Breast
The breast of a poultry bird, such as a chicken, duck, or turkey, is sourced from the front-most breast section and is comprised of lean white meat. It is mild in flavour but prone to drying out when cooked improperly. Therefore, it’s best to cook breast meat with extra care to retain moisture. Some methods to try to […]
Meat Balls
Burger Patties
Ground Beef
Ground beef is gotten from a beef cut known as chuck, because it includes a lot of connective tissue, the chuck primal cut is relatively tough. Chuck is also high in fat content, which contributes to a rich flavor.
Shank
Shank comes from both the forearm or foreleg of the cow. This is tough meat that’s often used in soups and stews, or it’s braised to make the meat more tender. It’s not ideal for dry cooking.
Round
This is the hind leg of the cow. You might see a full round at your butcher, which is a huge cut of meat, but it’s often divided into the top round and bottom round (the subprime of the round). From the bottom round comes rump roast and eye of the round, while London broil […]
Tenderloin
Tenderloin is also a sub primal of the sirloin, and as the name implies, it’s the most tender part of the cow. It cuts into the short loin section, so sometimes expensive cuts like porterhouse and filet mignon are credited to the tenderloin. Don’t waste these meats in low heat for several hours. They’re already […]
Sirloin, Top Sirloin, and Bottom Sirloin
Behind the short loin, closer to the butt of the cow, is the sirloin. It’s broken into small sub primal sections known as top sirloin and bottom loin. These cuts aren’t quite as tender as the short loin cuts, but sirloin steaks have lots of flavour. This section is also where tri tip comes from.
Flank
Flank is behind the plate and below the short loin; it’s the back of the cow’s belly. As one of the leaner parts of the cow, it’s thin and tough, so cook flank steaks for a shorter amount of time at higher heat. Good for carne asada, but you can also braise them.
Short Loin
This is toward the back of the cow behind the rib section. It’s where the more expensive steaks come from such as porterhouse, T-bone, strip streak, and New York strip. All are tender cuts and best cooked in dry heat.