Części Wołowiny Wyjaśnione w 12 Minut

Tenderloin is the most expensive cut of beef and can cost up to 100 złoty per kilogram, as relatively little of it can be cut from the entire animal's carcass. The sirloin looks like sirloin, but in the pan, it turns out something completely different—which is why it's sometimes called "cheated sirloin." In this episode, I go through 14 cuts of beef—from the pork neck, entrecote, striploin, and brisket, to lesser-known cuts like the flank, rump, and the sirloin—and explain what each cut is best for and what to avoid. In this episode, you'll learn: Which cut of beef is the most expensive and which is best for broth? What's the difference between ribeye and roast beef and when to choose one? Why pork neck is almost impossible to dry, unlike tenderloin? Which cut absorbs marinades best and why? Why brisket holds up to 10-12 hours of smoking better than other meats. How to avoid confusing rounds with tenderloin when shopping. ⏱ Chapters: 00:00 Pork Neck 00:44 Shoulder 01:32 Entrecote 02:29 Brisket 03:19 Shank 04:20 Roast Beef 05:08 Tenderloin 06:12 Brisket 07:24 Flank 08:13 Wing 09:10 Rump 10:00 Roast Beef 10:42 Topside 11:33 Ligawa 12:28 Beef Giblets ❓ Frequently asked questions: Which cut of beef is best for broth? Ribbon, because layers of fat and connective tissue release collagen and flavor during long cooking, giving broth its characteristic stickiness. Shank with bone marrow also works well for this. What's the difference between entrecote and striploin? Ribbon comes from the upper ribs and is the most marbled of the steak cuts, with a dense network of fat. Striploin lies between entrecote and tenderloin and has less fat, combining the tenderloin's tenderloin's tenderloin's deeper flavor. Which cut of beef is best for marinating? Ribbon, because its open, fibrous structure acts like a sponge and absorbs the marinade much more deeply within a few hours than denser cuts like entrecote. What's the difference between a round loin and a tenderloin? A round loin looks similar to a tenderloin—it's smooth, red, and slender—but has dense fibers and requires long braising or roasting. Short-frying it like a steak results in a tough cut, unlike true tenderloin. Which cut of beef is best for smoking? Breast, because it can withstand up to 10-12 hours of low-temperature smoking, emerging even juicier with the process, with a characteristic "pink ring" under the skin. Which cut of beef is the most expensive? Tenderloin, because relatively little can be carved from the entire animal's carcass, and its delicate fiber structure makes it the most prized cut for steaks and steak tartare. #beef #beefmeat #steaks #stew #broth #kitchen #factsimity #guidebooks #cooking #meat