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When we think of steak, our brains tend to linger on more familiar cuts like ribeye, sirloin, porterhouse, or filet mignon.These are fantastic meats because of their beautiful marbling and tenderness.However, the downside of these beefs is that they tend to be expensive. The good news is that you can make cheap cuts of beef like ribeye steak taste just as juicy, tender, and delicious as more expensive cuts.Today we are going to introduce one of our favorite budget beef is chuck steak. ✩What Is Chuck Steak?Chuck steak is the meat from the shoulder and neck of a cow, which is older due to the frequent movement of the muscles in this part of the cow. Chuck is often cut...

The sirloin steak comes from the original sirloin steak, there's nothing elusive about this cut, it's a good, simple, uncomplicated steak! We always find sirloin steak among the most popular products and we thought we'd provide this Sirloin Butt guide to help make sure you know all you need to know about it. This issue focuses on everything from its flavor and texture to where you can get it, as well as some of the best recipes, and after reading this guide, you'll be a Sirloin Butt expert. So what Is Beef Sirloin? According to The Spruce Eats, the tenderloin is one of the two main subcuts of the original cut of beef tenderloin, which runs from the 13th rib...

One of the tastiest and probably toughest cuts of meat you'll ever eat is called a flank steak. Flank steak is used in a variety of dishes, including London broil, and as an alternative to the traditional fajita skirt steak. It can be grilled, pan-fried, roasted or braised for added tenderness.Grain (meat fiber) is very evident in flank steak because it comes from a well-worked part of the cow, and many chefs cut the grain to make the meat more tender. So,What is flank steak? If you are not familiar with it and have never tried cooking it yourself, then you are in for a real treat.This issue focuses on the story of flank steak and tips for serving it....

What is the rib of beef? The main muscle of the beef rib cage is the longest back muscle, or rib eye, located high on the back of the cow. Because this muscle doesn't get much exercise, it produces some of the most tender meat. It also produces excellent marbling, giving the meat moisture and flavor. The cut in the rib section of the cow was the most recognizable part of a case, with those pearly ribs peeking out from behind rows of fatty plates. How to prepare and roast beef? Prime rib cuts offer some of the most tender, flavorful and desirable steaks and roasts. A great way to prepare a classic rib roast is to strip away the...

The short loin cut is the first half of the original cut of the loin, which runs backwards from the 13th (and last) rib to the top of the femur or leg bone, where it joins the hip bone.