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, …
Brisket is not your everyday cut of beef. In America, smoked brisket is most known for its association with southern BBQ (especially Texas barbecue). However, brisket is often the main ingredient in several other cuisines. One great example is pho, a specialized Vietnamese soup that blends broth, noodles, rice, vegetables and herbs, and meat – …
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 …
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.
Before we talk about brisket flat, let’s zoom out for context. In the butchering process, the first pieces of meat that are separated from the carcass are known as the primal cuts. Depending on who’s doing the butchering (and who’s doing the naming), there are 8 to 10 primal cuts — and these form the …
Though it was once regarded as good only for stew meat or grinding into hamburger patties, brisket is enjoying a renaissance. It’s an incredibly popular cut for cooking low and slow on a barbecue grill, infusing it with rich smoky flavors and transforming its tough muscle into tender and juicy meat. To really make the …
One of the most tender cuts of meat from the chuck primal — the blade steak — is often overlooked because it requires some extra preparation. In fact, the full blade steak is often cut in two just to avoid its long center stripe of cartilage (aka gristle)! But if you’re willing to do a …
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 …
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 …
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 …
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 – …
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 …
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 …
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 …
The beef industry is notoriously responsible for the harmful effects of climate change — but could regenerative beef let you eat your steak with a clean conscience? After making a thorough review of all the literature available on the subject, we think that guilt-free beef is the real deal. If you’ve been wondering about how …
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.