Culinary Codex - Meat Of It All: Beef
Rachel Claire
Whether you’re hosting a dinner party for friends or cooking for your significant other, mastering the art of meat preparation can take your meal from simple to elegant. Understanding how to properly select and prepare beef– perhaps the most fundamental of meats– is an important first step on any culinary journey. With various cuts of beef, differing in shape, size, and texture, it can be challenging to determine what is best for you and your dish of choice. Follow along for an overview of popular steak cuts, best practices for storing beef, and pairings that will be sure to impress.
Selection Process: Any chef will tell you that as soon as the knife hits the meat, the price goes up. If you want to save yourself some money while cooking with the best quality beef, learn how to butcher. A breaking knife is the best tool for carving large pieces of meat into smaller, steak cuts. You can also use a breaking knife to trim the fat to your liking and to choose the thickness of your steak. If butchering yourself is a bit overwhelming, there’s no shame in consulting a local butcher. A good butcher can help you navigate the meat selection process. Want the freshest possible ground beef? Ask your butcher to grind it in-house. When choosing where to buy your beef, consider shopping at local farmers’ markets. Not only is shopping locally more ethical, but it’s also much safer. Packaged meat from the supermarket can contain mixed meat from different factory farms, which increases the chances of contamination. Local farms and butchers overall offer fresher beef, and your purchase helps support local farmers and small businesses.
Kinga Krzeminska
Ground Beef
Despite ground beef generally being cheaper than steak cuts, it can still be elevated to a lavish meal. When looking for high-quality ground beef, look for the brightest in color. Bright red ground beef is typically leaner, thus having less fat content. Ground sirloin, for example, contains 90%-96% lean meat and is considered one of the healthiest and most sought-after ground beef options. Since ground sirloin contains less fat, it does tend to dry out during cooking. It is best used in sauce-heavy dishes, like spaghetti bolognese or lasagna. Ground chuck, on the other hand, contains 85%-89% lean meat, making it more functional for burgers or meatballs since the fat content allows the meat to stick together. It’s important to note that ground sirloin and ground chuck are more expensive than ground beef since ground beef includes meat trimmings from other cuts of beef. Any type of ground beef grows bacteria quickly, so it’s best to use the meat the day you purchase it. If kept refrigerated in its original packaging, the meat may be used for up to two days. Ground beef can be vacuum-sealed and kept in a freezer for up to six months, but this significantly decreases the quality and freshness. For seasoning ground beef, the simpler the better. Burger recipes often call for just salt and pepper, which enhances the natural flavor without overcomplicating things. If you want to spice it up, add some smoked paprika or fresh herbs like rosemary. If preparing spaghetti bolognese, include minced garlic and diced onion while the beef is browning to add a touch of sweetness and pungent aromatics.
grandriver
Ribeye
Butchers and chefs will usually suggest buying the chuck end of the ribeye section due to its rich flavor. This area tends to have more marbling, making the steak more tender and juicy since the fat melts as the steak cooks. Thick-cut steaks like ribeye can be basted, allowing for that melt-in-your-mouth texture. Since thick-cut steaks take much longer to cook, it can be hard to tell when it’s at your preferred temperature. Using a meat thermometer can be helpful in cooking your steak to medium-rare perfection. For maximum flavor when basting, melt butter with rosemary, thyme, and fresh garlic. Ribeye, like most beef cuts, is best seasoned with salt, pepper, onion powder, and garlic powder. The natural steak flavor should not be overpowered by excessive seasoning. Start by searing the ribeye over high heat, paying special attention to the fat cap. Next, baste your steak generously before finally popping it in the oven until the steak reaches your preferred temperature. Since this cooking process is more time-consuming, ribeyes are best for a romantic date night or a rewarding solo dinner. For storage, ribeye steaks should be refrigerated in their original packaging for three to five days. Most steak cuts can be stored in the freezer for up to six months, as long as they are stored correctly. Be sure to vacuum-seal your steak to prevent freezer burn.
Claudia Totir
Filet Mignon
Filet mignon is the most rare cut of steak, which comes with a whopping price tag. The filet represents 2%-3% of the entire cow, making it harder to butcher yourself. It comes from the small part of the tenderloin, which is an unused muscle due to its location on the animal. This prevents the cut from becoming too tough, allowing for a more delicate bite. It’s important to note the aging of a filet mignon, as this contributes to the level of tenderness. Aging allows for enzymes to break down muscle fibers, so the more it’s aged, the more tender it is. Filet mignon translates to “dainty fillet” in French. While it was originally used to describe pork tenderloin, the name evolved to reference the prized steak that signifies luxury. There is a notable natural flavor and richness, so salt and pepper is all you need to season. The texture of filet mignon sets it apart from the other cuts. When cooked medium-rare or medium, it melts in your mouth with a buttery softness. This steak pairs best with a compound butter, like truffle butter, or a red wine demi-glace. Filet mignon, like the ribeye, is a more advanced cut. This makes it the perfect choice for special occasions like anniversaries or Valentine’s Day. Serve over a bed of garlic mashed potatoes and roasted asparagus for that classic steakhouse style. Filet mignon can be refrigerated in its original packaging for three to five days. Follow a similar protocol for freezer storage as previously mentioned.
Nicholas Eveleigh
Hanger Steak
Hanger steak is also referred to as “butcher’s steak” because butchers often wouldn’t sell this cut, so they could keep it for themselves due to the unique flavor and texture. It is part of the flat steak family and originates from the muscle that supports the diaphragm. The name is derived from the anatomical position on the cow, as it “hangs” from the diaphragm. This cut is well-marbled, meaning fat is woven within the muscle, which melts when cooked and creates a soft, juicy bite. When slicing hanger steak, be sure to slice against the grain, which runs perpendicular to the length of the meat. This ensures that each bite isn’t too chewy. Since this cut is thinner than the ribeye and filet mignon, it is best served medium rare. Hanger steak also marinates incredibly well. Chimichurri is a great pairing for this cut, and can either be used as a marinade or coated on top of the meat. Complete the dish with truffle or shoestring fries for the traditional steak frites feel. Both cooked and raw hanger steak can be stored in the refrigerator for up to three days; however, this may affect the toughness of the meat. For freezer storage, vacuum-seal the steak and consume within three months.
Cooking a steak dinner can be daunting, but with the right culinary knowledge, it’s sure to become a staple in your kitchen. Grab yourself a meat thermometer, befriend your butcher, and up your dinner game.
