Are you looking for a way to make the most out of your beef cuts?
Look no further than beef special trim!
This versatile cut can be used in a variety of dishes, from stir-fries to kebabs.
But how do you cook it to perfection?
In this article, we’ll explore the best methods for preparing and cooking beef special trim.
Whether you’re a seasoned chef or a beginner in the kitchen, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Cook Beef Special Trim?
When it comes to cooking beef special trim, there are a few things to keep in mind. First, it’s important to remove any bones and surface fat before cooking. This will ensure that the meat cooks evenly and doesn’t become too greasy.
One popular method for cooking beef special trim is to cut it into strips and fry it with egg noodles. This creates a delicious and filling meal that’s perfect for a quick dinner or lunch.
Another great way to cook beef special trim is to roast it into beef kebabs. Simply cut the meat into small cubes, marinate it in your favorite sauce, and skewer it with vegetables like bell peppers and onions. Then, grill or broil the kebabs until the meat is cooked through and tender.
If you’re looking for a more traditional approach, you can also use beef special trim in stews or soups. Simply add the meat to your favorite recipe and let it simmer until it’s tender and flavorful.
Understanding Beef Special Trim
Beef special trim is a specific cut of beef that comes from any primal section other than shanks or heels. It is required to have a surface area of at least eight square inches and should never be thinner than a half-inch. The trim must also have bones and fat surfaces removed before cooking. This cut of beef is typically used for further processing into ingredient beef.
The USDA Choice Angus Beef Special Trim is a specialty cut that comes from the muscles immediately below and above the primal rib and blade bone. This cut is well-marbled, making it an ideal choice for grilling. It is important to note that this cut is also known as “special trim” and can be found in the square-cut chuck primal after removal of the brisket.
When cooking beef special trim, it’s important to keep in mind that it is a leaner cut of meat with less marbling than prime beef. Therefore, it’s essential to cook it properly to avoid tough and dry meat. Dry-heat cooking methods such as grilling, broiling, or roasting are best suited for this cut of beef.
One simple way to cook beef special trim is to season it with salt, pepper, and your favorite spices, then grill or broil it until it reaches your desired level of doneness. Another option is to use it in stews or soups, where the meat can simmer for a longer time and become more tender.
Preparing Beef Special Trim For Cooking
Before cooking beef special trim, it’s important to ensure that the meat is properly trimmed. Trim pieces should be at least 8 square inches on one side and no less than 1.5 inches thick at any point. Bones and surface fat should be removed to ensure even cooking and to reduce the amount of grease in the final dish.
Once the beef special trim is trimmed, it can be used in a variety of dishes. One popular method is to fry it with egg noodles for a quick and filling meal. To do this, simply cut the beef into thin strips and fry it in a pan with cooked egg noodles and your favorite vegetables.
Another great way to cook beef special trim is to roast it into kebabs. Cut the meat into small cubes, marinate it in your favorite sauce, and skewer it with vegetables like bell peppers and onions. Grill or broil the kebabs until the meat is cooked through and tender.
Beef special trim can also be used in stews or soups. Add the meat to your favorite recipe and let it simmer until it’s tender and flavorful. This is a great way to use up any leftover trim pieces.
Grilling Beef Special Trim
Grilling beef special trim is another popular method for cooking this cut of meat. The key to grilling beef special trim is to make sure the meat is properly prepared before placing it on the grill. Trim any excess fat and remove any bones to ensure even cooking.
Once the meat is prepared, season it with your favorite dry rub or marinade. Allow the meat to marinate for at least an hour before grilling to allow the flavors to penetrate the meat.
When it’s time to grill, preheat the grill to high heat. Place the beef special trim on the grill and cook for about 3-4 minutes per side, or until it reaches your desired level of doneness. Be careful not to overcook the meat, as it can become tough and dry.
Once the meat is cooked, remove it from the grill and allow it to rest for a few minutes before slicing and serving. Grilled beef special trim is a delicious and flavorful option for any summer barbecue or outdoor gathering.
Pan-Frying Beef Special Trim
Pan-frying beef special trim is another great way to cook this cut of meat. To start, cut the beef special trim into thin strips and season with your favorite spices or marinade. Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add the beef strips to the skillet and cook for 2-3 minutes on each side, or until browned and cooked through.
Be sure not to overcrowd the skillet, as this can cause the meat to steam instead of sear. If necessary, cook the beef in batches to ensure that each strip gets evenly cooked.
Once the beef special trim is cooked, remove it from the skillet and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Pan-fried beef special trim can be served on its own as a main dish, or added to salads, sandwiches, or stir-fries for added protein. It’s a versatile and delicious cut of meat that can be used in a variety of dishes.
Stir-Frying Beef Special Trim
Stir-frying is another great way to cook beef special trim. The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. This means that more than almost any other cooking method, cutting the meat against the grain into the right shape is absolutely essential.
If you’re using flank steak, it’s important to trim off any white muscle membranes and cut it along the grain lengthwise into 2 to 2 1/2 inch strips. It’s easy to identify the long grains of muscle fiber in flank steak. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Make each slice 1/4′′ thick––each piece will be tender and bite-sized. Keeping the knife at about a 45° angle also makes the slices larger/wider.
If you’re using boneless beef chuck, it’s important to remove the tough tissue from the steaks before frying. Choose a cut of steak such as flank steak or better. The more premium the cut, the more tender the meat. Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck.
If your supermarket has pre-cut beef strips labeled as “beef for stir fry” or similar verbiage, these will also work well, but they’re usually sliced too thick (see below) and it’ll be difficult to slice them thinner once cut.
Using Beef Special Trim In Kebabs
If you’re looking to make beef kebabs using special trim, it’s important to choose the right cut of meat. While more expensive cuts like New York Strip and tenderloin are often recommended for kebabs, they may not fit everyone’s budget. Instead, consider using top sirloin, which is a less expensive but still flavorful cut of beef.
To ensure that the meat cooks evenly, it’s important to cut the beef into uniform cubes. If the meat is tapered, slice it into 2-inch by 4-inch pieces and roll or fold them to create thicker 2-inch pieces for skewering. Marinating the meat for at least 6 hours will also help to tenderize it and infuse it with flavor.
When grilling the kebabs, be sure to cook them to medium rare or medium at most. Overcooking can result in tough and chewy meat. To test for doneness, gently squeeze one of the largest chunks; it should still feel a little squishy and give a little to the pressure of your fingers.