Beef Information
Eight Primal Cuts of Beef and How to Cook Them
- Chuck
- Rib
- Loin
- Round
- Shank
- Plate
- Flank
- Brisket
Cooking methods description:
Roast- dry heat usually an oven
Pot Roast- slow cooking in a braising liquid
Broil- intense direct heat from the top heating element of an oven or broiler
Grill- direct heat over a grill or barbecue
Braise- combination of wet and dry heat, usually browned at a high temperature then in a cooking liquid
Skillet- frying, searing and browning
Stew- small pieces of meat that totally immersed in liquid and slowly simmered
