Ah, meat. Who doesn't enjoy a nice, thick-cut slab of some four-legged farm animal adorned with as few accouterments as possible slowly trickling its juiciness all down your eagerly, yet slowly, chewing jaws? Goodness, that description alone makes me want to jump out of my chair and grill up a hunk of cow! Okay, I'll concede that this subject likely doesn't hold much interest for our vegetarian friends, and for that, I just ask that you nod and smile. Now, having been in the restaurant biz a good long time, I can honestly and professionally tell you that I have not only eaten them, but also cooked each and every one. Some are, of course, tougher to prepare than others, but each is very much worth the effort and each tastes far different from the next. So, whether you are just looking at the pictures or looking and drooling over them, enjoy 10 of the best cuts of 3 different meats.
10. RACK OF LAMB
From Wikipedia: 'Crowned rack of lamb is a dish that originates in 15th Century England. It consist mainly of two shank cuts of lamb with the rib points covered with paper truffles. It is usually garnished with some small vegetables, such as a dressing of lettuce and a few sprigs of parsley. Crowned rack of lamb is usually served during special occasions such as a wedding or holiday celebration.' Well, sometimes. The picture illustrates not a full-crown, but a sliced set of the rack. I, personally, would inhale that pic!
9. BACON
Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Yep, vague. And that's what makes it so diverse; from Canadian Back to Thick-Cut Peppered, bacon is so good it ought to be illegal.
Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Yep, vague. And that's what makes it so diverse; from Canadian Back to Thick-Cut Peppered, bacon is so good it ought to be illegal.
8. NEW YORK STRIP
From Wikipedia: "The strip steak (also known as striploin, shell steak, Delmonico, New York or Kansas strip steak) is one of the highest quality beef steaks on the market. In British Commonwealth Countries, this is called "Porterhouse", which has a different meaning in American English. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby fillet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters." New York, over the years, has really fluctuated in price, but it generally hangs out around $12-$25.
From Wikipedia: "The strip steak (also known as striploin, shell steak, Delmonico, New York or Kansas strip steak) is one of the highest quality beef steaks on the market. In British Commonwealth Countries, this is called "Porterhouse", which has a different meaning in American English. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby fillet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters." New York, over the years, has really fluctuated in price, but it generally hangs out around $12-$25.
7. PORK TENDERLOIN
Much akin to Beef Tenderloin, the Pork version is obviously boneless and, regretfully, prone to drying out when cooked as a whole. Stuffing, infusing, or otherwise filling with flavor helps, as does an over night brine. Or, if you want to avoid all of that, just thick-slice it, grill it, and NUMNUMNUMNUM!
Much akin to Beef Tenderloin, the Pork version is obviously boneless and, regretfully, prone to drying out when cooked as a whole. Stuffing, infusing, or otherwise filling with flavor helps, as does an over night brine. Or, if you want to avoid all of that, just thick-slice it, grill it, and NUMNUMNUMNUM!
6. PORK CHOP
From Wikipedia: "The center cut or pork loin chop includes a large 'T' shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib-eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue." Also, may I recommend stuffing those bad boys full of your favorite flavors? I may? Good.
From Wikipedia: "The center cut or pork loin chop includes a large 'T' shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib-eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue." Also, may I recommend stuffing those bad boys full of your favorite flavors? I may? Good.
5. PORTERHOUSE
From Wikipedia: "The T-bone and Porterhouse are cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin. T-bone steaks from the rear end of the tenderloin contain a much larger section of the tenderloin, and are called porterhouse steaks." So, as you can rightly imagine -and just in case you've never had- due to the fact that these steaks consist of two of the most 'prime' cuts of beef, this is quite expensive. Really quite, in fact.
From Wikipedia: "The T-bone and Porterhouse are cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin. T-bone steaks from the rear end of the tenderloin contain a much larger section of the tenderloin, and are called porterhouse steaks." So, as you can rightly imagine -and just in case you've never had- due to the fact that these steaks consist of two of the most 'prime' cuts of beef, this is quite expensive. Really quite, in fact.
4. PROSCIUTTO
Prosciutto is the Italian word for ham. In English the word is almost always used only for dry-cured ham which has not been cooked, in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Danielle. Prosciutto is excellent for enhancing the flavors of other foods or meat due to its high salt content. Wrap a few strips around melon, pineapple, or cheese for an awesome snack or, tie a few on other cuts of meat for grilling or baking for a whole different taste.
Prosciutto is the Italian word for ham. In English the word is almost always used only for dry-cured ham which has not been cooked, in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Danielle. Prosciutto is excellent for enhancing the flavors of other foods or meat due to its high salt content. Wrap a few strips around melon, pineapple, or cheese for an awesome snack or, tie a few on other cuts of meat for grilling or baking for a whole different taste.
3. PRIME RIB
From Wikipedia: "A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade." Prime Rib is a very popular 'house' cut for many established restaurants and can often be found 'on sale' during brunches, Sunday dinners, or parties. Otherwise, it's pretty 'expensive'.
From Wikipedia: "A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade." Prime Rib is a very popular 'house' cut for many established restaurants and can often be found 'on sale' during brunches, Sunday dinners, or parties. Otherwise, it's pretty 'expensive'.
2. BABY-BACK RIBS
Baby back ribs, sometimes called loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter, but meatier, than spareribs. The hotly argued topic of 'dry-rub' versus 'sauce rub' has been waging for years. Of course, the choice is yours but, please do grill your ribs or, if you have no such receptacle, bake it slow and low and char under the broiler. Basically an upside down grill, you know.
Baby back ribs, sometimes called loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter, but meatier, than spareribs. The hotly argued topic of 'dry-rub' versus 'sauce rub' has been waging for years. Of course, the choice is yours but, please do grill your ribs or, if you have no such receptacle, bake it slow and low and char under the broiler. Basically an upside down grill, you know.
1. FILET MIGNON (CENTER-CUT BEEF TENDERLOIN)
The fillet (meat from the tenderloin near the cow's spine) is considered to be the most tender cut of beef, and one of the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. And that, friends, is literally like eating a piece of moist cake. Seriously. You will never, EVER look at meat the same way again after eating a well-made Filet, I promise you. Bacon wrapped, peppered... no matter, it is the GOD of all things steak.
The fillet (meat from the tenderloin near the cow's spine) is considered to be the most tender cut of beef, and one of the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. And that, friends, is literally like eating a piece of moist cake. Seriously. You will never, EVER look at meat the same way again after eating a well-made Filet, I promise you. Bacon wrapped, peppered... no matter, it is the GOD of all things steak.
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2 comments:
no Kobe beef?
Ah, very delicious beef indeed... but, not technically a cut, rather a style from a type of steer. Thanks for the comment, though!
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