By Alisha Nord, NDFB Southeast Field Representative
I love all things Angus! So any time I can help someone with their questions about beef, I’m more than happy to help!
Selecting the right meat at the counter isn’t always easy, and can sometime be frustrating. Don’t let this frustration turn you away from buying a great source of protein for you and your family.
A couple tips to help you out:
– Look for marbling. These are the white flecks in the red meat. Marbling will melt during cooking to naturally flavor the meat.
– Learn the cuts of meat. With a little studying, you’ll be able to learn the differences, making your meat buying experience much more enjoyable.
– Pick a new meat recipe every week. This will allow you more exposure at the meat case, cooking a new cut, and making meals easy!
– Tenderloin roast, strip steak, sirloin steak, ground beef, back ribs, try-tip roast, tenderloin steak, t-bone steak, skirt steak
– Top Round Roast, tai-tip roast, tenderloin roast, prime rib, english roast, strip roast, bone-in ribeye roast, church arm roast, bottom round roast
– Ground beef, sirloin steak, ribeye steak, tenderloin steak, t–bone, flat iron, filet mignon, hanger steak, ribeye filet
– Ground beef, ground chuck, ground round, ground sirloin
– Chuck roast, top round roast, brisket, beef for stew, back ribs, church flap, sirloin tip roast, shoulder clod roast, bottom round roast, rump roast, short ribs