There are many different cuts of beef available, each with its own unique flavor and texture. From the flavorful and tender inside skirt steak, to the rich and hearty picanha, to the versatile and flavorful flank steak, there’s a cut of meat to suit any taste and cooking method. In addition to these cuts, there’s also the highly sought after and luxurious Wagyu beef. Whether you’re grilling, pan-frying, or slow-cooking, these different cuts offer a wide range of options for any meal. In this article, we’ll take a closer look at these cuts of beef, where they come from, and how they can be used in cooking, including a special section on the unique qualities of Wagyu beef.

Inside Skirt Steak:

Inside skirt steak is a cut of meat from the diaphragm muscle of beef cattle. It’s a flavorful cut of meat that’s commonly used in Mexican cuisine. The inside skirt steak is thicker and has more marbling than the outside skirt steak, making it ideal for grilling or pan-frying. It’s often served as fajitas or sliced thinly for tacos or sandwiches.

Outside Skirt Steak:

Outside skirt steak is a cut of beef from the plate of the cattle, located under the rib cage and above the hind legs. It’s a thinner, less marbled cut of meat compared to the inside skirt steak, but still offers a robust beef flavor. This cut is often used in traditional Spanish dishes like Carne Asada, but can also be grilled or pan-fried like the inside skirt steak.

Picanha:

Picanha is a cut of beef that comes from the top sirloin cap of the cattle. It’s a popular cut in South America, particularly in Brazil, where it’s a staple of barbecue. Picanha is known for its tender texture and rich flavor, and is often grilled whole and sliced thin.

Flat Iron Steak:

The flat iron steak is a cut of meat that comes from the shoulder blade of the cattle. It’s a relatively new cut that was discovered in the early 2000s and is now widely available. The flat iron steak has a tender texture and a mild, beefy flavor, making it a popular choice for grilling or pan-frying.

Hanging Tender:

The hanging tender, also known as the hanger steak, is a cut of meat from the diaphragm of the cattle. It’s a flavorful cut that’s known for its tender texture and rich beef flavor. The hanging tender is often grilled or pan-fried, and is often used in traditional French dishes like Steak Frites.

Flank Steak:

The flank steak is a cut of beef that comes from the lower abdominal muscles of the cattle. It’s a flavorful cut of meat that’s often used in dishes like London Broil, fajitas, and stir-fry. Flank steak is a versatile cut that can be grilled, pan-fried, or slow-cooked, and is best when sliced thinly against the grain.

Tri Tip:

The Tri Tip cut of Wagyu beef comes from the bottom sirloin region of the cow, near the rear leg. It is a triangular-shaped cut that is marbled with fat, which makes it extremely flavorful and juicy when cooked properly. To cook Tri Tip, it is recommended to season it generously with salt, pepper, and other spices of your choice, and then sear it on high heat in a skillet or grill until it is browned on both sides. After searing, you can finish cooking it in the oven or on a low heat grill until it reaches your desired doneness. Resting the meat for a few minutes before slicing will help the juices settle and make for a more tender bite.

Teres Major :

The Teres Major, also known as the Shoulder Tender, is a flavorful and tender cut of beef that is similar in texture to the tenderloin. It is a lean cut with little marbling, but it is still juicy and tender when cooked properly. To cook Teres Major, it is recommended to season it with salt and pepper, and then sear it on high heat in a skillet until it is browned on both sides. Finish cooking it in the oven or on a low heat grill until it reaches your desired doneness, and then let it rest for a few minutes before slicing against the grain to serve.

In conclusion, these different cuts of meat offer a wide range of flavors and textures, making them a great addition to any meal. Whether you’re grilling, pan-frying, or slow-cooking, there’s a cut of meat to suit any taste and cooking method. So next time you’re at the butcher, consider trying one of these delicious cuts of beef!

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa