Beef Cuts, Part 1

Image Credit: Kali Colwell

Hello everyone! Welcome back to my blog. I am so excited to share the first part of my beef cut series with you today. I have actually been working on this series for months now! In addition to this series about beef cuts I am also going to write blogs about other meats. They will consist of pork, chicken and other poultry, and lamb, as well as a few specialty meats.

Have you ever been grocery shopping and found of piece of beef that was a great price, but you have no idea how to cook it? I know I have definitely been there before and left many cuts behind. This blog series is designed to help you not only get the most for your money, but know how to cook any cut you come across like a pro. So let’s get into it!

Beef Grades

Prime: heavily marbled and flavorful

Choice: moderately marbled with good flavor and value

Select: lightly marbled, tough with poor flavor

You are most likely to find choice and prime cuts at your local grocery store. I tend to buy choice cuts unless it is a special occasion and I am already splurging on a nice cut of meat.

Organic and Natural

Organic food is government regulated. Producers set their own guidelines for what “natural” means, and the term is unregulated. If you would like to be certain your meat is antibiotic and hormone free, and has been fed an organic diet, buy USDA certified organic beef.

Feed, what does it mean?

Grain Fed: this mean the cow was fed a grain only diet 3-6 month to fatten them before slaughter. The majority of cattle are grain fed.

Grass Fed: cows that have eaten a grass or pasture diet for some of their lives, food safety inspection services of the USDA must be provided with proof of that claim. This does not mean that the cattle were fed an organic diet or are 100% grass fed.

Chuck

Chuck Eye Roast

This cut comes from the cows lower neck, shoulder and upper arm. The chuck contains complex, hard working muscles. These can yield a tougher cut that is full of flavor. This cut makes excellent pot roast, but has a high enough fat content to make ground beef perfect for burgers.

Chuck Eye Roast: this large, boneless section of the chuck lies between the shoulder and the blade of the cow and the ribs and backbone. This common cut is very tender and flavorful, and is cut from the first 5 ribs of the cow. This is cut from the same muscle group as the rib-eye steak. This cut is best when braised, stewed, or slow cooked. It is also called chuck center roast, chuck-eye roll, and boneless chuck filet.

Pot roast dinner

Chuck eye roasts also make excellent ground beef, perfect for burgers, chili, meatloaf and meatballs.

Chuck Eye Steak: this cut has risen in popularity recently due to it being inexpensive, and is commonly called London Broil (which is a cooking technique and not a cut of beef.) This cut is best broiled or cooked on the grill to just below medium, and sliced against the grain to cut down on chewiness.

Top Blade Roast: this roast is a broad, flat cut that is well marbled with fat and connective tissue. This yields juicy meat when braised, stewed or slow cooked.

Blade Steak: cut from across the top of the blade, this steak has big, beefy flavor. It can be very tender with only an hour of simmering. When braised or slow cooked this cut is tender and will fall apart.

7-Bone Chuck Roast: well marbled with great flavor, this roast is a classic. The name does not come from the roast having 7 bones, but because the bone structure can look like the number 7. These roasts are cut vertically in 2 inch strips, and not horizontally like other roasts. This cut is best braised or slow cooked.

Yield: 8

Author: Telly

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Instant Pot Roast Beef and Mashed Potatoes

Tender pot roast with a rich gravy and creamy mashed potatoes

Prep time: 20 MinCook time: 85 MinTotal time: 1 H & 45 M

Ingredients

• 3 lbs. chuck roast
• 1 large onion, sliced
• 3 cloves garlic
• 1 1/2 cup Better than Bullion Beef Base
• 1 tablespoon Worcestershire sauce
• 3 teaspoons cornstarch
• 3 tablespoons water
• 2 pounds potatoes, peeled and cut in half
• 1 cup water
• 1 cup heavy cream
• 6 tablespoons butter, cubed
• Salt and pepper to taste

Instructions

1. Heat a large pan over medium high heat
2. Pat the roast dry then season with salt and pepper on both sides.
3. Sear on all sides until browned, about 8 minutes per side, set roast into the Instant Pot
4. Add sliced onions and garlic to the pan, sauté for several minutes until the onions are translucent
5. Add stock to the pan and be sure to scrape up any browned bits from the bottom of the pan
6. Add the stock, onion and garlic mixture into the Instant Pot
7. Put the lid onto the Instant Pot, being sure that the venting knob is turned to sealed. ‘
8. Select the pressure cooking function and cook for 45 minutes under normal pressure. Let the pressure release naturally, around 25 minuets or until the pin drops.
9. Carefully remove the meat from the instant pot, tent with aluminum foil

Gravy

1. Mix together 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl, whisk vigorously to ensure there are no lumps.
2. Bring the liquid from the instant pot to a rolling boil and slowly whisk in cornstarch, allow to simmer until the gravy reaches your desired thickness.

Instant Pot Mashed Potatoes

1. Place the trivet into the Instant Pot, pour in water and then place the potatoes onto the trivet
2. Lock the cover into place, being sure that the venting knob is turned to sealed. 
3. Pressure cook for 9 minutes. 
4. While the potatoes are cooking, cube the butter and place into a large bowl with the heavy cream. 
5. When the Instant Pot is done release the pressure and transfer the potatoes to the bowl with the cream and butter and mash. Fold in salt and pepper. 

