As tailgating and barbecue aficionados, It sure does help to know our way around a cow, doesn’t it? To help us all up our barbecue game, we want to introduce you to Jack Thompson, our guest blogger and founder of brobbq.com. He has created a graphic of primal beef cuts and an accompanying article to help simplify the prep process for everybody from seasoned chefs to backyard burger-flippers. He breaks down which beef cuts are best to braise, grill on direct heat or cook to a specific temperature.
For all of this and more, check out what Mr. Thompson has to say as he introduces his graphic and article:
“There are (more than) 100 different types of sub-primal cuts and each varies depending on the region of the world you live in,” he writes. “While America has eight primal beef cuts, Europeans break the cow down differently only creating six primal beef cuts. In other countries, there may be as many as 20 primal cuts. Each of these sub-primal cuts are unique and very different from each other in the way they are handled, prepared, cooked and served.
“In this article, we will go over the list of American primal beef cuts and their sub-primal cuts to help you get a better understanding of the food you intend to prepare. We will also cover specific techniques and procedures for preparing and cooking each of the sub-primal cuts. This is a great article to have bookmarked just in case you want to go back to it every once in a while, for reference.”
Content Editor for Inside Tailgating magazine and insidetailgating.com, freelance writer and author of “Ballplayer,” the Chipper Jones biography that came out in April of 2017. Former sportswriter for the Atlanta Journal-Constitution, wife, mother of three young sons and certified Dookie. Contact at email@example.com.