When it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people like roasts more than steaks, while others prefer a quality rack of ribs smothered in barbecue sauce. It also depends on what the beef will be used for and which cooking process best enhances its flavor.
Lean, marbled, tender or tough - each cut serves a particular purpose in beef recipes. And some are more budget-friendly than others. For example, the premium Japanese A5 Wagyu Kobi beef is one of the best quality meats you can buy, but it costs anywhere from $13 to $30 per ounce! If you're looking for something more in line with your weekly grocery budget that is still tasty, you might prefer a flat-iron steak, chuck roast or tri-tip.
Based on personal preference, here are some different cuts of beef, listed according to quality.
Originally, oxtail only came from the tails of male steers, but it can also come from females. Most Caribbean restaurants offer oxtail on the menu and serve it braised or in stews. It's usually available in grocery stores but can also be found at both Asian and Caribbean markets.
Since the tail is bony with a lot of connective tissue, it tends to be slow-cooked and is eaten the same way you eat short ribs.
This Jamaican oxtail stew is the perfect amount of spice and can be made on the stovetop in a slow cooker or even in an Instant Pot.
Try this recipe from A Spicy Perspective
Although not exactly a cut of meat, beef tallow is an important byproduct of other beef cuts that come from the steer's fat. Tallow is rendered from suet, the firm, waxy fat surrounding the kidneys.
Heated for a long time at low temperatures, the tallow makes a delicious cooking fat for frying meat or searing steaks. It may be difficult to locate beef tallow in a regular grocery store, so check with your local health food store or online.
Beef tallow and chocolate? Yes, we know you're skeptical, but this beef tallow chocolate tortes recipe not only features beef tallow, but it also has a bourbon-salted caramel sauce for those who enjoy a good salty-sweet combo.
Try this recipe from Beef It's What for Dinner
Beef shanks come from the upper portions of a steer's legs. It's lean meat that is often tough and requires a slow-cooking method to prevent chewiness. This particular cut is best used in soups and stews.
Flavor-wise, it can be used in place of a standard chuck roast in recipes. Available at your local grocery store, beef shanks are tasty when browned with seasoning, then simmered in a crockpot with vegetables.
We can't help but think of the Italian osso bucco dish when we think of beef shank, and this one is oh so tender.
Try this recipe from The Kitchen Magpie