Beef stew is a dish that can be enjoyed during the winter or summer season. It often has a flavorful broth, tender meat, and thick gravy that goes perfectly with rice. But what many people don’t know is which part of the cow is the best for stewing. According to chefs, there are 3 parts that are ideal for making a delicious beef stew. Let’s take a closer look!
1. Beef chuck
The beef chuck is located at the top of the cow’s front leg. This part is rich in fat, and since it’s from the front of the cow, it’s more tender than the meat from the hindquarters.
Since it’s the shoulder meat, it gets a lot of exercise, which makes the muscles develop and the distribution of the meat fibers more even. Notably, this meat has a rich flavor after stewing, with a slightly chewy texture due to the muscle fibers, making it very satisfying.
This part is located between the ribs. There are a total of 13 ribs, similar to the location of ribs in pigs.
The meat from the 1st to 5th ribs is very lean, making it suitable for dishes that are geared toward weight loss and muscle gain.
The meat from the 6th to 8th ribs is considered the “prime location” of the beef belly, as it’s very delicious and tender. After stewing, it has a firmer texture than the tenderloin. This is also the most suitable part for stewing, resulting in the tastiest beef stew.
Meanwhile, the meat from the 9th to 13th ribs has more fat, making it more suitable for those who prefer a richer dish.
3. Beef brisket
The beef brisket has thicker muscle fibers, giving the meat a firm texture. The surface is covered with a layer of fat. However, when this part is stewed, the fat does not taste as greasy as one might expect. Instead, it enhances the flavor of the beef. The meat becomes crispy and slightly chewy, making it very appetizing.
According to thoidaiplus
1. Beef Chuck: Located at the top of the cow’s front leg, this cut is rich in fat and tender due to its position. The meat is flavorful and slightly chewy due to its well-exercised muscles.
2. Beef Short Ribs: Found between the ribs, this cut offers a range of options. The first five ribs are lean, great for weight-conscious dishes, while the “prime location” of the belly (6th-8th ribs) is tender and delicious, perfect for stewing.
3. Beef Brisket: With thicker muscle fibers, this cut has a firm texture. The fat layer on the surface enhances the beef’s flavor during stewing, resulting in a crispy and chewy texture.
Beef broth makes any dish addictive.
If you have tasted beef brisket, you will definitely be addicted and not want to eat any other type of beef. When eating beef brisket, you can easily distinguish it from thick, crispy and very fragrant pieces of meat, with a slight touch of light fat. You will just want to keep eating and eating.
Cook Perfectly Tender Stew With Just a Spoonful of This Spice
These ingredients may be easy to find, but their effectiveness is surprising.
