Every Cut of Beef! (Almost) | Basics with Babish
Published -
- August 8, 2019
- 5:00 pm
I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming.
Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!
How does bone marrow add flavor to stews or risotto, and what other dishes could it be used in?
In his popular YouTube series “Basics with Babish,” host Andrew Rea strives to explain and simplify the fundamentals of cooking for his viewers. In one episode, titled “Every Cut of Beef! (Almost),” Rea tackles the often-intimidating world of beef cuts, breaking down their differences and best cooking methods.
Rea begins by categorizing the three primary sections of a cow: the forequarter, the hindquarter, and the middle. Each section contains a variety of cuts, all with unique textures, flavors, and ideal cooking methods. Rea explains that the forequarter is typically chewier and more flavorful, while the hindquarter is leaner and more tender.
To demonstrate the differences between cuts, Rea prepares four classic beef dishes with different cuts: a pot roast with chuck, a steak with ribeye, stir-fry with sirloin, and beef stroganoff with tenderloin. He explains that the chuck is a great cut for slow-cooked dishes, while the ribeye is perfect for high-heat grilling or broiling. Sirloin is ideal for quick cooking methods like stir-frying, and tenderloin is the most tender cut and should be cooked quickly and simply.
Rea also touches on some lesser-known cuts, such as the flank steak and skirt steak, which are both flavorful and affordable cuts that are ideal for grilling or broiling. He even recommends using bone marrow as a flavoring ingredient, as it adds a unique depth of flavor to dishes like stews or risotto.
Overall, Rea’s tutorial on beef cuts is a helpful and informative guide for anyone looking to expand their cooking skills. By breaking down the different cuts and their best cooking methods, he demystifies the world of beef and empowers home cooks to experiment and try new things in the kitchen.
