Welcome to The Groovy Chef, This blog is for the novice cook to the experienced chef. We'll be sharing easy recipes, helpful hints and even explaining different cuts of meats. All in an easy to understand and fun way!
Cuts of Meat
On this page I'll explain some of the various cuts and how to choose which for different meals! I'm still under construction, more coming soon.
Several cuts of meat come from the part of beef known as the short loin. These are a Porterhouse steak and T-Bone steak, from which you get Tenderloins and strip steaks. I've posted three pictures, the first is the Porterhouse steak which must have at least 1.25 inches of tenderloin under the bone, without that it becomes a T-Bone steak (see pic #2). Sometimes the Tenderloin is removed completely; the steak can be cut from the upper portion of the bone and you now have a Sirloin Strip steak (pic #3. These steaks are all delicious and my next post will discuss cooking them.
Several cuts of meat come from the part of beef known as the short loin. These are a Porterhouse steak and T-Bone steak, from which you get Tenderloins and strip steaks. I've posted three pictures, the first is the Porterhouse steak which must have at least 1.25 inches of tenderloin under the bone, without that it becomes a T-Bone steak (see pic #2). Sometimes the Tenderloin is removed completely; the steak can be cut from the upper portion of the bone and you now have a Sirloin Strip steak (pic #3. These steaks are all delicious and my next post will discuss cooking them.
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