A Quick Beef Buyers Guide
Monday, October 20th, 2008
Americans eat, on average, 60 pounds of beef pers person, per year. And there are rouhgly 800,000 U.S. beef producers that raise the cattle for this very consuption, but do you know how to choose the right kind of beef and what kind of cut to choose. Here is a little guide to help you along.
There are three types of beef grades:
1. USDA Prime: Which is sold in fine resturants, and specialtry meat markets and it contains the most marbleing ( the white specks fo fat in the meat).
2. USDA Choice: Contain less marbleing and is slightly less tender.
3. USDA Select: Which has the least amount of fat and is not as tender as the others.
There are Four types of basic cuts:
1. Chuck: Which is cut from the forequarters such as the neck area, the shoulder blades and the area above the first three ribs.
2. Loin: Which is cut from the hips, below the rib cages area and even at times the hindquarters of the cow.
3. Rib: Which is the boneless cut from the rib sections.
4. Round: The round is normally and most always cut from the hindquarters of the cattle meat.
When you are shopping for beef there is always certain aspects to consider by mostly is the price. You can purchase beef called value cuts which includes, flat iron, which is top blade, ranch, which is should center, top sirloin and even Western grill, which is bottom round. If you want to splurge on some beef you can alway go with New Yrok strip steak, T-bone, porterhouse, rib-eye, and even tenderloin steaks, as well as roast that fall under the name of tri-tip (triagle toast because the shape is of a triangle), round tip, bottom round, rump roast and even eye round cuts.
These are some basics to consider when shopping for great beef. So remember, grade, cuts and price are all important and always cook meats at the proper temperature when preparing for your family as well.
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Earthly Eating Recipe
Artichoke and Parmesan Risotto
Serves: 6 to 8
5 1/2 cups low-salt chicken broth
2 tbs. butter, divided
2 tbs. extra-virgin oliove oil
1 cup finely chopped onion
8 baby artichokes, trimmed, and halved
1 1/2 cups white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Bring the broth to simmer in a saucepna. Remove from heat and cover to keep warm and set aside.
Melt 1 tbs. butter with oile in a heavy pot over medium high heat. Add the onion and saute until soft and golden, about 5 minutes. Pat the artichokes dry and add to the pot. Sprinkle with salt and pepper to taste and cover to cook until the artichokes begin to turn golden brown. Cook for about 8 minutes. Add the rice and stir for 2 mjinutes. Add wine and wait till it is absorbed this should take about 1 minute. Add 1 1/2 cups warm broth and cook until absobnred as well. Add more broth about 1/2 cup at a time, allowing to be absorbed after each additoion. Cook until mixture is creamy and the rice is tender. Remove from heat after about 20 minutes and stir in cheese and 1 tbs. butter. Season with salt and pepper to taste and serve.
Happy Eating!
