Contents
Beef Basics
Nutritional Information: Beef
How to Buy Beef
How to Store Beef
How to Cook Beef
Cuts of Beef
Flank
Short Plate
Foreshank
Brisket
Rib
Short Loin
Sirloin
Round
Chuck
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- The different grades and nutritional value of beef
- What to look for when buying beef, and how to store it after you buy
- A breakdown of all the different cuts of beef, and how to cook each type
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Beef Basics
Beef is meat from cattle. Cattle were first domesticated more than 4,000 years ago in Macedonia, Crete, and Anatolia. The first domesticated species, Bos primigenius, was larger than the cattle raised today and has since become extinct. Despite this loss, today there are several hundred different species of domesticated cattle and an incalculable number of crossbreeds. Only some of these different breeds of cattle are regularly used to produce beef today. Cattle breeds that are raised for beef have been developed to have traits conducive to beef production. For instance, these cattle yield unusually large amounts of particularly good meat.
Factors Affecting Beef Quality
The quality of a particular cut of beef results from three main factors:
- The breed: The type of cattle from which it comes.
- The age of the animal: The meat from cattle changes as the cattle ages.
- How it was raised: For example, the older the animal and the harder it has worked, the tougher the meat. In modern times, beef cattle are raised expressly for the purpose of providing beef, and so they aren’t worked much at all. However, beef raised on large factory farms may not have the same quality as beef raised under more humane conditions.
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