Meat Cuts ID & Cooking Recommendations - Various Cuts Variety Cuts

Beef for Stew


This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.

Nutritional Information

  Calories kcal Protein g Fat g Iron mg Saturated Fat g Cholesterol mg
Raw trimmed to 1/4 inch 254 17.00 20.10 2.00 8.11 72
Cooked, Braised trimmed to 1/4 inch 345 26.60 25.70 3.10 10.23 104
Cooked, Braised trimmed to 1/4 inch 334 27.20 24.10 3.20 9.59 104

Cubes for Kabobs


This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.

Nutritional Information

  Calories kcal Protein g Fat g Iron mg Saturated Fat g Cholesterol mg
Raw trimmed to 1/4 inch 254 17.00 20.10 2.00 8.11 72
Cooked, Braised trimmed to 1/4 inch 345 26.60 25.70 3.10 10.23 104
Cooked, Braised trimmed to 1/4 inch 334 27.20 24.10 3.20 9.59 104

 


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.