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Ahmed Sapra posted an update
Names of Beef Cuts and Their Appearance
#chife_sapra
Ahmed Sapra, Elliot Wade and 2 others3 Comments-
Level:
Scoolinary Team
Let’s talk beef, Chef! 🥩🔥
Out of all these cuts, which are your Top 5 go-to in your kitchen? And what’s your favorite way to bring out their full potential? Whether it’s slow-braised short ribs, a reverse-seared ribeye, or smoky brisket… we’d love to hear your ultimate pairings and prep methods!-
@soldamiani For me, the top 5 beef cuts in the kitchen are:
1. Ribeye — rich in fat, perfect for charcoal grilling to bring out its full flavor and juiciness.
2. Tenderloin — the most tender cut of all; I love it as a steak with butter and garlic sauce.
3. Brisket — slow-cooked for hours until it’s tender and melts in your mouth, especially when smoked or braised.
4. Short Ribs — best when slow-cooked in a rich sauce until the meat falls off the bone.
5. Striploin — the perfect balance between tenderness and flavor, grilled to medium for that classic, irresistible taste.
Each cut has its own magic, but the real secret is always in the right temperature, proper resting after grilling, and a simple seasoning that highlights the natural flavor of the beef.-
Level:
Scoolinary Team
@am198866 That last line hits the heart of great cooking, doesn’t it Chef? 🔥It’s such a humble reminder that even the best cut means little without technique and respect for the product.
It speaks to a kind of quiet mastery: knowing when to stop, when to let the meat breathe, and trusting that a pinch of salt can do more than a dozen marinades. Sometimes the most transformative cooking isn’t about complexity, but precision, patience, and restraint.
Honestly, that mindset says a lot about a chef’s confidence — letting the ingredient shine without hiding it behind too many extras. Love that.
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