t*****e
发帖数: 15794 | 1 Find the best cut of beef for your needs and budget, whether you are making
an everyday dinner or preparing for a special occasion. There are many cuts
to choose from, but with a little help from your Price Chopper Meat
Department, you can select the best cut and cooking method to prepare
flavorful, tender beef the whole family will love.
Cuts
First, let's learn some basics about cuts and where they come from. Note
that the asterisks show the most popular cuts.
Let's Start with the Most Tender
1. Loin
This section of the cow is meant for the ultimate steak lover, and has the
most tender and expensive cuts. We recommend using dry cooking methods for
these, including broiling, grilling and roasting.
Shell Sirloin Steak (Bone-In)*
Boneless Sirloin Steak
Porterhouse Steak *
T-Bone Steak
NY Strip Steak (Boneless) *
Tenderloin Steak (Filet Mignon)
Whole Peeled Tenderloin
2. Rib
Meat from the rib section offers steaks and roasts that are tender and
flavorful. These cuts are better when prepared with dry cooking methods, and
not marinated.
Rib Eye Steak (Boneless)*
Rib Eye Steak (Bone In)
Rib Eye Roast (Boneless)
Rib Eye Roast (Bone In)
Beef Back Ribs
Now for the Less Tender, but Still Delicious
3. Chuck
The chuck has some of the most economical, yet flavorful cuts. Since they
can be tough, chuck cuts are best prepared with moist cooking methods.
Chuck Steak (Boneless)
Chuck Steak (Bone-In)
Chuck Roast (Boneless)*
Chuck Roast (Bone-In)
Chuck Eye Steak
Boneless Chuck Top Blade Steak
Boneless Shoulder Steak
Boneless Shoulder Roast
Boneless Shoulder London Broil*
Beef Cubed Steak
4. Shank
The shank cuts are best prepared with moist cooking methods, like braising
or in stews and stock.
Beef Shank Center Cut
Beef Shank End Cut
Beef Stew Meat
5. Plate
The plate cuts can be medium in their toughness and are best braised and
even boiled.
Boneless Stew Beef
Beef Short Ribs (Boneless or Bone In)
6. Flank
The most popular cut from the flank, the flank steak, can be very delicious
grilled, as long as the meat is marinated first.
Flank Steak*
7. Round
The round provides a variety of cuts that are a little tougher and leaner.
Some, like the top round and the London broil, are more tender and can be
prepared with dry methods as well as moist.
Bottom Round Steak
Bottom Round Roast*
Eye Round Steak
Eye Round Roast*
Eye Round Sandwich Steak
Top Round Steak
Top Round Roast*
Top Round Bracciole
Top Round Sandwich Steak
Top Round London Broil*
Sirloin Tip Steak
Sirloin Tip Roast*
Sirloin Tip Steak Silverside
Silver Tip Silverside Roast
Sirloin Tip Sandwich Steak
Beef Cubed Steak
8. Rump
This section of the cow has meat that can be tough to tender, so we
recommend moist cooking methods.
Rump Roast
Beef Oxtails
Cooking Methods
Each cooking method brings out a different taste and texture in your cuts of
beef, so take a moment to learn more about which method goes best with
which cut.
Tender Cuts
For tender cuts, use dry techniques such as:
Broiling
Grilling
Sautéing
Roasting
Less Tender Cuts
The less tender portions of the cow can be tougher, so one rule of thumb to
keep in mind is when cooking less tender pieces of beef, use long, slow,
moist heat cooking methods:
Braising (cooking the beef in a small amount of liquid over a long period of
time)
Boiling
Stewing | a****3
发帖数: 11741 | 2 Very helpful! Thanks for sharing! | t*****e
发帖数: 15794 | 3 居然找到了中文翻译
一、腰 腹 部 分(质嫩)：适合炒肉片,火锅——
Tenderloin (Short loin) 里脊 ............. (脊骨内侧(腹侧)条肉)
Porterhouse(Short loin) 里脊,外脊 ........ (臀腰部脊骨背侧肉)
T Bone ... (Short loin) 里脊,外脊 ........ (胸腰部脊骨背侧肉)
Strip loin (Short loin) 嫩腰(诈称里脊) ... (二侧腰肉)
Rib eye ......... (Rib) 上脑,外脊(诈称里脊)(胸部背脊肉,略肥)
Top Sirloin . (Sirloin) 米龙(诈称里脊) ... (盆骨后肌,近腰臀肉)
Tir-tip ..... (Sirloin) 三岔肉 ........... (盆骨前肌,近腹腿肉)
Hanger ........ (Flank) 牛腩 ............. (胸腹隔肌)
Flank, Skirt .. (Flank) 牛腩,腰窝 ........ (下腹肌)
二、后 腿 部 分（较老,瘦）： 适合:烤,酱,卤——
Rump ......... (Round) 后腿,仔盖,臀尖 ... (近腿臀肉)
Sirloin tip .. (Round) 后腿,粗和尚头 .... (大腿前伸肌)
Eye round .... (Round) 后腿,榔头肉 ...... (大腿肚内芯)
Top Round .... (Round) 后腿,底板肉 ...... (大腿肚)
Bottom Round . (Round) 后腿,黄瓜肉,腱子肉 (大腿肚近膝)
三、肩 胸 (前腿) 部分 (质老,略肥)：适合:炖,红烧,酱,卤——
Blade .... (Chuck eye) 上脑,前烧 . (近頸脊背肉,质较嫩)
7 Bone ....... (Chuck) 前烧,牛肩肉 (肩背肉)
Shouder ...... (Chuck) 前烧,牛肩肉 (肩臂肉)
四、肘子, 胸口 (质极老) ：适合:炖,红烧,酱,卤——
Shank ... 肘子,蹄胖,牛腱子 . (前后小腿,瘦)
Plate ... 弓扣,牛筋肉,牛腩 . (上腹肌,瘦)
Brisket . 胸口,奶脯,牛筋肉 . (胸脯肉,肥)
making
cuts
【在 t*****e 的大作中提到】
: Find the best cut of beef for your needs and budget, whether you are making
: an everyday dinner or preparing for a special occasion. There are many cuts
: to choose from, but with a little help from your Price Chopper Meat
: Department, you can select the best cut and cooking method to prepare
: flavorful, tender beef the whole family will love.
