Know Your Cut: Beef
Discover the many cuts of beef, the animal’s primal cuts, and how each cut is best prepared.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
Brisket Recipes
David Bancroft and John Cassimus show you how to create a mouthwatering brisket Brunswick stew and cornbread combo.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Sirloin Recipes
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
Rib & Ribeye Recipes
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
Round Recipes
The favorite foods of the political elite have enamored Americans for centuries. From finding out what the president sneaks for a midnight snack at the White House, or snickering at photos of candidates testing out local fare on the campaign trail — Americans love to watch our lawmakers eat!
This Justin Wilson recipe is classic comfort food with bold Louisiana flavor: Southern-style baked pork chops layered over spicy Cajun dressing fortified with wine, hot sauce, and a splash of steak sauce.
Dis rice isn’t that wild, no, but it is a delicious rice!
