Beef: Introducing the characteristics of each cut of beef and recommended recipes that make the most of each!

Introduction

Beef has a wide range of flavors and textures depending on the cut, making it an essential ingredient in Japanese food culture. Typical cuts of beef include tenderloin, belly, and thigh, and there are cooking methods that make the most of each cut's characteristics. In this article, we will introduce the characteristics of typical cuts of beef and recipes using each cut

Beef tender meat

Beef tenderloin is a long, thin cut located inside the sirloin, and is a rare and highly valued cut, of which only two are found per cow. It is extremely tender and low in fat, making it ideal for steaks and steak tartare

beef thigh

Beef thigh is a tough cut that is about half meat and half sinew, but its delicious flavor is brought out by slow simmering. It is the perfect cut for making soup

Veal belly

Veal belly is different from regular belly meat in that it has less fat and a clean taste. It is used in stews and other dishes

Characteristics and uses of beef shank

Beef shank comes from the leg of a cow and is characterized by its firm texture, with a moderate mix of muscle and fat. This cut has developed muscle fibers due to its high level of exercise, and slow cooking makes it tender and enhances its flavor. It is particularly well-suited to soups, stews, and braised dishes, and the gelatin released from the meat when cooked for a long time adds richness to the entire dish

Characteristics and uses of beef belly

Beef brisket is meat from the chest area of ​​a cow, and has a distinctive appearance with alternating layers of fat and lean meat. These layers of fat add a deep flavor to dishes, making it particularly suitable for stewing and grilling. Because it is high in fat, it has a juicy flavor when grilled, and when stewing, the fat melts and adds richness and depth to dishes. It is used in a variety of dishes, including yakiniku, beef stew, and curry

veal thigh

Round meat from cows under 10 months old is pale pink and very tender. It is preferred over beef in Europe, and is characterized by its less rich flavor but lower fat content

Beef spare ribs

Beef spare ribs imported from the United States are thinly sliced ​​at right angles to the rib bone. They are delicious when grilled or seasoned with salt

How to cut beef

When cooking beef, there are two ways to cut it: with the grain or across the grain. Cutting with the grain makes the beef tougher, while cutting across the grain makes it more tender

Recommended recipes for each cut of beef

Here are some recommended recipes that use various cuts of beef

Beef meat tofu

Ingredients (serves 4)

• Thinly sliced ​​beef: 200g
• Tofu (firm): 1 block
• 8 scallions or green onions
• Dashi: 1 cup
• Sake, sugar, soy sauce, mirin, salt: appropriate amounts

How to make it

1. Select a fatty part of the beef, spread it out and cut it into bite-sized pieces
2. Lightly drain the tofu, cut it in half lengthwise, and then cut it into 2cm wide pieces. 3. Wash the green onions, drain them, cut off the roots, and cut them into 3-4cm lengths
3. Put the pot on the stove, add the beef fat, and slowly melt it over low heat while pressing down with chopsticks until it blends well
4. Remove the pot from the heat and place it on a wet cloth to cool, then add the beef and stir-fry over medium heat until the meat changes color
5. Add the tofu, pour in the dashi, add 3 tablespoons each of sake, sugar, and soy sauce, 2 tablespoons of mirin, and a little salt to taste, and bring to a boil over high heat
6. Once boiling, reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced
7. Add the green onions just before turning off the heat, mix to coat with the broth, quickly cook through, and serve in a serving dish
   • If you don't have beef fat, use a little less than 1 tablespoon of salad oil instead to fry the meat

Beef Yawata roll

Ingredients (serves 4)

• Thinly sliced ​​beef (lean): 5 slices (approx. 800g)
• Burdock root: 500g
• Snow peas: as needed
• Salad oil, salt: appropriate amount

How to make it

1. Scrape the skin off the burdock root, cut it into 14-15cm lengths, then cut it into 7-8mm square strips and soak it in water. Place it in a pot and boil for about 15 minutes, then drain in a colander
2. Spread the beef out, place one burdock root on top, and roll it up tightly in a spiral, securing the end with a toothpick. Repeat with five more pieces
3. Heat 1 tablespoon of salad oil in a frying pan and fry the rolled meat while rolling it over. Add the ingredients in parentheses, cover and steam over low heat for 2 to 3 minutes
4. Remove the lid and roll the meat to coat it in the sauce. Remove the toothpicks and cut into 2-3cm pieces. Garnish with boiled snow peas in salt and it's done

How to make Kansai-style sukiyaki

Ingredients (serves 4)

• Thinly sliced ​​beef (loin): 600-800g
• Grilled tofu: 1 block
• Cloves (rehydrated in warm water): 4
• Shirataki noodles: 1
• 2 green onions (sliced ​​diagonally)
• Shimeji mushrooms (loose): 1 pack
• 1 garland chrysanthemum (cut off the tough roots)
• Eggs (cracked): 4 to 8
• Sugar, soy sauce: appropriate amount

How to make it

1. Cut the grilled tofu in half lengthwise and then cut into 1-2cm thick slices. Cut the clove daikon radish into triangles. Boil the shirataki noodles, drain, and bundle into 8 pieces
2. Arrange the meat and other ingredients on a platter
3. Heat a sukiyaki pot, add beef fat, and let it soak into the pot. Add the beef and green onions and cook until fragrant. Once fragrant, sprinkle on 1-2 tablespoons each of sugar and soy sauce, then add the grilled tofu and other ingredients. Add the shirataki noodles last, and eat them dipped in egg as they cook

How to make beef stroganoff

Beef stroganoff is a creamy, rich Russian dish made with beef and mushrooms. The tomato puree and cream combine exquisitely to bring out the umami flavor of the beef. In this article, we'll show you how to make beef stroganoff and the butter rice that pairs perfectly with it

Ingredients (serves 4)

• Thinly sliced ​​beef (lean): 400g
• Mushrooms: 240g
• Garlic: 2 cloves
• Tomato puree: 1 cup
• Paprika: 1 teaspoon
• 1 cup fresh cream
• Marsh: A little

How to make it

1. Spread the beef out and cut into 3-4cm pieces, then season with salt and pepper
2. Wash the mushrooms, cut them into 2 or 4 pieces, fry them in butter, season with salt and pepper, and remove from the frying pan. Finely chop the garlic
3. Heat the salad oil and butter in a pan, add the beef and fry until browned
4. Add the garlic and continue to fry, then add the tomato puree and fry until the liquid has evaporated, mixing it with the meat
5. Add the mushrooms and stir fry, then season with paprika, salt and pepper, and add a little sugar as a secret ingredient. Finally, add the heavy cream to finish

How to make butter rice

material

• Rice: 4 cups
• Butter: 4 tablespoons
• 4 onions (chopped)
• Soup (2 cubes of soup stock + water): 960cc
• Salt and pepper

How to make it

1. Wash the rice at least 30 minutes before cooking
2. Melt the butter in a heavy saucepan and fry the onion
3. Add the rice and stir fry thoroughly, then pour in the boiling soup and season with salt and pepper
4. Once steam appears, reduce the heat to low and cook for about 12 minutes, then steam for 15 minutes

Serving

• Serve the butter rice on a plate and top with the beef stroganoff. Add marshmallows to taste and it's done

Introducing special beef recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.