With so many different cuts of beef—from the chuck roast to the tri-tip roast—figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association can help.
What’s the difference between a good and fantastic steak? Learn the beef basics with Executive Chef Matt Brandsey from El Gaucho Seattle. El Gaucho uses 28-day, dry-aged all-natural Certified Angus Beef from Niman Ranch. That’s a mouthful – but what does it mean? 1. The importance of starting out with quality of meat 2. What does it mean to dry age beef 3. The importance of beef grades (Prime vs Choice or Select) 4.The difference between cuts of beef and anatomically where they come from