Beef Cuts
Beef is one of the favorite ingredients in many cuisines around the world. However, the deliciousness of a dish often depends on the types of beef cuts used. From tender tenderloin to flavor-packed brisket, each cut has unique characteristics that affect its flavor, texture, and processing.
Not all beef cuts are created equal. One of the most frequently asked questions is, “Which part of the beef is the most tender?” This question shows that the types of beef cuts and unique characteristics can differentiate between some parts being more tender than others.
Knowing the parts of a beef cut is essential for proper use and satisfactory cooking results. However, in addition to knowing the parts of beef cuts, it is more important to select quality beef for satisfactory cooking results.
Types of Beef Cuts and Processed Products
To cook beef and turn it into delicious dishes, you also need to know the types of the beef cuts. When you are still confused about which part of the beef cuts is suitable for the dish you are going to make. Tenderloin, sirloin, ribs, and more, so what’s the difference?
For example, Australian beef has long been known for its premium quality. Australian cattle are raised on grass for at least 12 months, after which farmers can continue with grass or grain. Australian cattle are also treated with great care to avoid stress and ultimately make the texture of Australian beef more tender and easy to process.
Want to know more about what are the parts of a beef cuts (beef chart) and what are the processed references? Check out the following important information.
1. Tenderloin
The king of tenderness is the tenderloin steak. This long cut of beef is cuts from the oblong muscle (psoas major) and due to the lack of exercise during the cow’s lifetime, it is extremely tender. This cut of meat is classified as prime cuts (the most tender cuts compared to non prime). It has the most tender texture and the least amount of fat. It comes from the center of the cow’s body. Therefore, this cuts of meat is the most favorite to be processed into steaks or roasts.
2. Ribeye
Still from the main category, rib eye is taken from the ribs. Ribs can be prepared for a variety of dishes, such as rib eye steak, soup, satay, or shabu-shabu. The flavor is distinctive when processed with rib bones, rib soup can be made, the flavor and aroma are more delicious. This cuts is not as tender as tenderloin steak, but it still has a pretty good texture that feels soft when you chew the beef cuts. Because ribeye steak has a spectacular flavor, it is often the number one cut for many beef lovers around the world.
3. Sirloin
Sirloin is the section of meat taken from the bottom of the ribs to around the edge of the tenderloin. Although not as tender as the tenderloin, sirloin is more juicy (due to the fat layer). This meat is also suitable for steak, yakiniku, sukiyaki, or shabu-shabu. sirloin steak is not much different from ribeye steak. In fact, these two cuts of meat are right next to each other. Ribeye steak is cut from the 6th to 12th rib, from the chuck to the loin, while sirloin steak is cut from the 14th rib to the end of the hip bone.
4. Brisket
This cuts is taken from around the lower chest area that tends to surround the armpit. The cut of meat from this section is rather fatty, making it suitable for making soup, soto, rawon, asem-asem or Padang specialties. The fat part can make the broth more delicious.
5. Shin-hank
The shank is taken from the upper front part of the leg cuts. Its texture is chewy and juicy because it has a lot of muscles so it takes a long time to cook it to get a tender texture. Shank is usually processed into soup, soto or meatball batter. It is actually ideal for rendang, it just takes longer than prime to achieve a tender texture.
6. Blade
This cuts of meat is taken from the neck connecting to the front thigh. The texture is a bit tough, with coarse fibers leading to the bottom in the middle, but it has a savory taste. Blade cut are suitable for soupy dishes such as soup, curry, and smoked meat.
7. Rump
Rump has a fairly soft texture and has a fairly thick layer of fat. This is because it is taken from the loin of the cow. Rump is perfect for steak or thinly sliced for stir-frying. It can also be used for steak or satay.
8. Round
This cuts of meat is not suitable to be processed by burning or grilling. This round cut is taken from the back thigh and close to the buttocks area of the cow. Because the muscles in this section move frequently, the texture is firm, long-fibered, little fat, and dense. Suitable for empal, jerky, rendang.
9. Short Plate
Cuts of meat from the abdominal muscles and the texture of the meat is less tender and fatty. Usually used for corned beef, stews, or processed as beef bacon.
10. Chuck
The meat is taken from the neck to the shoulder of the cow. The color of the meat is dark red, lots of muscle fibers and little fat. Suitable for soups, stews, bakso, rendang.
Now, you’re no longer confused about which beef cut is right for the dish you’re about to make. Don’t forget, serve a beef-based menu that is rich in nutrients to increase endurance, thinking ability, concentration, memory, and optimize children’s physical growth.
In fact, the iron content in beef is 3 times that of chicken or 9 times that of fish. So, include beef in the family menu 3-4 times a week with a portion of 100 grams per meal.
The Tenderest Cut of Beef
What is the most tender cut of beef? There are many parts of the cow’s body that have different textures and densities. Not all beef is created equal. Of course there are many types of beef that have amazing flavor profiles, but this still begs the question of which beef has the most tender bite. Let’s be honest, true beef lovers are always looking for a soft and addictive beef chewing experience. There are a few factors that best determine the overall tenderness of beef, and we will discuss them one by one.
Types of Beef Cuts
What determines whether a beef cut is tender or not? There are several factors that determine the overall tenderness of beef. The main factors include the cut of beef (e.g. ribeye, sirloin, eye round, tenderloin), the genetics of the cow, the cooking process. Every beef lover knows that some cut of beef are more tender than others. Previously, we discussed some of the famous cuts of beef and compared their overall tenderness.
The Genetics
As stated earlier, not all beef is created equal, and this of course refers to the genetics of the cow. To clarify, some breeds of cattle produce much more tender beef than others. Japanese Wagyu is by far the most tender type of beef obtainable. This is because this steak has a very high percentage of intramuscular fat.
How to Cook Meat
Different cooking methods yield different results in terms of tenderness. Common steak cut such as tenderloin, ribeye, sirloin and eye round should be cooked hot and fast. The desired methods are regular sear and reverse sear. The desired level of doneness for maximum tenderness is medium rare, no more and no less. However, feel free to experiment yourself using this guide on internal beef temperatures. There are specific cut that are naturally very chewy and tough cut of meat that should be cooked at a low, slow temperature. This will allow the meat to tenderize over several hours of low temperature cooking.
Beef Supplier for Restaurant
The importance of Happy Farm Bali is role as a meat supplier for restaurants in Bali. By providing a wide variety of high-quality beef cuts, Happy Farm Bali has become an invaluable partner for chefs and restaurateurs in serving delicious and satisfying dishes to customers. From sumptuous tenderloin to tender brisket, every cut of meat they provide brings the best quality to every restaurant dish served.
The selection of quality ingredients is key. By relying on Happy Farm Bali as their meat supplier, restaurants in Bali can ensure that they not only serve delicious dishes, but also deliver a great culinary experience to their guests. With their commitment to quality and customer satisfaction, Happy Farm Bali has established themselves as one of the leading meat suppliers in Bali.
