Beef Cuts

BEEF CUTS

The most prized cuts of meat

When we talk about the best meat in the world, we certainly think of Japanese Wagyu beef, Spanish Rubia Gallega or even Italian Fassona Piemontese. These meats are famous for their marbling, that is, the infiltration of internal fat that provides a unique flavor and a soft, succulent texture.

The best cuts of beef are definitely the tenderloin, striploin, tomahawk steak, ribeye and T-bone steak. These cuts are prized for their tenderness, delicate flavor, and the fact that they remain juicy during cooking.

Beef is an important source of protein and iron, and it is a versatile ingredient that can be used in many tasty recipes. The quality of beef depends on many factors, such as healthy animal nutrition, sustainable farming conditions, slaughtering technique, and maturation-all of which ensure excellent beef flavor. Choosing high-quality beef from certified farms ensures an unforgettable dining experience.

How to cook beef

Beef is a versatile and tasty ingredient that can be cooked in a multitude of ways, from traditional recipes to contemporary cooking innovations. To achieve maximum flavor and tenderness, regardless of the cut of meat, it is important to follow some basic rules for cooking:

1. Start by choosing an appropriate cut of meat for your dish and the occasion, such as roast beef or tenderloin for an elegant dinner, tomahawk or T-bone steak for a rustic dish for the perfect barbecue.
2. Once you have chosen the cut, marinate it to bring out the flavors and soften the meat before cooking. To marinate the meat, mix ingredients such as olive oil, lemon juice, spices, garlic and salt in a bowl. Coat the meat with the marinade and let it rest for at least 30 minutes or up to 24 hours. The longer the resting time, the more flavorful the meat will be. Remember to turn the meat occasionally to make sure it is evenly covered by the rub of spices and seasonings. 
3. When it is time to cook, remove the meat from the fridge and let it rest at room temperature for about 30 minutes. This will help ensure even cooking of the meat.
4. Begin cooking by heating a well-oiled skillet or grill pan over medium-high heat. Add the meat and cook for 3-4 minutes per side, until a golden crust forms. At this point, lower the heat and continue cooking until the desired internal temperature is reached, using a food thermometer to check. Remember not to overcook the meat, as this will make it tough and dry.
5. Once cooked, let the meat rest for a few minutes before cutting and serving. Try pairing beef with seasonal vegetables or a flavorful sauce for a complete and delicious meal.

Tenderloin

Beef tenderloin is considered the noblest of cuts because it is a muscle that works very little and is subjected to minimal strain, making the meat very lean and sinew-free. A very tender meat, loved by everyone. The tenderloin is taken from the loin of the animal and is free from connective tissue, which is why the meat is extremely tender in the mouth.

Striploin

Whether you want to call it Roastbeef, Entrecote or Striploin, the essence does not change. It is one of the great classic cuts of French butchery, the fattest part of the beef taken from the area between the two ribs in the sirloin. Precisely because it is made from a muscle little used by the animal, beef striploin is very tender and rich in flavor. This makes it one of the most valued and delicious cuts of beef.

T-Bone

T-bone steak, the favorite beef cuts among American barbecue lovers, is one of the most famous and popular cuts of meat. Specifically, the T-bone steak is a cut of meat made from the sirloin and includes the characteristic T-shaped bone that separates the tenderloin from the sirloin, hence the name T-Bone in English.

Ribeye

Rib-eye is a steak between 2 to 3 cm, very tender, made from the middle part of the animal, the rib-eye, between the sixth and twelfth ribs: the muscles in this rib area are little used during the life of the cattle and, as a result, the texture remains soft even after cooking. The characteristic feature of rib eye is the round of white fat, similar precisely to a cow's eye.