Foodie Ingredients Beef


Foodie Ingredients Beef
 
What a load of Bull! Lol! There are so many cuts of beef that I’m only going to list a few….
 
Filet Mignon: Filet Mignon is the most delicious part of the meat. This part of meat is so tender that it melts in your mouth. Known as the king of steaks.
 
Rib Eye: Among the better cuts, a rib eye steak has little connective tissue and a relatively high level of fat marbling which make the meat tender and flavorful. However, the meat is also high in both saturated fat and cholesterol and should be eaten in moderation.
 
Brisket: Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You’ll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat.
 
Flank Steak: The flank contains no bones. Although quite flavorful, it is tough meat with a good deal of fat and connective tissue. Flank meat is usually trimmed and ground, with the exception of the flank steak or London broil. The flank also contains a small piece of meat known as the hanging tenderloin. Although not actually part of the tenderloin, it is very tender and can be cooked using any method.
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