Know the Different Beef Cuts and How to Cook them

Anyone can cook beef. But to perfect a dish of beef, you have to pick the right cut, the methods to cook it, and of course, lots of practice. So here are the methods and the cuts you need to kickstart your beef-cooking adventure.

Pan Searing

Pan Seared Beef Ribs

Pan searing is cooking the meat on high heat; and because the process usually happens quickly, you need to keep an eye out for the meat lest you overcook it and you end up with tough chewy beef. Pan searing is an excellent alternative to grilling steak as the high heat cooks from outside the meat and creates a seared crust that seals in the juice.

Pro Tip: For the best pan searing results, use a heavy-bottom pan, such as a cast iron. The heat conductivity of cast iron allows for even cooking, and you can be assured that your pan won’t burn. 

The best cuts for pan searing are boneless steaks such as flanks or flat-irons that are between 1 and 1.5-inches thick. Pick a steak with a good bit of marbling or fat, as this gives the meat a good flavour, as well as help it stay juicy during the cooking process.

Pan Roasting

Unlike pan searing, pan roasting requires an additional step after you have seared the meat to get the crust. Put the crusted meat in the oven to gently cook it throughout.

Preheat the oven first to 200 deg C while you sear the beef. Then put the meat into the preheated oven until desired doneness (about 12 minutes for medium-rare, 20 minutes for medium). When done, take the meat out of the oven and let it rest for 5 minutes before serving.

Meat cuts that do best in a pan-roast are ribeyes and tenderloins as meat juices are sealed in and you get that rich, beefy flavour. 

 

Braising 

Braised Beef Stew

This is a slow-cooking method that begins with dry heat and ends with moist heat. What you have to do is to sear the meat at high temperature in a heavy-bottom oven to attain a carameralised finish (dry heat), then cover and finish cooking in a liquid at lower temperature (moist heat).

Braising is best for less-tender beef cuts such as brisket. These cuts from the breast area have more connective tissues that make the meat stronger and tougher. Braising helps to soften and tenderise the meat and the result is moist, flavourful beef. 

A popular dish using this method is braised beef stew. Braised stews are especially nutritious yet easy to prepare.

Roasting 

Roasted sliced beef

Roasting is simply cooking meat over fire or in the oven. Much patience is needed to achieve that juicy and flavourful taste, so don’t rush this process.

When choosing the beef cut, it is really up to you . For example, to make a good roast beef sandwich, a lean cut of beef will do the trick. This gives you the texture and chewiness you want in a sandwich. If you want roast beef as the main course, choose tender sirloin.

Pro tip: Marinate the meat with a sauce of choice, such as barbecue or black pepper with some of your favourite spices. Then place the marinated meat in a sealed bag and let it sit for a minimum of 20 minutes while you heat up the oven to medium-high heat of 240 deg C. This step is important as it allows the juice to seep back into the meat, preventing the meat from being too dry after roasting.The longer you let the marinade sit, the more effective it gets. Take the meat out of the sealed bag and transfer it to the oven.You want to leave it in the oven to roast till desired doneness (about 12 minutes for medium-rare, 20 minutes for medium).

Roast beef is great when you have a family gathering, or for when you have friends over. And while you are at it, serve your best red wines.

Explore the different ways in which you can be your own chef at home with Guuuu’s range of beef cuts. Order your beef now to get our premium cuts delivered straight to your doorstep! Until then, enjoy your beefy meals and we will see you in our next article!