How to Grill Filet Mignon - Tips to Grill the Most Expensive Cut of Meat
By Kevin F. Ray
First off, about filet mignon. It is nothing more than a specific cut of meat. It is a cut taken from the tenderloin region of a beef carcass and is widely regarded as the finest cut of meat. Aptly, it is also the most expensive cut. You can be sure that a dinner with grilled filet mignon will be an expensive, classy affair.
Because it is such a high quality cut and is easily the softest meat in the entire beef carcass, it is also very, very easy to cook. The meat itself is so good that you do not need to work too hard to prepare it properly - the flavor of the meat alone can make for a great meal. You don’t need elaborate sauces, difficult seasoning mixes, or even exquisite side dashes. The filet mignon alone can occupy the center stage in any dinner.
The biggest issue with grilling filet mignon is keeping it moist. Since this cut of meat is very lean, you need to make sure that it stays juicy and moist. One way of doing that is to crush some pepper on it (add salt only when you are about to grill - salt can cause the meat to lose moisture. Also, use sea salt or kosher salt - it has a much better flavor) and wrap it in bacon (any kind will do). The bacon works very well to retain the moisture and also adds its own flavor to the meat. And really, no meal has ever NOT been improved by adding bacon to it.
You don’t need to keep this meat in the seasoning mix for too long. Just keep it outside and let it come down to room temperature. Allow an hour for the pepper and bacon flavor to infuse into the meat.
Since this cut of meat is so tender, grilling time won’t be more than 10-15 minutes. Preheat the grill to the desired temperature. Medium-high for well done, medium-low for rare meat is the rule of the thumb. Then, sear the meat for 2-3 minutes on each side. Make sure that you keep it at 45 degree angles on the grill to get those nice grill marks on the meat. After the outside is seared, just grill each side for 3-4 minutes each.
I personally prefer to use a meat fork to check when the meat is done, but if you are new to the entire grilling experience, getting a meat thermometer would be a better way to check when the meat is done. The “right” temperature varies depending on how you want your meat. Rare meat should be at least 130 degrees, medium around 140, and well done above 145 degrees.
Remember that meat also cooks by itself after you’ve taken it out from the grill. Account for this into your cooking time too, otherwise you’ll find your rare meat turning medium, and medium turning to well done. Let the filet mignon rest for 10 minutes before you plate it up with your choice of sides and have a great dinner!
Don’t lose your shirt buying the best gas grill. Check out my site for gas grills on sale for deals, articles, how-to’s, recipes and more.
Kevin is a self confessed foodie who loves nothing more than grilling a mean steak. You can check out more stuff written by him on grilling and cooking in general at the above mentioned site.
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Safe Grilling and Barbecue Smoking - Important Tips and Guidelines
By Charles Dan
Heed the following tips to help make your outdoor cooking experience even more enjoyable and most importantly, safer.
Safety Tips for Charcoal Gills and Smokers
- NEVER use gasoline to start a charcoal fire. This is much too dangerous and can cause considerable damage to the grill or smoker and everything surrounding it, including the individual doing the cooking.
- Keep a bucket of water close at hand. If close to a water spigot, you could keep a garden hose close by. Just be sure that you have access to water at the end of it so you do not have to go to the source in the event the fire gets out of hand.
- Make sure your grill is outside with plenty of clear space around it. You will not want anything flammable close to the grill.
- Do not store flammable liquids and chemicals near your grilling area. This would also include any pool or spa chemicals.
- Keep a close eye on the grill while it is in operation. Since it can take a while for the coals and embers to completely extinguish themselves, you will need to keep monitoring until completely cool after you have finished grilling and smoking.
- Ensure children and pets are kept away from an active grill. An excited child or pet can suffer excruciating burns or topple the cooking device by accident while chasing a loose ball.
Safety Tips for Gas Grills and Smokers
- Keep a fire extinguisher rated for gas and grease fires nearby.
