News From the Butcher Block
by Daniel J Rosacci, Tony's Meat Specialist
Danny is Tony's son and grew up the meat business. Now our Meat Specialist and CEO, Danny is a seasoned old world butcher with new age business savvy. In this feature eNews series, Danny speaks out about myths and misinformation in food industry and answers back with facts and insights from his unique viewpoint and expertise. Join him as he takes you to the ranches, the farms, the packing-houses, and into the backrooms of Tony’s, dispelling myths and misconceptions with reality and facts. |
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A Lesson in Anatomy
New York Steak, Kansas City Steak, Delmonico, Breakfast Steak, or Newport Steak; do any of these names really tell you what you are buying? A retailer can name their cuts anything they like, but by law, they must also disclose where on the animal the cut came from. The words, Loin, Rib, Chuck or Round MUST be listed on pre-packaged meats. At Tony's, or 'over the counter', just ask. But do you really know what these terms mean?
Beef Round - The drive train of the animal, the powerful hind legs & rump are what make up the Beef Round. Doing all this work, this cut is dense and less tender, however, it marinates well, and if cooked rare to med rare with dry heat, eats wonderfully. Cooking: 1) Cook with dry heat. 2) Do not over-cook 3) Rest in the oven for 10 minutes before slicing thin across the grain. *Common cuts: Baron of Beef Roast, London Broil, Cube Steaks, and ground meat.
Beef Chuck - Supporting & maneuvering the heavy weight of the animal is the shoulder, or Beef Chuck's job. These large & strong muscle groups develop looser (less dense) muscle fibers with generous marbling for incredible flavor. Proper cooking is essential to make these cuts tender; slow cooking with moisture at low temperatures (braising or pot roasting) is the trick. When cooked correctly, Beef Chuck is wonderfully tender and shreds beautifully. *Common cuts: Pot roasts such as English, Chuck, and Brisket, short ribs, and finest stew & ground meats.
Loin & Rib - These muscles run along the back-bone of the animal. Consider how the animal moves; while the rump, shoulder, and legs of the animal must support it's massive weight and move the animal around, the back of the animal is worked very little. With far less 'heavy work' to do, the Beef Loin and Rib stay nice and tender. *Common cuts; New York Strips, T-Bone Steaks, Tenderloin (Filets), Sirloins, Prime Rib Roast, Rib Steak and Rib Eye Steaks come from the Beef Loin and Rib.
Pay less attention to the marketing names and understand the meaning of these key-words: ROUND, CHUCK, LOIN & RIB, and the all-important USDA quality grades of SELECT (lowest quality), CHOICE, PREMIUM CHOICE, and PRIME. Remember, it is your right to know what you are buying.
- Daniel J. Rosacci, Tony's CEO and Meat Specialist
More info:
Beef
Made Easy Cutting Chart - printable
The ABC's of Roasting
Grilling A Great Steak
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