Beef, the meat of cattle, has been a cornerstone of human nutrition for thousands of years. This versatile protein source ranges from premium steaks to humble hamburgers. It comes in numerous cuts and grades. These cuts and grades determine its texture, flavor, and optimal cooking methods.

The most prized cuts come from areas of the cow that do minimal work. Cuts like the ribeye and tenderloin result in tender meat with rich marbling. In contrast, working muscles like the shoulder and leg produce tougher but more flavorful cuts ideal for slow cooking.

The quality of beef depends on several factors, including the animal’s diet, age, and living conditions. Grass-fed beef tends to be leaner. It has a distinct earthy flavor. Grain-fed beef typically has more marbling. It has a milder taste. In the U.S., beef is graded primarily as Prime, Choice, or Select, with Prime having the most marbling.

Today, beef plays varying roles in different culinary traditions worldwide. It ranges from Argentine asado to Japanese wagyu. It includes Vietnamese pho and American barbecue. However, its production has become a topic of environmental discussion due to its resource intensity and environmental impact.

Cuts of Beef for Stews

Here are some of the common cuts of beef typically used for beef stew:

• Chuck roast – This is one of the most popular choices for beef stew. Chuck comes from the shoulder area and has great flavor and becomes very tender when cooked slowly.
• Beef brisket – Brisket is a tough but flavorful cut that becomes meltingly tender when braised in a stew.

The ideal beef cut for stew has good marbling and connective tissue. This helps the meat become tender and flavorful after the long cooking process. Tougher, less expensive cuts like chuck, round, and brisket are commonly used to make delicious, economical beef stews.

Importance of Cooking Beef to the correct temperature

Let me explain safe cooking temperatures for beef and provide some helpful details:

1. Safe Minimum Temperatures for Different Beef Cuts:

• Ground beef: 160°F (71°C)
• Steaks and roasts:
  • Rare: 125°F (52°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-well: 150°F (66°C)
  • Well-done: 160°F (71°C)

2. Important Safety Tips:

• Always use a meat thermometer inserted into the thickest part
• Let meat rest 3-5 minutes after cooking (temperature will rise slightly)
• Ground beef must always reach 160°F regardless of preference
• Don’t rely on color alone – use a thermometer

3. Why Ground Beef Needs Higher Temperature:

• Surface bacteria get mixed throughout during grinding
• Higher temperature needed to kill bacteria throughout the meat
• Whole cuts only need surface bacteria killed, so can be served rare

4. Best Practices:

• Remove beef from refrigerator 30-60 minutes before cooking
• Use tongs instead of forks to avoid piercing and losing juices
• Let meat rest after cooking to redistribute juices
• Clean thermometer between uses

What’s at Steak?

A concise overview of the main types of steaks:

Common Premium Cuts:

• Ribeye: Highly marbled, rich flavor, from the upper rib cage
• Filet Mignon (Tenderloin): Most tender cut, lean, from the back
• New York Strip: Good balance of tenderness and flavor, from the short loin
• T-Bone: Combines strip and tenderloin, separated by a T-shaped bone
• Porterhouse: Similar to T-Bone but with a larger tenderloin portion

Other Popular Cuts:

• Sirloin: Lean and affordable, from the rear back area
• Flank: Lean and fibrous, from the abdominal muscles
• Skirt: Long, thin cut with intense beef flavor, from the diaphragm
• Hanger: Flavorful but less tender, from the upper belly
• Flat Iron: Well-marbled and tender, from the shoulder

Tips for cooking a great steak:

Here are the key tips for cooking a great steak:

1. Start with quality meat and let it come to room temperature (30-60 minutes before cooking)
2. Pat the steak completely dry with paper towels and season generously with salt and pepper
3. For pan-searing:

• Get your pan screaming hot
• Add a high smoke-point oil like avocado or Grapeseed
• Sear 3-5 minutes per side for medium-rare (depending on thickness)
• Add butter, garlic and herbs in the final minute if desired
• Let rest 5-10 minutes before cutting

4. For perfect doneness:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well-done: 160°F (71°C)

5. Key mistakes to avoid:

• Not letting the meat come to room temp
• Moving/flipping the steak too much
• Cutting into it right away
• Using low heat