{"id":4709,"date":"2014-09-13T02:00:48","date_gmt":"2014-09-13T02:00:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/cow-parts\/"},"modified":"2023-06-03T19:47:18","modified_gmt":"2023-06-04T02:47:18","slug":"cow-parts","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/cow-parts\/","title":{"rendered":"Tips: Cow Parts – Dissection"},"content":{"rendered":"

CLICK HERE<\/a> for cuts from other animals<\/span><\/strong><\/p>\n

\n

See also Tips: Burgers <\/strong><\/a>and Tips: Steaks<\/strong><\/a> and Cow Parts<\/strong><\/a>
\n\"\"<\/a><\/p>\n

<\/a><\/p>\n

Meat Grades
\n\u2022 Longue ?
\n\u2022 Sterling . Restaurant Quality<\/a> . More expensive than Prime, but worth it.
\n\u2022 Prime . Omaha Steaks<\/a> . Very expensive . Best for home chefs . Lots of marbling . About $3 more than choice
\n\u2022 Private – Might just be Fry’s Foods
\n\u2022 Choice . Most common . Fairly inexpensive, fairly tasty
\n\u2022 Select . Little marbling . Stay away except for stews, etc.<\/p>\n

Fore Shoulder . Chuck
\n. Top blade roast . Above the shoulder blade
\n. . . A fair amount of fat, and a pretty good choice
\n. Chuck seven bone roast
\n. Chuck Eye roast . In the center of the ribs
\n. . . Lots of flavor, a little bit more fat . Best choice
\n. Chuck shoulder roast . Cut into ribs sometimes<\/p>\n

Ribs . Just behind the chuck and in front of the loin<\/p>\n

Back Side . The Round
\n. Top Round Roast
\n. Bottom Round Roast
\n. Bottom Round Rump Roast
\n. Eye Round Roast
\ninexpensive, but not a lot of fat and not a lot of flavor
\nthese are fairly tough, and require a long cooking time and lots of spices<\/p>\n

.
\n.<\/p>\n

Loin . center back of cow
\n.<\/p>\n

Brisket front breast of cow . above fore legs
\n.
\n.
\n.<\/p>\n

Sirloin . Just behind loin, in front of round
\n. Rib Roast . 1st cut
\n. Rib Roast . 2nd cut
\n. Tri-Tip Roast
\n. Top Loin Roast
\n. Tenderloin
\n. Top Sirloin Roast . Lots of flavor . Cooks more quickly<\/p>\n

\n

\"cuts-of-beef\"<\/a><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

CLICK HERE for cuts from other animals See also Tips: Burgers and Tips: Steaks and Cow Parts Meat Grades \u2022 Longue ? \u2022 Sterling . Restaurant Quality . More expensive than Prime, but worth it. \u2022 Prime . Omaha Steaks . Very expensive . Best for home chefs . Lots of marbling . About $3 … Continue reading “Tips: Cow Parts – Dissection”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,172],"tags":[],"class_list":["post-4709","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools","category-meat-to-eat"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4709"}],"version-history":[{"count":19,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4709\/revisions"}],"predecessor-version":[{"id":22896,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4709\/revisions\/22896"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}