Author: Wayne Holland
Ground Beef: Characteristics, Nutritional Value...
Wayne HollandGround beef refers to beef that has been minced with a grinder. It is no particular cut, but a combination of other beef portions. These segments contain chuck, round, sirloin...
Wet Aged Beef: Characteristics, Nutritional Val...
Wayne HollandWet aged beef is vacuum-sealed and stored at 0-3 °C for 7 to 28 days. This step allows the natural enzymes to break down the muscle fibers, resulting in enhanced...
Dry Aged Beef: Characteristics, Nutritional Val...
Wayne HollandDry-aged beef is beef kept in a cold, dry place for a few weeks to make it more tender and flavourful. The process removes moisture and makes the taste stronger....
Shank Beef: Characteristics, Nutritional Value ...
Wayne HollandShank beef is obtained in the fore and hind quarters of the cow. These muscles are in constant motion causing the meat to be tough and have a lot of...
Flank Beef: Characteristics, Nutritional Value ...
Wayne HollandFlank beef is beef taken from the abdominal muscles of the cow. In a 2020 study conducted by the University of Illinois Department of Animal Sciences shows that it has...
Plate Beef: Nutritional Value, Features, How to...
Wayne HollandPlate beef refers to the area of the lower belly of the cow below the rib and above the flank. It is one of the eight primal cuts of commercial...
Round Beef: Nutritional Value, Features, and Ho...
Wayne HollandRound beef comes from the cow’s back leg. This area includes top round, bottom round, and eye of round. These muscles work more than other parts. That makes the meat...
Brisket Beef: Nutritional Value, Characteristic...
Wayne HollandRisket beef refers to meat in the lower chest, or breast, cut of the cow, just below the chuck. The University of Illinois Department of Animal Sciences (2020) notes that...
Loin Beef: Nutritional Value, Key Cuts, and How...
Wayne HollandThe loin is a prime beef cut found in the back of the cow, between the round and the rib beef. It is divided into two cuts of meat: the...
Rib Beef: Nutritional Value, Cooking Methods, a...
Wayne HollandRib beef is the portion of the rib primal of the cow between the loin and chuck. It contains ribs 6-12. The section offers highly considered cuts such as standing...
Brahman: Types, Uniqueness, and How to Identify
Wayne HollandThe Brahman had originated in the United States as a derivative of Indian Zebu breeds, Guzerat, Gir, and Nelore. The American Brahman Breeders Association was started in 1924 to formally initiate...
Chuck Beef: Nutritional Value, Cooking Methods,...
Wayne HollandChuck beef is cut along the shoulder region of the cow, between the neck, the rib and the brisket. This portion is composed of those muscles that are actively utilized...