Odd Thoughts

Cuts of Steak Short Loin:

Cuts of Steak
Short Loin: This is the most tender section of the cow, located toward the back
of the cow's mid-section. Four of the five big-name steaks come from this
section: strip, T-bone, porterhouse, tenderloin (filet). These steaks don't need
marinade, A-1, or any significant seasoning to be fantastic. When I grill these
cuts I only add salt, pepper and maybe just a touch of worcestshire sauce while
the meat is over the fire.
Rib: This is the second most tender portion of the cow and is on the front end
of the cow's mid-section. While it's not the most tender section, it is
considered by many to be the most flavorful. There are two steak cuts from this
section, the rib steak and my personal favorite and the fifth of the big five,
the rib eye. Like the group of steaks in the short loin, these steaks don't need
much outside help to be great.
Sirloin: Despite the descent down the tenderness chart, this is still a good
part of the cow located on the back side of the short loin section. The two cuts
from this section are the well-known top sirloin, and the tri-tip, which is more
like brisket than steak. The top sirloin is really an excellent cut. It usually
tender and doesn't need much help in the flavor department. The best part is
it's usually about half the cost of the previously mentioned cuts. I like to
have fancy steaks, but I'm not too good for some top sirloin.
Lower: The cuts from this section (lower, or belly, section) of the cow are
tougher, but definitely have their place. The front part of the belly is the
skirt steak, and the back is the flank steak. These cuts are commonly used for
fajitas and stir-fry. I usually season these cuts heavily, not because of poor
flavor but because the types of dishes I use them in calls for it.
The last two sections, Round (hip) and Chuck (shoulder) are much tougher cuts. I
generally would not use them as a steak sitting beside a baked potato. The cuts
from the round are the round itself, round eye, and round tip. The cuts from the
Chuck are blade, top blade, mock tender, round eye, and shoulder. These cuts
usually end up as ground beef, cube steak, and stew meat. Obviously their common
uses tell you that these cuts need more seasoning and tenderization than the
other cuts.