![]() ![]() Many people think it is the most flavorful cut of steak. In the U.S., it is often called flap steak. In France, bavette can be used as a catch-all phrase for any thin steak. It is short for bavette d'aloyau, “bib of the sirloin.” The term can be confusing: There are several types of bavette steaks in France, including the bavette de flanchet, or flank steak. Photo courtesy .īavette is the French name for the unflatteringly-sounding flap meat, the center of the sirloin flap cut. Here’s a recipe for beef short ribs.īarbecue beef short ribs. Beef short ribs and brisket are popular for barbecue. The term also refers to the food itself, and the apparatus used to cook the food. In the U.S., barbecue is a Southern tradition, with each state specializing in different meat, seasoning, and cooking techniques. Often, meats are marinated to tenderize tougher cuts, and rubbed with spices and/or basted with sauce. ![]() Photo courtesy Harris Ranch.Ī method of cooking food, often meat, over smoking wood or hot coals. Sirloin cut like a baseball (some might say, like a filet mignon). A baseball-cut steak is not commonly found in a grocer’s meat case, but the cut can be requested from a local butcher. It’s lean, thick, and flavorful, similar to filet mignon, at a lower price. (We’d actually call it filet-cut sirloin, but “baseball cut” may sound better to some.) This steak is cut from the center of the top sirloin. Spare ribs, which come from the front, or belly side, have more fat, but the meat is “spare.”Ī “new” cut, part of the never-ending search to find something new to sell customers, the baseball cut gets its name from its rounded shape. Also called loin ribs, they come from the top back of the rib cage, where the bones are short (“baby”) but meaty. While most people think of baby back ribs (or simply, back ribs) as pork, they are also available from a steer. The American Aberdeen Angus Association was founded in 1883.īlack and Red Angus cattle. The crossbred offspring impressed breeders, and purebred herds were imported. Four bulls were brought to America in 1873 at the time, Shorthorn and Longhorn cattle were the norms. Black is the predominant color Black Angus is the most popular breed of beef in the U.S. To avoid these additives with certainty, choose organic beef.Īngus cattle comprises two breeds of hornless cattle from the original Scottish Aberdeen stock, Black Angus and Red Angus (the original name of the breed was Aberdeen Angus). According to the USDA, “all-natural” or “ natural” means that the meat has been “minimally processed with no artificial ingredients.” However, it may still contain antibiotics and growth hormones. Refers to wholesale beef cuts that are held at refrigerated temperatures for a specified period of time in order to optimize the tenderness and flavor of the product. T his glossary is protected by copyright and cannot be reproduced in whole or part. ![]() If you enjoy this Beef Glossary, we have a food glossary for almost every category of food-including a Lamb Glossary and a Pork Glossary.Ĭlick on a letter of the alphabet to go to the appropriate glossary section:Ī b c d e f g h i j k l m n o p q r s t u v w x y z (If you’d like to suggest additional words, click here.) On this page of the glossary, you’ll find terms such as aged beef, beef bacon, beef cheeks, beef jerky, beef stew meat, Black Angus beef and an answer to the question, What is beef? When looking up beef cuts, it’s helpful to refer to the beef cut diagram, courtesy of the National Cattleman’s Beef Association. Here’s the lingo butchers and other industry professionals use as they cut beef. If you’re looking for the definition of a particular cut of beef, you’ve come to the right place. Where’s The Beef? Find Your Beef Cuts Here! : Terms With A & B, Including Black Angus Beef Product Reviews / Main Nibbles / Beef Beef Glossary & Beef Cuts Diagram Newsletter Archives, Find Products, Food Fun, Marketplace, ![]()
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