Nutrition Facts

Calories

746.95

Fat (grams)

47.11

Sat. Fat (grams)

23.73

Carbs (grams)

28.42

Fiber (grams)

2.76

Net carbs

25.66

Sugar (grams)

3.31

Protein (grams)

53.78

Sodium (milligrams)

4355.57

Cholesterol (grams)

219.11

Round

Boneless eye-round roast

This cut comes from the rump and hind legs of the cow, and is lean with light flavor. This cut is not very tender, as it is from the part of the cow that gets lots of exercise every time it moves. Round is a fairly inexpensive cut, and can be decently tender when prepared correctly.

Top Round Roast: this affordable roast is common at most supermarkets, and similar to a top sirloin roast. It has good texture and flavor, but can be very chewy if not sliced thinly.

Bottom Round: this cut can be very chewy and rubbery, it needs to be cooked carefully in order to avoid this. You can achieve a better texture by breaking down the connective tissue and cooked medium.

Boneless Eye Round: while this roast is inexpensive it can be dry and chewy. To ensure that this roast does not get dry and overcooked, you should cook it low and slow in the oven and not cooked over medium.

Beef sandwiches with gorgonzola horseradish sauce

Yield: 8

Author: Telly

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Beef Sandwiches with Gorgonzola Horseradish Sauce

Tender beef with spicy gorgonzola sauce on a roll

Prep time: 20 MinCook time: 35 MinInactive time: 30 MinTotal time: 1 H & 25 M

Ingredients

• 1/4 cup prepared horseradish, drained 
• 3 tablespoons sour cream 
• 2 tablespoons mayonnaise
• 1 teas spoon lemon juice 
• 1/4 cup gorgonzola, crumbled 
• 2-2.5 lbs. boneless eye-round roast 
• Vegetable oil 
• 2 teaspoons kosher salt 
• 2 teaspoons freshly cracked black pepper 
• 1 tablespoon fresh thyme 
• 1 sweet onion, finely chopped 
• Vegetable oil 
• 2.5 cups beef stock 
• 1 spring thyme 
• 2 teaspoons cornstarch 
• 1/4 cup prepared horseradish    
• 8 Kaiser Rolls or buns 

Instructions

For the horseradish sauce

1. Combine horseradish, sour cream, mayonnaise, lemon juice and gorgonzola.  
2. Cover with plastic wrap and refrigerate until ready to use  

For the beef

1. Pre-heat oven to 275 degrees 
2. Cut roast in half lengthwise and rub with about a tablespoon of oil each the rub with salt, pepper and thyme on all sides. 
3. Tie roasts with kitchen twine at about 1 inch sections. 
4. Heat a pan large enough to fit both roasts over medium high heat 
5. Cook roasts until they are browned on all sides, about 8 minutes. 
6. Place roasts into a pan and cook uncovered for about 25 minutes or until the roasts reach 130 degrees internally at its thickest part. 
7.  Let the roasts rest for around 30 minutes before slicing thinly against the grain. 

For the jus

1. In the pan you seared the roasts in sauté the  onions over medium heat with a teaspoon of oil for about 5 minutes, lowering the heat if the onions begin to brown. 
2. While the onions cook whisk together the beef stock and the cornstarch. 
3. When the onions are soft add the stock, thyme and horseradish and bring to a boil. Then drop the temperature to low and let the sauce to simmer for 10 minutes. 
4. Strain through a fine mesh strainer and discard onions and thyme. 

To assemble

1. Toast the buns , split side up until golden brown. 
2. Toss meat in warm jus. 
3. Pile meat onto toasted buns and drizzle with sauce.
4. Serve with individual cups of jus. 

Nutrition Facts

Calories

690.90

Fat (grams)

65.35

Sat. Fat (grams)

6.54

Carbs (grams)

22.84

Fiber (grams)

2.23

Net carbs

20.61

Sugar (grams)

4.76

Protein (grams)

6.07

Sodium (milligrams)

775.38

Cholesterol (grams)

7.53

Short Loin

This cut is closest to the rib, and extends from the last rib though the midsection to the hip and though the midsection of the cow. This section has a milder beef flavor, and is more tender than rib cuts. The short loin comes from two major muscles, the tenderloin and the shell muscle. The porterhouse cut had both the tenderloin and the shell muscle that are divided pieces of lumbar vertebra. In the US it is required by law that the short loin only comes from cows that are less than 30 months old.

Top Loin Roast: This cut tastes like a strip steak in roast form. This cut has good marbling with a tender meat, and a fat cap that makes it a great alternative to the much more expensive prime rib.

Strip Steak: this steakhouse classic has the perfect balance of fat and tender meat. This steak is cut from the top of the loin roast, and it is a bit leaner than a rib eye while still having great flavor. These steaks have a tight grain with a pleasant chew, and are best pan seared or grilled.

Seared Strip Steaks

T-bone: a grilling classic, this cut is named for the T-shaped bone that runs through the meat. This bone separates the strip and the tenderloin, giving you the best of both cuts. This steak is perfect grilled or pan seared.

