Every Cut of Beef! (Almost) | Basics with Babish
I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!
Some beef cuts and recommended methods:
Chuck Roast: Grind, roast, or stew
Denver Steak: Sear or grill over high heat
English Cut Short Ribs: Slow cook or smoke
Tenderloin: Super soft, serve with a great sauce
Strip Steak: Serve rare to medium rare
Flank Steak: Great for marination and quick Sear
Tri-Tip: Great for smoking or slow cooking
Sirloin: Lean and flavorful Cut
Shank: Mostly for Ossobuco
Preorder the official Binging with Babish Cookbook today!