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Know your Steaks
DESCRIPTION OF USA CUTS (UK CUTS)
Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch in thickness. Typically weighing in around 10 ounces this steak usually has very little fat. Like other steaks of the chuck primal, this steak has loads of flavor, but tends to be tough. This is an excellent steak for braising, but is equally great on the...
Boneless Top Loin
This might just be the most famous steak, if it weren't called by so many different names, more commonly called a New York Strip Steak. As the name implies the Top Loin Steak comes from the top of the short loin primal. This is a tender, flavorful is certainly a favorite and is one of the most versatile steaks.
Chuck Eye Steak
(Neck & Clot, Chuck & Blade, Thick rib)
The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn't as tender or flavorful. A good lower cost alternative.
The flank steak is technically not a steak, but has become so popular in the last few decades that it can't be ignored. The flank is the belly muscle of the cow and is typically cut into small pieces. The flank is very flavorful but contains almost no fat and will be tough pretty much no matter how you cook it.
The Hanger Steak has started to become more popular and is showing up on more and more butcher shelves. Problem is, most people have never heard of it and don't know what to do with it. This Diaphragm section is very flavorful but can turn out dry and tough if you don't prepare it correctly.