Porterhouse: did you know that porterhouse steaks are actually just really big T-bone steaks? These steaks are much thicker than a T-bone and can serve 2 people. These steaks have to have a tenderloin portion measure of 1 1/4 inches, or more, from the bone to the edge for classification as porterhouse.

Yield: 4

Author: Telly

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Pan Seared Strip Steaks

A simple seared steak

Prep time: 10 MinCook time: 5 MinInactive time: 8 HourTotal time: 8 H & 15 M

Ingredients

• 4 New York Strip Steaks
• Salt 
• Pepper 
• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 2-4 garlic cloves, smashed 
• 2-4 springs of thyme and or rosemary 

Instructions

1. Sprinkle steaks with salt and place on a wire rack.
2. Refrigerate overnight or for up to 24 hours.
3. Let steaks come to room temperature for about3 minutes before cooking.
4. Sprinkle steaks with pepper.
5. Heat a large skillet over high heat.
6. Add the oil to the pan then the steaks and sear for about 3 minutes on each side.
7. Reduce heat to medium-low and add the butter, garlic and herbs.
8. Shake the pan and baste the steaks with the butter for about 2-3 minutes
9. Remove steaks from pan and cover loosely with foil.
10. Let the steaks stand for about 10 minutes.
11. Reserve butter mixture.
12. Cut steak diagonally across grain into thin slices. Discard thyme and garlic and spoon the butter mixture over steak.

Nutrition Facts

Calories

350.61

Fat (grams)

28.02

Sat. Fat (grams)

11.72

Carbs (grams)

1.46

Fiber (grams)

0.41

Net carbs

1.05

Sugar (grams)

0.03

Protein (grams)

22.34

Sodium (milligrams)

246.15

Cholesterol (grams)

82.41

Plate

Cornish Pasties

This cut comes from under the upper rib. This section has good fat content with juicy meat. It is called the short plate because it does not include the brisket portion.

Skirt Steak: this long, thin and ribbon like cut is juicy and full of beefy flavor. Skirt steaks are often rolled in their packages because they can be up to 2 feet long! This is actually the original preferred cut for fajitas before flank steak grew in popularity.

Beef Plate Ribs: these super-sized ribs are usually the star of Texas barbeques. These ribs are the meatiest of all the beef ribs and marbled with flavorful fat and cartilage and when cooked low and slow make the juiciest, tender ribs.

Yield: 6

Author: Telly

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Cornish Pasties

Prefect for fall, filled with vegetables and inexpensive skirt steak

Prep time: 45 MinCook time: 50 MinInactive time: 3 HourTotal time: 4 H & 34 M

Ingredients

For the dough

• 450 grams all-purpose flour
• 1 teaspoon salt
• 140 grams unsalted butter, diced and very cold
• 140 grams vegetable shortening, cold
• 2/3 cup  ice cold water

For the filling

• 1 lb. beef skirt steak, cut into small cubes
• 1 lb. firm, waxy potatoes, peeled and diced in 1/4 inch cubes
• 1 lb. rutabaga , peeled and diced in 1/4 inch cubes
• 1 cup onion, chopped
• Salt and pepper to taste
• Unsalted butter, sliced into pats
• All-purpose flour
• 1 large egg, lightly beaten

Instructions

For the dough

1. Whisk together flour and salt.
2. Add the cold butter and shortening and using two forks, a pastry blender or your fingertips combine until it resembles course crumbs. Be careful to not over mix or your party will be dense and tough instead of flaky.
3. Flatten dough into a disk about 1 inch thick, wrap in cling wrap and refrigerate for 3 hours or up to 48 hours.

To make the pasties

1. Preheat the oven to 350 degrees F.
2. Weigh out the dough and separate into 6 equal pieces.
3. Working one at a time (with the remaining dough wrapped in the refrigerator)
4. On a lightly floured surface roll the dough out into an 8 inch circle that is about an 1/8 of an inch thick. You can use an 8 inch plate to guide you.
5. Put layer of potatoes down the center of the pastry circle, leaving about an inch of space on all sides. Lightly sprinkle with salt and pepper.
6. Add a layer of rutabagas, onions and finally the beef, sprinkling each layer with salt and pepper. Lay 2-3 pats of butter on top of the beef and sprinkle a little flour over the filling.
7. Wet your fingertips and run them over the edges of the pastry and lightly moisten the edges of the pastry dough.
8. Working gently, bring the sides up and seal the pasty down the middle. Turn the pasty onto its side crimp the edges with a fork,
9. Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
10. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes before eating.

Nutrition Facts

Calories

1104.24

Fat (grams)

63.09

Sat. Fat (grams)

29.54

Carbs (grams)

95.04

Fiber (grams)

5.33

Net carbs

89.72

Sugar (grams)

4.01

Protein (grams)

37.31

Sodium (milligrams)

489.44

Cholesterol (grams)

173.53

I found the book Meat Illustrated by Cook’s illustrated extremely helpful when doing research for this blog post.

A very special thank you to Kali Colwell for your continuing assistance and support, I truly appreciate you.