- For beef, you can go for ribs or briskets and for chicken, breasts are much healthier than thighs.
- Sirloin cut is categorised into sirloin steak, flat bone, round bone and top sirloin steak, all of which are best braised, pan-broiled or pan-fried.
- Some of the preferred beef cuts for broiling are filet mignon steak, strip loin, steak, rib-eye steak, top butt sirloin steak, chuck tender steak and top round steak.
- Preferred beef cuts for pot roasts are centre-cut chuck, chuck shoulder, rump roast, bottom round, top rib, brisket and plate.
We have spent the past months explaining how to grow the best crops and produce quality meat, eggs and milk from your livestock.
Today, we share with you the various ways of cooking those choice meat cuts that cattle, poultry, sheep and goats offer.
The best beef cuts come from ribs, brisket, short loin, sirloin, round, chuck, flank and plate. There are various methods of preparing the different cuts.
The beef rib cut is classified into rib eye steak and rib steak from the small end, both of which are suitable for broiling or pan-frying.
Rib eye roast and rib roast from the small end are suitable for roasting. Back ribs are best braised – that is, cooked in liquid – and rib roast from large end is excellent for roasting.
The brisket cut is classified into corned brisket and brisket that are both best braised. The short loin cut is categorised into T-bone steak and tenderloin, both suitable cuts for roasting or broiling.
Then there is the boneless tenderloin steak, porterhouse steak and tenderloin steak, all of which are excellent for broiling, pan-broiling or pan-frying.
Sirloin cut is categorised into sirloin steak, flat bone, round bone and top sirloin steak, all of which are best braised, pan-broiled or pan-fried.
Round cut is classified into boneless rump roast, bottom round roast, top round roast, eye round roast, tip roast, cap off, round steak, tip steak and top round steak, which are excellent for roasting or braising.
Chuck cut, on the other hand, is classified into cross rib pot roast, arm rib pot roast, boneless shoulder pot roast, boneless top blade steak, under blade pot roast, flank style ribs, blade roast, short ribs and chuck eye roast, all of which are suitable for braising.
Flank and short plate cuts are classified into flank steak, skirt steak and flank steak rolls, which are best broiled, braised or pan-fried.
Some of the preferred beef cuts for broiling are filet mignon steak, strip loin, steak, rib-eye steak, top butt sirloin steak, chuck tender steak and top round steak.
Grilling and broiling refer to a similar cooking process but with one difference. When grilling, the heat source is below, as with a barbecue grill, but in broiling, the heat source is above. Both grilling and broiling involve intense direct heat.
Some of the preferred beef cuts for stewing are boneless chuck, heel of round, flank steak, top rib, shin of beef, and plate.
Stewing is a long, slow method of cooking where meat is cut into pieces and boiled in water, stock or sauce. The food and cooking liquid are served together.
Best cuts for braising are top round, top sirloin, chuck shoulder, bottom round, chuck blade steak, flank steak and short ribs.
Braising is frying food lightly and then stewing it slowly in a closed container. Some of the preferred beef cuts for pan-frying are top round steak, top sirloin steak, shoulder steak, chicken steak, bottom round steak, eye round steak and flank steak.
Compared to shallow frying and deep frying, little oil, just enough to lubricate the pan, is used in pan-frying. In the case of fatty food, no cooking oil or fat is added.
Preferred beef cuts for pot roasts are centre-cut chuck, chuck shoulder, rump roast, bottom round, top rib, brisket and plate.
Pot roasting is cooking meat slowly in a covered dish. A braised beef dish is made by browning a piece of beef before slow-cooking it in a covered dish.
Other beef cuts include ground/minced beef that is best broiled, pan-fried, pan-broiled, roasted or baked and cubed steak that is best braised, broiled, pan-broiled or pan-fried
Veal is calf meat. The rib and loin sections of a calf are divided into chop and roast cuts. The hind legs are tender enough for roasts.
Cuts from the neck, shoulder, breast, chuck and shanks are less tender, hence require moist-heat cooking methods. Arm steak, loin chop, rib chop, blade steak and leg cutlets are best braised or pan-fried; riblet is best braised.
Preferred pork steaks and chops suitable for pan-frying are centre-cut loin chop, centre-cut rib chop, loin end chop, fresh ham steak, shoulder arm steak and blade pork steak. Chops are one of the most familiar pork cuts.