by Gregory Downs

Created on: January 14, 2009   Last Updated: December 28, 2011

Depending on the recipe that you are using meat for; tender isn't always necessary, nor is it economical.

Have you ever noticed when you are at the meat counter in the grocery store, that so many of the meats look the same; there are just different names on the packages? A short description of different cuts of meat, and these tips should give you the proficiency of an accomplished chef in selecting the right cut of meat for the right dish.

Hamburger - the meat that usually goes into the making of hamburger is chuck, flank, shank, neck, heel, round and scraps of meat left over from trimming roasts and steaks. Fat is always added to help the ground beef hold together. When buying, make sure the fat content is not too high.

Steaks

There are several different cuts of steak. Here is the reason why some cuts of steak are more expensive than other cuts.

Flank Steak - tends to be tough, but mainly because it is not properly prepared, because it is very flavorful. Flank steak should be cooked quickly, with oven or grill very hot; about 5 minutes on each side. Flank steak should be kept on the rare side, because the more it is cooked the tougher it becomes. Slice it against the grain for more tenderness. This meat makes excellent fajitas; sliced thinly.

Rump, Swiss and Round Steaks - these steaks are from the upper hind end of the cow, and are known for the flavor they have. Their problem is, they are not very tender. This meat is great in gravies, stews and sauces. Also good marinated; which helps to tenderize the meat.

Cube Steaks - these steaks are from the top of the butt, and are best when tenderized. You can tenderize them yourself by pounding well. This is the cut of meat used for Chicken Fried Steak.

T-Bone Steak - this cut is a combination cut of the tail end of the fillet and the tail end of the sirloin.

Porterhouse Steak - is just like the T-Bone but a little higher up. The Porterhouse has more fillet.

Sirloin - the upper back half of the cow. This steak is known for its flavor, and is most associated with the term "steak."

Tenderloin or Fillet Steak - this cut of meat is from along the back-bone and is very tender. Though this cut is prized for its tenderness, it is not very flavorful. Flavor is almost always added; that is why you usually see a strip of bacon wrapped around fillet steaks.

1. Do not salt meat before you cook it. Salting brings the juices of the meat to the surface, and when you cook it, these juices flow out. You are left with a dry piece of meat. If you need to salt it, do it after it is cooked.

2. Marinating meat will help to add flavor and also tenderness. Marinate meat for about 12 hours before cooking.

3. If broiling your meat, have the meat at room temperature. Rare steaks are broiled to a temperature of 130 , and medium 160 . Unless you have the ability to tell how far the meat has cooked, it would be a good idea to have a meat thermometer.

There is much about meat that can be learned only through experience. If you have questions about which meat might be good for a particular recipe; ask your butcher. Not only does a butcher cut up meat, it is their job to know about each cut. I have always found butchers to be more than happy to help a customer out with these types of questions.

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