Looking to try a few new (to me) cuts of beef

[Richard Chrz]

I keep seeing photos of Tri Tip (never had even seen it in a store (well, never knew what I was looking for more likely), and I have also never smoked Beef Short Ribs bone in or other. Not sure I have even eaten them that I know of. But, possibly considering treating myself to a few new cooks this labor day weekend. What do I need to know about these (from a purchasing side). I believe I have a bit of understanding (that is probably really cocky and un-true) about cooking them, from seeing them posted so often on the What are you cooking thread. But, are there signs to look for when buying? I don't think I have ever seen picanha (sp?) at a store, but, will look for that as well. What other Cuts would you consider a treat to yourself?

[Troutman]

My friend, you are in for a whole world of beefy possibilities. Get a hold of a Picanha if you can, it's my favorite cut of beef of late. They can be had for about $7/# and has virtually no waste if trimmed properly. Or a Teres Major or Hangar Steak.

Also dive into the world of SVQ and QVQ. Take cheap cuts like top round and make the most fantastic London Broil you've ever had. Or even a chuck can be done with a steak-like finish.

The world is your oyster !!! Grab a pearl and run !!!

[Richard Chrz]

Thank you, I will add the Teres Major to my list to look for, also the Hangar steak Have not cooked one of those either, but, I know i have atleast seen those. I think I should put a list together and email one of the area butchers asking if they have, or could cut for me some of these. May be my best option.

[Murdy]

Some of these cuts are known by different names regionally, i.e., picanha, culotte, and sirloin cap refer to the same thing. Do your research before you go, and a local butcher may only know the cut by a certain name. I think tri-tip should be pretty universal in the U.S. by now, though at one time not so long ago, it was not.

[rodkeary]

I see tri-tip sometimes packaged as "bottom sirloin".

[smokin fool]

Excellent point, this is the predicament I run into all the time.
The tri tip I buy is referred to as a chuck roast.
Majority of meat in grocery stores here is prepackaged off-site and shipped to stores for sale.
That being said I need to up my game to recognize some of these cuts too.

[Murdy]

"Majority of meat in grocery stores here is prepackaged off-site and shipped to stores for sale."
(SmokinG)

Very true. Even a lot (most probably) of independent small butcher shops are buying box beef rather than sides and just cutting down from the primal or subprimal, which makes getting a specialty cut next to impossible.

[SmokeyGator]

I did a picanha (sirloin cap) a few weeks ago. Wasn’t sure what to do so I just dry brined, then went low and slow to 160. I was going to go higher, more like brisket, because it seemed like a tough cut.

It was pretty good. The color was like rare steak. It was surprisingly tender. The flavor was very rich. Will most certainly buy more.

[SmokeyGator]

Troutman I wasn’t sure. The cut just seemed rather tough. there was a thick fat cap but not much marbling. So not really knowing how it would turn out I shot for a higher temp. The result was still good. Didn’t seem overcooked. Next time I’ll pull it sooner and see how that is. But it wasn’t like cooking ribeye to solid brown. The color was still a rich red. And the flavor was much richer than even ribeye.

[Smoking77]

SmokeyGator Troutman The butcher near me always has picanha, and I've been wanting to try it. Are you supposed to trim the fat cap off?

[SmokeyGator]

Smoking77 I trimmed off some of it, but I don’t think it matters too much. It’s easy enough to cut the fat off before eating.

[Oastytoasty]

Tri tip is everywhere over in California, but the last time I saw it at my local grocery store it was definitely mislabeled. I would recommend going to a butcher you trust and asking them. I think beef ribs are next on my list of new cuts to try

[Richard Chrz]

Since seeing Tri Tip on here so often, I have found that in our basic grocer meat case everytime I go, but, I keep buying Flank Steak instead. I don't think I have ever seen anything then little beef riblet cuts though, so will likely need a butcher for that.

[Mosca]

You are in for a treat when you make the short ribs. They are otherworldly.

[Richard Chrz]

On the Beef Short Ribs, is it best to buy them in a plate? Considering I would want to smoke them Bone in.

[Mosca]

I get the ones that are sort of square. It’s just a matter of where the saw went.

[texastweeter]

I buy them cryopacked 4 plates a pack.

[glitchy]

If you get beef short ribs, cook them to like 205-207. I try to buy racks that are pretty even thickness wise from side to side so they cook more evenly. A lot of people cut them and cook as individual bones, though. Beef ribs are one of my favorites. Tri-tip is definitely medium rare or medium at most. Biggest trick with it is cutting, Traeger has a great diagram for showing that on their site, the grain moves 2 different directions. Haven't had the luck of trying Picanha yet.

