Hind Quarter Cuts |
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Porterhouse Steak—a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon.
T-bone Steak—cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.
Tenderloin—often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
The backbone's connected to the … hipbone"—not a song, but a sirloin. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.
Sirloin Steaks—these steaks are available in a variety of boneless and bone-in steaks.
Sirloin Tip Roast—excellent when dry roasted or marinated.
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.
Flank Steak—The Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. Since the flank steak is one of the less tender steaks, it should be scored across the top and cooked with moist heat cookery. this steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil
The round consists of lean meat well-suited to long, moist cooking methods.
Top Round—this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.
Bottom Round—The Bottom Round Steak contains muscles which are less tender than the top round muscle.
Eye of Round Steak—The Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
Rump Roast—a very popular cut for pot roast, but can also be roasted at low temperatures.
Heel of Round— The Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef.
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