Rib Cuts: Prime Rib, Rib eye, Short/Spare ribs, Standing rib roast. Steak Cuts: Beefsteak, Blade, Chateaubriand, Chuck, Cube, Delmonico, Entrecôte, Filet…
New Steak Cuts —Tender & full of beefy flavor, Denver Steak, cut from chuck, is perfect for grilling. Shoulder Clod yields several new cuts, including Ranch Steak, good for marinating & grilling, & succulent Shoulder Petite Tender can be tied & roasted like a tenderloin. (The Round Petite Tender-a similar cut from the round.) The tougher Braison, from the heel of the round, is best for braising, the flavorful Merlot Cut, from the side of the heel, is a lean, versatile steak, good for everything!
The New Butcher's Steaks Are Cheap, Flavorful, & Ready for the Grill _ Ask Your Butcher For These Cheap Cuts of Steak. They may go by other names, but you'll be able to find any of these five true butcher's cuts at a butcher near you! FAUX HANGER, ENTRAÑA, OYSTER, TOP CAP, & SHOULDER TENDER | Epicurious.com
New Steak Cuts _ The most exercised parts of a steer—the shoulder (known as the chuck) & the hind leg (the round)—can be the most flavorful. But because of their heavy use, these muscles can be tough. Thankfully, the beef industry is beginning to learn what many butchers have long known: That embedded in, those muscles are cuts worthy of attention—hence these delicious new steaks that have recently started appearing in markets! | SAVEUR
Shopping for Steak? Here Are the 4 Cuts of Steak You Should Know — Meat Basics _ 1. Tenderloin: Other names: Filet mignon, Châteaubriand, fillet, filet. 2. New York Strip: Other names: Strip, Manhattan, Kansas City strip, top sirloin, top loin, contre-filet. 3. T-Bone: Other names: Porterhouse. 4. Ribeye: Other names: Entrecôte, Delmonico, Scotch fillet, Spencer, market, beauty.
Porterhouse Fiorentina Steak by Flannery Beef at Gilt _ known in the US as Porterhouse, represents the crowned jewel of the steak hierarchy. Combine a New York Strip and Filet Mignon, with a three-inch cut, for the ultimate red meat experience. Don’t let the overwhleming size fool you; this cut is fork tender and should come with a sushi grade.
Beef Shank From Wikipedia _ The shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), & the leg (the hindshank). It tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. It is not often seen in shops. If found in retail, it is very cheap & a low-cost ingredient for beef stock.
Top Secret Tips From Anne_ Anne Burrell shares her best ideas from the current season of Secrets of a Restaurant Chef._Secrets to Beef Brisket_ When buying brisket from the market, make sure to ask the butcher for the first cut. The brisket is generally broken down into two cuts, first and second. The first cut is a thicker and more consistent piece of meat. It also has a better fat-to-meat ratio that allows for even cooking and a very tender end result.