Choosing the Right Cut: Which Cut for Which Meal?

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.

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