Beef Archives
August 19, 2021
“Beef Archives” is the first in an ongoing series of meat-related posts. This entry will be a bit of a departure from the usual fare, in that I’m going to be exploring the history of beef in America, as well as the reasons we have for thinking of beef as “the greatest food in America.”
Right now there are three major types of beef: prime, choice, and select. You can easily tell the difference by examining the characteristics of each one. Prime is the best quality and is often compared to filet mignon. It is tender and has a smooth, buttery taste, is ideally marbled, and will retain its shape even after cooking. Choice is similar to prime in some respects, but is not as tender and which tends to have a slightly tougher texture. Select is the lowest grade of beef and is considered “eye” or “stomach” meat. Most of the time, it doesn’t even look like a cow. It is often not marbled and has a very low fat content.
Beef Archives is a blog about all things beef, from recipes, to news, to reviews and more. The Beef Archives blog is a resource for food lovers who want to know everything there is to know about beef.
Archives for Beef —
In today’s Beef Archive, we are taking a look at the cut of beef most commonly used in BBQ’s. First up is the rib eye. What makes it the prime cut for BBQ’s is that it is the most tender cut, yet it holds up well on the grill. It is also a fairly versatile cut as it can be used in many different ways. It can be grilled, baked, braised, or fried.. Read more about marion’s kitchen products and let us know what you think.
Related Tags
This article broadly covered the following related topics:
- beef recipes
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Una Johnson
Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.
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