| Beef Cuts: Selection and Preparation |
| Beef Cuts: Selection and Preparation |
From "Fire Up the Grill"
episode DFUG-104 |
|
|
In this opening segment, host April Adams visits The Butcher's Block, a local butcher shop, and selects all the meats she'll need to "fire up the grill!" At the shop, Mike the Butcher shows April various cuts of meat and explains the difference between a ribeye, a filet, and a T-bone. Next, Mike pulls out a large cut of aged meat with some gray spots on it, explaining that aged meat, though unattractive, is the usually the tastiest -- boasting much more flavor than a typical cut of beef! Mike also explains the term "meat marbling" and shows how to recognize the most tender beef cuts ....
Having completed her shopping trip, April is ready to tackle the prepping and grilling! To ensure great results, she meets with executive chef Scott Serpas of Two Urban Licks restaurant, who guides her through the process of prepping the meats she's selected. They also mix up the following flavorful recipes to give the meats even more great taste:- Cayenne Pepper Rub for Beef Brisket
- Citrus, Soy and Ginger marinade for Beef Tenderloin Kabobs
- Cranberry Glaze for Rack of Lamb
Grilling Tips for Red Meat: - Fresh sausages are usually packaged with less fat and water than other pre-packaged meats -- as a result, they'll remain roughly the same size after they've cooked on the grill.
- Marbling -- indicated by the little white flecks of fat in a piece of meat -- should always be evaluated when selecting a cut of beef since it directly impacts the meat's flavor and tenderness.
- Often the ugliest piece of meat available -- with brownish-gray age spots -- is the one that tastes the best. The aging process makes it a little more tender and flavorful.
- Beef tenderloin can be cut in a variety of ways, and therefore lends itself to a wide range of recipes: the center-cut filets are premium cuts, while the tail and head are perfect for kabobs.
Preparation Tips - Use a thin filet knife to cut along the grain of the beef and remove the chewy silver skin from the surface.
- Meat marinades further enhance the flavor of a good cut of beef. Two equally tasty options: a light citrus marinade and a rich Worcestershire marinade.
| 
