Beef loin top sirloin



Keywords: beef loin top sirloin
Description: The loin yields the most tender and expensive cuts of beef--but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren't

The loin yields the most tender and expensive cuts of beef--but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren't as tender, but they're a bit more flavorful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare.

club steak Notes: Think of this as a T-bone steak without any of the choice tenderloin muscle in it. These steaks are sometimes also called Delmonico steaks. though that name is more often used for rib-eye steaks. To add to the confusion, rib steaks are sometimes called club steaks. Substitutes: strip steak OR rib steak (not as lean or tender)

coulotte steak = culotte steak = culottes steak = top sirloin cap steak Notes: This is a small, boneless steak cut from the sirloin. It's got good flavor, but it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak

filet mignon = tenderloin steak = fillet steak = fillet de boeuf = tender steak Pronunciation: fee-lay mee-NYOH Plural: filets mignons Notes: These are cut from the tenderloin, and they're the most tender steaks you can buy, though not the most flavorful. American butchers usually call all tenderloin steaks filets mignons, but the French reserve the name for just the cuts at the small end of the tenderloin, which is the best part. As they move away from the filet mignon, the French call their cuts tournedos. filet steak. chвteaubriand. and bifteck. American butchers confuse matters even more by sometimes calling top sirloin steaks chвteaubriands. Don't marinate these steaks and don't cook them beyond medium rare. Substitutes: top sirloin steaks (larger) OR Porterhouse steaks

minute steak Notes: In some parts of the country, a minute steak is a small, thinly sliced, boneless sirloin steak. In others, it's a thinly sliced eye of round steak. In still others, it's a cube steak. Substitutes: filet mignon (thinly sliced) OR cube steak OR strip steak

Porterhouse steak Notes: Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin. It's best to grill or broil them without marinating. Substitutes: T-bone steak (Very similar, but not quite as tender) OR club steak OR rib steak OR strip steak

roast beef Notes: Several cuts are well suited to oven roasting. The most elegant choice is a tenderloin roast, which is lean and tender, but very expensive. A rib roast (sometimes called a prime rib roast) isn't as lean and tender, but it's juicier and more flavorful. A good compromise between the two would be a rib-eye roast, which is basically a boneless, low-fat rib roast. Other candidates for roast beef are a top loin roast, top sirloin butt roast, tri-tip roast, round tip roast, and rump roast. Don't assume that anything with "roast" in its name will work as roast beef. Some roasts are intended for pot roast recipes, for it takes hours of cooking in a liquid to make them tender enough for civilized consumption.

short loin Notes: The loin is divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and the sirloin, which lies closer to the rump. Since the muscles in the short loin don't get much of a workout, the meat there is very tender.






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