The Simplicity Of Beef: Methods From Cooking Classes In Chicago

First of all, it is incredibly critical to understand exactly what kind of beef you’re dealing with. USDA Select, Choice, Prime? Young beef with the best marbling is awarded the Prime or highest quality standard. Prime is usually found in restaurants, however could be found in a couple specialty markets. Choice is the most commonly available grade in the public market and is a tier down from Prime beef because of the fact it has less marbling. Select has the least amount of marbling, but may not be as juicy, tender or tasteful as Prime or Choice beef. Lets have a look at some cuts of steak that I learned from a few of my cooking classes Chicago.

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Beef tenderloin steak is also known as a filet mignon or filet. The incredibly tender, boneless filets are taken from the whole tenderloin. A Porterhouse steak varies from a T-Bone steak in that the Porterhouse steak diameter is no fewer than 1 1/4 inches measured over the middle compared to the T-Bone steak, which is not less than 1/2 inch. The Porterhouse & T-bone each contain a strip cut and a filet cut.

Round tip cuts, also known as breakfast, minute, or sandwich steaks, cook very quickly, take care not to cook them too long or they will be dry. Delmonico is a fancy name for ribeye. You will see the word Delmonico more commonly in the Northeast because the original Delmonico’s Restaurant was in NYC.

The following are a couple simple secrets for purchasing beef from the cooking classes Chicago. Be certain the package is cold and has no rips or holes. Excessive liquid in a package could mean improper handling or beef that is past its optimum shelf life. Look for beef that is firm to the touch, not soft.

Opt for beef with a glowing red color, not any brown or grayish patches. The exception to this is vacuum-packaged beef, which, because of a lack of oxygen, has a darker purple color. Once given air, it will turn to a bright red.

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