Welcome back to Beef 101! Today, we'll be venturing into the loin section of the cow, which is known for some of the most tender and sought-after cuts of beef. Before we dive into the specific cuts, it's essential to mention that traditionally in the kosher world, the loin section is sold to non-kosher processors. This is because performing Nikkur on the cow's hindquarters is an expensive and labor-intensive process. However, thanks to the skilled work of Rabbi Avidan Elkin & Rabbi Jonathan Benzaquen, we're proud to offer Glatt Kosher and Beit Yosef hindquarter cuts.
Now, let's take a closer look at four popular cuts from the loin section:
Filet Mignon: This prized cut comes from the smaller end of the tenderloin, which runs along the spine of the cow. The filet mignon is incredibly tender and lean, making it a favorite for special occasions. It's best cooked quickly over high heat, such as grilling or pan-searing, to retain its tenderness and moisture.
Tenderloin: The entire tenderloin is a long, narrow muscle that yields the filet mignon, Chateaubriand, and tournedos cuts. It's known for its exceptional tenderness, and the best cooking methods include grilling, pan-searing, or roasting, followed by a short rest to ensure even cooking and juiciness.
New York Strip: Cut from the short loin, the New York strip is a well-marbled, tender steak with a robust flavor. It's perfect for grilling, pan-searing, or broiling, and is best served medium-rare to medium.
Porterhouse: A large steak that includes both the tenderloin and New York strip, separated by a T-shaped bone. This cut is perfect for grilling or broiling and offers the best of both worlds, with the tender filet mignon on one side and the flavorful New York strip on the other.
The loin section provides some of the most sought-after cuts of beef, known for their tenderness and rich flavors. We're grateful to have access to Glatt Kosher and Beit Yosef hindquarter cuts, which allows kosher consumers to enjoy these fantastic cuts of beef. Whether you're grilling, pan-searing, or broiling, these loin cuts are sure to impress. Now, it's time to fire up the grill or preheat the oven and savor the incredible flavors these cuts have to offer. Happy cooking!
Brisket Kings 101
Welcome back to Beef 101! Today's post is all about the beloved brisket, a favorite cut among barbecue lovers and pitmasters.
In this post, we'll discuss seven popular cuts from the rib section, including their unique characteristics and best cooking methods. So, let's dive in..
Plate 101In this post, we're delving into the plate section of the cow, which is located below the rib section and consists of some lesser-known yet incredibly delicious cuts.