Do You Know Your Cuts of Beef?

 Do You Know Your Cuts of Beef?

Vermont Natural Beef teaches us about the different cuts of sustainable natural beef produced on their organic Vermont farm.

Ever wondered about the different cuts of beef? 

As meat lovers we all know that there’s nothing better than a juicy, perfectly cooked steak.  But did you know there are many different cuts of beef with different cooking and taste qualities.

Vermont Natural Beef specializes in grass fed, sustainable, organic, natural beef - all completely natural.   

They pride themselves in producing hormone and antibiotic free beef that is humanely raised in grassy fields, never seeing the dismal rails of the oh-so common feedlot where so much of our beef is produced.  

Feedlot beef is dependent on grain and hormones to reach the animal’s growth potential which raises welfare and food chain questions. 

To really understand the cuts of beef you are buying, Vermont Natural Beef has created this fool proof guide to their natural beef.

 Cuts of Beef - The Guide  

• Chuck - This is typically ground into hamburger and can also be used for a tasty and flavorsome slow roast hot pot
• Rib - This is an excellent quality cut, creating rib steaks or standing rib roasts 
• Short Loin - Thought of as the best cuts! These include T-bone steak, Porterhouse, NY Strips and Filet Mignon (whose mouth is watering..)
• Sirloin  - Extremely flavorsome and tender.  Sirloin can be cut into steaks or ground into hamburger to add delicious flavor.  
• Round - This is where a whole roast comes from and can be cut into roast or London Broil.  
• Brisket - Typically left whole for marinating 
• Plate and Flank - can be cut into steaks, skirt steak or flank steak, or ground for hamburger
• Tongue, Heart, and Liver - of course we can’t leave out these traditional meats that can be sliced and cooked.  

 Marbling and Flavor

It’s good to remember that at Vermont Natural Beef they focus on something really important: marbling - this is thin lines of fat within the meat.  Without marbling the cuts of beef can sometimes have a metallic taste which is brought about by the high iron levels in the meat.  The marbling ensures that the flavor is 100% delicious every time.

The delicious flavor in the beef actually comes from the grass that the cattle eat!! Another reason to rely on the high standards of grass fed animals.  

So with this useful guide to cuts of delicious natural beef in mind - what are you going to order from Vermont Natural Beef… Think of all those delicious cuts, naturally reared with a flavor to match…

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