Cuts of Meat 101

As an avid meat eater (I have a very difficult time relating to vegetarians – I try to save the world in other ways), I thought it appropriate to finally learn about different cuts of meat…and where that perfectly cooked, medium-but-almost rare, juicy filet mignon actually comes from. In an attempt to educate myself, and others, I’ve put together the following “road map.”

cut of meat final 2

Here are some of the more common cuts you might come across on a restaurant menu or can easily find in grocery stores for at home cooking:

~ Filet Mignon ~
A cut taken from the smaller tip of the tenderloin & usually the priciest due to the tenderness of the meat

~ T-Bone & Porterhouse ~
Both cut from the short loin, porterhouse steaks tend to include a bit of tenderloin meat (at least 1.25 inches if you’re going by the book) whereas T-Bone steaks do not

~ Flank Steak
Cut from the stomach muscle, the flank is long, flat and one of the leaner pieces of meat you can buy.
Cooking tip: always slice across the grain to increase tenderness

~ Brisket ~
Part of the breast & lower chest section of beef, this tends to be one of the lesser expensive cuts of meat but also requires the longest cooking time (think: braising in the oven or a slow cooker) in order to make it tender enough to eat. Choose between a flat cut which has less fat or point cut which, you guessed it, packs more fat but also more flavor

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