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Beef Chops

The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term “chop” is not usually


Beef Cubs

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process


Beef Ribs

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. “Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated


Beef Rump

Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It’s made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of


Beef Shank

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by


Beef Steak

Not as tender as steaks cut from the rib or loin. Flap steak comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. A cut from under the shoulder blade. It is


Beef T-bone

The Tbone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). … The smaller portion of a Tbone, when sold alone, is known as a

Beef Tenderloin: Tender and Lean. The tenderloin is a tender muscle, but also a very lean one, with comparatively little intramuscular fat, also known as marbling. And marbling happens to be one of the major factors in making a cut


Beef Topside

Topside roast. The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, it’s extremely lean with a lot of connective tissue. Topside

Ribs are sold two ways, as separate ribs or joined together. If joined together cut them into two, three or four rib pieces. The bigger the pieces the longer they will take to cook.

However if the pan is too …