In comparison to market/industrial grade beef which has been experiencing a steady decline in demand, grass-fed beef is starting to become the beef of choice for most people. The reason is simple enough - grass fed beef offers more in terms of nutrition and taste. The beef is leaner and contains higher percentages of valuable nutrients like Omega-3, beta carotene, Vitamins A and E, along with CLA or conjugated linoleic acid (which is proven to be an effective cancer fighter) making it a wiser choice for consumers.
Grass fed beef, much like commercial grade beef also comes in various cuts and sizes. The cuts that you choose will depend on the preparation that you are planning to make as well as the number of people that will be eating. Just to give you an idea, here are some of the cuts available for grass fed beef along with some recommended methods of cooking.
Round: The round is a cut for the cattle's rear, including the hind, shank and the rump. The meat from the round is very lean but is not as tender, making it perfect for moist preparations.
Chuck: Although rich in flavor, chuck cuts are not as tender as the middle steak primal. They are typically suited for cooking options like pot roasts and braised recipes. This is also the perfect source for ground beef because of the balance in meat and fat.
Shortloin: The muscles for this primal are some of the least used by the cattle making them particularly tender. Because of this feature, shortloins are not suggested for preparations with long cooking times. Suggested preparations include Delmonico steak, T-bone steak and tenderloin. Shortloins are the most expensive cuts available in the market as of the moment.
Flank: The flank is the primal cut just below the loin primal. The primary cut for this part of the cattle is the flank steak. The best preparation for this cut is, not surprisingly, the steak.
Tenderloin: The tenderest muscle in the animal. Tenderloin is a great cut that can be used for a lot of preparations. Due to its nature, cooking time is short and never loses its tenderness even if its fried or served cold.
Other cuts include top sirloin, rear shank, rib, plate and brisket. Each of these cuts serves different purposes in cooking due to the individual characteristics of the meat. So do take into consideration what you will be cooking and the number of people that you will be preparing it for. This will help you to better prepare for what you are planning as well as prevent cooking disasters that can originate from choosing the wrong cuts.
But no matter the preparation, you will always stand to gain from using grass fed beef as they have more character and distinction in terms of flavor and aroma. You can check your local supermarket for grass fed beef as some do offer them, if not, you will also be able order them through online stores. Explore your options and find out why more and more people are starting to shift sides when it comes to beef.
