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Beef 101: A Guide to What 25% of Americans Eat Everyday

BEEF 101 A Guide To What 25% OF AMERICANS Eat Everyday LON FLAN RONO PLA In 2010, U.S. consumers spent $74.3 billion on beef, exceeding total spending on groceries by 10%. Yet, for some, sorting through all the cuts at a butcher's counter is a headache waiting to happen. Check out our handy guide to understanding, selecting, and saving on everything beef. BEEFING UP: THE BASICS OF BEEF Beef's NUTRITIONAL Value VITAMIN B6 PROTEIN VITAMIN B3 VITAMINBI2 IRON Beef is an ex cellent source of protein, iron, vitamins B3, B6, B12, and zinc. (In fact, beef is the U.S.'s #1 ZINC source of zinc.) BREAKING DOWN The Cow Ground beef is the most popular beef choice for consumers, accounting for nearly 60% of at-home servings. Steaks are the second most popular overall. LOIN/ SIRLOIN CHUCK RIB ROUND FLANK BREAST + FORESHANK PLATE The The RIB CHUCK V POT ROAST V CHUCK SHORT RIBS O TOP BLADE STEAK v MOCK TENDER O GROUND V RIB EYE ROAST V DELMONICO v PRIME RIB v SHORT RIBS v BACK RIBS The chuck has strong connective The rib contains some of the tissue that melts when cooked, best steaks and roasts. Dry making it tender and tasty. It is heat cooking, like grilling or typically braised. braising, is preferred. The The LOIN/SIRLOIN ROUND * T-BONE STEAK v PORTERHOUSE V FILET MIGNON v SIRLOIN STEAK V SIRLOIN TIP V RUMP ROAST V LONDON BROIL V EYE OF ROUND v ROAST The short loin has the most tender cuts of beef. Never overcook a cut, as it quickly loses its amazing tenderness. A little less tender than the short loin, Round cuts are known for their leanness. These cuts work best the sirloin is still very flavorful. Prepare by grilling, broiling, or frying. with a slow cooking method like braising. The The BREAST+ FORESHANK PLATE v CORNED BEEF O CROSSCUT SHANK V BRISKET V GROUND * GROUND V SHORT RIBS V SKIRT STEAK This is the major source of brisket. More marbling than flank, the plate is also used for ground beef and hanger steaks. Brisket is popular in soups, stews, BBQ, and as a deli meat like pastrami. Regarded as a cheap and tough cut. The V FLANK STEAK V SKIRT STEAK v GROUND FLANK Flank is very lean and almost exclusively used for ground beef and thin London broil style steaks. USDA BEEF QUALITY Grades PRIME СHOICE SELECT The highest quality of beef, Prime is fatty, The most popular grade of Select has the least beef, Choice contains a marbling of fat, which tender, and flavorful. (Only 2% of American Beef is graded Prime - The fattier the beef, the more moderate amount of fat. It makes it leaner and much is still tender and juicy. less tender. expensive the cut) WHERE'S THE BEEF? SHOPPING TIPS SIZING UP A Cut 11 The fat should be creamy white and the bones should be bright white. (The more marbling of fat on a piece of Beef should feel firm beef, the more it will cost. It should have a light cherry to the touch, The same goes for beef that has been aged longer.) red color, not deep red. GRASS-FED Beef %3D GRASS-FED BEEF SKINLESS CHICKEN Grass-fed meats are significantly leaner than grain-fed, helping to lower cholesterol levels. (A portion of grass-fed beef has the same fat content as the same amount of skinless chicken. ) Grass Fed Grain Fed OMEGA-3 FATTY ACID CONTENT HIGH BLOCE PRESSURE DEPRESSION ADA ALZHEIMERS Grass-fed beef has up to 6 times more omega-3 fatty acids than grain-fed beef. People with a high intake of omega-3s are less likely to suffer from high blood pressure, depression, ADD, and Alzheimer's. Grocery Stores AND BEEF When shopping, grab the beef last so that it keeps cold as long as possible. Check packages for excessive liquid, an indicator of problems with temperature or storage. GROUND $3.60/LB STEW $4.43/LB ROAST $4.67/LB