It also depends on what the beef will be used for and which cooking process best enhances its flavor. Lean, marbled, tender or tough — each cut serves a particular purpose in beef recipes.
If you're cooking a tenderloin that's been cut into steaks (like filet mignon), swap in a Denver steak or top sirloin steaks. Flank steak is lean and boneless with lots of beef flavor. It's best ...
large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops ...
It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...
Sirloin is a great cut for special occasions, it's definitely a treat, but less expensive than a rib of beef or fillet – and more forgiving in the cooking too. For this recipe you will need a ...
Here's what to consider when roasting: The whole big cut of beef can be intimidating because ... but preferably up to two days for the best results. After dry-aging, season all over with salt ...
Order the roast from your favorite meat shop cut to any size from 4 pounds and up, or with any number of ribs. Beef roasts such as this can go by different names including standing rib roast ...