Beef cuts and recipes: find the right one

Which cut of meat for…?

When it comes to cooking meat, choosing the right cut is crucial to achieving delicious results. But you are often faced with a wide variety of cuts of meat and can easily get confused about which one to choose for each dish. In this article, we'll answer the most frequently asked questions about cuts of meat and share delicious recipes to make the most of each piece.

What is the name of the piece of meat for beef broth?

The most common piece of meat used for stock is the so-called "stock beef" or "beef shoulder". Other cuts are the Reale or Muscle or the Biancostato or Punta di Petto. These cuts come from the front part of the cattle and are characterized by connective and cartilaginous tissues, which give the broth a rich and full-bodied flavor.

Stock beef is usually simmered for several hours, allowing its aromatic properties to diffuse into the stock.

What kind of meat is the priest's hat?

Priest's hat is a cut of meat from the shoulder muscles of the bovine. It is a lean and tender cut, ideal for grilling, roasting or baking. The priest's hat has a narrow and elongated shape. And it is precisely from the latter that it takes its name: the almost triangular shape recalls that of the priest's hat. Priest's hat can be marinated or seasoned with spices and herbs to enhance its flavor and then cooked according to your preferences.

Cuts of meat to be made in a pan

If you're looking for cuts of meat that lend themselves well to pan cooking, you have several options to choose from. Some popular cuts include sirloin steak (such as T-bone steak or ribeye), rump steak, beef tenderloin, rump, and sirloin or roast beef.

These cuts are tender, have an intense flavor and lend themselves to quick cooking in a pan over high heat, which allows you to obtain a golden outer crust and juicy, tender meat inside.

Cuts of meat for roasting

As for roasts, the most suitable cuts of meat are the magatello, the royal cut, the priest's hat or the beef tail. These cuts are larger and require long, low-temperature cooking to ensure tender, juicy meat. You can enrich the roast with herbs, spices and vegetables to create a dish full of flavours.

Cuts of meat for ragù and minced meat

When it comes to preparing a delicious ragù with minced meat, some cuts of meat are particularly suitable for obtaining a tasty result. Ground beef is generally prepared using cuts such as shoulder or brisket, which have a good fat content and add a rich flavor to the preparation.

For ragù, however, cuts such as beef stew or neck are often used, which, thanks to their connective tissue content, break down during slow cooking, making the ragù soft and succulent.

Marinades for Pork

Special little quote for pork. Pork is versatile and tasty, and a well-chosen marinade can further enhance its flavor and make it even more succulent. Here are some delicious marinades to try for pork:

Garlic and Herb Marinade : In a bowl, combine olive oil, minced garlic, fresh rosemary, sage, thyme, lemon juice, salt and pepper. Massage the marinade into the pork and let it sit in the refrigerator for at least 2 hours, but preferably overnight. This marinade will add an aromatic and spicy flavor to the pork.

Asian Marinade : In a bowl, mix soy sauce, grated ginger, minced garlic, honey, lime juice and fresh chili pepper. Add the pork to the marinade and make sure it is completely covered. Leave to marinate for at least 4 hours in the refrigerator. This marinade will give the pork a delicious sweet and sour and spicy flavor.

Honey Mustard Marinade : In a bowl, combine Dijon mustard, honey, minced garlic, orange juice, apple cider vinegar, salt, and pepper. Spread the marinade over the pork and let it rest in the refrigerator for at least 1-2 hours. This marinade will give the pork a balanced flavor between sweetness and spiciness.

Remember to let the pork marinate in the refrigerator long enough for the flavors to infiltrate the meat. You can cook the marinated meat on the grill, in a pan or in the oven, according to your preferences. For more marinade ideas, read our article with 4 Marinades for Pork .

Questions and answers about meat: let's learn together

If you would like more information about meat cuts, we invite you to read our part 1 article: Meat Cuts and Recipes: Find the Right One , where we answer other common questions about meat varieties and their specific characteristics. In the article, you will find insights into lesser-known cuts of meat, advice on how to choose the best meat and preparation tips.

In short, choosing the right cut of meat is essential to obtain extraordinary culinary results. With in-depth knowledge of various cuts of meat and their characteristics, you can select the perfect piece for any occasion and create delicious dishes for you and your loved ones. We hope this article has provided you with answers to frequently asked questions about cuts of meat and that the recipes shared have inspired you to experiment in the kitchen.

Remember, the quality of the meat and correct preparation are the key to an excellent result. Enjoy your meal!