Top 10 Best Cuts Of Meat
Justin D. of The Gastronomic Duo food blog writes 10 love letters to the best cuts of meat.
10. New York Strip
The worst of the best, a total first world viewpoint, I know. If globally this were all we citizens of the universe had to complain about, there would be little or no complaining at all. I used to love NY strips. I used to pay outrageous sums of money for them at stuffy, white tablecloth steakhouses.
Yes, they are good. No, they are not worth the price per pound and I will go toe-to-toe or even throw down in fisticuffs to defend my point of view. The strip is a heavy cut of meat. Its thick, its overpriced, its over-sold and its my least favorite of the best cuts of meat.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.Author: Justin D. / The Gastronomic Duo

9. Chuck/Shoulder Roast
One of the most utilized cuts of beef in our kitchen. Grind it or braise it, the shoulder will give back as much as you put in. It isnt the easiest piece of meat on a steer, albeit the cheapest. Its going to take some time, its going to take some love, the shoulder is a real working muscle.
We like to buy large chunks of chuck and cut them into 6-9 oz. serving portions - nice, perfect cubes of beef shoulder waiting to be bathed and braised in whatever amazing concoction of spices, aromatics and liquids we can think of. The cliché yet delicious Beef Bourgogne has been around for hundreds of years and still finds its way onto our plates once or twice a year.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

8. Beef Tongue
Okay, dont run away. People tend to get nervous with unfamiliarity, especially when its something like tongue. I know because I used to as well. Familiarity breeds comfortability. As those who follow our blog know, I dont see any difference in pieces of an animal - I really dont.
A dry-cured beef tongue used as the base of a sauce or the starter meat in an all-star chili is so perfectly placed I dare anyone not knowing what they are eating to tell me they dont love it. And I mean LOVE it.
The tongue is pure and tender and when treated properly it can be one of the tastiest muscles in a cow.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

7. Flank Steak
Its the marinating cut. No piece of beef will work better for marinating. Its loose composition by nature allows for great absorption for whatever application you see fit. The job of the flank is literally to hold the steers belly, and all thats inside of it, together.
I love the flank and the flank loves me in return. Break out those tortillas and grilled veggies, this is the perfect cut for fajita night at home. Marinated in a little tequila, lime, garlic, cumin and coriander, the flank becomes a juicy, flavorful cut of meat perfect for filling fajitas or serving with some cilantro, lime and rice.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

6. Sweetbreads
The feared offal gang strikes again. You made it past the tongue, now lets talk Thymus glands. My wife isnt going to be eating sweetbreads anytime soon. Theyre my treat and usually something I reserve for a man date while my wife is out of town. Sweetbreads come in two types: heart and throat from two different immature animals: lamb and veal.
Hungry yet? I am. I wouldnt have included sweetbreads on the list if I didnt love them so much and think you might too. Treated properly and farmed responsibly, theyre a delectable little protein. I love them with chorizo and lentils or in a pasta dish with chives and cream sauce. Sweetbreads benefit greatly from a 24-hour soak in buttermilk or brined in a spiced solution of your choice. Dont be scared. Treat them right and love them for life.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

5. Tenderloin
Surprised to see this one in the middle of the pack? You shouldnt be. Obviously, the tenderloin is the most sought after and expensive slice of bovine out there and thats why its so middle of the pack on this list. Yes, its an amazingly tender treat and my wifes favorite, but thats the problem - its a treat.
I know at my local butcher shop that specializes in locally farmed, high quality product a tenderloin tinges on $40/lb., which isnt bad when youre treating yourself, but when youre looking at a steer as a whole, its just not worth paying that much for a back muscle when every other muscle in the beast is $10/lb. less. Dont hate - pay less and get more.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

4. Short Rib
Number four is the short rib, the richest and most beautiful of the braising cuts. They cry out for a demi-glace, mashed potatoes and sautéed greens, perfect for a Saturday evening dinner. Fairly priced and requiring a long cooking time, short ribs are the star of our favorite Fall and Winter dinners.
Theres something really romantic about allowing your dinner to slowly braise in the oven all day. Maybe its about suspended gratification or maybe its as simple as rustic and pure comfort food harkening back to times past. Whatever it is, its our favorite braising cut and one you should be cooking.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

3. Ribeye
The ribeye is probably the best tasting steak. Its a prime piece of meat from one of the best parts of the animal. The ribeye garners its great flavor from its high fat content and retains tenderness by not being a hard working muscle.
Tasty if pan seared or thrown on a grill, marinated or rubbed down with garlic and herbs, cut in a two-inch steak for two or one-inch steak for you. Grab a bold glass of red and enjoy the ribeye, the only steak that begs you to suck the flavor off of the fatty chunks. Its just that good.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

2. Hangar Steak
The trendiest of all steaks is the hanger steak. The hanger used to be called the farmers steak or the butchers steak. The story goes, when butchering the cow there are two flaps of meat that hang from the animal near the diaphragm. These two pieces of meat, not being of the most interest to retailers of old, would go to the butcher or the farmer to take them home for themselves.
Now when you find yourself at those wonderfully small and intimate farm-to-table restaurants, youre sure to see chefs inspired and happy to use the hanger. Its a thick steak, usually around 1˝ pounds, and a perfect candidate to pan roast and baste. A total win in the steak world.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo

1. Top Sirloin
The most versatile, fairly priced, beefy tasting lean cut youre going to get is the top sirloin. In comparison, every other steak is expensive and over used. The reliable sirloin is your best bet. Its sitting in the case waiting for you to call its name.
Grilled with salt and pepper and served in a steak dinner, ground up into a lean burger or prepared as beef tartare, this is our ultimate cut. Its the beef cut that always over-delivers, and yet, its the most enjoyable and accessible piece of meat youll find. Take our word for it, save your money and buy up that sirloin.
Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA, Tuesdays at 9p.
Author: Justin D. / The Gastronomic DuoAuthor: Justin D. / The Gastronomic Duo























