meals and enjoy a mouthwatering dinner one more time; however, what is the best way to warm up tri-tip without overcooking them or drying them out?

There are several methods to warm up tri-tip while retaining its moisture, including grilling, pan-searing, slow cooker, and oven. 

If “toro beef” doesn’t exactly sound like a traditional meat cut or dish to you, you’re right. The term derives from the toro cut of the kind of tuna that’s prepared for sushi.

Yet beef chefs have drawn inspiration from their seafood counterparts to create dishes that have the fresh, buttery taste of classic sushi, yet are meaty to satisfy the carnivores among us!

Ranchera meat, also called flank or skirt steak, or arrachera, is a popular cut of steak that can be used in numerous traditional Mexican recipes.

Ranchera meat is the preferred cut for carne asada, a thinly sliced grilled beef that goes well in a taco, burrito, salad, fajita, and more. It’s also used to make shredded beef that goes well in taquitos, tamales, and chalupas. 

Beef knuckle is a lean, affordable cut from the hindquarters of the cow. This sub-primal cut located near the rear of the animal includes the hip and portions of the leg, and typically weighs 12 to 16 pounds. 

When asked to describe his last supper, famed global food enthusiast Anthony Bourdain said:

“Roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some good sea salt.”

The deliciousness of roasted bone marrow is not a delight to be missed in this life. Beef bone marrow is an affordable and luxurious treat when made at home. For many years, it has gone largely unnoticed in the United States.

Thanks to the efforts of some restaurateurs, it’s begun to make a resurgence. Out to eat, this treat may cost you a pretty penny. At home, it’s simple to prepare and enjoy (similar to beef tongue).  Here’s how to cook bone marrow on the grill (and elsewhere!)

Prime rib, or what is also called standing rib roast, is a delicious cut of meat that is one of the top favorites for diners everywhere. Whether it’s ordered individually or kept at a buffet, keeping prime rib warm is essential.

So how do restaurants keep prime rib warm? The following are several important tips you need to know regarding how professionals keep prime rib warm and tasting delicious.

Fancy is as fancy does, and there isn’t anything fancier than Wagyu Picanha. But, you want to know what you’re ordering at $79 for a one-pound steak.

Maybe you are seeking to impress friends and family with a delicious meal made from the best cut of meat, maybe you want to challenge your own cooking skills with a premier entrée, or maybe you’re simply uncertain what to order at that fine dining restaurant.

Whatever your case, understanding the basics of tenderloin, why tenderloin is so expensive, and how best to cook will help you as make your culinary decisions. 

Birria comes from the barbacoa meat and is soaked in a special birria sauce to create a unique kind of barbecue. Authentic barbacoa is made using an age-old cooking process for which there is no reasonable substitute.  

Beef cheeks, known as joues de boeuf in French, have made a resurgence in Michelin Star Restaurants and on famous American cooking programs.

These collagen and gelatin-enriched cuts are described as having a deep, rich flavor similar to that of roast beef, but with a unique flavor that is unmatched by any other cut (even other novel cuts like tongue).

If you’re picking up meats at the grocery store, you may notice there are different packages of fresh ground beef at the meat counter.

In particular, you may see traditional packaging, vacuum-sealed packaging, modified atmosphere packaging, and ground beef in the tube. You may wonder why is ground beef in the tube cheaper?

Unlike the other packaging styles, this packaging material and method is inexpensive. That said, you may still wonder if this impacts its quality, freshness, and shelf life.

Short ribs are a favorite menu choice at many excellent restaurants, and home chefs love to prepare them as well. This cut of beef is incredibly versatile since short ribs can be grilled, slow roasted, or braised.

Nothing is better than delicious barbecued brisket. For many pit masters, being able to cook a brisket until it is “fall-apart” tender is the peak of their culinary accomplishments.

However, brisket can be one of those cuts of meat that takes some skill to cook.

Saint Patrick’s Day allows everyone to celebrate all things Irish. Corned beef is traditionally associated with the Irish because many Irish immigrants to the United States ate corned beef.

However, if not cooked correctly, corned beef can be very tough. Here are several ways to cook corned beef so that you will not be left wondering, “Why is my corned beef tough?” 

Corned beef is a delightful meal when properly prepared, but there are dangers of overcooking it if you are not careful. You don’t want to find yourself trying to prepare the perfect corned beef meal only to discover that you have made something that people are unable to enjoy because you have overcooked it. Thus, you need to make sure you know the strategies for preparing corned beef more effectively, and we have those answers for you. 

So you’re looking to counter the rising cost of beef by buying a whole cow for meat.

Purchasing meat in bulk may be a significant money saver, provided you have the foresight to plan ahead and the room in your freezer. It also gives you the option to control what type of meat you are consuming – you can get truly grass fed beef or grain fed beef – and you’ll know how it was raised.

A very delicious cut of beef that comes from the belly of a beef steer, skirt steak has loads of flavor and fat. Talented chefs know the secret to enjoying this delicious cut of meat is to marinate it for at least 24 hours before trying to cook it.

The marinade helps tenderize it (rather than using a mallet or tenderizer), especially for home cooking.

However, when you are dealing with shortages in the grocery store or if you don’t have time to visit the specialty butchers’ shop, you may want to figure out a substitution for skirt steak. If you’re wondering “What is comparable to skirt steak?” read on and check out our list of acceptable beef cuts for a substitution. 

It seems that everyone’s favorite cut of meat is steak, at least in the United States. It is the prime choice of those with an expendable budget who can afford this type of thing.

Unfortunately, it is not accessible to everyone given its high price tag, but that helps to keep the enjoyment of this particular meal very high (or finding a skirt steak alternative).

