We are nearing the end of our week of meat here at Food Republic. Each day we have examined a different cut of beef and the best way to cook it. So far we’ve looked at the chuck, rib,loin, sirloin, round, brisket and shank. Today we look at the plate and flank sections.
Day 7: The Plate and Flank Sections
The plate and flank sections comes from the underside of the steer and are of medium toughness. These cuts should be marinates and sliced against the grain for a softer texture.
|CUT OF BEEF||COOKING METHOD|
|Skirt Steak||Marinate, then Grill or Broil|
|Flank Steak||Marinate, then Grill or Broil|
Next: putting it all together