Ranchera meat refers to skirt steak, a cut of tough meat from the lower abdominal muscle of the steer. It is the most common cut of meat used to make the Mexican staple, carne asada. Ranchera meat first caught my attention when I tried out an authentic Mexican recipe I found online. Since then, I […]
Here’s the deal – leaving your steak out before cooking isn’t worth it. I know, this is controversial, as everyone says that this helps steaks brown and cook evenly. But this is just a myth. I used to believe this myth until a friend challenged me to a cookoff. I was surprised when we compared […]
I think skirt steak is the best cut of steak for fajitas. It cooks fast over a hot grill, can soak up a marinade with ease (if you’re using one), and it’s meltingly tender and with a rich, beefy flavor. Fajita night at my house is a weekly event, and there’s not a cut of […]
In my restaurant, all of my favorite beef casserole stews are made with beef knuckle, also known as French roll roast. My customers love the lean quality of the beef and the moderately rich beefy taste it has. Cooking beef knuckle is not as daunting as most people think. While this cut is large, lean, […]
The chuck roll is taken from the front half of the cow in the neck region and around the shoulder blade. From this cut of meat, you can derive the chuck eye roll and the under blade. What makes it so special? Well, I must say the beef chuck roll is heavily marbled, flavorful, and […]
Of the several varieties of steaks that come from a cow, the filet mignon (also known as a tenderloin or chateaubriand) is the most tender of all. Other supremely tender cuts of steak include flat iron, strip, rib-eye, short ribs, t-bone, and porterhouse. These succulent cuts of beef come from high up on the cow. […]
Beef lovers will tell you that the difference between a good steak and a great steak dinner is meat marbling. As a grill chef myself, a well-marbled steak is a reason for excitement. It means I will get to serve a delicious juicy steak dinner. You may be wondering what marbling is and why it’s […]
Brown spots on steak do not automatically mean your steak has gone bad – they are a sign of oxidation, which happens to meat proteins are exposed to air. These spots are a sign that the steak should be frozen or cooked and consumed as soon as possible to prevent any further chemical changes from […]
The beef arm roast is a cut of beef taken from the primal chuck of the cow, and is better known as a beef chuck roast. If you’re looking for a way to put your Dutch oven, crock pot, or smoker to use, then beef arm roast is the perfect roast recipe to try. It’s […]
The common similarity which necessitates this article is that both the flat iron steak and flank steak are really flat – talking about an inch thick – and the names are sometimes used interchangeably. So, what’s the difference? And which is the better cut, the flat iron steak or flank steak? For me, I like […]