Choosing a cut of meat

What is the best cut of meat to buy?

How do you know it is quality?

When it comes to meat not all cuts are created equal.

Although it’s not all doom and gloom. There is generally a cut of meat suitable to everyone’s budget, meal and taste.

Knowing which cut of meat to buy and how to cook can be a dilemma.

Rib-eye or sirloin? T-bone or Rump?

There are a few ways to identify the better cut of meat.

• The more meat has marbling, or visible fat,  the more likely the meat will have a more robust, intense flavour than lean meat. However,  this cut of meat tends to be the more expensive cut. This is because the less exercised part of the cow the tastiest, most tender pieces of meat.
• Look at the colour and texture of the meat. The colour should be a strong red. There should be limited visible connective tissue running through the cut as this tend to add to the chewiness of the meat when cooked.
• The most expensive cut doesn’t always equate with the best choice. It really depends on the recipe.

Let’s look at some of the more common cuts of meat.

A fillet steak is a more expensive cut of meat due to the fact makes up a smaller portion of the animal as well as the less exercised portion.

This cut of meat can also command a higher prices as it is quite higher demand due to their tenderness and flavour.

The less expensive meat are not inferior by any means.

An example of a more cost effective cut of meat is Rump. Rump steak is abundant, full-flavoured, lean and generally represents good value.