The beef tenderloin is a prized steak cut known for its unparalleled tenderness. This small cylindrical muscle runs along the cow's spine. It's low in fat and has very little tendon, resulting in a ...
Knowing what beef tallow is and how to use ... Also called the chateaubriand, this middle part of the tenderloin can be cut into plenty of inexpensive filet mignons. The end of the tenderloin ...
The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...
Followed by a nice lie down to sleep off all that buttery richness. So it’s good to see chefs today doing chateaubriand ...
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...
If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...
“It takes twice as long to do. Some of our customers are so complex, it takes three times as long to cut up a beef.” While Tripp said 20 years ago, they could cut a 600-pound cow in 45 ...