- Check any gas hoses for cracking, brittleness, and leaks. If you live in an area with wild critters that like to gnaw and chew, you should be especially thorough when inspecting for leaks. The gas line on your gas grill can be very inviting to them, especially if there is grease residue on the grill.
- Bugs, birds, and debris can cause problems for gas grills. With the burners and igniters, there are many places where obstructions can contribute to a buildup of gas. Any accumulation of gas could potentially lead to an explosion. Inspect the inside of your grill closely. Remove what you can and give the parts a thorough cleaning. Ensure that all outlets in your burners are open and there is a nice even clean flame.
- Turn off all burners when finished grilling and ensure the main valve to the gas source is closed.
- As with the charcoal grills and smokers above, a close eye on the grill while it is in operation.
- Ensure kids and pets keep a safe distance from the grilling area.
Safety Tips for Electric Grills and Smokers
- Keep the grilling area clean of flammable materials. Even though you are not cooking with fire, you should still exercise caution when using an electric grill or smoker. It still gets hot enough to cook your meat and that means that it can also get hot enough to ignite combustible material.
- If using an extension cord, verify the rating is sufficient to handle the electrical needs of the grill or smoker.
- If using an electric grill or smoker outdoors, use only electrical outlets or extension cords designed and safety rated for outdoor use.
With all of the distractions associated with cooking outdoors, it always pays to be cautious and safe. When you are grilling and smoking in the backyard, you want to protect your own property from unexpected flames. When you are grilling and smoking in public areas, you want to protect the surrounding areas.
There is one final tip below which can help maintain harmony in the neighborhood when you fire up that grill or smoker.
One last tip: be mindful of your neighbors. Watch the wind direction to prevent a distraction for your neighbors and perhaps even invite your neighbors to enjoy the bounty.
Born and raised in Iowa, Charles Dan, also known as the Iowa Farmer, has a wide variety of interests, including outdoor cooking. As an early member of the Boomer Generation, he has attempted to keep up to date with computer technology applications and how they can impact daily life.
He has spent time developing various web sites including http://barbecuegrillsgalore.com. When looking for an appropriate barbecue grill, Mr. Dan likes to research and review various grills and smokers and share his findings with others. For a portable propane gas grill, he likes the Weber Q320 Portable Grill
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Thanksgiving Cooking Planning: Start at Your Desk, NOT Your Stove
By Todd Mohr
Planning, shopping, preparing, cooking, serving, wrapping leftovers, not to mention straightening your house are worthy of your worry when you don’t have a good plan. While I can’t help you with house cleaning, I can help turn holidays cooking stress into Thanksgiving cooking success this year with a few simple tips.
First, have a written plan for your menu, grocery shopping, and preparation. Don’t just “eye-ball” it at the grocery store, checking to see if that “looks” like enough potatoes. You’ll wind up at the end of the meal forcing people to eat more for fear of it “going to waste”. If it’s not consumed, then you’ve got more time in wrapping leftovers, only to discard them a few days later anyway.
Thanksgiving cooking should start with a calculator and multiply a standard portion of 5 ounces of protein, 4 ounces of starch, 3 ounces of vegetables, by the number of people you’re serving, your shopping and cooking will be more cost effective, efficient, and less wasteful. Use any number for your portion estimates, but adhere to your plan when you start shopping.
Next, have a plan for your oven space, refrigerator space, and serving vessels and utensils. You’ll have more food stored, prepared, cooked, and served than you do the rest of the year, so proper prior planning will again save last minute indecision, wasting time and increasing your stress.
“Potatoes in Grandma’s china flower dish”, “green beans in glass casserole with serving tongs” are notes you can make next to your menu plan. Estimate what can be purchased, prepared or cooked before other items. Not all Thanksgiving cooking needs to take place on Thanksgiving. You can buy things like onions or potatoes well in advance of salad greens. Buy them and cook them ahead of time for simple re-heating.
