Beef is a staple in many households, but have you ever wondered how to cook some of the tougher cuts of meat?
Beef muscle, such as the round and shank, may not be as well-known as a juicy steak, but they can be just as delicious when prepared correctly.
These cuts require slow cooking and low heat to break down the connective tissues and turn them into tender, flavorful meat.
In this article, we’ll explore different methods for cooking beef muscle and share some tasty recipes to try at home.
Get ready to impress your taste buds with these hearty and satisfying dishes!
How To Cook Beef Muscle?
When it comes to cooking beef muscle, the key is to be patient and allow enough time for the meat to break down and become tender. Here are some methods to try:
1. Roasting: The round is a lean and tough cut of meat that is best prepared slowly and on low heat. Roasting in the oven is a great way to prepare this cut. Look for an eye round roast and season it with your favorite herbs and spices. Cook it at 325 degrees Fahrenheit for about 20 minutes per pound, or until the internal temperature reaches 135-140 degrees Fahrenheit.
2. Braising: The shank is a flavorful but tough cut of meat that benefits from being cooked low and slow in order to break down all the fibers and turn it into unctuous, gelatinous meat. Brown the beef in a pan, then add vegetables, herbs, and stock or broth. Cover and simmer on low heat for several hours until the meat is tender.
3. Instant Pot: If you’re short on time, an Instant Pot can be a lifesaver. Cut the shank into chunks and brown them in the pot. Add vegetables, herbs, and stock or broth, then pressure cook on high for about an hour.
No matter which method you choose, be sure to allow enough time for the meat to cook thoroughly and become tender.
Understanding Beef Muscle Cuts
When it comes to understanding beef muscle cuts, it’s important to know that the position of the muscle and the way it is used by the animal dictate the preparation options for meat cut from that muscle. The harder a muscle is working, the stronger it is, and the tougher the cut of meat will be. However, these cuts often have the most flavor and can also be the most delicious when prepared properly.
The muscle is the red/pink colored part of the cut, which is full of protein. Each muscle is made up of a lot of thin, long, aligned ‘fibers’. The contraction of muscles is what makes animals move, and each muscle allows a cow to swing its tail, move its legs, and perform any other movement.
Marbling, or intramuscular fat, is another important factor to consider when evaluating beef quality. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. The degree of marbling is the primary determination of quality grade.
It’s also important to note that tender cuts of beef require dry heat cooking methods to firm up the meat without drying it out. On the other hand, tough cuts of meat need moist cooking to break down the muscle fibers and connective tissues. For example, roasting is a great way to prepare lean and tough cuts like the round, while braising is ideal for flavorful but tough cuts like the shank.
Finally, it’s worth mentioning that overcooking beef can cause it to become dry and tough. All proteins in the muscle cook and press water out of their structure, resulting in a dry piece of meat. Chefs typically recommend not ordering certain cuts well done as they may turn out dry. By understanding beef muscle cuts and following proper cooking techniques, you can ensure that your beef dishes are flavorful and tender every time.
Preparing Beef Muscle For Cooking
Before cooking beef muscle, it’s important to understand where it comes from and how it’s composed. Beef muscle is made up of muscle and connective tissue, with the amount of connective tissue increasing the more the muscle is used. This means that some cuts of beef, such as the chuck or shoulder, may be tougher than others.
To prepare beef muscle for cooking, it’s important to choose the right cut of meat for your recipe. For example, the round is best prepared slowly and on low heat, while the shank benefits from being cooked low and slow to break down all the fibers.
When preparing beef muscle for cooking, you may also want to consider seasoning or marinating the meat to add flavor. However, it’s important to note that some cuts of beef, such as eye round roast or ground beef made from round, may not have a lot of natural flavor due to their low fat content.
Another important factor to consider when cooking beef muscle is its weight before and after cooking. Meat typically loses about 25% of its weight during cooking, so it’s important to weigh your meat before cooking if you’re trying to track your calorie intake accurately.
