All about meat cuts

Beef is a source of iron, and many believe that this protein is the one that offers the richest taste. It’s a key ingredient in countless recipes, from bolognese sauce to juicy hamburgers. We know that meat is fresh when it is dark red and firm. Canada’s Food Guide recommends about 75 g (2 ½ oz) – about the size of a pack of cards – cooked meat per serving (for adults).

The beef is first divided into “primary” (basic) cuts, then separated into different sections.

Shoulder block

Roast shoulder: Delicious when braised, the cuts in the shoulder block have a rich beef taste and are tenderized by moist heat cooking.

Crossed Coast: A tasty and versatile cut. Small roasts are delicious when they are half bleeding, while larger cuts are ideal for the slow cooker. Time transforms their leathery texture into a marvel of tenderness.

Palette for stew or palette steak (boneless): The palette is very marbled and juicy. To soften its tough connective tissue, it can be pounded with a meat hammer, marinated or slowly cooked. It can also be grilled or sautéed to obtain a tender and tasty meat.

Chest: This fat and tough cut requires long, slow cooking to become tenderly tender. Its rich and pronounced taste are well worth the waiting time!

Hock: The marrow and the bone give flavor to the soups and simmering in which the beef shank is braised and simmered. Make it brown beforehand for a rich caramel flavor.

From the coast

Back ribs: They are sold in trains of three, four or seven ribs. They are at their best braised or marinated and grilled.

Ribs of choice: Also called “roast rib-eye” or “rib steak”, this cut is tender and generously marbled, and its fibers are delicate. It offers a rich beef flavor.

Rib eye steak: Sometimes called boneless rib steak of choice, this thick and juicy cut is very marbled, and its fibers are tender and delicate. It can be cooked on a barbecue or in a fluted pan.

From the loin

Striploin Steak: This fast-cooking cutter is available with or without bone. She is lean and tender, with a deep flavor.

Aloyau: This is the famous T-bone, named after the T-bone that connects its parts. This cut includes the juicy beef tenderloin, and the filet mignon, with a taste of butter.

Filet mignon: This first-class cut appreciated for its tenderness offers a taste of butter both sweet and succulent. You can buy the whole net or get a smaller piece (center cut). Rather lean and compact, it is delicious roasted. Gourmet filet mignon is a popular part of filet mignon, appreciated for its tenderness and melting texture.

Sirloin Top Moderately marbled and with very little connective tissue, it is really juicy and is perfect for barbecuing.

From the flank

Flank steak: It has an incredible flavor. However, this abdominal cut can be tough; it is therefore preferable to marinate it beforehand and slice it very finely in the opposite direction of the fibers. Marinate, then grill or roast. A must for fajitas!

Thigh (round)

Beef stew: Ideal for braising, it is usually taken from the round.

Round Roasts: This category includes round inside, round outside and round nut. Economical and moderately tender, these cuts are at their best braised, but smaller pieces can also be roasted.

Various cuts

Ground Beef: This versatile meat can be baked or grilled, barbecued or pan-fried, and used in a variety of recipes. It is available in medium-lean, lean and extra-lean versions. (It can come from different cuts, including round and sirloin.)

Cut the beef like a chef

Allow the beef to rest under a sheet of aluminum foil for 10 to 15 minutes before cutting, to allow the juices to spread in the meat.
Spread a damp cloth under the cutting board to prevent it from moving while cutting.
Using a long, sharp knife, cut the meat away from the fibers. Weigh as little as possible to keep the juices inside.
While cutting, stabilize the meat with a cutting fork (or a large common fork) just 1 cm (1/2 inch) deep. Here again, press as little as possible.
If your cutting board does not have a groove around it, place it in a baking tray or tray to collect the juice. A tip: add the juices to your sauce for extra flavor.