You may also want to keep an iced-down large drink cooler in your garage for the overflow that your refrigerator may not handle. Certainly, bottles and cans can go in the cooler. Zip lock or vacuum bags of mashed potatoes or butternut squash soup can be kept on ice to save fridge space for the turkey.
Lastly, consider doing “plate-up” this year. Instead of a large buffet where people’s eyes are much larger than their plates, present everyone’s first plate to them, like a restaurant. This way, you can control the initial portion, eliminating much waste, and keeping to your original portion plan.
You can still have a buffet set for those that want second portions, but preparing the first plate will save time, food, and money. Perhaps you’ll do less Thanksgiving cooking this way.
See the entire Thanksgiving Cooking video by clicking now. Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.
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3 Non-Traditional Ways to Prepare Your Holiday Turkey
By Frank Flohr
Deep-Fryed Turkey
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.
***** Side Note *****
How to determine the amount of oil you need:
The easiest way I’ve found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices
Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
About The Author
Chef Phronc Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blog. Unleash the hidden “Chef” inside you!
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The Secrets to Grilling Pork Chops
By Mike Cobb
Ah, the other white meat, but today we are going to share some of the secret keys to grilling pork chops. You can get them with the bone-in, boneless. You can get them as rib chops or loins, but just about the most important thing to remember is to get them thick.
Now we have all probably had moms who got those real thin ones (less than ¾ of an inch thick) when we were younger and we can all also remember just how tough they were too. Thin chops have to be cooked so much faster because they are so much thinner that they tend to dry out faster.
But the thicker ones, oh, yes, we want them to cook all the way through so it will require a little bit of more time. But first, let’s talk about keeping what moisture there is in the pork chop itself while it cooks. We do not want them to dry out and this could be a problem to begin with since pork chops normally have less fat than other cuts of meat. So we need to work with this.
We want to keep the moisture in, thereby, keeping in the tenderness and the flavor. We can do this by many methods. My favorite is by brining. We won’t go into that here since I have covered it in other posts.
Marinades work well but they do not penetrate as good as a brine does. A real good basic, easy one is just to pick up a bottle of good Italian dressing at the store. It already has all of the oil, vinegar, herbs and spices that you need - and there you go. It does not get any easier than that when you are grilling pork chops.
Look, if you are in a hurry, then this would be the way to go. Throw them in a plastic bag and in the fridge for up to an hour. By marinating them, it will tenderize the meat and protect them from the high heat. Just remember that if you want to get those good grill marks, dry them off after you take them out of the plastic bag.
Directions:
Thin chops - Grill them quickly over a high heat. You want a real good high heat, place them on there and then place the lid down on the grill. Wait about a minute and then rotate them to that you can get those good grill marks. Wait about another minute and then lift the lid up and flip them over and repeat the process. The whole thing should not take more than five minutes.
For the thicker chops when you are grilling pork chops, you are going to need a lower heat. You want to cook them, but you do not want to dry them out. If you are using the indirect heat method, then you would place the thicker chops over the very hottest part of the grill to sear the meat and get those good grill marks, but after that then move them over to a cooler part of the grill to finish them off.
Now if you adding a barbecue sauce, always make sure that you do it at the end so that the sugar in it does not burn and then you would wind up serving ‘blackened pork chops’, which would not be bad if you had all of your cajun friends over and was having a xydeco party. So just remember to finish up the thick chops over a cooler part of the grill.
And then finally when you are grilling pork chops to remember that the ‘resting’ period is the most important part of the process. After they are finished, place them on a plate, pie tin, whatever and cover them with aluminum foil and just let them rest for awhile.
For more great information and tips for barbeque check out my blog at: Grilling Pork Chops
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Delicious Ways to Cook Light For The Household
If fried chicken and deep dish pizza are staples for the family, cooking light might appear very hard to do. However, the key to cooking light is to not make a big deal regarding it. Don’t tell the loved ones they might never get fast food again or they are only able to snack on carrots when viewing tv; such drastic announcements might not support you in any way. The actual strategy to begin cooking light might backfire with grumbles and groans from everyone.
