As you can see from the picture, skirt steak is one of the fattier cuts of meat with 2. It comes from the abdomen of the cow and is very lean. Skirt steak is cut across the grain, giving it a more unusual texture than other cuts. Top sirloin steak comes from the very top of the loin section of a cow. Top sirloin is ideal for the grill but also delicious when roasted. Season, season and season some more. Rub it with salt and oil to help tenderise the meat. Did you know that Chicago Steak Company has bone-in and boneless pork chops and marinated chicken breasts , which are also excellent options for healthy meals?
You can order them from the website and have them shipped straight to your door in a few days for a no-fuss shopping experience. Cheers to good health! Recommended cooking method: Grill as a steak, or use in tacos and fajitas. Tenderloin eye fillet Tenderloin or eye fillet has very little intramuscular fat, and is the tenderest muscle in the animal, which makes it typically very sought-after.
Recommended cooking method: Grill as a steak, and great as steak tartare. Low to medium marbling, with external fat Eye round girello The eye round comes from the outside of the leg and is very low in fat. Recommended cooking method: Grill as a steak, use in stir-fry, or roast. Sirloin porterhouse Sirloin also known as porterhouse is from the large part of the T-bone area, and is very tasty and flavoursome.
Recommended cooking method: Grill as a steak, as a roast, or stir-fry. High marbling, with no external fat Chuck Chuck is very lean, but is still full of flavour and is very versatile.
Recommended cooking method: Great for casseroles, curries and stews. Rib-eye steak Rib-eye is one of the most popular steak cuts, as it is very marbled, so full of flavour and very tender. Recommended cooking method: Grill as a steak, or roast. By Mayo Clinic Staff. Open pop-up dialog box Common lean cuts of beef Close. Common lean cuts of beef. Thank you for Subscribing Our Housecall e-newsletter will keep you up-to-date on the latest health information.
Please try again. Something went wrong on our side, please try again. Show references Food labeling. Electronic Code of Federal Regulations. Accessed June 30, Meat, poultry and fish. American Heart Association. Duyff RL. Kitchen nutrition: Cooking matters. Hoboken, N. San Diego, Calif. Beef: From farm to table. Department of Agriculture. McNeill SH, et al. The evolution of lean beef: Identifying lean beef in today's U. Meat Science.
All about the protein food group.
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