The tenderness/toughness of a cut of a meat depends on how much the animal had to use its muscles. When we go to the supermarket we keep on seeing different cut labels of beef, here are some pointers about beef meat and cuts.
The well-exercised shank or leg is the ever popular bulalo. It’s very flavorful but also very tough, so it requires long, slow cooking. A pressure cooker can tenderize it, if you’re pressed for time.
The boneless shank is known as kenchi.
Brisket is good for stews like mechado or kaldereta. The cooking method for these dishes tenderize this relatively tough cut
Use ground round for leaner burgers, and ground sirloin for juicier ones.
Steaks come from the cow’s not so exercised torso and are naturally tender. It’s best cooked over high heat for a short period of time to maintain juiciness.
Fat equals flavor. A good steak will have specks of white fat evenly distributed throughout the meat.
Steaks (or any meat, for that matter, even chicken) should be allowed to rest for 10-15 minutes before serving. During this time, it will continue cooking and juices will be redistributed throughout the meat.
In Steak, doneness means how well your steak is cooked – from rare to well done. For most steak lovers, medium rare is the ideal doneness. The more you cook the beef, the harder the meat gets.
My source for this writing is my husband who is a Doctor of Veterinary Medicine, a food lover and a very good cook! J