Which cut of beef is best for meal prep? – Better

Have you ever been overwhelmed by the number of cut options available for beef? Impossible to know which cup to choose to start your meal preparation. People usually cook their steaks medium-rare because they don’t know what else to do. Knowing the difference between different cuts of steak is an integral part of steak preparation. After seeing your option, you might decide that you prefer a different style. The 10 best cuts of steak are described below:

Flank

It is one of the most popular cuts of beef. Flank steak is a staple at many dinner tables. It is cut from the lower part of the cow’s belly, between the sirloin and the loin. Since it’s a relatively fat-free cut of meat, you won’t have to spend a lot of time trimming excess fat before cooking.

Skirt

Inexperienced cooks often confuse flank and skirt steaks. These two beef steaks have some similarities but also have important distinctions.

Diaphragm muscles of a cow are the origin of the skirt. The muscle fibers of this long cut of meat are visible along its entire length.

Compared to flank steaks, skirt steaks taste more like beef. You can have fun experimenting with different marinades because they absorb flavor so well. If you’re also looking for great cuts of beef and lamb shanks, check out denshotdogs.com.

New York Band

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The short loin section is used to create the New York strip loin steak. This boneless meat is cut from the thickest part of the loin. Usually it is heavily mottled and has huge chunks of fat on the outside.

New York strip loin steaks are thin, long and rectangular. These cute little shapes look great on a dish. You can also make delicious Philly cheese steaks by cutting them into thin strips.

Rib Eye Steaks

Rib Eye Steaks, or Delmonicos as we call them, are cut out in the middle of the cow’s ribcage, or “eye”, as the name suggests. Marbling, or fat interspersed in muscle fibers, is usually abundant in this cut. This steak has a characteristic buttery flavor despite having a milder flavor profile than some other cuts. The rib eye steak is so juicy and delicious it melts in your mouth.

Striploin

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Above the tenderloin strip is the top sirloin steak. This steak is known to be rough since it is taken from a particularly muscular part of the animal. Despite its low fat content, Top Sirloin is full of flavor and will be the highlight of any meal.

It is recommended that this steak be done medium-rare. Achieving the ideal level of sweetness and flavor can be done with this method. Rub the steak with olive oil and season with your favorite spices before grilling for a quick and easy steak dinner.

Prime rib portions

Prime rib and rib eye are two cuts of meat that look similar and can be confusing at first.

Both steaks are taken from the cow’s rib cage. Prime rib is a more substantial option for a roast. Large chunks of ribs are a common ingredient. In terms of flavor, it usually outshines ribeye due to the extra bone, tissue, and fat.

T Bone

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The T-bone is a popular cut of steak due to the characteristic T-shape of the bone. T-bone steaks are incredibly similar to Porterhouse cuts. Tenderloin steaks are cut much thinner than their rib eye counterparts.

This cut of steak combines the traditional flavor of the striploin with the melting tenderness of the tenderloin. Grilling or pan-frying with spices like paprika, turmeric, and coriander is the way to go.

Net

Filet mignon is one of the most expensive portions of meat. Its size is reduced due to excess silvery skin and the removal of cartilage. This lean cut of meat is surprisingly dense. It originates in a long, pencil-shaped muscle near the base of the short kidney.

This steak’s lack of flavor is one of its few flaws. It’s incredibly subtle; some even call it butter. To compensate for the dish’s lack of flavor, careful cooking is essential.

This steak can be seasoned in different ways, all of which will depend on your personal choice. For example, you can roast it with a dark red wine sauce or marinate it in a jar of chopped garlic. Leave the filet mignon in the fridge for a few hours to get a crispy crust. The surface will dry out, allowing you to sear it into a nice brown crust.

Filet mignon

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Filet mignon is often called tenderloin steak when it is not. The two cut styles are related but not identical.

The tender and tasty filet mignon comes from the back of the cow. The tenderloin cap is the origin of this delicious cut.

The filet mignon doesn’t have much flavor because it’s boneless. But that doesn’t mean you can’t add your flavor flair.

This is a delicate cut as it was taken from a rarely used muscle. Since filet mignon contains very little connective tissue, it gives the eater a “melt-in-the-mouth” sensation.

Doormen

A Porterhouse steak is like having two steaks for the price of one. It’s two steaks in one, all wrapped and ready to eat. A juicy strip of New York and a good-sized filet mignon sit on opposite sides of the plate.

You can’t go wrong with this cut when baking. It may take a bit of practice to master cooking sirloin steaks. If you know how to cook a sirloin steak properly, you can transfer that knowledge to a Porterhouse steak. Depending on the thickness of the meat, you may need to increase the cooking time.

Conclusion

Steaks can be prepared in different ways. Also, different cuts require different meal preparations. With the information above, you can easily choose a cut and start preparing meals. Choosing the right cut of steak can vary from person to person. Choose something tasty, easy to prepare and that you can enjoy with your family.