Rump centre steak The lean centre muscle of the
SIRLOIN STEAKS
These are suitable for all methods of quick cooking and have a great flavour. The same rules apply to T-Bone steaks, although they are somewhat larger than sirloin steaks. Porterhouse steaks are cut on the bone from the rib end of the sirloin.
What's Frying/minute steak. This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly.
Generally, the fillet will cook faster than the sirloin because it has less fat, and the meat closest to the bone on either side will cook slower than the rest of the steak. It all adds up to making the T-bone a great choice next time you're at a steakhouse, but a challenge to cook at home for a novice chef.
Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.
Generally, the smaller or thinner-cut the piece of meat, poultry or fish, the faster it cooks. Similarly, cuts that are more tender — think sirloin, pork loin chops or chicken tenderloins — typically cook faster than tougher cuts that require more time to become tender like chuck steaks, bottom round or pork shoulder.
chuck roast: as mentioned, chuck is the best cut for this crock pot shredded beef. When it is slow cooked, it literally falls apart and it so tender. You could use round or rump roast if chuck is not available.
Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.
Hanger Steak
It is fitting to start with the hanger cut because some circles also know it as the “butcher's steak.” It earned this moniker because some butchers used to keep this cut a secret for themselves. It comes from the dangling lower belly area between the tenderloin and the rib.
Pan frying and stir frying
Pan and stir frying is a quick, easy way to prepare your beef any time of year. Pan frying is a fast cooking method involving a small quantity of hot fat, such as oil or butter, and typically high heat and shorter cook times.
Tenderloin Steak
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
Tender cuts from the back (loin) region are quick-cooking cuts. These are cuts like ribeye, sirloin, strip steak, pork chops, and tenderloin. These cuts don't need much cooking to make them taste awesome.
Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat, as slow cooking really extracts a meaty flavour that permeates the whole dish.
Cheaper cuts of meat, like chuck steak and gravy beef, tend to be rich in tissues like sinew and muscle. These tissues, while not ideal for pan-frying or grilling (as they seize up and become chewy), break down nicely during the slow cooking process, leaving you with flavoursome, tender meat that melts in your mouth.
Tender Beef. The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that also have some fat marbling for flavor. Lean cuts of meat come from parts of the animal that have lots of muscle, like the legs.
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Skirt. A thin, long and versatile cut that tends to be reserved for slow cooking, skirt steak comes from the cow's diaphragm muscles. It's lean and tough, with intense, melt-in-your-mouth flavours that emerge when cooked slowly.
Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.
Chicken is very easy to overcook — whether on the grill, on the stovetop or in the oven. On the grill, you can usually remove the burnt edges, and the inside will still be moist. The stovetop and oven are a little trickier, though, since typically the meat is dried-out on the inside too.
Unlike most other roasting joints that benefit from slow cooking, a roast rump is best cooked quickly at a high temperature and should be served medium rare for optimal flavour.
As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. What is this? But a good Steak Butter should complement the flavor of a steak, not mask it.