However, when you make subtle variations slowly and gradually, the loved ones might actually enjoy the light cooking you put together with out even realizing it.
Whole Grains
If you’re a large pasta fan, begin blending One hundred per cent entire grain pasta such as spaghetti or other shapes into your frequent foods. A couple of lengths of browner colored pasta here and there might not throw your loved ones off. Steadily increase the proportion of brown to white and then blend it with lots of vegetables and they might not be able to tell the distinction. Should they do notice, ask them if they feel there is a drastic distinction in taste. If they reply in the negative, you might have gained your initial battle.
Sneak in Veggies
There are a lot of recipes to be found on the web as well as in books on how you are able to make zucchini muffins and carrot pancakes and no one is the wiser. Quite a few popular fruit juices have started including healthy servings of veggies in their fruit juices so that your kids receive their daily recommended amounts with out it having to be a large issue.
Switch to Low Fat
In any recipe you make, whether it is for brownies, alfredo sauce or meatloaf, you might run into the need for milk, cheese and other such items. Fortunately today, cooking light is made simpler with reduced fat and fat-free versions of numerous of the staples. When mixing up milk, cheese and butter for macaroni and cheese, use skim milk, reduced fat cheddar and vegetable spread rather than the frequent ingredients and your kids might barely notice the distinction.
Easy Substitutes
Use no calorie sweeteners for ones cookies, unsweetened apple sauce rather than butter or oil when baking and switch to canola or olive oil and cooking light will neither be a chore for you nor a large problem for the family.
How to Grill the Perfect Filet Mignon
Cooking filet mignon can be a nerve wracking experience for any home chef. People become so frightened when it comes to grilling filet mignon. It is after all a very expensive cut of meat and if you don’t know what you are doing, you could easily ruin it. But really folks, it isn’t rocket science. The trick to cooking the perfect filet mignon is to not overdo it. It really doesn’t need to grill that long at all. There is nothing worse than an overcooked steak.
Step 1 - Seasoning
The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.
Step 2 - Heat the Grill
While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!
Step 3 - Start Cooking
When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.
How Long do you Grill Filet Mignon?
Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Step 4 - Let it Rest!
After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!
Video on Grilling a Filet Mignon
Below is an excellent video from Grilling Master Steven Raichlen.
Carbon Steel Wok Seasoning Instructions
There are a variety of different Woks available today, but without a doubt, the best is the 
carbon steel wok. If you take care of your wok properly, it will last a life time. The first thing you must do after you purchase your new wok is to season it. Seasoning a wok will give it a nice, smooth non-stick surface and make Chinese cooking much more enjoyable.
The following videos will demonstrate how to properly season a carbon steel wok. Only iron and steel woks require seasoning. If you have purchased a different kind of wok, look into your owners manual for proper care instructions.
BBQ Tips, Tricks, and Techniques
By Mike Gerardy
Brisket Tips
Cook your brisket under your butt for better flavor
Marinade overnight in Moore’s marinade.
Keep the cooking temp constant at 235.
Allow up to 2 hours per pound to cook.
No two briskets are alike in the way they cook.
Adding beef flavoring is good, you want the result to taste like prime rib.
Use only the flat for your slices.
Lay the pieces in the box “shingle” style, exposing the smoke ring.
Cook the point and flat separately
Use the point for your chopped portions, it has more fat and is move flavorful.
Cut your slices ¼ inch thick
If the texture is too chewy when sliced, cut it thinner than ¼ inch thick
If the texture is too dry, or crumbly, cut the slices thicker.
Do not let the sauce pool in the bottom of the turn in box.
Use a silicone basting brush to apply the sauce.
Be sure all slices are completely cut from one another, you can be disqualified if not.
Put a minimum of 7 slices and some chopped brisket in the box.
Use only KCBS approved garnish.
