All About The World of Meats

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 strips, 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.