STEAK $6.12/LB AVERAGE U.S. BEEF PRICES THE Butcher's Block BEFRIEND YOUR BUTCHER! THEY CAN: * TRIM AND PORTION BEEF TO YOUR LIKING OR FOR A RECIPE O GRIND FRESH BEEF FOR YOU V OFFER ADVICE ON CHEAP AND UNCONVENTIONAL CUTS- GREAT CUTS TO TRY ARE BRISKETS, FLAT IRON STEAKS. AND SHOULDER CUTS. v BUTCHERS WILL ALSO FREEZE QUALITY BEEF RIGHT BEFORE SELL-BY DATES AND OFFER IT FOR 30 TO 50% OFF. The world of beef is full of delicious possibilities. Just getting the basics down will give you the beef smarts to find new, premium cuts at the right prices. More than 76 million Americans eat beef daily, so, take our lessons to heart and help educate beef lovers all over! Brought to you by End FRUGAL DAD Sources: http://www.gabeef.org/gca/facts.htm http://money.cnn.com/2011/03/31/markets/beef price increasing/index.htm http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/ http://www.cattlepages.com/facts/ http://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp http://www.bseinfo.org/beefindustryfacts.aspx http://george6928.hubpages.com/hub/10-Tips-How-To-Buy-Beef-Steak-Cuts http://www.askthemeatman.com/what_to.look. for when buying beef 10300.htm http://www.reluctantgourmet.com/steak information.htm http://www.ehow.com/how 109742 select-meat.html http://www.womansday.com/food-recipes/cooking-tips-shortcuts/8-things-your-butcher-wants-to-tell-you-119930 http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp http://www.shopsmartmag.org/2011/03/tips-for-buying-storing-beef.html http://www.bls.gov/ro3/apmw.htm BEEF 101 A Guide To What 25% OF AMERICANS Eat Everyday LON FLAN RONO PLA In 2010, U.S. consumers spent $74.3 billion on beef, exceeding total spending on groceries by 10%. Yet, for some, sorting through all the cuts at a butcher's counter is a headache waiting to happen. Check out our handy guide to understanding, selecting, and saving on everything beef. BEEFING UP: THE BASICS OF BEEF Beef's NUTRITIONAL Value VITAMIN B6 PROTEIN VITAMIN B3 VITAMINBI2 IRON Beef is an ex cellent source of protein, iron, vitamins B3, B6, B12, and zinc. (In fact, beef is the U.S.'s #1 ZINC source of zinc.) BREAKING DOWN The Cow Ground beef is the most popular beef choice for consumers, accounting for nearly 60% of at-home servings. Steaks are the second most popular overall. LOIN/ SIRLOIN CHUCK RIB ROUND FLANK BREAST + FORESHANK PLATE The The RIB CHUCK V POT ROAST V CHUCK SHORT RIBS O TOP BLADE STEAK v MOCK TENDER O GROUND V RIB EYE ROAST V DELMONICO v PRIME RIB v SHORT RIBS v BACK RIBS The chuck has strong connective The rib contains some of the tissue that melts when cooked, best steaks and roasts. Dry making it tender and tasty. It is heat cooking, like grilling or typically braised. braising, is preferred. The The LOIN/SIRLOIN ROUND * T-BONE STEAK v PORTERHOUSE V FILET MIGNON v SIRLOIN STEAK V SIRLOIN TIP V RUMP ROAST V LONDON BROIL V EYE OF ROUND v ROAST The short loin has the most tender cuts of beef. Never overcook a cut, as it quickly loses its amazing tenderness. A little less tender than the short loin, Round cuts are known for their leanness. These cuts work best the sirloin is still very flavorful. Prepare by grilling, broiling, or frying. with a slow cooking method like braising. The The BREAST+ FORESHANK PLATE v CORNED BEEF O CROSSCUT SHANK V BRISKET V GROUND * GROUND V SHORT RIBS V SKIRT STEAK This is the major source of brisket. More marbling than flank, the plate is also used for ground beef and hanger steaks. Brisket is popular in soups, stews, BBQ, and as a deli meat like pastrami. Regarded as a cheap and tough cut. The V FLANK STEAK V SKIRT STEAK v GROUND FLANK Flank is very lean and almost exclusively used for ground beef and thin London broil style steaks. USDA BEEF QUALITY Grades PRIME СHOICE SELECT The highest quality of