Do not mark the box, break the clasp or damage it in any way.
When applying the rub, lay it on there, the more the better.
If injecting, do it often and evenly to equally distribute the marinade and prevent areas of discoloring.
Cook fat side down, period!
Buy packer cut briskets and trim them yourself.
Buy briskets 12 lbs and under, the slices will fit better in your turn in box.
Pork Tips
Keep the cooking temp constant at 235.
Cook the butt over the brisket to add flavor to the brisket
When injecting an 8 lb butt, use one cup of the injection recipe, piercing the pork in about 30 places.
Pull the butt off at 200 degrees and wrap it in foil, then a towel and place it in an empty cooler.
Trim the excess surface fat, there will no bark where the rub is attached to fat.
Use a LOT of mustard in your slather, work it in.
Use both pulled pieces and bark in your turn in box.
Watch for pooling of your sauce in the bottom of the turn in box, the judges will.
Fill your box up; be sure you have plenty for all the judges
Use bone in butts.
Cook no more than 6 lb butts, too big will take longer.
Chicken Tips
Use scissors to trim your pieces, expect to lose up to 50% of the meat when trimming.
Use thighs only.
Make them small, you want at least 7 in the box.
Get the rub under the skin.
Be sure the skin is crisp and does not pull off all at once when bitten into. If so, put it skin side down over high heat to crisp it up.
Marinate in Italian salad dressing overnight
Cook at 235 indirect.
Cook at least 18 so you have several to choose from for your entry.
Chicken can absorb a lot of smoke, do not overdo it.
At 180 degrees, pull the chicken off right away.
Rib Tips
Do not open the cooker for the first two hours.
Cook bone side down at all times unless foiled.
You MUST maintain 135 degrees for the entire cook
When trimming them, try to get an even cut, you want a rectangle of ribs to slice through
Use an electric knife for slicing the ribs.
Be careful handling the ribs, do not disturb the rub.
Apply the sauce with a silicone brush, do not let it pool in the bottom of your turn in box.
Cook at least three slabs, that way you will have more to choose from.
Red is good brown is bad, do not burn your sauce.
The rib meat must cleanly pull away from the bone, not all of the meat at one time or have to fight it off with your teeth.
Mix the juices from the foil with the sauce before basting the ribs.
Stand the ribs on end when slicing; it is easier to avoid getting into the bone.
Mike Gerardy
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Tips for Selecting the Right Beef Cuts for Your Meal and Budget
When we stand at the butchers counter, most of us may wonder what is the difference between a top sirloin and a porterhouse. If you ever come across a good beef cookbook, you will be able to appreciate a good diagram of beef cuts.
Beef is the widely consumed animal protein through out the world when compared to any other meat. Hence it is important for a good steward to select a good piece of beef for his wonderful recipe.
Grading of beef cuts
The beef is usually graded into three categories based on its quality by the United States Department of Agriculture (USDA). Grades are specified after taking into consideration the color, appearance, meat’s consistency and last but not least the amount of marbling in the beef. The Graded beef is classified as follows:
Prime meat
Choice meat
Select meat
Prime Meat
The meat, which is having more marbling, is termed as Prime meat. This is usually found in fine restaurants.
Select Meat
The select meat consists of less marbling, which means low fat and less calories. But it won’t be as tender as that of prime and also contains less juice and flavor.
Choice Meat
Choice meat consists of more marbling than Select meat but less marbling than Prime meat. But it is somewhat tender than Select and also juicy and flavor than select.
Beef Cuts
The names of the beef cuts vary between countries. Sometimes it varies within the regions of the country also. The rear section of the carcass is termed as Rounds in US, but in Canada it is called hip. Here is a break down of some common cuts of beef:
Rib eye
This is the top cut preferred by most of the beef connisieurs. This is characterized by abundant marbling. When you cook this beef cut, the rib eye gets melted into the meat and produces a juicy tasting recipe. The Rib eye steak is called an Entrecote in French.
