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Rib eye and porterhouse are among the most tender, albeit most expensive, cuts of meat. Muscles from the short loin and rib sections get worked the least, making them the most succulent of all. Of course the juiciest cuts of meat are the most valuable! However, nobody has to pay top dollar for the most savory cuts of meat; T-bone taste does come at rump roast prices. All chefs should know how to make USDA Choice taste like Prime-cut meat.

The Mighty Marinade

Marinades make beef much more moist and flavorful. The process is simple: Poke holes in the meat and soak it in zesty seasonings. Citrus and vinegar are used for the acidic base; mixtures made of half lemon juice and half water soften tough cuts no problem. Italian dressing is another popular choice. Just pour enough marinade to cover the meat inside a one gallon Ziploc bag, then squeeze the air out and refrigerate overnight. Marinate and pan-sear boneless shell sirloin.

Brining the Beef

Certain cuts of meat taste better brined than marinated. Top sirloin roasts are among the most delicious brined meats. The solution will call for 1 cup rock salt to every gallon of water. When meat is soaking in salty brine, osmosis will cause its proteins to unwind. This then makes the protein bonds break apart. Bonds reconnect as the meat cooks, but with the moisture trapped between them after brining. Brine your cheap cuts of meat and say “hello” to juicier beef!

Emergency Prep

Do you want to cook delicious beef, but have no time to marinate or brine the meat overnight? This method is for when your meat is thawed, but you only have two hours until dinnertime – and the clock is ticking. Coat the top of 1.5 inch steaks with rock salt and seasonings of your choice. Really load the rock salt on there! Refrigerate for 45 min. in a sealed container. Then wash the steaks and start grilling. The best cuts for grilling are flank steaks (London broil) and skirt steaks.

Crack Out the Crock-Pot

The toughest cuts of meat require plenty of time to cook, along with constant moisture, so what better place than your crock-pot? Just squirt half a bottle of ketchup into your crock-pot, then add 1/2 cup packed brown sugar and 12oz. dark soda. Add one 3-6lb. cut of meat and stir everything around. Cook on low for 5 hours, then add vegetables (e.g., onions, potatoes) and switch to high for 1 hour. Try center-cut chuck and top blade roast for the best results.

Braising the Meat

Braising is known for making low-quality meat taste like gourmet fare. To begin, Preheat the oven to 350 degrees and turn your Dutch oven to medium-high. Sear 3-4lb. chuck roast in 2 tbsp. olive oil, browning all sides for 3 min. each. Remove beef and add 1 chopped white onion, 1 clove minced garlic, 2 cups beef stock, 1/4 cup crushed tomatoes, and seasonings. Cover the pot and transfer to oven for 3 hours. The meat should be tender enough for even the pickiest eaters.

Reference:
1. Category:Cuts of meat
2. Butcher Chart – Cuts and Grades of Meat :: Hirsch's Meats

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