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Quamuts and Quamut Wikis tagged with beef

Beef: Beef Basics
Beef is meat from cattle. Cattle were first domesticated more than 4,000 years ago in Macedonia, Crete, and Anatolia. The first domesticated species, Bos primigenius , was larger than the cattle r ...
Tags: beef beef basics factors affecting beef quality
www.quamut.com/quamut/beef/page/beef_basics.html

Beef: How to Buy Beef
Beef is sold in a variety of different cuts—each type of cut comes from a specific area of the cow—and may also be sold ground. When buying beef, consider: The cut of beef The fat co ...
Tags: organic beef nonorganic beef grade of the beef beef how to buy beef buying beef fat content of beef cut
www.quamut.com/quamut/beef/page/how_to_buy_beef.html

Beef: How to Store Beef
Beef can be stored in the refrigerator or the freezer. in the Refrigerator How long you can store beef in the refrigerator depends on its cut, whether or not it’s ground, and whether or not ...
Tags: storing beef in freezer storing beef beef storing beef in refrigerator
www.quamut.com/quamut/beef/page/how_to_store_beef.html

Beef: How to Cook Beef
Beef can be cooked in a wide variety of ways and for various lengths of time. The cooking methods and time for a particular piece of beef depend on three main factors: The cut of beef: Tough or mo ...
Tags: beef doneness of beef how to cook beef cooking beef
www.quamut.com/quamut/beef/page/how_to_cook_beef.html

Beef: Cuts of Beef
The tenderness of a cut of beef depends on what part of the cow it comes from. The cow is divided into different areas, called primal cuts . The illustration shown here identifies the primal cuts ...
Tags: cuts of beef beef cuts beef primal cuts market-ready cuts
www.quamut.com/quamut/beef/page/cuts_of_beef.html

Beef: Flank
The flank is the primal cut from the belly of the animal near the hind legs. Beef from the flank is muscular and lean and also very flavorful. The cut most commonly taken from the flank is the fla ...
Tags: cuts of beef beef flank steak
www.quamut.com/quamut/beef/page/flank.html

Beef: Short Plate
The short plate , sometimes called just the plate , is located in the midsection of the animal’s belly. Beef from the short plate has a deep, rich flavor and is primarily used for skirt ste ...
Tags: cuts of beef beef short plate skirt steak
www.quamut.com/quamut/beef/page/short_plate.html

Beef: Foreshank
The foreshank is the primal cut located at the top of the front leg of the cow. Since it’s part of the animal’s leg and is in constant use, the foreshank is very muscled and quite le ...
Tags: cuts of beef beef shank ground beef
www.quamut.com/quamut/beef/page/foreshank.html

Beef: Rib
The rib is the primal cut along the sixth through 12th ribs of the animal. Meat from the ribs is tender, with good marbling and strong flavor and may be grilled or broiled, roasted, or sautée ...
Tags: rib roast rib eye roast back ribs cuts of beef beef rib
www.quamut.com/quamut/beef/page/rib.html

Beef: Short Loin
The short loin is the primal cut from the back of the animal. The short loin contains some of the most tender, sought after, and most expensive cuts of beef. Cuts of beef from the short loin are t ...
Tags: short loin cuts of beef beef boneless top loin steak porterhouse steak tenderloin T-bone steak
www.quamut.com/quamut/beef/page/short_loin.html

Beef: Sirloin
The sirloin is the least expensive of the tender primal cuts, which include the rib and short loin . The sirloin is not quite as tender as those other cuts, yet many people consider it to be more ...
Tags: beef cuts of beef sirloin steak top sirloin steak
www.quamut.com/quamut/beef/page/sirloin.html

Beef: Round
The round is the primal cut from the back end of the cow. Meat from the round is lean, a bit tough, and lacks marbling or other fat. This means that cuts from the round—which include the ti ...
Tags: beef cuts of beef round tip roast eye round roast rump roast top round roast
www.quamut.com/quamut/beef/page/round.html

Beef: Chuck
The chuck is the primal cut that spans from the neck along the back to the fifth rib, so that it borders the rib . It also extends down to the upper forelegs, where it borders the foreshank . The ...
Tags: chuck cuts of beef beef blade roast arm roast boneless shoulder roast chuck eye roast under blade roast top blade steak short ribs flanken-style ribs
www.quamut.com/quamut/beef/page/chuck.html