Well, quite frankly because I've been a terrible blogger lately. I've barely blogged more than once a week this whole month. I have so much to share right now my head is nearly exploding, but it turns out when I'm actually having a life, there is less time to write about it than times when I'm living in my PJ's talking to Stones more than human people on a regular basis.
Here's a video from the American Meat Institute that pretty much sums it all up:
It's a little dry, but that video just summed up about three pages of writing in less than three minutes of simple video. You're welcome.
Why is this important? Well, when you're standing in front of the meat case dumbfounded by all the options, names and shapes, just image the sub-primal cuts and how those names are reflected in the individual cut names. Think through it logically and imagine this picture:
uts that have names from the front and back of the animal (chuck, round and others) work a lot more. They are more muscular (like the Hulk) and do better in a slow cooker or as a roast. In short, I'm perfect just the way I am. The Hulk might need a little time or marination to tolerate.
Yes, that was a legitimate analogy.
In all seriousness, here are the points about beef cuts I want you to remember:
- The most tender cut of beef is the tenderloin. We cattle people are not trying to trick you, folks.
- For the leanest cuts, look for the words round or loin in the name.
- There are 29 cuts of beef that are considered lean by the USDA. Yes!
- Remember in the beef grading basics blog when I described the standards for beef that meets the Certified Angus Beef(R) brand? Well, there are 24 cuts of CAB you can enjoy while staying lean, too. Yes! (fist pump) Yes!
- If you are looking for something with a more robust flavor, go with something like a ribeye (my favorite).
- Don't be afraid to ask the meat manager, butcher or chef if you don't recognize the name of a piece of beef. While we're not trying to trick you, sometimes marketers try to get jazzy and make simple terms fancy. Fancy = confusing. That's why they call PR "the dark side." Ask questions, because knowing what kind of cut you have is going to have a big impact on how you should prepare it and ultimately how much you enjoy that tasty little packet of protein.
- OR, check out this website: http://consumer.certifiedangusbeef.com/cuts/Default.aspx. It's a great starting place to help you understand the different cuts and cooking methods.