Slow Cooking Methods For Beef Muscle
Slow cooking is a great way to prepare tough cuts of beef muscle. This method involves cooking the meat for an extended period of time at a low temperature, which allows the collagen in the muscle fibers to break down and become tender. Here are some slow cooking methods to try:
1. Slow Cooker: The slow cooker is a convenient and easy way to prepare beef muscle. Simply place the meat in the slow cooker with vegetables, herbs, and stock or broth. Set it on low heat and let it cook for several hours until the meat is tender and falls apart easily.
2. Oven Braising: Braising is a slow cooking method that involves cooking the meat partially covered in liquid at a low temperature over a long period of time. To braise beef muscle in the oven, sear the meat in a pan, then transfer it to a Dutch oven or other oven-safe dish. Add vegetables, herbs, and stock or broth, then cover and cook at 325 degrees Fahrenheit for several hours until the meat is tender.
3. Sous Vide: Sous vide is a method of cooking that involves sealing the meat in a vacuum-sealed bag and cooking it in a water bath at a precise temperature for an extended period of time. This method ensures that the meat is cooked evenly and retains its moisture. To sous vide beef muscle, season the meat with salt and pepper, then vacuum-seal it with herbs and spices. Cook it in a water bath at 135-140 degrees Fahrenheit for several hours until it’s tender.
No matter which slow cooking method you choose, be sure to allow enough time for the meat to break down and become tender. With patience and a little bit of effort, you can turn tough cuts of beef muscle into delicious, melt-in-your-mouth meals that your family will love.
Grilling And Broiling Techniques For Beef Muscle
Grilling and broiling are both fantastic options for cooking beef muscle. These methods use high heat to create a delicious crust on the outside of the meat while keeping the inside juicy and tender. Here are some tips for grilling and broiling beef muscle:
1. Choose the right cut: For grilling and broiling, choose cuts that are tender and have some marbling, such as ribeye, strip steak, or filet mignon. These cuts will cook quickly and develop a nice crust on the outside while staying moist and tender on the inside.
2. Preheat your grill or broiler: It’s important to preheat your grill or broiler before cooking your beef muscle. This ensures that the heat is evenly distributed and that your meat cooks evenly.
3. Season your meat: Before cooking, season your beef muscle with salt, pepper, and any other herbs or spices you like. You can also marinate it in a mixture of oil, vinegar, and herbs for added flavor.
4. Cook to the right temperature: Use a meat thermometer to ensure that your beef muscle is cooked to the right temperature. For medium-rare, cook to an internal temperature of 135-140 degrees Fahrenheit. For medium, cook to an internal temperature of 145-150 degrees Fahrenheit.
5. Let it rest: After cooking, let your beef muscle rest for a few minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
Grilling and broiling are both great options for cooking beef muscle, but be sure to choose the right cut, preheat your grill or broiler, season your meat, cook to the right temperature, and let it rest before serving. With these tips in mind, you’ll be able to create delicious and juicy beef muscle every time.
Delicious Beef Muscle Recipes To Try At Home
If you’re looking for some delicious beef muscle recipes to try at home, here are three options that are sure to satisfy:
1. Beef Tenderloin: This cut of meat is incredibly tender and flavorful, making it a favorite among meat lovers. Season the tenderloin with salt, pepper, and your favorite herbs, then roast it in the oven until it reaches your desired temperature. Serve it with a side of roasted vegetables or mashed potatoes for a classic meal.
2. Beef Stew: Stewing is a great way to turn tough cuts of meat into a flavorful and tender meal. Cut the beef into chunks and brown them in a pot on the stove. Add vegetables, herbs, and stock or broth, then simmer on low heat for several hours until the meat is tender. Serve with crusty bread for sopping up the delicious broth.
3. Braised Beef Shank: As mentioned above, beef shank is a great cut of meat for braising. Brown the shank in a pan, then add vegetables, herbs, and stock or broth. Cover and simmer on low heat for several hours until the meat is tender and falling off the bone. Serve with mashed potatoes or polenta for a hearty meal.
No matter which recipe you choose, be sure to enjoy the rich flavors and tender texture of beef muscle prepared with care and patience.
