Beef is the pinnacle of ‘red’ meats – a term referring to mammalian meat, which contains higher amounts of iron than poultry and fish meat. It is rich in vitamins and minerals, especially iron, zinc and B vitamins (most importantly cobalamin B12). In addition, the fat it contains is an important source of energy, fatty acids and fat-soluble vitamins (D, E, K). It is also a meat rich in proteins of high biological value. The intake of beef/veal is recommended as part of a balanced and healthy diet.
In addition to its high nutritional value, beef is a meat that can be used in many ways. Depending on the part of the animal from which it comes, it has corresponding culinary uses.
RIBEYE (The steak’s eye)
Rib eye is one of the most popular cuts of beef. It is the cut from the 6th to the 12th vertebrae (of the 13 ribs of the calf), which usually gives the best quality steak. We’re essentially talking about the best cut of steak there is. Ideal for grilling rare or medium rare.
TOMAHAWK
Tomahawk is the name of the Indian axe with the distinctive shape that lent its name to a way of cutting beef steak. In essence, it is a rib eye steak, except that the tomahawk includes the giant bone of the steak, cleaned of its meat, which is 15 to 20 cm long! It is an ideal piece of steak for grilling.
T-BONE
This is admittedly one of the most popular cuts worldwide. The T-bone cut is made on steaks from the bone containing the 6 lumbar vertebrae together with the fillet. Those steaks have no rib and have only the T-shaped lumbar vertebrae as the bone base, from which they get their name. An ideal cut for grilling.
STRIPLOIN
A striploin steak is a piece of beef steak from the pork loin of a calf. It consists of a muscle that does very little work, “offering” a meat that is particularly tender, although not as tender as the nearby sirloin. An ideal cut for grilling.
TENDERLOIN (Fillet)
The tenderloin is protected next to the spine, where it does not need to move, and is the most tender part of the calf with a minimum of fatty tissue. It is suitable for all culinary uses, either whole or sliced.
FLAT IRON
Flat Iron Steak, also known as Top Blade Steak in America, is uniform in thickness and rectangular in shape, essentially coming from the heart of the cut called the scallop. An ideal cut for grilling, oven and pot roasting.
FLANK
Flank steak comes from the belly of the calf and is a well-exercised part of the animal, particularly tasty because of its fatty structure. It needs slow cooking or grilling to retain its tenderness.
BAVVETTE
A bavette is a long, flat piece of meat obtained from the abdominal muscles of the calf, just below the bottom of the sirloin. It has an anarchic structure and is rich in intramuscular fat. It is thicker than the diaphragm and flank steak with a strong meaty flavor that allows it to stand up to strong sauces and accompaniments. An ideal cut for grilling as well as grilling in the oven.
SKIRT STEAK
The outer skirt is placed on the chest wall and runs diagonally across the calf from the 6th to the 12th rib. The loose structure of this muscle and its thickness (1,5-2 cm) make it an ideal cut for quick grilling and oven roasting.
PICANHA
The Portuguese word ‘picanha’ describes a triangular cut in the back of the calf. The characteristic feature of the picanha is the thick layer of fat that hugs the muscle. The picanha is one of the muscles that do not move sufficiently throughout the calf’s life and is therefore a very tender part. This piece can be roasted or cooked either whole or sliced.
BRISKET (BREAST)
The brisket is the most fatty part of the calf, rich in connective tissue. It is suitable for grilling, smoking and stewing.
OSSOBUCO
Ossobuco is the vertical cut of the tibia of a calf that includes the muscle complex we call the mouse, along with its bone and marrow. It is an ideal cut for the oven and stew pot as it is the richest cut in collagen.
SHORT RIBS
Beef short ribs are as popular around the world as you can imagine! They are the equivalent of pork cortezina – they are the ribs, the ribs of the animal. It’s the extension of spareribs, which are the first seven ribs of the brisket from the beef. It is reminiscent of bone-meat, bone-meat train tracks, hence the name “railroad”. Very tender and delicious for casserole, gumbo, casserole, stew, stew or slow cooking in the oven.
TOP SIRLOIN
Top Sirloin is located on the last vertebrae of the calf, high on the back and on the back of the calf’s pelvis. As a cut it contains a lot of collagen so it is suitable for both casseroles and soups or broths, roast beef, roast.
ROUND
The round of the veal starts from the panties and extends to the knee of the calf. An excellent choice, tender piece of meat. It is located just below the panties and because it contains high levels of collagen, it is a good choice for stews. The collagen contributes to the binding of the sauce whether you are braising or lemoning it.
