A steak is a steak is a steak, right? Wrong.
I actually had no clue about all the different cuts of beef until I married a beef farmer. I’m always surprised at all the new things I learn each day. Okay, the fact that I didn’t eat meat for much of my adult life could possibly account for my lack of knowledge when it comes to cuts of beef.
This said, in the past few years, I have become obsessed with good food, trying new recipes, creating new concoctions, throwing dinner parties, and feeding loved ones. It certainly comes in handy, living on a working beef farm!
Another place I visit for all the info on beef is the Canadian Beef site. They’ve got everything you need to know about beef – from nutritional information to fantastic recipes! Since Hubby and our 3.5 year old daughter are big steak fans, I check out the website frequently for new ways to create amazing steak dinners.
Did you know that steaks fall into three categories?
- GRILLING – can be grilled without any extra prep or effort
- MARINATING – needs to be marinated before you cook/pan sear/grill/broil
- SIMMERING – needs slow simmer in a nice liquid to ensure tenderness
I used to think steak as just to be thrown on the BBQ. I’ve since learned that there are some amazing cuts of beef that make for the perfect dishes to delight the taste buds of friends and family. The right cut, and the right method of preparing and cooking makes for positive results!
Below is an image I found here about the difference between steak cuts.
See? They’re all so different!
Hubby loves a good steak on the BBQ with roasted veggies and potatoes done on the grill. Little One loves her Beef and Broccoli, a quick stir-fry type dish. I love my Korean Beef Bulgogi. I marinate it overnight, but it doesn’t have to be marinated for that long. My Korean students marinate it for a few hours. I actually don’t know why I like marinating it overnight. As you can see with those three dishes, they are all prepared differently.
One of our favourite family recipes is thinly sliced sirloin marinated overnight with onions, garlic, black pepper, oyster sauce, sesame oil and then cooked with lots of vegetables like julienned carrots, mushrooms, and broccoli florets.
I’ve got some pretty exciting news to share!
- Canadian Beef and ShesConnected are having a #LoveCDNBeef Twitter Party on Thursday, September 13th at 9PM EST. Follow @CanadianBeef and @shesconnected, and use the #LoveCDNBeef hashtag. Come join in on the fun and get educated on all things steak related!
- Canadian Beef has partnered up with Cutco Cutlery!
Laugh if you will! 🙂
Disclosure: I am a Canadian Beef Ambassador and have been compensated for this post. However, all opinions expressed are my own and have not been influenced in any way by my association with the program.