Top Sirloin
Lesser grade cut but this is the largest beef cut when compared to other beef cuts. In layman’s terms, a family of four can complete their dinner with one top sirloin. Always prefer to buy prime grade rather than choice and select grades.
Porterhouse
As the name suggests, it is not concerned with any kind of house. This beef cut has ample marbling. It is a top loin with good flavor. It has the largest eye and tenderloin. This is being usually used in restaurants with challenge for their customers. They will give entire meal free for those who took all of their 26-ounce steak.
Chateaubriand
This has been cut from the butt end but should weigh around 24 ounces. A six inches long chateaubriand will weigh around 24 oz. A chateaubriand with Bearnaise sauce served in a dining table is a wonderful delicacy.
Filet Mignon
A well worth costly choice beef cut, if you cook it with pot-roasting. This is most soft with less water beef cut. This don’t have intense flavor as that of rib eye and porterhouse.
New York Strip
This is one of the cost-effective beef cut parts. This cheap cut is a t-bone with the tenderloin and also a good quality cut.
T-bone
This is also one of the cheapest beef cuts. This consists of a full loin eye and medium sized tenderloin. A couple for few delicate bites always prefers this. This smaller tenderloin is not always suitable for heavy meals. For heavy dinner, the customers usually prefer New York Strip.
Ground Beef
Ground beef should not be less than 70% lean. The package will usually indicate whether it is from ground sirloin, or ground round.
Suitable cooking methods
Loins and ribs are the most tender cuts of beef. The loins and ribs should be cooked with high heating methods to improve its taste and tenderness. Broiling, grilling, roasting, sautéing, and frying are the common methods employed for cooking the loins and ribs.
Pot-roasting, stewing, and steaming are the most preferred methods of cooking the cuts from the round, plate, brisket and flank.
Selecting beef cuts based on cooking methods
Apart from selecting a good beef cut from butcher shop or grocery store, the beef cuts can also be selected based on the method of cooking you preferred to perform.
If you want to cook the beef on a grill, it is always advised to go for tenderized meat rather than tougher cut from the rounds. A beef with minimum of 2 inches thick may require oven roasts. A very tender cut such as loin and rib primal cuts can be oven roasted for better results.
If you want to do Pot roast, it is always to select the beef cuts from round and chuck. Pot roast is the method of boiling the beef in a pot containing liquid in the stove. Standing rump, eye roast are the best pot roast products.
Tips to select better beef cuts
Before shopping for a good beef cut for a particular recipe, you should learn about the various cuts available in the market. The following tips may help you in selecting good beef cuts:
1. Try to locate the origin of the cuts from the body of the carcass.
2. This will help you to identify the names of the cuts.
3. Look for the tenderness and leanness of the beef cuts before procuring it.
4. Inspect the “Sell-by” date in the packaged beef. You should buy your beef cut either before or on the “sell by” date.
5. When selecting the beef cuts from cold storage cases of the grocery stores, the packages chosen for your use should have no excess liquid at all. If it is not too cold, then it has been stored above 40 degrees and taste may be questionable.
Inspect thoroughly the coolness of the pack and ensure that it has not been damaged.
6. Firmness of roasts and steaks should be checked. Avoid the purchasing of soft roasts and squishy steaks.
7. Always select the beef cuts that are bright red in color with thin creamy white fat evenly distributed throughout the surface. But if you are selecting veal, the color should be either white or light pink.
8. Beef injected with flavorings should be avoided because flavoring makes your beef break down and may be easily overcooked.
9. Always try to avoid buying tenderized beef because during the procedure, the butcher pierces the beef to push the juices and flavor out of it and produces tough and bad flavored beef.
10. Be friendly with the butcher to get ideas about the perfect beef cuts and sometimes he will offer you fantastic recipes too!
Mike Sullivan is a grill master and meat lover. He is the author and owner of Buy-Steaks-Online.net. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.
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