How to Choose Cuts of Meat
The U.S. Department of Agriculture must ensure that the meat we buy be inspected for wholesomeness, meaning it is safe for consumption and correctly labeled and packaged. Meat inspectors also look for microbiological and chemical contamination, according to the USDA. Because some bacteria can still be present, the USDA also puts safe handling instructions on all packages of raw meat. There are distinctions in selecting which cuts of meats you may want to buy. Does this Spark an idea?
Instructions
-
-
1
Look at the quality grades. When selecting meat, you can choose between prime, choice and select grades. Where the meat comes from on the cow also determines the cooking methods. More tender cuts can handle dry-heat methods, such as grilling or broiling, whereas less tender cuts are better suited to braising or marinating.
-
2
Because prime grade has the most marbling---the mixture of fat and lean---use it for broiling, grilling or roasting. When the marbling is distributed throughout the meat, it gives beef its tastiness and juiciness.
-
-
3
Choice grades have less marbling but choice grades of roasts and steaks also can be used for broiling, grilling or roasting. Use cuts from the rump, round and blade chuck for braising, which is simmering with a small amount of liquid in a covered pan.
-
4
Because select grades are not as juicy or flavorful, you will need to marinate those cuts before cooking.
-
5
Choose beef from the chuck part of the cow for pot roast, braising or marinating. These cuts include chuck steak, blade roast and boneless short ribs.
-
6
Select beef from the ribs---rib roast, rib-eye steak and back ribs---for roasting, grilling or broiling.
-
7
Pick beef from the cow's loin for cooking in a skillet, grilling or broiling, such as porterhouse, T-bone and tenderloin steaks.
-
8
Choose beef from the sirloin of the cow for grilling, broiling or roasting. Cuts found in the sirloin are top sirloin steak, tri-tip roast and tri-tip steak.
-
9
Pick beef from the round for marinating before grilling or broiling, or for pot roast. Meats found in the cow's round are top round steak, eye round roast and bottom round roast.
-
10
Select beef from the cow's shank and brisket for pot roast or for marinating before grilling or broiling. Meat found in the shank and brisket are brisket, skirt steak and flank steak.
-
1
Tips & Warnings
Other cuts you can buy are ground beef, suitable for cooking in a skillet, grilling, broiling or roasting; and chuck or round beef for stew, pot roast, kabobs, fajitas and stir-frying.
