Meat Selections 101

Beef:
- The more tender meat is in the rear of the cow. The farther back you go, the more tender the beef will be.
- Shoulders are large but tend to be very tough cuts and require pounding in order to acheive tenderness.
- Ribs and Brisket tend to have decent amount of fat on them but still slow cooking is still the best way to attack cooking these.
- Flank and sirloin are located in the rear half of the animal. #1 always buy top sirloin, the taste and texture will be worth the extra $2. Flank steak are delicious after marinating and placed on the grill or under a broiler when done properly
- Finally, the rump is normally passed up by most people but when found with a nice amount of fat and beef it could be the most tender piece of beef on the cow.