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Lean
beef is an important source of including
high quality protein,
iron, zinc and B vitamins. |
Your Source for Belgian Blue Beef
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If
you are looking for easy ways to fuel your body with , full of , today's lean beef is a perfect choice.
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Cuts of Beef: |
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Chuck
Meat is basically muscle, and the chuck happens to be a
heavily exercised area.
Luckily, this area contains a
great deal of connective tissue, including collagen.
Collagen melts during cooking, making the meat intensely
flavorful.
Cuts from this area benefit from slow, wet
cooking methods like stewing, braising or pot-roasting.
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Rib
Tender and flavorful ribs can be cooked any number of
ways.
Most recipes call for ribs to be roasted, sautéed,
pan-fried, broiled, or grilled.
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Short Loin
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. |
Flank
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.
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Sirloin
"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.
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Round
The round consists of lean meat well-suited to long,
moist cooking methods.
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Shank/Brisket
Traditionally used for corned beef, brisket is best
prepared with moist heat.
Suitable preparation methods
include stewing, braising and pot-roasting. |
Short Plate
This section is best used for stew meat, where its rich,
beefy flavor can be appreciated. |
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