Tips for Selecting the Right Beef Cuts

Beef is one of the most popular types of meat and the American public consumes billions of portions of beef every year. We love beef, in all its forms, from succulent rib eye steaks to the tasty ground beef used in burgers. But if you know nothing about beef, or you are shopping on a budget, how can you be certain you are selecting the right cut of beef for your recipe and purse?

Tips for selecting the right beef cuts for your meal and budget

If you have absolutely no idea about which cuts of beef are appropriate for which recipe, it is often helpful to ask for advice from your butcher. However, if you prefer to do your grocery shopping in a supermarket, this is not always possible, and in this instance, education is the key. The trick to selecting the right cut of beef for your meal and budget is to know which part of the animal produces which cut of beef. That way you are in the best position to make an informed choice about which cut of beef is the right one for you.

How is beef graded?

American beef is graded according its quality and the US Department of Agriculture classifies beef by its color, appearance, consistency, and the amount of marbling (fat) in the meat. There are three grades of beef: prime, choice, and select.

Prime beef is the best quality beef and is the type of beef you can expect to enjoy if you order beef tenderloin (or similar) in a top restaurant. Prime beef has less marbling than choice cuts of beef, but is very tender in consistency. Prime beef only accounts for around 2% of beef sold in the US. It is not commonly available in the local grocery store and if you are lucky enough to come across a prime cut of beef, it will cost you a fortune.

Choice quality beef has more marbling than prime cut beef, which makes it juicer. Choice beef is not as tender as prime beef, but it is considered to have more flavor; it is also a lot cheaper than prime beef.

Select beef is the lowest grade of beef you will see on the supermarket shelves. Select beef has the lowest amount of marbling, which gives it less flavor. It is also less juicy, which means it is more likely to dry out when cooked.

What are the main cuts of beef?

Beef cuts vary depending on which countries you reside in, but in the US, beef cuts are divided according to which part of the animal they originate from. Cuts of beef from the upper back of the animal are the most expensive and the best quality. Cuts of beef from the rib area include rib of beef and rib eye steak. Further back you will find tenderloin, T-bone steak, and the Porterhouse. The sirloin part of the animal produces sirloin steak and top sirloin. Further round you have the cheaper cuts of meat, including chuck steak, round and flank steak.

Which are the best cuts of beef?

To a certain extent, the best cut of beef comes down to personal choice: some people prefer a cut of beef with plenty of fat marbling in it, whereas other prefer a tender cut of beef with less marbling. And if you are making a choice primarily influenced by price, the best cut of beef will undoubtedly be the cheapest joint on the supermarket shelf!

Which cut of beef is perfect for a special dinner?

Tender cuts of beef are often the beef of choice if you are making a special meal. Filet Mignon (otherwise known as beef tenderloin) is a very expensive piece of beef, but it is mild in flavor and therefore not to everyone’s taste. However, if money is no object and you wish to impress your guests, filet mignon has a tender, almost buttery texture, and is widely considered to be the best cut of beef available.

Which cut of beef gives the best flavor?

Rib eye steak is a delicious cut of beef, mainly because it contains more fat than many of the other beef joints. When cooked to perfection, rib of beef is succulent, juicy, and extremely tasty, and because it is such a versatile piece of beef, it is one of the most popular cuts of beef available. Rib eye steak can be grilled on a BBQ, pan fried, or broiled, and as long as you do not make the cardinal sin of overcooking it, rib eye steak is always delicious.

What is a good example of an affordable cut of beef steak?

Top sirloin is a good steak for those shopping on a budget. Sirloin has plenty of flavor, but because it contains less marbling than more expensive cuts of beef, it is not as tender. However, you can get round this problem by marinating your steak or pounding it with a meat tenderizer prior to cooking it in order to break down the tough fibers in the meat.

I have very little money, so what is the most economical cut of beef?

Shank and brisket are amongst the cheapest cuts of beef you will find in the local grocery store. These joints contain more sinewy connective tissue than the better quality meat joints, but as long as you cook them nice and slowly, the meat will be very tender and full of flavor. Brisket of beef is perfect for braising slowly in a crock-pot or slow cooker. Pan-fry the meat to seal in the juices and then cook on a very low heat for several hours in a small amount of liquid until the meat is tender and succulent. You can also add vegetables and potatoes for a one-pot meal.

What is ground beef?

Ground beef is the type of beef you would use for making beef burgers, chili and Bolognese. Ground beef comes in different grades: cheap ground beef contains a lot more fat than ground steak, but cheap ground beef is more economical to buy. However, as long as you drain off the excess fat after browning the mince, it won’t make any difference.