gafencu Shop

Ad Category Above Title [D:1440×400 M:1440×400]

gafencu  app

Ad Category Sidebar [D:300×300 M:300×300]

Ad Video Category Above Title

Choosing the right cut of beef to perfectly serve as the hero of a protein dish is a daunting challenge for even an experienced chef. But there&#8217;s no need to pine over the dilemma any longer as we&#8217;ve listed down which cuts of beef would best complement the dish you want&#8230;

<div id="gallery-1196" class="ngg-gallery">[{"id" : "57991","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-barbecue-charcoal-grill.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish barbecue charcoal grill"},{"id" : "57994","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-flank.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish flank"},{"id" : "57996","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-hong-kong-noodles-tripe-liver-intestine-tongue-brisket.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish hong kong noodles tripe liver intestine tongue brisket"},{"id" : "57998","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-noodles.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish noodles"},{"id" : "58000","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-pastrami-roast.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish pastrami roast"},{"id" : "58002","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-seared-grilled.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish seared grilled"},{"id" : "58004","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-slow-cooked-stew-braised.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish slow cooked stew braised"},{"id" : "58006","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-stew.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish stew"},{"id" : "58008","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-stir-fry-bulgogi.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish stir fry bulgogi"},{"id" : "58010","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish"}]</div>
For a steak 
Two of the most popular cuts of steaks are tenderloin and ribeye. 
Having a higher fat content and marbling which gives it its rich flavor,&nbsp; ribeye is a tender and juicy prized cut at any steakhouse. Tenderloin, on the other hand (also&nbsp;known as Filet Mignon) has very little fat which explains its milder flavour to ribeye, but can still be very tender giving a deliciously soft and buttery texture.
For soup or corned beef 
Locking in a distinctive umami flavour for a stock isn&#8217;t for the faint of heart — it requires time and patience. But with a beef brisket, a fattier and tougher cut of meat from the breast of the cow, a soup or curry dish could come out packed with a punch with deliciously tender and flavourful meat to melt in the mouth if it were slow-cooked at low temperatures, giving the proteins to break down. It also makes for a perfect corned beef!
For a&nbsp;stir-fry 
The flank is often a tricky protein to cook because of its lean muscle fibres — a cut of meat that is easily overcooked. Though it marinates well, its best to fire it up over the grill at a high temperature, but only briefly to retain its moisture. It can be tough, if not cooked right, but offers as a nice protein for stir fry dishes or even to make ground beef.&nbsp;
For a stew 
The grounding essence of a stew is the flavour of the meat. Beef chuck, which is a shoulder cut, is lean cut of meat but is packed with flavour that is best extracted through time under low fire. Slow-cooking a beef chuck for stew, soup or a pot roast breaks down the meat without drying it out, giving the dish a distinctive tender and melt-in-your-mouth sensation.&nbsp;
For a roast / barbecue 
Beef ribs are thicker cuts of meat that are great for slow-cooking in the over or smoked on a barbecue grill. The cooking process melts the&nbsp; are tender cuts of meat that can withstand higher temperatures and still remain soft&nbsp;which makes it perfect for a barbecue roasted dish or oven baked meal.&nbsp;
For a saucy appetiser 
Two unlikely and polarising cuts of beef that is likely to surprise and intrigue your guests are beef tripe and tongue. While it is obvious which part of the cow the latter is situated, the beef tripe, on the other hand,&nbsp; actually comes from the inner lining of a cow&#8217;s stomach.&nbsp;A staple dim sum dish or a funky addition to a beef brisket noodle, they are typically boiled, steamed, pickled or braised in sauce. However it is prepared, a generous combination of flavours and spices for a sauce to accompany it often results in a mouth-watering outcome.
&nbsp;
Read similar articles&nbsp;by clicking the titles below:
<a href="//www.gafencushop.com/worlds-top-notch-quality-steaks/">The World’s Top-notch Quality Steaks</a>
<a href="//www.gafencushop.com/healthiest-fish-to-eat-and-deliver/">Five healthiest fish to eat and deliver to your doorstep</a>
<a href="//www.gafencushop.com/caviar-dinner-party/">Order these sensational premium caviar at your next soirée…</a>

gafencu magazine taste dining home cooking Steak, Soup or Stirfry Which cuts of beef are best for your dish

Steak, Soup or Stirfry: Which cuts of beef are best for your dish?

premium steak

The Wild Side: Inventive and artistic, jewellers across the globe are taking the animalistic approach

Winter’s Key: The latest menswear collections align on elegance

60 fantastic years: The iconic Mandarin Oriental, one of the world’s great hotels, celebrates a significant milestone

Air of Refinement: Beauty and functionality flow in harmony through the open spaces of this Island South residence

Sensational Ski: Head north for the fresh powder snow of China’s many premier winter resorts

Tag: premium steak

Blog Section

Steak, Soup or Stirfry: Which cuts of beef are best for your dish?