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The key to cooking beef perfectly – and saving money at the butcher – is knowing your cuts of beef. The section of cow that your beef comes from drastically affects its flavor, texture and cook method, so as a home cook, it’s important to know your cuts. This can also help you save money, as you can easily turn inexpensive, tougher cuts of beef into melt-in-your-mouth meat by using the right cooking method.
Here’s a rundown of cuts and how best to cook each:
Flank Steak (aka London Broil)
– Tough but flavorful and inexpensive
– Braise, or marinate before broiling, grilling or searing
– Be wary of overcooking; best cooked to medium or medium-rare
Eye of Round Roast or Steak
– Tough, inexpensive cut
– Great for stews or braising in slow and low heat
– If grilling or searing steak, marinate or tenderize before cooking
Tri-Tip Steak or Roast
– Lots of flavor for minimal cost
– Best marinated and broiled, grilled or seared to medium or medium-rare doneness
Top Sirloin Steak
– Tender, more expensive cut
– Broil, grill, sear or stir-fry
Chuck Shoulder Roast
– Very tough, inexpensive cut
– Braise in slow and low heat (your slow cooker is best!)
– Acidity will help tenderize, so add a touch of red wine to braising liquid
Beef Tenderloin
– Most tender, expensive cut
– Sear whole tenderloin and finish cooking in oven, or slice into steaks for filet mignon
Top Loin Strip Steak (aka NY Strip)
– Tender, more expensive steak
– Great balance of texture and flavor
– No need to marinate; simply season and broil, grill or sear