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Cuts of Beef Recipe

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This recipe for Cuts of Beef is from The Bishop Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef Roast of any kind- see below for cooking Guide
Directions:
Directions:
Chuck Roast: the meat is basically muscle. Cut from the top shoulder of the animal. These cuts benefit from SLOW, WET COOKING METHODS SUCH AS STEWING, BRAISING OR POT-ROASTING.

Blade Roast: Lies next to the ribs and is more tender than most Chuck roasts. Blade Roasts can be cut into Rib-eye steaks.

Rib Roasting: (standing rib roast) is excellent when dry roasted.

Prime Rib: is the best cut of the rib, usually from the first 3 ribs.

Short Loin: is cut from the middle of the animal. is An extremely tender cut of meat and can be prepared without the aid of moist heat. Saute, pan fry, broil or grill. Ex. Porterhouse steaks, t-bone and tenderloin cuts.

Flank: this meat is lean and muscular but flavorful. Generally used for flank steak or for kabobs.

Round: From the rump of the animal. It is a lean cut of meat that benefit from long moist cooking methods. TOP ROUND is the most tender and can be prepared as a pot roast.

Rump roast: is inexpensive and can be roasted at low temperatures.

 

 

 

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