Like many other Canadians, I am guilty of doing much of my meat purchasing at the grocery store. I’m trying to make more of an effort to source my protein locally, and beyond that, I’m also trying to learn a bit more about the various cuts of meat, and what they are best used for.
Beef is something of a tricky beast. Have you ever wondered why one type of steak costs much more than another? I mean, it all comes from the same cow, right? I must confess, I’m not a big red meat-eater (I prefer chicken or fish). But every once in a while, a juicy steak hits the spot! On Easter, I actually prepared a prime rib roast (which I managed not to overcook). I got a killer deal on it, as well, but they are usually quite expensive. Why begs the question, again: why?
Well, the lovely folks at FrugalDad recently sent me a very handy guide to deciphering the various cuts of beef, and I thought I’d share it with you, my dear readers! While some of the statistics in the infographic are specific to an American audience, the actual breakdown of the cuts is what I find interesting:
Many thanks to FrugalDad for sharing!