Have you ever stood at the butchers counter and thought, what’s the difference between a top sirloin and a porterhouse. If you find a fantastic beef cookbook often times it will have a diagram of the various cuts of meat. If this is too ordinary to your taste find yourself a couple of young FFA (Future Farmers of America) members. They’ll be all too pleased to tell you everything they know about beef. In case neither of those options is readily available here is a breakdown of some common cuts of beef.
Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and produces a juicy, rich tasting slice of meat.
Porterhouse; this cut also has ample marbling. The porterhouse includes a top loin that is moist and yummy and a smooth buttery soft tenderloin. This cut is a popular option in restaurants featuring deals such as eat all our 26 ounce beef and your whole meal is free. Be forewarned this is a whole lot of meat, I’ve seen many brave souls attempt to only one triumph. He had a stomach ache for two days.
New York Strip; this is a t-bone with the tenderloin and bone cut off. This is a fantastic quality cut of beef and can typically be found at a lower price per pound compared to the preceding cuts.
T-bone; this is an exceptional cut for couples who like to share.
Filet Mignon; this decision is usually a more costly choice but is well worth the additional expense if you’re searching for the most moist and tender cut of meat. You won’t find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.
Top Sirloin; this cut is a lesser grade but larger cut of meat. Lauderdale Lakes Wildlife Removal could eat from one top sirloin. Try to purchase the top or prime grade, they will be tenderer than the lower grades.