When selecting a cut of beef, it’s important to focus on the overall quality and texture that you are working with. While beef is rich in protein and nutrients, it’s important that you limit the fat and focus on serving portions that are lean, tasty and well textured. The most common high quality cuts today are sirloins (sirloin steak and top sirloin) as well as t-bone, top round and strip steak.
For those looking for the highest quality meat, filet mignon or beef tenderloin is exceptionally lean and high quality – while it costs more, you guest will appreciate the impressive quality of the cuts. Loin producers tender cuts that are ideally suited for meals, including porterhouse steaks, such as tenderloin and strip steak, as well as T-Bone (middle loin) steaks. Sirloin comes from the tender, back portion of the cut and provides an excellent steak for dinners.
Those looking for a tender, moist meat should look at top round – which provides excellent stew and marinade meats. Brisket can be used to accent a variety of dishes, as well. No matter what cut of meat you select, make sure that you focus on the quality, whether you are buying for a local butcher or a restaurant.Most upscale restaurants will serve high quality dishes, paired with excellent wine and side dishes so you can get the very most from your meal.