beef, Prime is fatty, The most popular grade of Select has the least beef, Choice contains a marbling of fat, which tender, and flavorful. (Only 2% of American Beef is graded Prime - The fattier the beef, the more moderate amount of fat. It makes it leaner and much is still tender and juicy. less tender. expensive the cut) WHERE'S THE BEEF? SHOPPING TIPS SIZING UP A Cut 11 The fat should be creamy white and the bones should be bright white. (The more marbling of fat on a piece of Beef should feel firm beef, the more it will cost. It should have a light cherry to the touch, The same goes for beef that has been aged longer.) red color, not deep red. GRASS-FED Beef %3D GRASS-FED BEEF SKINLESS CHICKEN Grass-fed meats are significantly leaner than grain-fed, helping to lower cholesterol levels. (A portion of grass-fed beef has the same fat content as the same amount of skinless chicken. ) Grass Fed Grain Fed OMEGA-3 FATTY ACID CONTENT HIGH BLOCE PRESSURE DEPRESSION ADA ALZHEIMERS Grass-fed beef has up to 6 times more omega-3 fatty acids than grain-fed beef. People with a high intake of omega-3s are less likely to suffer from high blood pressure, depression, ADD, and Alzheimer's. Grocery Stores AND BEEF When shopping, grab the beef last so that it keeps cold as long as possible. Check packages for excessive liquid, an indicator of problems with temperature or storage. GROUND $3.60/LB STEW $4.43/LB ROAST $4.67/LB STEAK $6.12/LB AVERAGE U.S. BEEF PRICES THE Butcher's Block BEFRIEND YOUR BUTCHER! THEY CAN: * TRIM AND PORTION BEEF TO YOUR LIKING OR FOR A RECIPE O GRIND FRESH BEEF FOR YOU V OFFER ADVICE ON CHEAP AND UNCONVENTIONAL CUTS- GREAT CUTS TO TRY ARE BRISKETS, FLAT IRON STEAKS. AND SHOULDER CUTS. v BUTCHERS WILL ALSO FREEZE QUALITY BEEF RIGHT BEFORE SELL-BY DATES AND OFFER IT FOR 30 TO 50% OFF. The world of beef is full of delicious possibilities. Just getting the basics down will give you the beef smarts to find new, premium cuts at the right prices. More than 76 million Americans eat beef daily, so, take our lessons to heart and help educate beef lovers all over! Brought to you by End FRUGAL DAD Sources: http://www.gabeef.org/gca/facts.htm http://money.cnn.com/2011/03/31/markets/beef price increasing/index.htm http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/ http://www.cattlepages.com/facts/ http://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp http://www.bseinfo.org/beefindustryfacts.aspx http://george6928.hubpages.com/hub/10-Tips-How-To-Buy-Beef-Steak-Cuts http://www.askthemeatman.com/what_to.look. for when buying beef 10300.htm http://www.reluctantgourmet.com/steak information.htm http://www.ehow.com/how 109742 select-meat.html http://www.womansday.com/food-recipes/cooking-tips-shortcuts/8-things-your-butcher-wants-to-tell-you-119930 http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp http://www.shopsmartmag.org/2011/03/tips-for-buying-storing-beef.html http://www.bls.gov/ro3/apmw.htm BEEF 101 A Guide To What 25% OF AMERICANS Eat Everyday LON FLAN RONO PLA In 2010, U.S. consumers spent $74.3 billion on beef, exceeding total spending on groceries by 10%. Yet, for some, sorting through all the cuts at a butcher's counter is a headache waiting to happen. Check out our handy guide to understanding, selecting, and saving on everything beef. BEEFING UP: THE BASICS OF BEEF Beef's NUTRITIONAL Value VITAMIN B6 PROTEIN VITAMIN B3 VITAMINBI2 IRON Beef is an ex cellent source of protein, iron, vitamins B3, B6, B12, and zinc. (In fact, beef is the U.S.'s #1 ZINC source of zinc.) BREAKING DOWN The Cow Ground beef is the most popular beef choice for consumers, accounting for nearly 60% of at-home servings. Steaks are the second most popular overall. LOIN/ SIRLOIN CHUCK RIB ROUND FLANK BREAST + FORESHANK PLATE The The RIB CHUCK