FOUR TO SCORE

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

THERE’S MORE TO SAM­PLE THAN SIR­LOIN. GO BRAVELY BE­YOND YOUR USUAL BEEF OR­DER AND DIG INTO ONE OF TH­ESE OUT­STAND­ING, UP-AND-COM­ING CUTS.

CHUCK EYE

Where is it from? The shoul­der, or “chuck,” of the steer.

What is it sim­i­lar to? Rib eye, but with a bit more chew.

How do I pre­pare it? Keep it sim­ple: Sea­son with salt and toss it on the grill. Does

well in a braise, too.

TRI-TIP

Where is it from? Near the hip por­tion of the sir­loin.

What is it sim­i­lar to?

Like a less fatty brisket.

How do I pre­pare it? Smother in a smoky rub and cook over high heat.

PE­TITE TEN­DER

Where is it from? Di­rectly on top of the shoul­der blade.

What is it sim­i­lar to? Filet mignon. How do I pre­pare it? Grill un­til rare (the lack of fat

makes it lose fla­vor) and serve with béar­naise sauce.

HANGER STEAK

Where is it from? The front of the belly. It “hangs” be­tween the last rib and the loins.

What is it sim­i­lar to? Grainy cuts like skirt or flank.

How do I pre­pare it? Drench in mari­nade and flame grill. Cook past medium rare and it’ll be tough as a gym mat.

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