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Let’s explore the cuts of the Loin part of the cow. The cuts are coming from the lower back of the animal. The muscles in this part aren’t working very hard, meaning that the meat is tender but still with flavour.
This cut is located on the outside of the lower back of the animal. The Sirloin cut is always easily recognizable as a long strip of marbling runs on the outside of the meat. It has relatively little marbling within and is therefore quite tender. As it’s cooking, the marbling will melt, giving the meat that extra flavour. Give this cut a bit more time to cook, so it can soak up the melted marbling. Medium-rare, medium or even above.
The T-Bone cut takes its name from the T-shaped bone that runs through the cut. On each side a piece of meat, with Sirloin on one side (left on picture) & Fillet on the other (right on the picture). The T-Bone steak is cut from the saddle (middle) of the animal.
The big brother of the T-Bone is called the Porterhouse. Also known as the ‘’King of all Cuts’’ the Porterhouse is basically a bigger version of the T-Bone, with the main difference the size of the Fillet. The Porterhouse is situated a bit further down the end of the animal.
Where the Porterhouse’s name originates from is not sure, but it believes to come from the early 19th Century where in America so called Porter Houses served the steaks accompanied with the Dark Ales beers they served.
A flavourful piece of meat, as the bone gives the meat that extra flavour. The side of the Sirloin will be more flavourful, with on the other side the Fillet gives it its tenderness. Cooked Medium-rare, medium or even above.
The Chateaubriand is the most tender cut of all. The Chateaubriand is part of the Tenderloin (see picture below) which sits inside & under the Sirloin cut. It’s a long & quite thin piece of meat. The narrow side, pointed towards the front of the animal as the muscle gets larger as it moves toward the rear.
This muscle gets minimal action & exercise, which is the reason it is so tender. The Tenderloin can be cut into 3-parts: The Butt, the Center-Cut, and the Tail. The Butt is usually used of carpaccio’s.,the Chateaubriand comes from the Center-Cut, with the Tail usually used for the so-called Fillet Mignons.
As this cut is so tender & lean, the recommended cooking temperature is from Rare & above. This cut is so tender it can even be cut with a spoon!