Whenever you visit a steakhouse Rouse Hill, you will find a range of dishes on the menu. At Osso, we pride ourselves on our extensive menu and are proud to provide meals to suit any palate. However, for those diners who just enjoy eating beef, but don’t know much about it, or the different cuts, it can be slightly confusing. With all the different cuts of beef, it can be hard to know what exactly you’re eating. To make things a little bit easier, keep reading to find out about the different cuts of beef.
Some cuts of beef are more commonly used than others, this is simply because they are the most desirable and the parts that taste the best. The parts of the cow that most steakhouses in Rouse Hill will create dishes with include:
The chuck is taken from the shoulder and neck region of the cow. It can be recognised by the distinctive shape of the bone and it sometimes referred to as seven-bone steak.
Although this is not the most tender cut of meat, and can sometimes be a little tougher than other cuts, it is full of flavour. Due to this, many chefs suggest cooking the meat slowly over a long period of time in a crock pot. Slow cooking meat will result in a softer and more tender end result.
Beef shank is another popular cut of meat and comes from the leg of the cow. As the muscles are constantly used, shank, like chuck, is a tougher cut of meat. Although this makes it less popular with high end steakhouses in Rouse Hill, it is a cheaper cut to buy and cook at home.
Similar to chuck cuts, shank is also best cooked over long periods of time, it is also suggested that it is cooked in liquid. Whilst the meat can be a little tough, it works extremely well in stews and soups, or to make beef stock.
Another popular choice of beef is brisket; brisket is taken from either the breast or the lower part of the cow. This cut of meat can sometimes be tough, however with correct cooking and preparation, this is not the case.
Arguably the best way to cook beef brisket is smoked or braised, due to this it is a favourite for those who enjoy cooking on the barbeque!
A staple cut of meat for any Steakhouse in Rouse Hill is rib. Whilst ribs are often one of the more expensive cuts of meat, they are the most tender, juicy and flavourful.
There are many different types of rib, however, they all utilise the last six ribs of the cow. Rib cuts include prime rib, short rib, and rib-eye steak.
As with many other cuts of beef, the best way to cook ribs is over a long period of time.
Loin cuts are taken from the back of the cow, specifically the hindquarter, directly behind the ribs. The tenderness and juiciness of loin makes is one of the most delicious and desirable cuts of beef.
The loin is an incredibly versatile cut of meat, but it is most commonly used for filet mignon, T-bone steak and porterhouse steak.
Chefs suggest cooking loin cuts over a dry heat; the grill is a great way to cook loin.
Book a table at our Rouse Hill restaurant today to taste some of our delicious beef based dishes!