The Best Way to Cook Different Cuts of Beef in One Table
With so many different cuts of beef – from 7-bone roast to 3-tip roast – figuring out the best way to cook a piece of beef can be confusing. This table, compiled by the Cattle Breeders Council and the National Beef Herders Association, may help.
The graph groups the cuts of beef according to the part of the cow from which the meat was obtained, and also recommends the best way to cook them. Some are pretty obvious, like the simmered stew, but it’s a handy reference for lesser-known cuts like fried coulote or fillet fillets. You will also see at a glance which cuts of beef are lean and which should be marinated before cooking. While this poster doesn’t look quite as pretty as this chart we posted earlier , this poster, available in 8.5 x 11 inches, showcases the wide variety of cuts of beef you can get from your grocery store or your local butcher.
Beef Cutting Tables | Beef check