: Cuts
: First, let's learn some basics about cuts and where they come from. Note
: that the asterisks show the most popular cuts.
: Let's Start with the Most Tender
: 1. Loin
| a****3
发帖数: 11741 | 4 Wow! This is very helpful!!
牛腩应该是brisket吧？
【在 t*****e 的大作中提到】
: 居然找到了中文翻译
:
: 一、腰 腹 部 分(质嫩)：适合炒肉片,火锅——
: Tenderloin (Short loin) 里脊 ............. (脊骨内侧(腹侧)条肉)
: Porterhouse(Short loin) 里脊,外脊 ........ (臀腰部脊骨背侧肉)
: T Bone ... (Short loin) 里脊,外脊 ........ (胸腰部脊骨背侧肉)
: Strip loin (Short loin) 嫩腰(诈称里脊) ... (二侧腰肉)
: Rib eye ......... (Rib) 上脑,外脊(诈称里脊)(胸部背脊肉,略肥)
: Top Sirloin . (Sirloin) 米龙(诈称里脊) ... (盆骨后肌,近腰臀肉)
: Tir-tip ..... (Sirloin) 三岔肉 ........... (盆骨前肌,近腹腿肉)
| t*****e
发帖数: 15794 | 5 其实这个在超市里很常见，
我才卤的牛肉也是brisket，
很有五花牛肉的感觉。
我觉得可以达到你要炖的比较软烂的效果。
【在 a****3 的大作中提到】
: Wow! This is very helpful!!
: 牛腩应该是brisket吧？
| c******4
发帖数: 4896 | 6 Thanks a lot for sharing!
【在 t*****e 的大作中提到】
: 居然找到了中文翻译
:
: 一、腰 腹 部 分(质嫩)：适合炒肉片,火锅——
: Tenderloin (Short loin) 里脊 ............. (脊骨内侧(腹侧)条肉)
: Porterhouse(Short loin) 里脊,外脊 ........ (臀腰部脊骨背侧肉)
: T Bone ... (Short loin) 里脊,外脊 ........ (胸腰部脊骨背侧肉)
: Strip loin (Short loin) 嫩腰(诈称里脊) ... (二侧腰肉)
: Rib eye ......... (Rib) 上脑,外脊(诈称里脊)(胸部背脊肉,略肥)
: Top Sirloin . (Sirloin) 米龙(诈称里脊) ... (盆骨后肌,近腰臀肉)
: Tir-tip ..... (Sirloin) 三岔肉 ........... (盆骨前肌,近腹腿肉)
| m*****i
发帖数: 1829 | 7 我家做炒牛肉都是买$5一磅的 chuck. 挺好弄得。
也试过$10一磅的ribeye stake 做炒牛肉，口感无差别。
也买中国店的牛腱做卤牛肉。
我家常做的菜，炒牛肉，煎牛排，卤牛肉
娃最爱煎牛排 | l**s
发帖数: 20567 | | c*********e
发帖数: 16335 | 9 煎牛排里面有粉红的血水吗？
【在 m*****i 的大作中提到】
: 我家做炒牛肉都是买$5一磅的 chuck. 挺好弄得。
: 也试过$10一磅的ribeye stake 做炒牛肉，口感无差别。
: 也买中国店的牛腱做卤牛肉。
: 我家常做的菜，炒牛肉，煎牛排，卤牛肉
: 娃最爱煎牛排
| t*****e
发帖数: 15794 | 10 正在思考这个问题，
吃过厨师作的flank steak，
也能作到细软，
我们自己作的，还是拼肉；
肉的等级高些，就是嚼起来更轻松些。
真不知道厨师用的什么手段。
【在 m*****i 的大作中提到】
: 我家做炒牛肉都是买$5一磅的 chuck. 挺好弄得。
: 也试过$10一磅的ribeye stake 做炒牛肉，口感无差别。
: 也买中国店的牛腱做卤牛肉。
: 我家常做的菜，炒牛肉，煎牛排，卤牛肉
: 娃最爱煎牛排
| t*****e
发帖数: 15794 | 11 好！
我去看看放哪里合适。
【在 l**s 的大作中提到】
: 放到精华区吧
| c*********e
发帖数: 16335 | 12 一把锤子，鬼子叫它tenderlizer.
【在 t*****e 的大作中提到】
: 正在思考这个问题，
: 吃过厨师作的flank steak，
: 也能作到细软，
: 我们自己作的，还是拼肉；
: 肉的等级高些，就是嚼起来更轻松些。
: 真不知道厨师用的什么手段。
| t*****e
发帖数: 15794 | 13 可能。
不过我自己作大排的时候，也会用刀背拍，
会好些，
同时那个肉（flank steak）也切的很薄，大概也有帮助。
可是flank 里会有很多筋呀，该是不容易去掉，
一直有瓶meat tenderizer，
总隐隐觉得会和这有关系，
就是不清楚怎么用。
因为没看到什么食谱上有写。
【在 c*********e 的大作中提到】
: 一把锤子，鬼子叫它tenderlizer.
| q***6
发帖数: 97 | |
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