Welcome back to Montana Jack’s blog!
Beef Cuts 101
In our last blog, we talked about the different types of beef cuts. While we covered the forequarter cuts of the cow, including the chuck, the ribs, the brisket, the foreshank, and the plate, we left out an entire second half of the cow. How could you possibly be prepared for you next visit to your local steakhouse with out knowing what the hind quarter cuts are? You could be selling yourself short of a great piece of meat if you remain ignorant every type of beef cut. Fortunately, our steakhouse is here to let you in on those different cuts so you can have the best meal, every time.
Hindquarter Steak Cuts
The loin – This portion of the beef cuts has two sub-primal cuts to it, and three including the bone-in cut.
Short Loin – This is where you get your T-Bone steaks, as well as porterhouse steaks.
Sirloin – This meat is less tender than the short loin but has a lot more flavor. It can be cut into tri-tip meat.
Tenderloin – This meat is the most tender of the three, and can be cut into filet mignon or beef wellington.
The Round – This meat is lower in fat and higher in muscle. It tends to be pretty lean and because of the leanness of the cut, it should be eaten rare. Otherwise, this cut is great for roasts.
The Flank – This cut of beef is typically good for grinding unless we’re talking about flat flank steak which is used for London Broil.
Getting the right piece of steak for your choice of dinner is important. Come to the right restaurant in Billings for the perfect match, and you’ll leave satisfied every time you visit Montana Jack’s