V POT ROAST V CHUCK SHORT RIBS O TOP BLADE STEAK v MOCK TENDER O GROUND V RIB EYE ROAST V DELMONICO v PRIME RIB v SHORT RIBS v BACK RIBS The chuck has strong connective The rib contains some of the tissue that melts when cooked, best steaks and roasts. Dry making it tender and tasty. It is heat cooking, like grilling or typically braised. braising, is preferred. The The LOIN/SIRLOIN ROUND * T-BONE STEAK v PORTERHOUSE V FILET MIGNON v SIRLOIN STEAK V SIRLOIN TIP V RUMP ROAST V LONDON BROIL V EYE OF ROUND v ROAST The short loin has the most tender cuts of beef. Never overcook a cut, as it quickly loses its amazing tenderness. A little less tender than the short loin, Round cuts are known for their leanness. These cuts work best the sirloin is still very flavorful. Prepare by grilling, broiling, or frying. with a slow cooking method like braising. The The BREAST+ FORESHANK PLATE v CORNED BEEF O CROSSCUT SHANK V BRISKET V GROUND * GROUND V SHORT RIBS V SKIRT STEAK This is the major source of brisket. More marbling than flank, the plate is also used for ground beef and hanger steaks. Brisket is popular in soups, stews, BBQ, and as a deli meat like pastrami. Regarded as a cheap and tough cut. The V FLANK STEAK V SKIRT STEAK v GROUND FLANK Flank is very lean and almost exclusively used for ground beef and thin London broil style steaks. USDA BEEF QUALITY Grades PRIME СHOICE SELECT The highest quality of beef, Prime is fatty, The most popular grade of Select has the least beef, Choice contains a marbling of fat, which tender, and flavorful. (Only 2% of American Beef is graded Prime - The fattier the beef, the more moderate amount of fat. It makes it leaner and much is still tender and juicy. less tender. expensive the cut) WHERE'S THE BEEF? SHOPPING TIPS SIZING UP A Cut 11 The fat should be creamy white and the bones should be bright white. (The more marbling of fat on a piece of Beef should feel firm beef, the more it will cost. It should have a light cherry to the touch, The same goes for beef that has been aged longer.) red color, not deep red. GRASS-FED Beef %3D GRASS-FED BEEF SKINLESS CHICKEN Grass-fed meats are significantly leaner than grain-fed, helping to lower cholesterol levels. (A portion of grass-fed beef has the same fat content as the same amount of skinless chicken. ) Grass Fed Grain Fed OMEGA-3 FATTY ACID CONTENT HIGH BLOCE PRESSURE DEPRESSION ADA ALZHEIMERS Grass-fed beef has up to 6 times more omega-3 fatty acids than grain-fed beef. People with a high intake of omega-3s are less likely to suffer from high blood pressure, depression, ADD, and Alzheimer's. Grocery Stores AND BEEF When shopping, grab the beef last so that it keeps cold as long as possible. Check packages for excessive liquid, an indicator of problems with temperature or storage. GROUND $3.60/LB STEW $4.43/LB ROAST $4.67/LB STEAK $6.12/LB AVERAGE U.S. BEEF PRICES THE Butcher's Block BEFRIEND YOUR BUTCHER! THEY CAN: * TRIM AND PORTION BEEF TO YOUR LIKING OR FOR A RECIPE O GRIND FRESH BEEF FOR YOU V OFFER ADVICE ON CHEAP AND UNCONVENTIONAL CUTS- GREAT CUTS TO TRY ARE BRISKETS, FLAT IRON STEAKS. AND SHOULDER CUTS. v BUTCHERS WILL ALSO FREEZE QUALITY BEEF RIGHT BEFORE SELL-BY DATES AND OFFER IT FOR 30 TO 50% OFF. The world of beef is full of delicious possibilities. Just getting the basics down will give you the beef smarts to find new, premium cuts at the right prices. More than 76 million Americans eat beef daily, so, take our lessons to heart and help educate beef lovers all over! Brought to you by End FRUGAL DAD Sources: http://www.gabeef.org/gca/facts.htm http://money.cnn.com/2011/03/31/markets/beef price increasing/index.htm http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/ http://www.cattlepages.com/facts/ http://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp