Why it is important to know the
BLACK ANGUS ASSORTMENTS?
It is very important to know how to cook beef properly, otherwise we will wake up with the impression that the source of meat is not a good one. You have probably heard many say that they do not like beef because it is too strong, this happens when we do not know the assortments and how it is recommended to be cooked. We certainly do not have a tradition of beef consumption in Romania and this is because, for various reasons, over time history has pushed us to consume pork and chicken. If we also take into account the numerous misguided translations or interpretable formulations of the Romanian language, we should not be surprised that most Romanians do not know how to cook beef correctly. It is important to understand that each assortment of Black Angus meat must be cooked in a certain way to obtain the desired taste, aroma and consistency. Even if it is still cheese, do not put a salted teleme cheese in a cake that requires sweet cheese, the result would be totally inappropriate and you could say that the cheesecake is not good. By choosing the right cooking method for each assortment you will have all the benefits offered by Black Angus meat embedded in a tasty, nutritious and healthy food.
1. Beef Tenderloin
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It is one of the tenderest beef. It can be prepared and cooked in many ways: steak, medallion, grill, mignon fillets, etc.
2. Ribeye
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It can be with bone or without. The quality ones have a marbled appearance, they have the intramuscular fat divided proportionally between the muscles. It looks like pork chops. It is suitable for grilling or can be cooked as a roast in the oven. From those with bone you can get one of the tastiest and tenderest steaks.
3. Sirloin
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The appearance is smooth and fat-free, often confused with tenderloin muscle. Although the quality is lower than rib , it can be cooked in the oven or on the grill.
4. Round
6. Plate
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Being a larger area, the pulp can be divided into 5 different parts: topside, silverside, rumpstake and knuckle. It is a lean meat that is generally harder to cook over low heat because it comes from areas that are heavily used to move and support body weight.
A. TOPSIDE.
It is the internal muscles of the leg on the side of the thigh. It is recommended for beef schnitzel, beef soups, goulash, stews or can be cooked in the oven.
B. SILVERSIDE.
It is a thicker slice of meat on the inside of the leg. It is a leaner meat than the plate. Recommended for steaks, stews and other stewed dishes.
C. RUMPSTAKE.
It comes from the lower back area and the upper leg. It has the same quality as the sirloin, but it has a more intense taste when cooked. An excellent steak comes out of this part.
D. KNUCKLE.
It bears this name due to the slightly flattened spherical shape, being identified with the femoral biceps. It can be prepared in the oven, stewed, stewed, goulash. Being a lean and tender meat, it is also good for soups.
5. Chuck
9. Neck
10. Brisket
11. Brisket
18. Short plate
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The appearance is smooth and fat-free, often confused with tenderloin muscle. Although the quality is lower than rib , it can be cooked in the oven or on the grill.
7. Lower Ribs
8. Spare Rib
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The upper ribs are those facing the meat and those from the animal’s chest are considered the lower ones. In these areas the meat is a little stronger but with a more intense taste, probably because they are rich in fat and connective tissue. The upper ones tend to be tenderer than the lower ones. They are usually used in slow cooking dishes, but if the beef is young or of good quality, they can also be used for grilling.
12. Flank
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It has the same structure as the meat on the ribs except they have no bone. If it comes from a young beef, it is tender enough to be grilled like steak, being a very popular part in Colombia. Otherwise, it is recommended to cook over low heat such as stews or other dishes with sauce.
13. Osso Buco
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Although it has many tendons because it comes from the top of the legs, the meat is quite flavourful. You will find it sliced whole with bone, making this piece a good ingredient for soups and broths. Many people think of boiled meat when they say osso buco . It is excellent for a beef soup. Also try the Osso Buco recipe.
14. Hind shank
15. Fore neck
17. Tail
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Being almost completely bony areas, they tend to be almost completely ignored by most people, but if you know how to cook them properly, they can delight your taste buds. The fore neck can be used more in basic soups, which can be used to replace water in different dishes giving a better taste. The legs can help us make tastier soups and broths, but did you know that they can also be cooked in the oven? If you cut them with a saw and cook them in the oven, the bone marrow can be consumed, they help to lower LDL cholesterol, being at the same time very tasty. It is a delicacy in some restaurants in Europe. The cow’s tail is cut perpendicularly and is ideal for soup, consisting of bones, cartilage, marrow and meat.
16. Burger
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The burger is made from a third of beef and a third of fat, so it is ideal for grilling or frying.
