8 Types Of Beef Cuts, Get To Know The Cooking Method Into Delicious Dishes

YOGYAKARTA Choosing beef pieces in shops or supermarkets, is often covered in doubt. The reason is, each beef cut needs to be cooked with a different method to serve delicious dishes.

The beef cattle are usually divided into eight parts, called primal. Meatballers cut smaller pieces and large pieces, according to consumer demand. When planning to cook certain dishes made from beef, first identify the type of beef cut and the cooking method to produce delicious dishes.

This part is a piece of beef from the end of the neck to the ribs to the sixth. The type of beef cut is outside, full of a connective tissue, quite a lot of fat, and collagen. Most of the meat from this primal meat is ground for burgers or boiled.

If boiled properly, this beef cut has a soft texture and melts in the mouth. This part is not only for Pasty burgers, but also for meatballs and steak.

Brisket meat is sleek meat and a lot with rough muscle fiber. This cut is taken from the front chest of the cow. Brisket is flavor-rich and quite a lot of fat melts when cooked. Typically, popular Briskets are cooked with a specific method for the meat of the cornet, restoring, smoked, or boiled.

Solid with a very soft texture when cooked at low and slow temperatures, the briesket has a strong taste and is like meat that is suitable for suffocation and disinfection. Soaking, or "suggesting" briskets can help break through muscle fibers, as well as boiling, roasting with small flames, or absorbing to allow the meat to soften over time.

SHAnk or calf is usually cut across the road and has a lot of muscle with a little marbling. Although not the easiest cut, this cut is perfect for making broths rich in collagen when boiled or steamed.

The cooking method is boiled for a long time, the only way to get delicious dishes from skew-type beef pieces. Can be cooked for risotto, onion soup, or cow broth for pho.

Rib or this rib, the meat is very soft because it is a little muscle. This part is the most delicious cooked into roast ribs. Fats that make this meat piece stay moist when cooked. In addition to roasting, steak can also be cooked.

Just below the main rib bone of the cow's lower part, there is a plaque or shortplate. This part is a lot and fat height, usually sold cheaper even though it can produce delicious dishes if cooked properly. How to cut it also affects the texture of the meat after cooking. Plate parts, it needs to be cut against the fiber direction to reduce the opaqueness. Most precisely, cooked with a small flame or slow cooker.

The loin part, popularly called shirloin and short loin. The short loin contains the softest and most expensive piece of meat. For the mineral tender, it has a mild taste but remains superior with its soft texture. High quality Sirloin is soft and quite runny with a savory taste of beef.

Under the main waist along the cow's stomach is a long, flat main flank. Launching The Kitchn, Friday, January 17, this cut has long, slightly rough muscle fiber. The texture is hard but very flavorful.

Long fiber makes the flank smooth. Usually also absorbs the spices well. Well, to make it easier to eat, it is recommended to cut the fiber opposite direction. Because there is not much marbling, it is best to roast fast or burn the flank to half cooked and thin slices against the fiber diagonally. Soaking the meat can help provide a sense and more moisture.

The main part of the round includes the back of the cow, which is the buttocks and back legs. Sleek Rounds are cheap and usually made into large roast meat. This section includes the thighbones, the longest spinal cord, and is often divided into pieces of subprimal. Such as bottom round, eye rof round, tip siroin, and top inside round.

In addition to the types of beef pieces above, there are other popular pieces that are also cooked into delicious dishes in Indonesia. For example, the part of the tongue, cheeks, the tail of the cow, neck, heart, heart, and babat.