http://www.bseinfo.org/beefindustryfacts.aspx http://george6928.hubpages.com/hub/10-Tips-How-To-Buy-Beef-Steak-Cuts http://www.askthemeatman.com/what_to.look. for when buying beef 10300.htm http://www.reluctantgourmet.com/steak information.htm http://www.ehow.com/how 109742 select-meat.html http://www.womansday.com/food-recipes/cooking-tips-shortcuts/8-things-your-butcher-wants-to-tell-you-119930 http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp http://www.shopsmartmag.org/2011/03/tips-for-buying-storing-beef.html http://www.bls.gov/ro3/apmw.htm BEEF 101 A Guide To What 25% OF AMERICANS Eat Everyday LON FLAN RONO PLA In 2010, U.S. consumers spent $74.3 billion on beef, exceeding total spending on groceries by 10%. Yet, for some, sorting through all the cuts at a butcher's counter is a headache waiting to happen. Check out our handy guide to understanding, selecting, and saving on everything beef. BEEFING UP: THE BASICS OF BEEF Beef's NUTRITIONAL Value VITAMIN B6 PROTEIN VITAMIN B3 VITAMINBI2 IRON Beef is an ex cellent source of protein, iron, vitamins B3, B6, B12, and zinc. (In fact, beef is the U.S.'s #1 ZINC source of zinc.) BREAKING DOWN The Cow Ground beef is the most popular beef choice for consumers, accounting for nearly 60% of at-home servings. Steaks are the second most popular overall. LOIN/ SIRLOIN CHUCK RIB ROUND FLANK BREAST + FORESHANK PLATE The The RIB CHUCK V POT ROAST V CHUCK SHORT RIBS O TOP BLADE STEAK v MOCK TENDER O GROUND V RIB EYE ROAST V DELMONICO v PRIME RIB v SHORT RIBS v BACK RIBS The chuck has strong connective The rib contains some of the tissue that melts when cooked, best steaks and roasts. Dry making it tender and tasty. It is heat cooking, like grilling or typically braised. braising, is preferred. The The LOIN/SIRLOIN ROUND * T-BONE STEAK v PORTERHOUSE V FILET MIGNON v SIRLOIN STEAK V SIRLOIN TIP V RUMP ROAST V LONDON BROIL V EYE OF ROUND v ROAST The short loin has the most tender cuts of beef. Never overcook a cut, as it quickly loses its amazing tenderness. A little less tender than the short loin, Round cuts are known for their leanness. These cuts work best the sirloin is still very flavorful. Prepare by grilling, broiling, or frying. with a slow cooking method like braising. The The BREAST+ FORESHANK PLATE v CORNED BEEF O CROSSCUT SHANK V BRISKET V GROUND * GROUND V SHORT RIBS V SKIRT STEAK This is the major source of brisket. More marbling than flank, the plate is also used for ground beef and hanger steaks. Brisket is popular in soups, stews, BBQ, and as a deli meat like pastrami. Regarded as a cheap and tough cut. The V FLANK STEAK V SKIRT STEAK v GROUND FLANK Flank is very lean and almost exclusively used for ground beef and thin London broil style steaks. USDA BEEF QUALITY Grades PRIME СHOICE SELECT The highest quality of beef, Prime is fatty, The most popular grade of Select has the least beef, Choice contains a marbling of fat, which tender, and flavorful. (Only 2% of American Beef is graded Prime - The fattier the beef, the more moderate amount of fat. It makes it leaner and much is still tender and juicy. less tender. expensive the cut) WHERE'S THE BEEF? SHOPPING TIPS SIZING UP A Cut 11 The fat should be creamy white and the bones should be bright white. (The more marbling of fat on a piece of Beef should feel firm beef, the more it will cost. It should have a light cherry to the touch, The same goes for beef that has been aged longer.) red color, not deep red. GRASS-FED Beef %3D GRASS-FED BEEF SKINLESS CHICKEN Grass-fed meats are significantly leaner than grain-fed, helping to lower cholesterol levels. (A portion of grass-fed beef has the same fat content as the same amount of skinless chicken. ) Grass Fed Grain Fed OMEGA-3 FATTY ACID CONTENT HIGH BLOCE