In restaurants, beef has always been a popular choice - there's hardly a decent restaurant without beef on its menu. What can help you make the right choice is knowing the different cuts of the meat because then you'll know the sort of flavour and tenderness you can get out of it. And there's no reason why you can't cook restaurant-standard food in the comfort of your own home. With most supermarkets carrying a variety of different cuts, you can enjoy the rich, succulent flavour of beef with a little flair and creativity.


Here's a brief guide to the different cuts of beef and the recommended cooking methods for each:

Chuck - Located at the shoulder which is the most exercised part of the cow, the chuck provides the most flavour. Long, slow cooking will bring out the best flavour as it will break down the tougher fibre and muscles of these cuts. The chuck is also often used in ground beef.

Rib and Loin - The most prized and tender cuts, the ribeye, sirloin and tenderloin, is derived from the back area of the cow, where it is least exercised. These cuts are best suited for dry-heat cooking such as grilling, sauteeing, roasting and broiling.

Rump and Round - Located near the rear end of the animal, the round is best braised, stewed or simmered. Good quality lean, ground meat can also be derived from the round.

Shank - Meat from the fore and hind shanks are best used in stews and braising as it breaks down the muscle and tendons till it becomes soft, rich and sticky (in a good way).

Flank - At the edges of the rib and loin portion of the animal, this cut is best cooked quickly and sliced thinly.

Brisket - Located near the stomach, the brisket responds well to slow cooking in a sauce.

Tail - The tail is an intensely flavoured cut that is popular in stew, soups and braises.

 
How to choose your cut?
Generally, choose meat that has a light cherry red colour, with marbled interior fat (the higher the degree of marbling, the higher the price) and white external fat. The meat must also have a smooth tight grain. Meat in vacuum-sealed bags are generally darker and purplish. They will go back to its reddish colour once opened and exposed to air.


How should you store beef?
Once bought, don't just chuck the meat into the fridge or chiller. Take some time to dry it out and wrap loosely with parchment paper. Then place it on a tray and store it in the coldest part of the fridge or freezer. Never wrap meat in foil, plastic or zip-locked bags. Airtight containers promote moisture and bacterial growth that could result in spoilage or contamination.


Tips on preparing beef
Trim off all excess fat and sinews as they can make the meat oily and cook unevenly. Cut it into desired portions and season not more than half an hour before (unless the recipe requires differently) as salt makes the meat lose its precious juices.

Beef responds very well to dry-aging, a process of putting beef in a controlled environment that allows the natural enzymes of the meat to breakdown the toughness and remove excess moisture through evaporation. This results in a more tender and flavoursome cut. These specially prepared beef can be bought at specialty meat stores such as Meidi-Ya and Greengrocer, an online gourmet shopping website.


Mervyn Phan is the owner and resident organiser of cooking parties at Cookyn with Mervyn. From his city studio kitchen, Mervyn guides fellow food lovers in preparing restaurant-style dishes in a fun and surprisingly easy way. Catch his column on inSing.com every alternate Tuesday starting from 14th July.


Here are two beef recipes to try:
Recipe: Braised beef brisket in dark soya sauce
Recipe: Thinly-sliced flank steak with balsamic glaze & truffle oil

 More recipes:
Tasty 30-minute recipes
Irresistible durian desserts
Simple recipes to impress mom

Where to buy your meat:
Specialist butcheries