Sirloin and filet are two cuts of meat that are both tender and interestingly different. The top sirloin is something I like for its stronger beefy taste with a tougher texture than filet. On the other hand, the filet tastes more delicate with a butter-like tenderness that melts with a touch. As an experienced cook, […]
From experience, I recommend serving one pound of boneless prime rib for each person at your dinner table. On the other hand, if you buy a bone-in cut, you can portion a bone – which weighs slightly over two pounds – for two guests. The serving size will also depend on what you serve. If […]
Slicing against the grain is quite important – it helps to make your meat even more tender – both before and after cooking. It was only after I went to culinary school that I learn about cutting meat against the grain. At first, I couldn’t figure out what all the fuss was about. However, once […]
The chuck eye and ribeye are both delicious cuts of meat. The chuck eye shares the same great flavor as the ribeye. However, while the chuck eye is taken from the 5th rib, the ribeyes are taken from the 6th to 12th ribs. The ribeye clearly stands out in the taste department. The ribeye is […]
Ground sirloin and ground beef are two of the most popular types of ground meat that are cut from different regions of a cow. For instance, ground sirloin is cut from the cow’s loin, while ground beef may be cut from other parts, including the chuck, brisket, etc. I’ve cooked different varieties of ground meat for years and […]
Flank steak is a lean cut of meat that comes from the abdominal muscle located beneath the chest region of a steer while the brisket is a large cut of beef taken from the pectoral region. They are both naturally tough cuts of beef. As a seasoned grill master at a local bistro, I live […]
You should let baby back ribs rest for 10 minutes, spare ribs rest for 15 minutes, and beef ribs rest for up to 20 minutes at a time. One of the earliest lessons that my BBQ crazy family taught me was about resting meat. I was surprised to learn that you also had to rest […]
Summer sausage is a type of cured meat known for its long preservation periods. Raw, sealed summer sausage can be stored for up to 3 months in the fridge. However, once cooked, it only lasts for a week or two in the fridge or freezer, respectively. Sausage getting spoilt earlier is bad news! Especially if […]
Beef ribs are divided into two major groups. The short ribs and back ribs. The short ribs are further grouped into chuck short ribs and plate short ribs. Plate short ribs are a personal favorite since they are very tender when smoked. As a seasoned pit master for eight years running, I have noticed that […]
Shoulder roast and beef roast are two popular parts of meat that differ in composition, texture, and usage. It may sound surprising because both cuts of beef are taken from the cow’s shoulder part. However, they’re different cuts. While the shoulder roast is leaner and more tender, the chuck has more fat content. That’s why […]