Category: Cuts of meat

According to Omaha Steaks, the ribeye is cut from the rib primal section, which falls between the chuck and loin of the cow. This article will delve into what is ribeye steak made of and explore the key components that define its revered flavor profile.

Goat meat is the most widely consumed red meat globally, prized for its lean profile and rich flavor. However, selecting the right portion is crucial for a delicious result, leading many to ask, "Which portion of goat meat is best?" The answer truly depends on your intended cooking method and desired texture.

The pork jowl, the cheek of a pig, is a highly fatty and flavorful cut used in international cuisines, most notably in Italian guanciale and Southern American hog jowl. The question of whether pork jowl meat is good is best answered by understanding its unique characteristics and versatile applications in the kitchen.

Derived from the tenderloin, a muscle that sees very little action on the cow, filet mignon is widely recognized as one of the leanest cuts of steak available. Filet medallions are simply smaller, thick slices of this same muscle. This naturally raises the question: are filet medallions fatty, or are they a remarkably lean and healthy choice?

According to nutritional data, a 100-gram serving of cooked flank steak contains only about 8.2 grams of fat, solidifying its status as a remarkably lean cut of beef. So, how lean is a flank steak exactly, and what does this mean for its health benefits, flavor, and cooking methods?

According to Meatguy Steakhouse, flank steak's deep meaty taste and distinctive texture make it a highly desirable and versatile cut. But what is a flank steak good for, and how can you unlock its full flavor potential in your own kitchen? This guide explores the best uses for this affordable and lean cut of beef.