Have you ever gotten confused with all the names of the different cuts of beef when you are at the restaurant and wondering what to choose? Or what makes each of them different and special? Would you like to know how steak should be cooked, or what is the most tender steak you can order?
Don’t worry, we know the struggle and we are here to enlighten you! Read on to find out more about the distinctive characteristics of different cuts of beef, mainly the most common ones, and what are the best cooking methods for each of them. Knowing what makes each steak unique will enable you to have an even better culinary experience when ordering a beef dish.
First off, let’s start with the differences in each cut of beef. Before you sink your teeth into your next steak, what you need to know is that the cow is broken down into primal cuts which include the loin, sirloin, rib, brisket round, chuck, flank and more. These primal cuts are then broken down into sub-primal cuts, such as flank steak, flat iron steak, filet mignon and rib eye.
As the name suggests, it is a cut from the rib area. This part produces prime rib, short rib, ribeye steak and ribeye roasts. As they come from a fattier cut of beef, they are known for their juiciness, tenderness, superb marbling and succulent flavour. They are best cooked over dry heat and some of taste even better when slow-cooked or roasted.
Also known as Côte de Boeuf, it is a larger cut of beef that comes with bone and boasts a superior taste due to its fat marbling that creates a juicy mouthfeel and exquisite flavour. The traditional way to prepare prime rib is to cook it in its own juice to prevent it from drying while being roasted.
This cut of beef is a crowd favourite in our restaurants; you can experience a succulent 1kg La Côte de Boeuf (beef prime rib) at Scarlett Bangkok and Scarlett Hong Kong. If you are in Singapore, you can also sink your teeth into the free-range Australian Angus Côte de Boeuf at Ginett. Or when in Yangon, visit Babett and order the juicy Australian Wagyu Prime Rib, served straight from the charcoal grill!