Beef odd bits from Range Meat Academy
This table lists the most common offal and bones along with the appropriate cooking method.
This chart is ideal as a learning aid for classrooms, home cooks, meat lovers, and online courses.
The chart is a digital download in RBG format, 8 1/2 x 11.
Range® Inc. 2021 | Reserved rights.
Since beef plays such a significant role in many diets, it seems sense that restaurants and caterers are constantly searching for innovative ways to serve it. We’ll show you how to choose wisely when presenting beef to your guests in this free download. We’ll talk about various beef cuts, their nutritional content, and the various preparation options. In order to help you select the appropriate sort and quantity of beef for your particular event, we will also provide you with an useful beef chart. Chart for beef | Odd Bits.
The many cuts of beef will be covered in this digital download, along with the best ways to prepare them.
Since beef is a staple in many diets, it seems sense that restaurants and caterers are constantly searching for inventive ways to serve it.
The best options to serve steak to your guests are covered in this digital download. We’ll talk about various beef cuts, their nutritional content, and the various preparation options. In order to help you choose the proper type and amount of beef for your particular event, we will also provide you with an useful beef chart.
How to identify beef
Lean, grass-fed, and organic beef are the greatest options to serve your visitors when it comes to this meat. Because it has a higher concentration of omega-3 fatty acids than grain-fed beef, grass-fed beef is the healthiest choice. Omega-3 fatty acids are crucial for heart and brain health.
Additionally, organic beef contains lower amounts of hormones and antibiotics, making it a healthier option. Cook your beef as directed on the label or search for a USDA Choice or Select grade if you want to be certain it is lean.
The top beef slices
In search of the best beef cuts to serve your guests? Here are six alternatives that are widely used and which research has shown to be the most tasty and tender.
Ribeye: This cut, which is found close to the cow’s core, is often a fatty part of the animal. It is excellent for grilling or pan-frying and has a lovely, marbled texture.
Lower-cut steak called “fillet mignon” has a lovely crispy skin that gives it a flavorful flavour and a juicy inside. It works well when grilled or fried in a skillet.
Top Sirloin: This steak, which originates from the midsection of the cow, is more dense but also more soft than other steaks because it has more muscle than other steaks. It works well when grilled or fried, and it can also be prepared in a stew or sauce.
Porter House: This substantial steak, which is larger than other steaks and obtained from the area above the chuck on a steer, has more fat than other cuts. However, during cooking, this fat is drained away, leaving a relatively lean steak with a highly flavorful crust.
Although it can be grilled or barbecued, it also tastes great when prepared in a sauce or stewed slowly in stock or broth.
Rib Eye Strip Loin: This strip loin is derived from the area behind the fillet mignon.
How to prepare beef
There are numerous beef cuts from which to chose while throwing a steak or burger party. The finest methods for cooking beef are listed below:
Making the Best Cut
Your choice of beef will depend on how you intend to prepare it. The most adaptable cut is ribeye, which may be grilled, roasted, or stewed or souped.
Because it has a lot of connective tissue that binds the tastes together, it’s also ideal for stews and chilli. Strip steak, prime rib, and T-bone steak are some further popular cuts.
Choose flank or skirt steak if you prefer something softer. If you want anything that will be cooked fast over an open flame or grill, they are both excellent options. If you don’t want anything too robust, flat iron and top round are also excellent options.
How to Prepare Beef
When preparing beef, keep the following in mind:
1) Before beginning, preheat your oven or grill. This will make it simpler to cook the meat through by getting it nice and hot. 2) Before cooking, season the meat generously.
This will give it a rich flavour and prevent it from tasting dull or dry. Avoid overcooking your beef! The objective is to cook it to an internal temperature of 145 degrees Fahrenheit (63 degrees).
Beef Chart | Odd Bits: Beef Serving Suggestions
Although the beef chart may seem overwhelming, don’t worry—we’re here to assist! Following are some suggestions for serving beef:
-For beef that is rare or medium-rare, keep it chilled and sliced thinly.
-Keep the steak heated and thinly sliced for well-done.
Cowboy steak should be served steakside with a side of roasted potatoes and a vegetable medley. It should be cooked until very soft but with a hint of pink in the middle.