PRESSURE DEPRESSION ADA ALZHEIMERS Grass-fed beef has up to 6 times more omega-3 fatty acids than grain-fed beef. People with a high intake of omega-3s are less likely to suffer from high blood pressure, depression, ADD, and Alzheimer's. Grocery Stores AND BEEF When shopping, grab the beef last so that it keeps cold as long as possible. Check packages for excessive liquid, an indicator of problems with temperature or storage. GROUND $3.60/LB STEW $4.43/LB ROAST $4.67/LB STEAK $6.12/LB AVERAGE U.S. BEEF PRICES THE Butcher's Block BEFRIEND YOUR BUTCHER! THEY CAN: * TRIM AND PORTION BEEF TO YOUR LIKING OR FOR A RECIPE O GRIND FRESH BEEF FOR YOU V OFFER ADVICE ON CHEAP AND UNCONVENTIONAL CUTS- GREAT CUTS TO TRY ARE BRISKETS, FLAT IRON STEAKS. AND SHOULDER CUTS. v BUTCHERS WILL ALSO FREEZE QUALITY BEEF RIGHT BEFORE SELL-BY DATES AND OFFER IT FOR 30 TO 50% OFF. The world of beef is full of delicious possibilities. Just getting the basics down will give you the beef smarts to find new, premium cuts at the right prices. More than 76 million Americans eat beef daily, so, take our lessons to heart and help educate beef lovers all over! Brought to you by End FRUGAL DAD Sources: http://www.gabeef.org/gca/facts.htm http://money.cnn.com/2011/03/31/markets/beef price increasing/index.htm http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/ http://www.cattlepages.com/facts/ http://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp http://www.bseinfo.org/beefindustryfacts.aspx http://george6928.hubpages.com/hub/10-Tips-How-To-Buy-Beef-Steak-Cuts http://www.askthemeatman.com/what_to.look. for when buying beef 10300.htm http://www.reluctantgourmet.com/steak information.htm http://www.ehow.com/how 109742 select-meat.html http://www.womansday.com/food-recipes/cooking-tips-shortcuts/8-things-your-butcher-wants-to-tell-you-119930 http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp http://www.shopsmartmag.org/2011/03/tips-for-buying-storing-beef.html http://www.bls.gov/ro3/apmw.htm BEEF 101 A Guide To What 25% OF AMERICANS Eat Everyday LON FLAN RONO PLA In 2010, U.S. consumers spent $74.3 billion on beef, exceeding total spending on groceries by 10%. Yet, for some, sorting through all the cuts at a butcher's counter is a headache waiting to happen. Check out our handy guide to understanding, selecting, and saving on everything beef. BEEFING UP: THE BASICS OF BEEF Beef's NUTRITIONAL Value VITAMIN B6 PROTEIN VITAMIN B3 VITAMINBI2 IRON Beef is an ex cellent source of protein, iron, vitamins B3, B6, B12, and zinc. (In fact, beef is the U.S.'s #1 ZINC source of zinc.) BREAKING DOWN The Cow Ground beef is the most popular beef choice for consumers, accounting for nearly 60% of at-home servings. Steaks are the second most popular overall. LOIN/ SIRLOIN CHUCK RIB ROUND FLANK BREAST + FORESHANK PLATE The The RIB CHUCK V POT ROAST V CHUCK SHORT RIBS O TOP BLADE STEAK v MOCK TENDER O GROUND V RIB EYE ROAST V DELMONICO v PRIME RIB v SHORT RIBS v BACK RIBS The chuck has strong connective The rib contains some of the tissue that melts when cooked, best steaks and roasts. Dry making it tender and tasty. It is heat cooking, like grilling or typically braised. braising, is preferred. The The LOIN/SIRLOIN ROUND * T-BONE STEAK v PORTERHOUSE V FILET MIGNON v SIRLOIN STEAK V SIRLOIN TIP V RUMP ROAST V LONDON BROIL V EYE OF ROUND v ROAST The short loin has the most tender cuts of beef. Never overcook a cut, as it quickly loses its amazing tenderness. A little less tender than the short loin, Round cuts are known for their leanness. These cuts work best the sirloin is still very flavorful. Prepare by grilling, broiling, or frying. with a slow cooking method like braising. The The BREAST+ FORESHANK PLATE v CORNED BEEF O CROSSCUT SHANK V BRISKET V GROUND * GROUND V