Beef is a rich and complete source of proteins, vitamins, and minerals. It is especially high in high-quality proteins, which means that it contains all the essential amino acids that our body needs to build and maintain strong and healthy muscles. Additionally, beef is a good source of iron, zinc, and vitamin B12, which are essential nutrients for optimal nervous system function and red blood cell production.
In general, beef can be an excellent addition to a healthy and balanced diet, as long as it is consumed in moderation and the appropriate cuts are chosen. That is why it is very important to know the different cuts of beef and how to cook them properly.
Tenderloin
The steak is one of the most popular beef cuts due to its flavor and texture.
Location
This cut is found in the lower upper part of the animal’s back.
Characteristics
Soft and tender texture, very juicy. It is one of the most popular and prized cuts.
Cooking
It is a meat with a lot of flavor and quality. Grilling or pan-frying it is enough.
Sirloin steak Gold
Enjoy our recipe for Tenderloin with truffled potato gratin, sautéed wild mushrooms, foie gras and Pedro Ximénez sauce.
Top Sirloin Steak
Another popular cut is the top sirloin or sirloin, which is leaner and less marbled than the ribeye.
Location
Located in the upper part of the animal’s loin, between the 6th and 12th rib.
Characteristics
Very juicy and slightly marbled with fat.
Cooking
This cut is very versatile and can be cooked in various ways, such as grilling, pan-frying, or baking.
Girona Sirloin Steak 300gr.
With baked potatoes and roasted tomato.
Bottom Sirloin
Like the top sirloin, this part of the beef is very juicy and tasty.
Location
Located just below the tenderloin, in the animal’s loin.
Characteristics
Low-fat meat with an exquisite flavor.
Cooking
It is cut into thick pieces and grilled or pan-fried.
Flank
It is a type of beef cut that is used to prepare dishes such as pulled meat or in sauce:
Location
It is a cut found in the lower part of the animal.
Characteristics
It is a fibrous meat with a lot of flavor.
Cooking
It requires long and slow cooking to tenderize.
Rib
Beef rib usually consists of whole ribs, unlike pork ribs, which are cut into individual chops.
Location
Beef rib is a cut of meat that comes from the lower part of the loin of the animal, located between the neck and the hind leg.
Characteristics
This cut is characterized by its high content of intramuscular fat, which gives it a unique flavor and texture.
Cooking
This cut is usually cooked on the grill or in the oven, and it is recommended not to overcook it to avoid the meat from drying out.
