Every Cut of Beef! (Almost) | Basics with Babish

I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!


Some beef cuts and recommended methods:
Chuck Roast: Grind, roast, or stew
Denver Steak: Sear or grill over high heat, serve rare
English Cut Short Ribs: Slow cook or smoke
Bone-In Ribeye: Grill or pan-sear, serve rare to medium rare
Tenderloin: Super tender, serve rare with a flavorful sauce
Strip Steak: Grill or pan-sear, serve rare to medium rare
Flank Steak: Great for marination and quick Sear, serve rare to medium-rare
Tri-Tip: Great for smoking or slow cooking
Sirloin: Lean and flavorful Cut, serve rare to medium rare
Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu

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