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In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...
As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [ 2 ] The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [ 3 ]
The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
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Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...
How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).