PRIME CUTS

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

BE­HOLD THE FIVE FINEST PIECES OF BEEF AVAIL­ABLE.

1 BONE-IN RIB EYE

Porter Road’s James Peisker calls it “a big, swing­ing dick cut of beef.” “It’s by far the juiciest, most fla­vor­ful in the en­tire an­i­mal,” he adds. Carved from the sixth through 12th ribs, it’s ringed by a thick band of fat and beau­ti­fully mar­bled. Pan sear­ing is best, and never cook it past medium rare.

2 SKIRT

A long, nar­row belly cut, the skirt en­joys a zesty mari­nade and is never hap­pier than when in a soft tor­tilla. Grilled, it’s a can’t-miss cook­out fa­vorite. Al­ways ask for the out­side skirt, not the in­side. “It’s thin­ner and has a lot more mar­bling, which gives it a beau­ti­ful, iron-rich fla­vor,” Pat Lafrieda ex­plains.

3 SHORT RIBS

Cut into chunks and braised, this beefy ex­panse just above the belly be­comes fall-off-the-bone ten­der; sliced flanken-style (cut to ex­pose a few sec­tions of bone) and bathed in mari­nade, it makes hot coals swoon. Use left­over bones for beef stock, or wear them as a neck­lace— what­ever works.

4 SIR­LOIN CAP

This lean, an­gu­lar stand­out from the hindquar­ters of the steer is in­cred­i­bly mar­bled, with a moat of fat that im­parts a dis­tinc­tively rich taste. “It has more chew to it than the sir­loin [from which it’s sliced] but is far su­pe­rior in fla­vor,” says Peisker. Coat it with a rub or dunk it in mari­nade be­fore flame grilling.

5 FLAT IRON

Sliced from the shoul­der and marked by a line of con­nec­tive tis­sue, this is beloved by the cognoscenti. Why? It’s in­tensely fla­vor­ful and glo­ri­ously id­iot-proof: Says Jeremy Stan­ton, “This is the sec­ond most ten­der cut in the steer, and it will re­main so even if well done.” But you know bet­ter than to do that, right?

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