Know Your Cuts: Beef Edition

August 5, 2020

Do you know what beef is the best for stewing? If you ever feel lost about which cuts to purchase, look no further! This is your full guide to individual cuts of beef and the cooking methods best suited for it. 

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Brisket: Slow-cooked, roasted, braised 
The brisket is one of the largest cuts of beef and earns itself the top spot on the cooking intimidation list for many home chefs. Don’t let the size scare you! Brisket is one of the most loved cuts of beef and practically melts in your mouth when braised right. There are almost endless ways to prepare your brisket, but you can’t go wrong with a classic slow-cook that tenderizes all the flavours together. 

Short Ribs: Grilled, braised
Short ribs are a Korean barbecue staple that never disappoints. When sliced thin and long, these ribs are perfect on the grill and don’t need extra tenderizing. If you enjoy your ribs whole, braising them is a great way to tenderize the meat and like the brisket, the meat falls and melts off the bone. 

Flank Steak: Pan-fried, Grilled
This cut is one of the leanest and toughest cuts of the cow. You should always marinate your flank steak ahead of time for maximum flavour, and be wary of overcooking your steak. Tenderize your steak ahead of time and aim for medium doneness when cooking. 

Tenderloin: Grilled
Tenderloin is the most tender cut that is often enjoyed as steak medallions or grilled over high heat with bacon wrapped around. (yum!) There’s little that can go wrong when cooking tenderloins, but as usual, overcooking will lead to toughness so be sure to look out for that.

Strip Steak: Grilled
Otherwise known as the New York Strip, this cut is very popular and is a meat-lovers’ classic. The strip steak comes with some great marbling is best cooked over high heat on a grill. With all it’s original juicy flavour, simple salt and pepper will go a long way in terms of seasoning – but who can refuse good ol’ Montreal steak spice?

Sirloin Steak: Grilled, sauteed, broiled
Sirloin is fairly tender, lean, juicy, and very affordable. This cut is among the most common and popular choices for homemade steaks 

Beef Stew (Blade): Stewing
The blade comes from part of the chuck and is a value steak with not much tenderness or marbling, but that’s what makes it great for stewing and burgers. It’s meat from the shoulder meaning it’s worked a lot by the animal and contains lots of flavour. The trick is tenderizing it – which is aided a lot by stewing on low heat over longer time frames.

Beef Shank (Osso Bucco): Braised
This part of the cow is constantly used, resulting in lots of muscle and tough, dry meat. Cooking this for a long time in moisture and low heat is optimal to tenderize the shank. Stew and Osso Bucco are popular dishes, as well as beef bourguignon. 

Our partner farmers work hard to provide you with the best variety and quality of grass-fed beef. With this guide for you at your disposal, you can now feel confident when purchasing your beef and deciding on what recipes to follow! Sign up today with NIKU Farms and give that recipe you’ve been eyeing a try with some delicious grass-fed beef.