What cut of meat for what purpose?

[Anonymous]

I feel like I don't know what I'm doing when it comes to buying meat. I do know that NY strip is the best steak (for my taste, anyway-- I think filet mignon lacks flavor compared to other cuts). And I find that brisket makes the best slow-cooked, sauce-heavy recipes, like barbeque. I wish I didn't rely so heavily on boneless skinless chicken breasts, but they're convenient. Would love some ideas for quick-prep BSCB meals.

Assuming I'm not going to seek out an artisanal butcher, what guidance can you offer me about buying meat from the grocery store, and what to do with it?

[Anonymous]

I tend to buy cheaper roasts (chuck, shoulder) and throw them in the crock pot for a melt-in-your-mouth pot roast dish with potatoes, carrots, onions and a mix of tomato sauce and beef/onion broth.

For a nice cut of beef (rib roast), I cook it in the oven till medium rare, crusting it with herbs and garlic.

Smaller steaks, I marinate in the TJs soyaki sauce or a balsamic vinegar marinade and throw on the grill.

For BSCBs, I either pour marinade over them and bake, or if i have more time, I toss in flour and saute on the stove with lemon, chicken broth, white wine, mushrooms and shallots.

[Anonymous]

For pan searing steak--strip, rib eye, tenderloin:

http://www.youtube.com/watch?v=oY3YzK9MZ-8

America's Test Kitchen has a lot of good tips.

[Anonymous]

Anonymous wrote:

For BSCBs, I either pour marinade over them and bake, or if i have more time, I toss in flour and saute on the stove with lemon, chicken broth, white wine, mushrooms and shallots.

For baking in the oven... how long and what temp? The last few times I've tried this, they have ended up almost inedible, chewy and stringy and just kinda gross.

[Anonymous]

Boneless country-style pork ribs are good for either long braises when left whole or quick sear when cut or pounded thin. I have had good results cutting them into small pieces for stir fry.

You could also try buying bone-in, skin-on chicken breasts and roasting them whole - although I prefer leg quarters myself, much juicier.

[Anonymous]

I prefer to roast chicken quarters in the oven with whatever spices I feel like at the moment... 350 for about 45 mins or 400 for about 30 mins usually gets the job done. The bone and skin really keeps the meat moist (and like PP, I much prefer dark meat poultry).

Re: cuts of meat, I have learned a lot from Alton Brown.
-gigantic, cheap cuts of beef or pork are generally going to take well to low-and-slow cooking like braising. Think pork shoulder or chuck roast. Generally good in the crockpot.
-Giant (used to) have labels on their meat - "grilling" "roasting" etc which clued me in if I wasn't sure.
-If you really want to learn, I would suggest finding a nice vendor at a farmers market. I got some great suggestions for weird cuts just by asking, "Hey, what exactly is an XYZ?" or "I am looking for something to grill/marinate/roast/etc. What would you suggest?"

[Anonymous]

http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/07/chicken-breast-recipes.html

[Anonymous]

The cuts of meat with more marbled fat are better for lower heat, longer cooking techniques like slow roast, slow cooker, stewing, etc. The cuts of meat with less marbling are best when a seared crust is formed on the outside to help retain moisture.

I found that the following chart provides some helpful information: http://rickbakas.com/wp-content/uploads/2011/01/retail_beef_cuts1.jpg

For BSCB:
- make medallions, brown in butter, add chiffonade (chopped) basil, a dash of salt. Take off the heat and squeeze s little lemon juice over the meat. Leave the lemon half on the serving plate for people to add more lemon if they choose

- Oven "fried" chicken: I take chicken breasts and slice them to about 3/4" thickness, then coat with flour, egg then whole wheat cracker crumbs. I put a wire rack in a baking sheet, put the chicken on the rack, then spray olive oil on both sides. Bake at 375 for about 20 minutes per side (you can add a little more olive oil spray when you turn them). For the spray, I have an olive oil mister. If you don't, you can buy olive oil cooking spray. Don't put too much oil on.

- sliced the chicken into thin bite-size pieces. Stir fry with onion, garlic, and your choice of vegetables. Add a little bit of teriyaki sauce (alternatively, I add a little soy sauce, a little sesame oil and a couple tablespoons of hoisin or oyster sauce). If you want the sauce a little thicker, take a teaspoon of cornstarch, add about a tablespoon of water and stir until the cornstarch dissolves into a cloudy mixture (called a slurry), add to the hot skillet/wok and stir in quickly and it will thicken the sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

For BSCBs, I either pour marinade over them and bake, or if i have more time, I toss in flour and saute on the stove with lemon, chicken broth, white wine, mushrooms and shallots.

For baking in the oven... how long and what temp? The last few times I've tried this, they have ended up almost inedible, chewy and stringy and just kinda gross.

350 and 20-30 mins, I guess? Covering the pan makes a big difference.

[Anonymous]

I use tenderloin for stock

[Anonymous]

Anonymous wrote:
You could also try buying bone-in, skin-on chicken breasts and roasting them whole - although I prefer leg quarters myself, much juicier.

This is my big frustration! I used to always buy leg quarters, because they have so much better flavor, and are relatively quick to cook. But for some reason, I can rarely find them in my local supermarket. So I end up getting BSCB every time, and because of the aforementioned trouble with rubberiness, I make the same two or three dishes (chicken alfredo over pasta, chicken stir fry) over and over again. Would love to do some lovely roasty things that don't take two hours...

[Anonymous]

I agree, it blows that you can't find leg quarters anymore, but you know what you can find? Thighs and drumsticks. For some reason it just became the thing to sell them separately. Dunno why.

Now we often have drumstick dinners. Whatever marinade/flour dredge/shake-bake/whatever method I have in mind, I just apply it to about 8 drumsticks. Comes out great; DS loves them.

[Anonymous]

The cuts of meat with more marbled fat are better for lower heat, longer cooking techniques like slow roast, slow cooker, stewing, etc. The cuts of meat with less marbling are best when a seared crust is formed on the outside to help retain moisture.

What now?

[Anonymous]

Anonymous wrote:

Anonymous wrote:
You could also try buying bone-in, skin-on chicken breasts and roasting them whole - although I prefer leg quarters myself, much juicier.

This is my big frustration! I used to always buy leg quarters, because they have so much better flavor, and are relatively quick to cook. But for some reason, I can rarely find them in my local supermarket. So I end up getting BSCB every time, and because of the aforementioned trouble with rubberiness, I make the same two or three dishes (chicken alfredo over pasta, chicken stir fry) over and over again. Would love to do some lovely roasty things that don't take two hours...

If you can't find cut up bone-in, skin-on chicken, buy a whole one and butterfly it. Takes less than an hour to roast that way and comes out gorgeously moist. I use kitchen shears to cut out the backbone and freeze it for stock.

[Anonymous]

Anonymous wrote:I agree, it blows that you can't find leg quarters anymore, but you know what you can find? Thighs and drumsticks. For some reason it just became the thing to sell them separately. Dunno why.

Now we often have drumstick dinners. Whatever marinade/flour dredge/shake-bake/whatever method I have in mind, I just apply it to about 8 drumsticks. Comes out great; DS loves them.

I just saw the leg quarters at Harris Teeter the other day. Try there if you have one close by.