A Quick and Dirty Primer for Cuts of Beef

I am really getting hungry reading this article and writing these comments. I would really like some beef. Any cut will do. Bye now.

clipped from www.luxist.com A Guide to Meat Cuts by Andrea Hangst When it comes to grilling a steak, many home cooks often think that they can quickly run to the grocery store, pick any cut or steak they see, and just slap it on a hot grill and - voila! - a good dinner. However, many of us who have tried this have inevitably run afoul of the Great Beef Gods, with cinder-dry steaks or tough hunks of gray meat. Here is a very simple list of great cuts of beef for grilling, and the best ways to prepare them. Steaks for One or Two Filet Mignon: New York Strip Porterhouse: Rib Eye Larger Cuts Brisket Skirt Steak Tenderloin Roast: Tri-Tip: Handy Tips: Always rest any beef on the counter prior to grilling - if the meat is at room temperature, the cooking will be more even. Also, dry off the meat with paper towels prior to putting it on the grill, to assist with searing. A meat thermometer (especially a digital model) will help with any confusion regarding doneness.