Tag Page SteakTips

Genius Kitchen Diary

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What? The way of Cutting Beef affects its texture?

Yes, they do! Start by picking a cut with visible grain—think flank or skirt steak. These are perfect for practicing your slicing skills. Always wash your hands before handling the meat. Safety first, always. Cook your steak to your preferred doneness, but let it rest for at least 5 minutes. This step is key for juicy results. Find the grain (the lines running through the meat) and slice against it. This is what makes each bite tender, not chewy. Use a sharp knife and smooth, steady strokes. No need to hack at it—let the blade do the work. For raw beef, partially freeze it for 30 minutes. It makes slicing way easier and cleaner. Proper cutting is just as important as seasoning or cooking. Try it once and you’ll notice the difference immediately. #SteakTips #BeefLovers #CookingHacks #Food #Cooking

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Genius Kitchen Diary

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Beef Cuts Decoded: Find Your Perfect Steak

Identify what you want: tender, lean, or budget-friendly? Each primal cut offers something different. At the butcher counter, look for these 8 primal cuts: chuck, brisket, rib, plate & flank, loin, sirloin, round, and shank. Cuts from the back (like ribeye or tenderloin) are the most tender, while shoulder and leg cuts (like chuck or shank) need slow cooking to get tender. For tender steaks, go for ribeye, NY strip, or filet mignon and cook them hot and fast. If you’re after savings, try chuck roast or flank steak—just braise or marinate and slice against the grain. Don’t forget: USDA Prime has the most marbling, Choice is solid, and Select is leaner. Pick what fits your taste and budget! #BeefCuts #SteakTips #ButcherAdvice #Food #Cooking

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