Beef And All Its Varieties|the Best Parts Of The Cow|steak: What Part Of The Cow Am I Eating?

Nothing beats big chunk of mouth-watering steak to satisfy the appetite. While everybody has their own favorite kind of steak, how many people actually know where their steak comes from? The region of the animal the meat comes from affects the softness and flavor of the meat, and therefore should be used for various purposes.

The chuck area of a bull or cow is on the back of the skull, on top of the shoulder. Shoulder, chuck-eye and many other parts are found in this area. These cuts are tougher but are rich in flavor.

Cow ribs are located on the sides right behind the head. The steak from this region is very flavorful and has the right amount of fat, producing savory helpings of beef. As the names suggest, rib-eye steaks and rib steaks are cut from this region. Under the ribs, underneath the bull, is the plate. This is where skirt steak comes from.

The loins, which is found right behind the ribs, isnt so tasty, but is more tender than the rib cuts. Some prefer the softer feel of this meat to the tougher feel of the rib meat. The most lucrative cut of meat on the whole cow is the tenderloin, which is found at the center of the loin region. The tenderloin is a tiny strip, but it's the most tender meat on the animal. This is the section where fillet minion comes from. Strip steaks also come from a section beneath the tenderloin. The meat isn't as tender as the tenderloin or flavorful as rib meat, but it is a tasty and more affordable cut of meat. T-bone steaks are popular and contain some meat from the tenderloin and the strip, as well as the bone that separates them. Porterhouse is like the T-bone, but contains a bit more tenderloin.

Sirloin steaks come from a part of the animal behind the loins, right in front of the cow's back leg. This type of steak can be either, as a sirloin nearer to the loins will be much softer and flavorful than the meat from farther back. When choosing sirloin, find meat with a flat bone. The flatter, the nearer to the loins the steak comes from. A rounder bone will tell you that the steak is from a less tasty part of the sirloin region.

The round is the cheapest cut of meat, but it tends to be chewy and less favorable than the other cuts. This region of the cow is located at the end of the animal, before the rear and over the back leg. The meat from this part is more suited toward making stews and hamburger. Top round is located higher up on the round region and can be used for grilling. Bottom round can be barbequed, but ought to be drenched in marinade and softened as it can get to be quite tough.

About the Author:
Dalton is simply a normal person who enjoys food. He started publishing about the subject matter of food back in the early days of the web. Dalton likes beef particularly wagyu beef. He is married with 2 kids who enjoy to B&B with dad.

Article Originally Published On: http://www.articlesnatch.com

Tags: food

, meat

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, cow

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