Title: Types of Cuts of Meat | LEAFtv
Headings: Types of Cuts of Meat
Types of Cuts of Meat
Cuts for Grilling and Pan Frying
Cuts for Marinating
Cuts for Roasting
Cuts for Stewing
Specialty Cuts
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Content: Pork blade steaks come from shoulder roasts and have lots of tasty, but fatty, marbling. Cuts for Marinating
Beef flank steak from the underside of the steer, bottom round steaks from the back end of the animal and skirt steaks from underneath the ribs all work well for grilling or pan frying, but only after marinating to help break down the muscle. Because these steaks are lean, they're lower in calories and saturated fat than more tender cuts. Small in diameter and very tender, pork tenderloin benefits from the flavors you infuse into the meat from marinating because it has such a mild taste on its own. Cuts for Roasting
Lean tenderloins cook quickly in the oven. Try beef tenderloin, shoulder petite tender roasts and pork loin roasts or tenderloins. Fatty and meaty-tasting roasts for special-occasion dinners take longer to cook. For lamb, these include leg of lamb, rolled loin roast and the impressive crown rib roast similar to a beef standing rib roast. Beef roasts include ribeye, sirloin tip and eye of round. Pork roasts encompass hams, pork rib roasts and very fatty but flavorful pork belly, which you can also cook by braising.