If you know that you only get to enjoy something on occasion, then you are more likely to truly appreciate it when it comes along. However, we want to take a deeper look at what is so special about skirt steak and why it is so expensive. 

Fans of Mexican cuisine and beef dishes may have gone out on a limb at some point and allowed themselves the joy of trying beef tongue.

It is truly a unique dining experience that can be appreciated by virtually anyone. You do need to have a strong stomach to handle this kind of thing though, as it is not a typical part of American cuisine.

If you decide that you want to be a bit adventurous, then beef tongue (or ox tongue) is a great treat, but you need to understand that it is going to test your taste buds in a lot of ways because it is so different from most American foods.

Do not let this be a deterrent to you. There are many great things about beef tongue meat that you will appreciate if you just give it a chance. 

If you’re craving the unbelievable flavor and texture of beef (and an interesting experience), then you’ve got to try a tomahawk steak. But why is a Tomahawk Steak so expensive?

Whether you’ve been shopping online (like at Porter Road), at the grocery store, or browsing the menu at your local steakhouse, you’re likely wondering if it’s worth the price.

Learn more about why tomahawk steak is so expensive, and get a few tips on how you can get the most out of this prime cut of beef.

This guide will help narrow down where to buy the beef brisket both online & at your local grocery store.

Whether you are looking for a small at home BBQ or a large scale gathering, there is nothing like high-quality beef brisket.

This guide will help narrow down where to buy the beef ribs both online & at your local grocery store.

Whether you are looking for a small at home BBQ or a large scale gathering, there is nothing like high-quality beef ribs.

In butchery, the round of a cow refers to its back legs. And each of the cuts taken from here — top round, bottom round, and eye of round — is formed around a round femur bone.

Home to lean and inexpensive cuts, the entire round is a good source of weekday steaks that excel when marinated or cooked in liquids.

Each of the steak cuts in the round family — top round, bottom round, and eye of round — comes from the rear leg of the cow.

As a result, they’re some of the leanest cuts of meat, and need to be prepared properly if you’re going to get the best taste and texture out of them (why you’ll likely see people using a serrated knife for slicing rather than a steak knife).

In this guide, we’ll give you the full rundown on bottom round steak, from how to cook it to nutrition facts, recipes, and tips for where to buy and how to store it.

By the time you’re finished reading, you’ll have a clear picture of everything you need to know to get the most out of this lean and affordable cut of meat.

There are a lot of classic cuts for steak — ribeyes, New York strip steak, and the like. But if you’re looking for an alternative that’s more affordable and quite versatile for use in other recipes, I’d suggest you take a closer look at the Denver steak.

In this guide, we’ll explore the history and name of the Denver steak before moving onto the best cooking methods for it, a bit about its nutritional value, recipes that make great use of Denver steak, and where to buy it (or similar cuts).

By the time you’re finished reading, you’ll be fully in the know on why this affordable steak cut should become a staple in your kitchen.

Even the most ardent meat lover can have a hard time wrapping their mind around all the cuts of beef & steak. Where do certain cuts come from? What are the best cooking methods for each cut of meat?

And what about all those confusing steak names, like New York Strip or Flat Iron – or “Tomahawk“? To help reduce confusion and stress, we have put this guide together to explain everything you need to know for how to best enjoy beef.

Every cut of beef and steak is defined by where it comes from on the cow. Depending on which butcher you consult, there are 7 to 9 areas where beef cuts are taken from.

A couple are small and similar, and get combined or separated out (ie, sirloin and brisket). Here’s the essential guide to every cut with links to specific posts on each cut, where you can learn about them in depth.

Also known as a chuck arm roast or arm pot roast, the beef arm roast is an ideal candidate for slow cooking among all the types of beef cuts.

It combines the best of the shoulder section’s beefy flavor with an affordable price. So break out your crock pots, because it’s time to get roasting!

Also known as a sirloin tip steak or petite sirloin, the ball tip steak is an economical cut of beef. But if you want to get the best flavor and texture out of it, you’ll need a great recipe and a little culinary finesse.

Before we get into that, though, let’s take a closer look at just what a ball tip steak is. It’s a part of the sirloin, one of the juiciest and most flavorful cuts for steaks.

But instead of being taken from the top of the sirloin, a ball tip steak is taken from the bottom — right around the hip. This makes it an exceptionally lean, boneless cut that can be tough if it’s not properly prepared.

If you’re consistently buying the most common steak cuts, you’re missing out. While T-Bones and New York Strips are delicious in their own right, they’re also some of the most expensive cuts you’ll find at your local butcher.

But by branching out into less common cuts, you can get the best of both worlds: A great price, and unforgettable flavor.

The chuck roll is a member of the square-cut chuck primal family that can be cut into a chuck eye roll and an under blade cut!

And while it’s not as recognizable as a T-bone or a New York strip, the chuck roll has a wide variety of kitchen and barbecue applications compared to other cuts of beef.

If you’ve never tried using a cut from the chuck meat, you’re in luck: Because in this article, I’ll lay out the basics of what a chuck roll is, how to make the best of its two cuts, and three ways to cook it to tender, delicious perfection.

Are you wowed by wagyu? Thankful for tri-tip? Pumped for prime rib?

Whether you’re already an aficionado of cattle cuts or a filet mignon novice, you’ve come to the right place to learn new and interesting facts about beef.

The Angus may have come from abroad, but thanks to its easy temperament, hardy nature, and tender meat, it’s become the breed of choice in the American beef cattle industry.

A black Angus bull is nearly as iconic as a Texas Longhorn. But how much do you know about this incredibly popular breed of cow?

What’s in a name? In the case of Bavette steak, quite a bit. French butchers will refer to flank steak as “bavette” steak because of its literal translation: Bib, the part of the cow that bavette steak is cut from. But that’s far from being the whole picture of bavette steak.