Cuts of Beef
Part of the Problem
Cuts of beef can be deceiving since it is hard to tell just by looking if the meat will be tough or tender once prepared. Tenderness of beef depends upon the area of the animal from which it was cut along with how you prepare it once purchased. Yes, you should also look for a gentle marble (some specks of white fat running through the red meat) and avoid large strands of muscle or fat in the piece you choose. The most important step in cooking beef is to buy the proper cut of beef for your intended cooking method. If you overcook a tender cut, it can become almost as tough as undercooking a tough cut of beef. Likewise, you can turn a tough cut into a melt-in-your-mouth delight with the proper cooking for that cut of beef.
The general rule is that the better the cut of beef, the more expensive the meat and the less time needed to properly cook the meat. Browse the above chart for all the details on all cuts of beef.
Now maybe luck will be on your side when choosing the best cuts of beef for your next meal.