The meat, poultry and game cuts that a restaurant should buy will depend upon the nature of the particular operation of the restaurant itself. For example, a restaurant featuring predominantly a la minute preparations – such as sautéing and grilling – will need to purchase extremely tender cuts of meat. A restaurant that uses a variety of techniques may be able to use some less-tender cuts, like shank for a braised dish like osso buco. So different types of restaurants, different types of cuisine, call for different cuts of meat. As chef and restaurant owner, knowing which cut suitable for which cooking is essential.
Below are different cuts of meat along with an explanation of perfect utilization that you could consider for your restaurant menu.
One of the most prized cuts of all, the rib eye comes boneless or with the rib bone still attached – in which case it’s frequently known as a cowboy steak. Both marbled within the meat and surrounding the edges via the white fat cap that makes rib eye and beefy in flavor. Rib eyes are equally suitable to be cooked over charcoal flames, in a cast iron pan, or under a screaming broiler. A restaurant can also slice the rib eye into stripes and sauté them quickly for an Asian menu.
Known as the most popular cut between different cuts of meat, sometimes referred to as strip steak, New York strip, and internationally, a club steak is a cut from the short loin. The short loin is a large muscle allowing for very thick cuts and provides a great alternative for those who don’t enjoy the significant internal fat content of the rib eye. When the strip loin is sold with a piece of the tenderloin included, it is referred to as a T-bone steak, or a porterhouse. The perfect way to cook strip loin is by roasting them – if the meat in big size – and to grill them in open fire.
The tenderloin, referred to in other parts of the world as a filet, is a cut from the loin of beef. The tenderloin exists beneath the ribs and next to the backbone. The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the fatty rib eye and strip loin will thoroughly enjoy the tenderloin. Cooking methods perfect for tenderloin is to pan-seared them with butter in a pan and slight broil them in the oven. Tenderloin also often stuffed or butterflied in classical French cooking.
Porterhouses are like getting two steaks for one — one side is a piece of the buttery tenderloin, and the other side is beefy juicy New York strip. Because there are basically two different kinds of steak in one cut, the chef has to be careful when cooking since the tenderloin will cook more quickly than the strip side. Try to keep the tenderloin further away from the heat source: use a two-level fire when grilling or position it away from the heating element if broiling.
From all different cuts of meat, skirt steak is one of the most flavorful cuts of beef, and even though it’s also one of the tougher cuts with a lot of connective tissue, it’s still a great steak for grilling. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. Since skirt steak is tough, the best way to cook it is very quickly over the hottest grill you can get. Most importantly, skirt steak absolutely must be sliced thinly against the grain. Because it’s so long, the best choice is to cut it into shorter sections first and then slice those sections across the grain.
Now after you know how to handle these five different cuts of meat, it’s time to properly implement them in your kitchen. By knowing these types, it will be easier for chefs to decide on how to design the menu and for a restaurant owner to have a say on what type of meat they want to highlight as prime protein to the guest.