The BBQ beef guide
A weighty chunk of beef sizzling on a searing hot barbecue grill is one of the sights, sounds and smells of summer - but which cuts of beef are best for the barbie? And when you are sauntering down aisle after aisle of supermarket steak, what exactly should you be looking for?
Beef cuts can be divided into three categories - those cut from the rib section, those from the sirloin and those cut from the short loin area. Below is a rundown of the three sections and the meat they provide.
The Rib section:
Cuts such as the Rib-Eye Steak, as well as the old favourites, the ribs themselves, come from the rib section. Though very popular at barbecues due to high flavour, cuts from the rib area tend to be the least tender - the Rib-Eye being the one notable exception. The Rib-Eye stays surprisingly tender even when cooked beyond medium.
The Sirloin:
Unsurprisingly, the Sirloin Steak comes from the Sirloin area, along with the cut known as the Top Sirloin. Other cuts, such as 'Flank Steaks' and 'The Round', also come from the sirloin section - but these cuts tend to be a little tough. By comparison the Sirloin steak itself is a slightly more tender affair, and provides good flavour - explaining why it has long been a barbecue favourite. It's best cooked rare to medium, anything beyond that may turn out tough - but it will still retain its flavour.
Short loin:
This is the area which provides the T-bone, Top Loin Steak, Tenderloin and the Porterhouse cuts among others. The tenderloin is certainly not named inaccurately and is widely accepted as the most tender of all beef cuts - and despite often being large pieces of meat they cook very quickly on a barbecue (around 5 or 6 minutes, depending on thickness).
Despite being the most tender however, the tenderloin can have less in the way of flavour if not marinated or seasoned, compared to the more tasty Rib-Eye and Sirloin steaks.
Which to buy?
With all the different cuts on offer it can make for difficult shopping - but there are a few basic rules you can follow to help choose from the mountains of steaks on the refrigerated shelves.
Firstly, the colour of the meat is a good indicator as to quality and freshness. It should be bright red, with fat slightly off-white or creamy in colour.
Also look for any liquid on the tray the beef is sitting on, if there appears to be a lot it may be a cut worth avoiding.
The main key to buying a fine steak is to take note of the marbling effect. Marbling is the term for the thin streaks of fat within a cut, and helps you work out how tender and flavoursome the beef will be.
Many people look for steaks without any fatty streaks, and true, these cuts will be the most tender. However, these marbled streaks help to give the meat flavour, so if it's taste you're interested in above texture, find something with a little more marbling.
It is somewhat of a balancing act to get it exactly right of course - something with too much marbling will prove too tough! Have a go at a few different cuts this summer, find out what suits you best - by the time September comes round you'll have the perfect steak down to a T!
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