Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts.
Beef Honeycomb Tripe
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
The abomasum is the true stomach where the cow's own enzymes and acids break down ingested feed. Rumination is the process by which the cow regurgitates previously consumed feed and masticates it a second time.
Beef heart meat is the muscle that's been trimmed from the heart wall. “Beef heart” includes the meat and essentially everything else—the blood vessels, fat, and blood chambers. Such nonmeat parts are considered meat by-products and are not allowed in ground beef.
Beef ribs have grown in popularity in the barbecue world. You may have even heard them referred to as “brisket on a stick”. Some of the beef rib cuts have an enormous amount of meat on each bone. They do have some unique characteristics compared to pork ribs, causing many people now to have a hard time choosing which they prefer.
Beef intestines, also known as tripe, are not common in mainstream American cooking, but they are a dietary staple in other cultures, including Latin America and China. Often served braised, stewed or in a soup, tripe is an inexpensive source of protein.
Beef kidneys are a lean edible organ meat that provide some important dietary nutrients. Although not commonly eaten in the United States, much of the world considers kidney meat a delicacy. Beef kidneys may be served alone or as additions in other dishes, such as kidney stew and kidney pie.
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