Cuts of Beef from the Beef |  |
A large, thin, flat steak that is flavorful and chewy, flank steak is great marinated, then quickly grilled and sliced across the grain to serve. Cooking Recommendations |
Since we don't sell any meat
cuts here at Ask The Meatman we are offering our customers the
opportunity to purchase Organic, Dry Aged Flank Steak through
Amazon |
| Skirt SteakSkirt Steak is a boneless cut of beef from the lower part of the brisket. Cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and chest cavity). It's a long, flat piece of meat that's flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braised. Recently, skirt steak has become quite fashionable because of the delicious Southwestern dish, fajitas. |
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Hanger Steak
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Grilling When the charcoal becomes gray and the heat is even throughout the grill. The meat is placed on the grill and is browned on side, seasoned, and then the other side is grilled to the desired doneness. The flames from the charcoal or gas should never be aloud to come in contact with the meat. Frame-ups should be avoided by sprinkling with a small amount of water. Grilling is a variation of broiling, which is usually done on a grill with charcoal or gas flames. Charcoal briquettes are commonly used for grilling. When starting charcoal, highly flammable materials are used often used that cause large amounts of open flames. These flames should be allowed to burn off and the charcoal should become a gray color. Although they require a longer preparation time than gas they burn very hot and consistently for a long period of time. When the charcoal becomes gray and the heat is even throughout the grill. The meat is placed on the grill and is browned on side, seasoned, and then the other side is grilled to the desired doneness. The flames from the charcoal or gas should never be aloud to come in contact with the meat. Frame-ups should be avoided by sprinkling with a small amount of water. Grilling is a method of cooking beef over open flame or an intense heat source. Often meat is rubbed with spices or marinades before grilling. Steaks should be 1-1 ½” thick and fillets up to 2” thick. To Grill Beef: If you are grilling outdoors, your charcoal coals should be ash gray and you should only be able to hold your hand over the grill for 3-4 seconds. The thickest pieces of meats should be placed at the coolest section of the grill because they will need longer to cook. Cook to desired doneness. Grilling is a very popular method of dry cooking for steaks and chops. Start the charcoal, or preheat a gas grill, 30 minutes or so before you plan to grill the meat. The coals should be covered with a light gray ash when you begin to grill.Steaks or chops for grilling need to be at least three quarters of an inch thick. You should trim the excess fat from around the edges to prevent flare ups. Also place cuts into the remaining fat at about one inch intervals, which will prevent the meat from curling. Make sure you always use a tongs when turning meat on the grill. A fork pierces the meat and causes the loss of juice. Grilling times for steaks and chops can be approximated, and only approximated. The following times should be considered reasonable estimates rather that hard facts. The total cooking time for a three quarter inch thick steak will be about 12 to 16 minutes for a rare to medium degree of doneness. With a one inch thick steak the total cooking time will be about 15 to 20 minutes. A one and one half inch thick steak will have a total cooking time of 22 to 28 minutes. The only safe way to obtain the degree of doneness you wish with steaks is to make a small slit near the bone to see the color of the meat. You can also use an instant read thermometer to check the middle temperature of a thick steak or chop. Judging by the color of the meat will give you much better results than generalized time estimates. When you grill a beef tenderloin, the total cooking time will be about 8 to 10 minutes for a thickness of one and one half inches. It should be turned with the tongs, and the degree of doneness confirmed by making a small slit into the meat. The same kind of visual test should be used for a pork tenderloin. | ||
Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil the other side to the desired doneness. Broiling is very similar to grilling, and the major factor affecting the cooking time is the distance your pan is placed from the heat. If the pan is placed about 3 to 4 inches from the heat source, give a three quarter inch thick steak or chop 4 minutes on the first side and 4 minutes on the second side and check for doneness by making a small slit in the steak. With a one inch thick steak or chop, give it 6 or 7 minutes on each side before | ||
Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature. Braising means to brown meat in a small amount of oil in a heavy pan or Dutch oven which has a tight fitting oven proof lid. You then add a small amount of liquid, -about a cup, cover tightly, and simmer on the stove top or in the oven until done.You can vary the cooking liquid, add seasonings to it, and add vegetables. You can achieve wonderful results from more modestly priced cuts of meat. | ||
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Last Updated: Saturday, August 04, 2012 01:52 PM | ||
The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.
