Figuring out the different cuts of meat and the best way in which to cook each can be a little daunting.
Depending on what you want, there are plenty of options for you to choose from, especially if you’re on the 28 Day Weight Loss Challenge.
How to best cook different cuts of meat
In order to get maximum tenderness, some cuts of meat work great on a grill, others do better in the slow cooker, cooked for hours. Legs of lamb or lamb shanks, for example, are a perfect addition to the slow cooker. This is because lamb turns meltingly tender and flavoursome when left to slowly bubble away.
But what about beef? There are so many different cuts of beef that it can get quite confusing. Today we are going to go through the main types that you often find at the butcher or supermarket, and let you know the best way to cook each one.
12 different types of beef
This is a breakdown of 12 of the most commonly found types of beef, and what to do with each.
Cut from the shoulder, it is very tough but flavoursome. These ‘casserole’ type cuts are best cooked slowly over time in a slow cooker to increase tenderness. Try the Slow Cooker Beef with Sweet Potato and Peanuts from the 28 Day Weight Loss Challenge.
Cut from the leg, the shank is very tough and chewy. The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock. Try the Slow Cooked Ragu Sauce for pasta from the 28 Day Weight Loss Challenge.
This meat is cut from the belly of the cow and is chewy and quite tough. Because of how tought it is, it is best braised.
Cut from the breast, brisket can be quite tough if it is not cooked properly. It is a favourite amongst BBQ’ers everywhere and is best cooked smoked or slowly in the slow cooker. Try the Slow Cooked Beef Brisket recipe from the 28 Day Weight Loss Challenge.
Cut from the rib area, it is very tender and flavoursome. Rib cuts are best cooked over dry heat and for long periods of time.
This cut is till regarded as the king of all steaks, and is generally more expensive than most cuts. It comes from the lower middle of the cow’s back and is incredibly tender.
7. Rib-eye steak
Rib-eye is incredibly rich in flavour and is fast becoming one of the most popular steaks around. It is cut from just above the ribs, which makes rib-eye exceptionally tender. It is best cooked medium at the least and basting whilst cooking is recommended to help the cut from drying out.
Rump is quite flavoursome and tender. It is cut from the back of the cow just past the loin. It is best cooked by grilling and or quickly on the stove top. Try this Chinese Beef and Mange Tout Stir Fry from the 28 Day Weight Loss Challenge.
This is one of the cheapest cuts of beef available and comes from the foreleg of the cow. The shin requires long, slow braising.
The slow cooker is a great way to cook many of the cuts above in order to keep in the moisture, and if you are a busy mum, this is a great way to go.
Just above the leg is the silverside. It is often used to make salt beef or corned beef, roasted as a whole joint in the oven or sliced into minute steaks. Silverside is quite a lean cut. Try the Corned Beef and Cabbage from the 28 Day Weight Loss Challenge.
11. Sirloin steak
12. T bone steak
T-bones are one of the few cuts of beef that are always served on the bone. There is huge flavour in the T-bone steak which means it doesn’t need too much else in the way of sauces. They are cooked best on a grill, rubbed with some oil prior to cooking.
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