Family Foods Grocery in East Falmouth - Delivering the best foods on Cape Cod to your door.

Home

Other Services

Meat Information Center

Beef

- Cut of Meat / Cooking Hints

Meat Selection: U. of Pa.

Home Delivery / Pickup

1. Neck - Hard but very tasteful meat, ideal for stews and ragouts.
2. Forerib - appropriate for grinding, and steaks.
3. Breast - a good meat for stews, soups and sauces.
4. Arm - forelimb/shoulder blade. Ideal for grinding, minced meat.
5. Upper Udder Meat - is considered the most tasteful of the meats, since it is the only one remaining inside the animal, being constantly irrigated by the blood flow. It is usually served rare.
6. Rib - is the complete rib quarter, from which the rib strip and vaccum are extracted. Since the piece, which should be baked whole, is shelled formed, the fat located at the center, contributes for it not to become dried up by the fire. Each piece should remain over a low fire, for at least four hours, with the bone side turned towards the burning coals. It should be served rare or medium.
7. Filet Mignon - traditional and vanguard people agree that it is an extremely tender meat, since it has no contact point with the animals' limbs, but modestly tasteful due to the poor blood irrigation. Excellent for steaks and roast-beef. Its grill point should be rare or medium.
8. Rump Steak - it comes out of the lower part of the rump. Meat with fibers, tender with a strong flavor. Its grill point should be rare.
9. Undercut Overlay - it contains the beefsteak and is located at the beginning of the ribs. (Up to the fifth rib). Almost where the sirloin is found.
10. Sirloin - at its central part, which is located at the center of the animal's backbone, is found the sausage undercut, also called entrecote. Consisting of a compact and tasteful whole, its grill point is rare or medium.
11. Rump - is considered by many experts as the queen of the noble meats. The rump steak and the cut from the rump are extracted from it. Grill point, rare.
12. Round of Beef - is mainly appropriated for the preparation of minced meat dishes or beefsteaks.
13. Stiff Rounds - like the round of beef, it is ideal for stews or roast-beefs. Not appropriate for barbecue.
14. Soft Round - proper for excellent beefs and barbecues.
15. Part of Rear Quarter - good meat for beef, baked meat, roast-beef and stew.
16. Front/Rear Muscles - no other meat is better than it for stews and pottages. The tasteful marrow bone is cut from it.
17. Undercut Skirt - ideal for ragouts and excellent for minced meat.
18. Undercut From the Back - good meat for fine dishes and ragouts.
19. Cut From the back - preferred by brazilians and also the most requested for barbecue, this meat is a part of the rump. It weighs between one and one and half kilograms, and may be cut in different ways. The strip rump is removed from the center piece and is cut lengthwise in thick strips. The noble rump cut is the piece's end, and the ball rump, which is the thicker part of the piece, is cut diagonally and against the fibers. It shoud be served medium or rare.
20. Hump - is the humpback of the animal, consisting of a fatty and very tasty meatball.
The piece should be broiled as a whole during approximately four hours, wrapped in cellophane for it to become tender and for the fat not to splash on the fire. The cellophane should be removed only a few minutes before serving time.