The mystery of beef. We’ve all been there…standing at the meat counter, looking at rows of packaged beef cuts and thinking, “Should I just close my eyes and pick one?”
Well, we’re here to unravel the mystery with Beef 101: How to Select the Perfect Cut! Will Wilson, owner of Snider Brothers Meats, is our latest Fellow Foodie, and he’s agreed to help us solve the mystery of BEEF!
Will’s family has owned Snider Brothers for six generations, and Will has worked in the meat butchery business since he was 12 years old, so he knows his stuff. He now works with his son, Jake, and an awesome team of butchers who bring the Salt Lake City area phenomenal, quality meats, including a whopping 50 different cuts of beef!
Will breaks beef cuts down into two areas of the cow: front and hind. The muscles in the front quarter do most of the work, so they’re tougher cuts and best used for braising (cooking low and slow in a closed container)…The cuts in the front quarter include: pot roast, chuck roast, beef ribs, shank, brisket, prime rib.
Those in the hind quarter are typically more tender, since they don’t do as much work. They’re great for grilling, broiling or roasting. They include: round cuts, sirloin tip, t-bone, porterhouse, top sirloin, new york and filet. Below is a list of popular roasts and Will’s suggestions of how to cook them: