by USBEEFwebmaster | Jul 27, 2020 | Blog
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter....
by USBEEFwebmaster | Jul 27, 2020 | Blog
The Hanging Tender Steak or Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cattle. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavour...
by USBEEFwebmaster | Jul 27, 2020 | Blog
Beef brisket is a meat cut from the forequarter of the beef. When the forequarter is cut the brisket and the ribs are separated laterally from the fore ribs and the chuck back rib. The beef brisket is one of the nine beef primal cuts and it muscles include the...
by USBEEFwebmaster | Jul 27, 2020 | Blog
On Monday 29th of September the event #CarneUSAMadrid took place in Madrid in order to promote the qualities of American Meat. Felipe Macías, USMEF Marketing Representative Europe, presented the event and introduced Spanish chef Pedro Larumbe and American chef Byron...
by USBEEFwebmaster | Jul 27, 2020 | Blog
There’s a good chance you have never heard of this cut of meat: Beef Shoulder, also called beef clod and beef chuck. It refers to the shoulder and neck region of the cow. The beef shoulder is relatively tender and one of the cheapest cuts of beef. Beef shoulder clod...
by USBEEFwebmaster | Jul 27, 2020 | Blog
Short ribs are a very popular cut of meat, mostly due to their versatility. It has a uniform shape, intense flavour and a great tenderness when cooked correctly.Beef short ribs can be cut from different sections of beef. The most common short rib cut is the Back Rib...