[Richard Chrz]

I think I have read that about the cutting of it,(Tri Tip) possibly one of the mental reasons I have not purchased one yet.I am learning knowing how to cut it is just as important as how to cook it when it comes to final satisfaction. I am amazed at how many times since learning this craft a bit that I took no time to learn how to cut it post cook. And it is not until I just start cutting in that I realized that I should have stopped and read more about it before hand.

[glitchy]

It's really pretty easy, you just need to see it and it makes sense. If you look at it before you season and cook it, you can often see the grain.

[wrgilb]

Here's how to cut it. https://www.youtube.com/watch?v=gmxHmuV4vTU

[Troutman]

A little education on beef ribs, seems to be a lot of confusion and misconception on what to ask for when buying. I recently found this portion of Steven Raichlen' Barbecue Bible describingthe different cut;

• The beef back ribs described above are known in butcher-speak as NAMP 124 (the acronym stands for North American Meat Processors, the organization responsible for standardizing wholesale cuts of meat). They are trimmed off the outside of prime rib (part of the rib primal behind the forequarters) and consist of 7 rib bones with the feather and chine bones removed. Usually, the bones are 6 to 8 inches long and are sold in racks. Some butchers sell individual bones. They sometimes go by the name dinosaur ribs.
• Plate short ribs—sometimes called plate ribs short and sweet—(the NAMP 123 series) are the biggest meatiest beef ribs, usually sold in 3-bone portions. A single rib can tip the scales at 1 to 2-1/2 pounds and will comfortably serve 2 to 3 people. They come from the plate primal behind the forequarters and near the belly of the steer.
• Smaller, but still meaty, are chuck short ribs (NAMP 130 series), common in most supermarkets. They consist of ribs 1 through 5 under the neck of the animal and are usually 3 to 4 inches long. A well-marbled rectangle of meat rests on top of a wide bone; they are also available boneless. You can buy and cook them whole. When crosscut into thin strips or butterflied, they may be labeled "Korean-style short ribs" or "flanken." (Argentines know them as "tira de asado." )

Although I love all three, the least of my favorites are the back ribs. Generally they are pretty scarce on meat because the butcher is trimming them off the prime rib meat. In short you get a lot of "shiners". They're good but not great bang for the buck.

Plate and chuck ribs are almost identical, chuck seems to have a little more fat it seems to me. Chuck are usually sold in plates of 4 bone that are smaller in size.

Which leaves the big, bad, beautiful brontosaurus plate short ribs that everyone raves about. Much wider longer bones, sold as he says in 3 bone plates. I just ordered some from Porter Road and they came in 6 bone plates. Going to fire one up this weekend.

Whatever type you buy, cook them to brisket like doneness and you will fall madly in love !! I guarantee it !!!

Big beefy plates on the smoker;



Example of beef back ribs carved from the prime rib;



And wait on it.....now drool, we have napkins !!!

[SmokingSteve]

Your sense of timing with the napkin was impeccable!

[smokin fool]

....yer killin me....

[Bkhuna]

Dino ribs. My favorite beef for the smoker.

[Mark V]

Other cuts to try. Cheeks, shanks, tongue. All are great if done right.

[Richard Chrz]

I m looking forward to trying cheeks , tongue and similar parts of the cow I hve not had, like heart, and... so much to learn nd taste.

[Bkhuna]

Cheeks are tough. After trimming their pretty small. I prefer braising them to make tacos de cachete.

https://www.mexicoinmykitchen.com/beef-cheek-tacos-barbacoa/

[Thunder77]

I would also recommend trying flatiron steak. Quite a lot of beefy flavor in that!

[pkadare]

Also bavette, great cut.

[Spacecase]

pkadare I agree with you. Bavette is my new favorite. I picked up a couple last night from my local butcher. Dry aged 14 days, so should be perfect.

[pkadare]

This is my favourite thing to do with bavette, everyone raves about it whenever I make it. http://www.food.com/recipe/churrasco...arinade-456280

[Attjack]

Start with those three. Grab your self a prime tri-tip.



You can't lose with bone-in or boneless beef ribs.





When you get your picanha make sure it has the fat cap if you want to do it up like this.

[Bkhuna]

What are those round flat discs?

[Attjack]

Bkhuna Do you mean under the rib? Or next to the tri-tip? Under the rib is a creamy garlic polenta and next to the tri-tip I'm searing some mangoes.

[Richard Chrz]

@attack Damn you and your photos, you could be an online beef sales person lol all looks amazing!

[Attjack]

I could say the same about you. I look forward to seeing your new beef cut pics.