SHORT RIBS V SKIRT STEAK This is the major source of brisket. More marbling than flank, the plate is also used for ground beef and hanger steaks. Brisket is popular in soups, stews, BBQ, and as a deli meat like pastrami. Regarded as a cheap and tough cut. The V FLANK STEAK V SKIRT STEAK v GROUND FLANK Flank is very lean and almost exclusively used for ground beef and thin London broil style steaks. USDA BEEF QUALITY Grades PRIME СHOICE SELECT The highest quality of beef, Prime is fatty, The most popular grade of Select has the least beef, Choice contains a marbling of fat, which tender, and flavorful. (Only 2% of American Beef is graded Prime - The fattier the beef, the more moderate amount of fat. It makes it leaner and much is still tender and juicy. less tender. expensive the cut) WHERE'S THE BEEF? SHOPPING TIPS SIZING UP A Cut 11 The fat should be creamy white and the bones should be bright white. (The more marbling of fat on a piece of Beef should feel firm beef, the more it will cost. It should have a light cherry to the touch, The same goes for beef that has been aged longer.) red color, not deep red. GRASS-FED Beef %3D GRASS-FED BEEF SKINLESS CHICKEN Grass-fed meats are significantly leaner than grain-fed, helping to lower cholesterol levels. (A portion of grass-fed beef has the same fat content as the same amount of skinless chicken. ) Grass Fed Grain Fed OMEGA-3 FATTY ACID CONTENT HIGH BLOCE PRESSURE DEPRESSION ADA ALZHEIMERS Grass-fed beef has up to 6 times more omega-3 fatty acids than grain-fed beef. People with a high intake of omega-3s are less likely to suffer from high blood pressure, depression, ADD, and Alzheimer's. Grocery Stores AND BEEF When shopping, grab the beef last so that it keeps cold as long as possible. Check packages for excessive liquid, an indicator of problems with temperature or storage. GROUND $3.60/LB STEW $4.43/LB ROAST $4.67/LB STEAK $6.12/LB AVERAGE U.S. BEEF PRICES THE Butcher's Block BEFRIEND YOUR BUTCHER! THEY CAN: * TRIM AND PORTION BEEF TO YOUR LIKING OR FOR A RECIPE O GRIND FRESH BEEF FOR YOU V OFFER ADVICE ON CHEAP AND UNCONVENTIONAL CUTS- GREAT CUTS TO TRY ARE BRISKETS, FLAT IRON STEAKS. AND SHOULDER CUTS. v BUTCHERS WILL ALSO FREEZE QUALITY BEEF RIGHT BEFORE SELL-BY DATES AND OFFER IT FOR 30 TO 50% OFF. The world of beef is full of delicious possibilities. Just getting the basics down will give you the beef smarts to find new, premium cuts at the right prices. More than 76 million Americans eat beef daily, so, take our lessons to heart and help educate beef lovers all over! Brought to you by End FRUGAL DAD Sources: http://www.gabeef.org/gca/facts.htm http://money.cnn.com/2011/03/31/markets/beef price increasing/index.htm http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/ http://www.cattlepages.com/facts/ http://www.recipetips.com/kitchen-tips/t--103/cuts-of-beef.asp http://www.bseinfo.org/beefindustryfacts.aspx http://george6928.hubpages.com/hub/10-Tips-How-To-Buy-Beef-Steak-Cuts http://www.askthemeatman.com/what_to.look. for when buying beef 10300.htm http://www.reluctantgourmet.com/steak information.htm http://www.ehow.com/how 109742 select-meat.html http://www.womansday.com/food-recipes/cooking-tips-shortcuts/8-things-your-butcher-wants-to-tell-you-119930 http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp http://www.shopsmartmag.org/2011/03/tips-for-buying-storing-beef.html http://www.bls.gov/ro3/apmw.htm

Beef 101: A Guide to What 25% of Americans Eat Everyday

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You may have seen the post back at the end of March about how you can lower meat costs by purchasing sides of beef. This infographic is along the same lines, but contains more information about the he...

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