The Beef Cuts

When choosing beef, there are several things to look for. First, the meat should look silky and moist, but not wet. Second, look for a healthy color, ranging from a bright red to deep red. Any cut that has a bone should show bone that has been sawn smoothly with out jagged edges and all cuts should be neatly trimmed. In steaks, look for marbling, the flecks or streaks of white fat that melt and make the meat tender during cooking.

From the Short Loin-Cuts from this area will usually be the most tender because these parts get the least exercise and do not build up sinew or connective tissue that toughens meat. These cuts are best cooked with dry heat- grilling, broiling or pan-frying.

Steaks - Wines - Catering - Specialty Foods - Seafood - Wine Tasting