Cuts of Meat Guide
Beef Cuts explained and how to cook them.
Brisket
· Brisket – Perfect slow cooked in the oven or smoker. Very flavor and tender when cooked slowly.
Short Ribs.
Short Ribs – A cut of beef taken from the brisket, chuck, plate, or rib areas. They consist of a short portion of the rib bone, which is overlain by meat. Best slow cooked or smoked.
Stew Meat
Well trimmed small cubes of meat, cook slowly in soups and stews.
Other Cuts of Meat
· Oxtail A bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for soup.
· Soup Bones - Thick and meaty bones for soup making.
· Marrow Bones and Knuckle Bones: Nutritious and perfect for bone broth.
·*Liver ·*Heart *Tongue - Great for specialty dishes. Each country has a different way to prepare tongue.