what cut of beef is tender

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.

When it comes to tender cuts of steak, every meat-eater has their preference. Whether it’s their preferred cut, sauce, or side dishes, there are so many options and expert opinions. With meat, the cut matters as much as how you cook it. Inside this guide we look at the tender and tough cuts.

The Anatomy of Tough and Tender

Knowing which cuts are tough and which are tender requires learning a little bovine anatomy. Meat is mainly muscle. When you are trying to figure out whether it will be succulent or leave your jaw muscles in spasm, you should consider what those particular muscles did when the animal was alive.

For example, beef cheeks are hardworking as they spend all day chewing the cud. That would make the cheek tough. On the other hand, the back muscles of bovines are relatively lazy, which is why the most melt-in-the-mouth cut – the tenderloin – comes from that region.

Basically, a cut’s tenderness can be ascertained by measuring its distance from the spot in the middle of the animal’s back. As you move lower and outward, the meat will become tougher.

With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.

Cut from the front of the loin, the top loin is a well-marbled, very tender, juicy, and flavorful steak. The strip makes up the larger half of the T-bone steak. Also known as the New York strip or Kansas City strip, this piece of meat generally comes boneless and is closely trimmed of any fat around its edges.

Because these tender steaks come from an area of the animal where the muscle wasn’t exercised as much as the flank or round primal cuts, it doesn’t contain as much of the connective tissue that generally extends cooking times. For the most part, these four steaks can be seared on each side, and are generally enjoyed medium rare to savor the juicy flavor of the meat. Grilling and broiling are popular cooking methods for these steaks, but it’s also not uncommon to cook them on a skillet. While you can marinate these steaks, to truly experience the full flavor, a little salt and pepper or steak seasoning is really all you need. [/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.16″ custom_padding=”20px||20px||false|false” global_colors_info=”{}”][/et_pb_divider][et_pb_button button_url=”https://app.barn2door.com/rafterwranch.net/allall?sellerSubCategories=87,84,88,228,86,85,229″ url_new_window=”on” button_text=”PURCHASE RAFTER’S TENDER BEEF NOW!” button_alignment=”center” admin_label=”Button – Purchase” _builder_version=”4.16″ custom_button=”on” button_text_color=”#ffffff” button_bg_color=”#ba2131″ button_border_color=”#ba2131″ button_font=”Source Sans Pro|600||on|||||” button_icon=”A||divi||400″ button_icon_color=”#ba2131″ background_layout=”dark” button_text_size_tablet=”18″ button_text_size_phone=”16″ button_text_size_last_edited=”on|phone” button_text_color_hover=”#ba2131″ button_border_color_hover=”#ba2131″ button_bg_color_hover=”#ffffff” saved_tabs=”all” global_colors_info=”{}” button_text_size__hover_enabled=”off” button_text_size__hover=”null” button_one_text_size__hover_enabled=”off” button_one_text_size__hover=”null” button_two_text_size__hover_enabled=”off” button_two_text_size__hover=”null” button_text_color__hover_enabled=”on” button_text_color__hover=”#ba2131″ button_one_text_color__hover_enabled=”off” button_one_text_color__hover=”null” button_two_text_color__hover_enabled=”off” button_two_text_color__hover=”null” button_border_width__hover_enabled=”off” button_border_width__hover=”null” button_one_border_width__hover_enabled=”off” button_one_border_width__hover=”null” button_two_border_width__hover_enabled=”off” button_two_border_width__hover=”null” button_border_color__hover_enabled=”on” button_border_color__hover=”#ba2131″ button_one_border_color__hover_enabled=”off” button_one_border_color__hover=”null” button_two_border_color__hover_enabled=”off” button_two_border_color__hover=”null” button_border_radius__hover_enabled=”off” button_border_radius__hover=”null” button_one_border_radius__hover_enabled=”off” button_one_border_radius__hover=”null” button_two_border_radius__hover_enabled=”off” button_two_border_radius__hover=”null” button_letter_spacing__hover_enabled=”off” button_letter_spacing__hover=”null” button_one_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover=”null” button_two_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover=”null” button_bg_color__hover_enabled=”on” button_bg_color__hover=”#ffffff” button_one_bg_color__hover_enabled=”off” button_one_bg_color__hover=”null” button_two_bg_color__hover_enabled=”off” button_two_bg_color__hover=”null”][/et_pb_button][/et_pb_column][/et_pb_row][/et_pb_section]

[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]When shopping for meat, the options are plentiful. Your butcher shop or the meat section of the grocery store is filled with different cuts of meat, in different shapes, and even different looks. From roasts to ground beef, you can find meat from every part of the cow or steer. But, when you are looking for great, tender cuts of grass-fed beef, it helps to have a little insight into what’s available and Rafter W Ranch is here to give you some solid insight.

Starting just behind the rib section, the loin makes up the most tender cuts of beef, which are typically the most expensive. These are the most expensive cuts of beef because relative to the entire animal, these premium cuts make up only a small percentage. If you are looking for a great tasting, tender, and flavorful cut of steak, it’s well worth the price.

Here we’ll identify which are the most tender cuts of meat by highlighting four mouthwatering steaks. Each of these steaks comes from the same area or cut of the animal, the loin. One of eight primal cuts of beef, the loin is comprised of two sub-primal cuts, the strip loin, that runs along the spine; another is the tenderloin, which is smaller than the strip loin and runs parallel to and beneath it.

Some Cuts are Naturally Tougher Than Others

The many different types of beef cuts are categorized by the section of the cow from which they are cut. These are known as primal cuts of beef. There are eight primal beef cuts: chuck, rib, loin, round, flank, brisket, shank, and short plate. The meat from some primal cuts can be tough, so extra care needs to be taken when preparing and cooking these. Others can be very tender, so they can be quite forgiving to chefs. Each cut has an ideal cooking method that will bring out the best qualities the meat naturally has.

Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan. Knowing what the most tender cut of steak is will help make your meals more delectable.

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.

FAQ

What are the top 5 most tender steaks?

Sensory Panel
Shear Force Results
Tenderloin (Psoas Major)
Tenderloin (Psoas Major)
Flat Iron (Infraspinatus)
Flat Iron (Infraspinatus)
Loin Eye (Longissimus Lumborum)
Ribeye (Spinalis Dorsi)
Ribeye (Longissimus Thoracis)
Denver Steak (Serratus Ventralis)

What is the best cut of beef for tenderness?

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

What cut of beef is not tough?

With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.

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