Flank Steak vs. Blade Roast: The Ultimate Guide to Cuts of Beef

And more awesome stuff we found on the Internet today.

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Flank steak, filet mignon, top round: Knowing all the different cuts of beef (and what to do with them in the kitchen) can be really confusing.

Let Business Insider‘s beef cut explanation guide help you out.

The site has shared ten detailed overviews of each different section of the cow, offering insight into why, for example, ribs are “fall off the bone” tender (hint: because they’re generously marbled).

It’s an illuminating look at the sheer variety of cuts available, plus it contains suggested preparation techniques for virtually every edible item imaginable—including those in our favorite category, “variety meats.” Chopped liver…mmm.

See the complete set of beef-y charts over on Business Insider.

Here’s some more stuff we loved from today:

Can yeast really keep you from getting drunk? [Serious Eats]

How to cook with your dishwasher. [Slate]

Eric Asimov picks 20 of his favorite $20 wines. [NYT]

Smoke and BBQ, California-style. [CHOW]

 

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