In honor of Beef Month, here is my top 5 cuts of beef, but lets be honest, all beef is pretty tasty.
In honor of Beef Month, I am sharing with you all my 5 favorite cuts of Beef in no particular order. This list not only contains my favorite cut but also a recipes to go with it.
Here it goes:
1. Hamburger aka Ground Beef..
Where I come from, we call ground beef - hamburger. From tacos to grilling, hamburger is served at the Circle L Ranch almost everyday. Did you know that by law, hamburger aka ground beef, may not contain any added water, fillers or binders?
My helpful hint about hamburger is that I cook a huge batch of hamburger every week, so that I can make quick lunch and/or suppers.
2. Prime Rib Aka Rib Eye Steak..
This cut of Beef makes my month water just thinking about it. I love a good prime rib steak. The prime rib steak aka rib eye has the most fat compared to the other cuts, which is why it's such a tender, juicy, and flavorful piece of beef. It can be grilled, broiled, or pan-fried with equally delicious results but my favorite is roasted using Pioneer Women recipe. My favorite recipe comes from:The Pioneer Women Prime Rib
3. Top Sirloin..
This steak is affordable and very flavorful. It's a relatively lean cut, without a lot of marbling. Top sirloin is often marinated or pounded to help tenderize it. Like the rib eye steak, it can be cooked in any manner. I like to use cut this steak up in cubs and grill it with fruit and/or vegetables.
Did you know that the T-bone steak is really two steaks in one? The T-shaped bone divides a New York strip steak and a tenderloin filet. I like this steak on the Treager Grill. My favorite recipe come from: The Pioneer Women. This recipe is amazing on T-bones. I mean how could you go wrong with butter and spices on a hot steak. Try it!!
5. Flat Iron..
Did you know that this steak was found at the University of Nebraska? I was attending a Nebraska Cattlemen Youth Conference in Lincoln, Nebraska when I got to sample this steak. It has been on my favorite list since then. It is second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Did you know that there are only 2-4 of these steak on a beef animal? My favorite recipe come from:Circle L Ranch Kitchen. Cook juicy seasoned steak in the skillet to provide a simple yet flavor-packed crust. The trick to a great crust is to use a very hot skillet; a large cast-iron skillet works best. Rub steak evenly with steak seasoning and salt. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness.(Make sure that you follow the Beef cooking rules. See Below) Let stand 5 minutes. Cut diagonally across the grain into thin strips.
This list is my favorites. What are your favorites? They all have their strong points, and if cooked properly, you can't go wrong with any of them. These comparisons may help you choose the perfect cut the next time you're planning a steak dinner.
Happy Beef Month from the Circle L Ranch.
Beef Cooking Rules to Follow:When cooking Beef, please follow these rules.For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C).Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.For approximate cooking times for use in meal planning, see the following chart compiled from various resources.Times are based on beef at refrigerator temperature—40 °F (4.4 °C). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of beef.