May 12, 2006, Newsletter Issue #1: The Different Cuts of Steaks
Tip of the Week
If you have never purchased steak before, you may be unfamiliar with the cuts you have to choose from. Here is a list of each cut to help guide you when you go to purchase your next roast.
Shoulder/Chuck – This meat can be bought bone-in or boneless. This meat works well in soups, chili, and stews. When ground, this meat makes a good burger. Shoulder and chuck can also be cooked as beef roasts or steaks.
Rib – This is one of the more favored cuts of meat. This meat is tender and delicious. It can be used as steaks or roasts. It can be grilled, broiled or fried.
Loin/Sirloin – Steaks taken from the area closest to the rib are known as short loins. These include club, T-bone and porterhouse. Cuts taken closest to the rump are known as sirloins. These cuts of meat work well as roasts or steaks. They also can be ground up for hamburgers.
Rump/Round – These cuts of meat are not as tender as the previous cuts. Therefore, they need to be stewed, boiled or braised slowly to make it tender. The rump cuts can work well for steaks and roasts, and as ground hamburger. When purchasing round cuts, you should know that top round is more tender than bottom round.
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