Feeling Confused about How to Prepare a Cut of Meat?
Do you ever feel intimidated about buying different cuts of meat because you are uncertain of how to prepare them? Staring at a nice cut of Chuck Roast, Short Ribs, or Brisket can be intimidating when you don’t know what to do.
Fear not, for we have included an easy guide to the most common preparation methods for different cuts of meat. Meat that is located near the legs of the cow are often tougher so they require slow cooking, verses cuts that are located at the center of the animal are more tender and therefore can be prepared more quickly.
There are only a few general methods of cooking cuts of meat.
- One of the most familiar methods is grilling, but if the weather is too cold you can often substitute broiling.
- Another method is in a skillet. Skillet cooking is best on thinner cuts of meat and can often be done quickly.
- Larger cuts can often be seared first in a skillet on all sides, and then transferred to the oven to finish cooking until desired doneness.
- Crock pot or slow cooking is best for tougher pieces of meat. Slow cooking can be done in a crock pot, in a pot with a tight fitting lid, or on a low temperature in the oven.
Sear the Meat First
No matter what method of cooking you use, it is best to sear all sides of the meat before you cook it on a lower temperature. This can be done in an extra hot pan or on a special hot part of your grill. This searing helps to keep the juices in the meat as it cooks and will help the meat to cook better. This process usually only takes a few minutes on each side of the meat. This is a simple way to ensure that your meat comes out as tender as can be.
Lower cost cuts of meat can deliver great taste if prepared properly
Review the meat prices in order to see which cuts best suit your needs.
Below is a list of cuts that we offer and common methods of preparation:
| Cut of Meat | Method of Preparation |
|---|---|
| Brisket | Brisket is tough and is best if you use a slow cooking method. |
| Chuck / Rump Roast | Slow cooking in a crock pot. I prefer to add a cup of red wine and add carrots and onion that have been seared in a hot pan. |
| Fillet | Fillets can be grilled, or they can be seared in a skillet then finished in the oven. If you want to have the restaurant taste then put a pad of butter and some herbs on top before you put it in the oven. |
| Flank Steak | Flank steak is best when marinated. It can then be grilled or broiled. I prefer to marinate it in Italian dressing or Soyaki sauce. |
| Rib-Eye Steak | Rib-Eye Steaks can be grilled, or they can be seared in a skillet then finished in the oven. If you want to have the restaurant taste then put a pad of butter and some herbs on top before you put it in the oven. |
| Round Steak | Round steak are great for cutting up to add to fajitas or stir-fry. They are also best used in Country Fried Steak. |
| New York Steak | New York Steaks can be grilled, or they can be seared in a skillet then finished in the oven. If you want to have the restaurant taste then put a pad of butter and some herbs on top before you put it in the oven. |
| Short Ribs | Ribs need to be slow cooked. |
| Skirt Steak / Flat Iron | I prefer to sear Skirt Steak in a hot cast iron pan with olive oil, salt, and pepper. Alternative methods of preparation are stir fry, grilling, or broiling. |
| Sirloin Tip | Sirloin Tip is often cooked in a skillet, grilled, or broiled. |
| Stew Meat | This is pre-cut meat which makes it ideal for stews, fajitas, or stir-fries. |
| Top Sirloin | Top Sirloin is often cooked in a skillet, grilled, or broiled. |
| Tri-Tip | Tri-Tip is best if marinated and roasted or grilled. |