Summer is officially in full swing which means barbecue season. We here at OA love our BBQ, in fact my doctor would argue that I love it too much. Unfortunately, this summer the price of beef is through the roof, not just because of the BBQ demand but also because of a shortage of animals being killed in other parts of the world. This means it’s up to American Beef producers to fill the void and American consumers to dig deeper into their wallets. That being the case I thought it a good time to share the bit of knowledge I’ve ran across over the years in hopes of helping people save some money and dine deliciously.
Now for starters, the cow pictured above, that’s a dairy cow. (See the size of the udder.) The only thing you’ll get out of her once she’s through milking is hamburger. The anatomy, however, is the same as a beef cow and thusly the picture will work for our purposes.
Let us begin by just walking around the beast a bit and then we’ll get to some money saving tips.
The first thing to think about when looking at the animal is where certain cuts come from and why they produce the meat they do. It stands to reason of course that the portion of the animal extending from its legs would tend to be less tender. These are, after all, the muscles used most by the animal. Which is why the brisket, which lays at the top of the front leg, is best when prepared slow and low as in BBQ or salted as in Corned Beef. Above the brisket lies the chuck, this part of the animal can be a bit confusing as the names of the cuts can vary a lot and from time to time and change as slaughterhouses process the animals differently in an attempt produce cuts that better serve customer demands. Commonly this area produces many roasts, the kind one likes to place in a pot, but it also can be cut to produce beef chuck shoulder tender, neck off chuck roll or clods. All of which are commonly used by restaurants in producing steak dishes that are not steaks. Think stir fry’s, burritos and the like. The shoulder is also home, perhaps most deliciously, to the short ribs. A cut that is not a rib at all but rather a fatty deliciousness that has in recent years become quite popular and surprisingly expensive.
Moving to the middle of the animal we start to see cuts that are more familiar. The rib, of course, gives us the ribs. Which while perhaps less delicious than those given us by barnyard brethren, the pig, are still quite popular. This area also gives us the rib roast, which in its state of platonic perfection becomes the Prime Rib. A phrase, I must admit, just caused my eyes to tear up a bit. Below the rib is the plate, the plate provides the skirt steak, very popular throughout Mexico and down through Central and South America. Certainly it’sd a staple of the new wave of Brazilian steakhouses.
Next to the plate lies the flank, which surprisingly enough gives us the flank steak. A widely seen cut of meet, largely because of its low price. It can be very flavorful and while I’d gladly dine on it at a friends house it will never find its way to my table. Above the flank and into the back we enter the blessed zone. This is the short loin, Uncle Sam territory, the place where all of the great steakhouse steaks are produced. Here you will find the Porterhouse or T-Bone as well as its constituent parts the Strip and Tenderloin. These, along with the sirloin, which sits next to it, are the biggies and man are they good. You’ll notice that this is not a very large part of the animal, the main reason for the high price and demand, particularly if it grades prime. The sirloin, as I said, sits next to the short loin and produces both top and bottom sirloin. If you’re picking, pick the top. The sirloin also holds a variety of tender roasts and the ball tip, another commonly employed cut in cheaper steak dishes.
After the loins it’s similar to what’s in the front of the animal only often with less fat. I have made some delicious beef sandwiches and beef bourguignon using bottom round but this area generally requires heavy manipulation and does not stand on it’s own two feet. To be honest I’m rather exhausted after the paroxysm that was the short loin. Let’s move on shall we.
Here some money saving tips:
1) Buy in bulk.
That means getting away from your local supermarket and enjoying a trip to a butcher or wholesale processor with a factory store. There are several of these in Chicago, particularly in the Fulton Market district. I’ve had good luck at Peoria Packing or if you have a hook up Restaurant Depot, just don’t go on a weekend it gets a bit busy. If you don’t live near anyplace like this some things can be found at Sam’s club but don’t give those bastards any dime you don’t have to. By buying in bulk I don’t mean purchasing a whole animal, which while it can be a good and cost efficient option requires a lot of freezer space and a deep and abiding love of hamburger and roasts. What I’m speaking about specifically is buying whole loins or rib roasts and cutting your own steaks. If you happen to find the loins in cryovac packaging it also provides you an opportunity for wet aging which while perhaps not as good as http://www.goodcooking.com/steak/dry_aging.htm can really help enhance the flavor and tenderness of your steaks.
2) Know what to look for and what you like.
When buying in bulk the meat will not only appear different than what you are used to seeing in the grocery store but it may also have a slightly different name. For example the New York Strip steak you’re used to seeing is actually a cross section of a strip loin which will be a long sort of parabola and weigh probably 8 to 12 lbs. While the Filet Mignon you love so much will either be called Tenderloin or PSMO (peeled side muscle on) Tenderloin and will be a long cylinder weighing 5 to 8 lbs. Regardless of what you buy engage your butcher, they can help you to better understand what it is your looking at and may even have preparation ideas. Also, it is best to stick to USDA choice or prime beef. Always steer clear of select product and only buy ungraded meat if you’ve had it and know it to be of good quality.
3) Get creative, have fun.
A great way to save money and feed lots of people is to find ways to make cheaper cuts delicious. There are three primary methods of doing this. 1) Cook it slow and low. 2) Tenderize – either with marinade or by pounding. 3) Cook it light and slice it right.
- Number one is obvious enough and has been practiced and perfected the world over. We can’t all be kings but learn how to slow cook a brisket or slowly braise a roast and you can eat like one.
- Number two works great for those steaks that aren’t quite the steaks you wish they we’re. A good marinade can not only add flavor but help to break down the connective tissue. Maybe you remember mom pounding steaks as a kid, I know I do. Well the theory is simple, beat it until it breaks down maybe toss some flour on it and drop it in a pan. If your really feeling gluttonous batter that thing, fry it, whip up some country gravy you’ve got a chicken fried steak. Further proof that God loves us and wants us to be happy.
- Number three is real fun but not always practical. The best example that I can think of is the Tri-tip . It’s a cut that comes from the bottom part of the sirloin and when cooked medium rare to rare is delicious. That is assuming of course that you cut it against the grain, cut it with the grain and you get the sort of thing a cobbler would throw away. Sliced properly this meat will melt in your mouth and provide all the wonderful flavor that comes with high fat content.