Sirloin, London broil, top round steak, ground—they all come from the same animal, but they are all used in a variety of different ways. This trend continues for all major types of meat. Do you want to cook a chicken breast, a wing, a thigh, or the whole bird? Different recipes call for different types of meat usually, but what do you do if the recipe doesn’t specify what cut of meat? How do you decide on which cut of meat for a particular recipe? While there might be variations and preference, in general certain cuts of meat just make more sense in a certain recipe.
Selecting the finest, all-natural, grass-fed beef also makes sense, which is why so many people turn to R&R Quality Meats. R&R Quality Meats knows a thing or two about choosing the right cut of meat for a particular recipe, just like we know how to prepare and offer only the finest meat around. Whatever recipe you decide to make, your first step should be to come to R&R Quality Meats.
A common question amateur cooks have is what type of ground beef to get. After all, there’s ground beef, lean ground beef, and extra-lean (not to mention ground turkey). The designation between the types of ground beef have to do with the fat content. The leaner the ground beef, the less fat you’ll need to drain off. Oftentimes, extra-lean ground beef is used in meatloaf, medium fat content ground beef is used in burgers, and regular ground beef is best in dishes where you drain the meat before continuing to cook, like casseroles.
If you’re craving a steak, R&R Quality Meats offers a ton of options, but do you know the difference between them? When people think of traditional steak, they are probably thinking of a New York strip, ribeye, top sirloin, or T-bone. These are all cooked relatively similarly: seared in a skillet or on the grill. For thicker cuts, like the T-bone, continue cooking it by moving the steak post-sear into the oven. A special treat is the filet mignon, which is often served on the rare-side and should be in the pan for just a moment.
Two other common cuts of meat get a quick mention: tri-tip and chuck steaks. Tri-tip is great for barbeque. The cut, which has a bit more muscle and less fat, has tons of flavor that can be unlocked with low-and-slow heat. Use plenty of seasoning with big flavors, like cumin, chili powder, garlic, and/or paprika. Chuck, on the other hand, is great in stews and similar slow-cooked recipes. Again, the low, constant heat breaks down the meat and turns what would be something tough into something perfect.
Find the right cut of meat at R&R Quality Meats tonight and make your next meal delicious! Find out more about our cuts by calling us at (530) 241-7770 or contact us online.
Apple pie and ice cream. French fries and ketchup. Steak and red wine. Some things just go together. While we can’t speak for two out of the three of those combinations, R&R Quality Meats does have a few thoughts about drinks that pair with meat. If you’re ready to enjoy a refreshing beverage and high-quality meat, look no further! We can provide the meat, you pour the drinks, and let’s get ready to have a great meal.
As we mentioned, steak and red wine go together, but it turns out there’s actually science behind this common combo. The tannins in red wine help break down the protein in steak. The steak also helps the wine: the fat in the steak cuts down the wine’s acidity. This synergy makes steak and wine lovers equally happy. If you are a fan, pairing a steak with a dark red can be an ideal culinary experience. Not a fan of wine but still love your steak? If you’re still looking for an alcoholic option, whiskey is also a great companion to steak, as the caramel, earthy notes of whiskey will bring out the flavor of the meat in different ways. If you want something non-alcoholic, give cranberry or pomegranate juice a try. These juices both contain tannins, and if you find them too sweet or tart, cut it with water or add some carbonation with club soda.
Chicken often gets paired with lighter drinks. Citrusy or fruity beverages typically balance and enhance the flavor of chicken. In terms of wine, chicken has some versatility and can be enjoyed with red or white, although typically for reds, you will want to head towards a nice Syrah to add an earthy flavor. Because chicken itself is a very versatile meat, your drink will change accordingly. The best advice is to decide whether or not you want your beverage to enhance the flavor of your meat or contrast it. Enhancing, or mirroring, a dish usually involves picking a beverage with similar flavors; lemon chicken piccata would be refreshing with Italian lemonade. Contrasting, on the other hand, can highlight flavors by making them distinct.
Seafood is a similar story to chicken: because it can be prepared in a number of different ways, you have tons of options. With seafood, however, consider picking a beverage that does not have a super strong flavor, as many seafood dishes are already rich in flavors. Citrus and crisp beverages are great with most seafoods, like white wine, sparkling water with lemon or lime, but feel free to drink whatever your taste buds want.
We’ve talked about drinks that go with foods, but here’s a bonus: the next time you make a Bloody Mary, fry up some bacon from R&R Quality Meats, dry excess grease and cool, and use it as a garnish. The smoky meat and spicy tomato flavors of Bloody Mary mix is a great combination for brunches.