In our previous piece, we delved into the various cuts of goat meat. However, with Eid around the corner and many of you gearing up to celebrate with a sacrificial cow or reserving your portion in one, it's essential to understand the array of delightful cuts from the cow. So, let's explore the world of beef cuts together.
The Juicy Rib-Eye Cut
True to its name, this cut hails from the rib section. Your skilled butcher will expertly trim away the excess fat and liberate the meat from the primal rib bones, presenting you with delectable chunks. While meat in Pakistan is typically diced into small pieces, you can request steak-sized cuts for a gourmet experience. Perfect for grilling or roasting, this cut promises succulence and flavor.
The Luscious Loin Cut
Derived from the rear end of the cow, also known as "puth ka gosht," this cut boasts ample kidney fat, which your attentive butcher will remove. Beneath the surface, you'll discover Tenderloin, Sirloin, and the prized Undercut, nestled along the cow's spine. Renowned for its tenderness and rich flavor, these cuts are ideal for steaks and fillets, elevating your culinary creations to new heights.
The Coveted Undercut
A beloved favorite in Pakistan, the undercut, once again sourced from the "puth" area, flanks each side of the cow's vertebrae. Tender and easily cooked, it's a staple in desi cuisine, lending itself effortlessly to dishes like beef chili, stir-fried beef, and tantalizing beef Chinese specialties. It's also the top choice for Pakistani chefs crafting sumptuous steaks that delight the palate.
The Flavorful Shanks (Bong)
Prepared from either the Forequarter or Hindquarter legs, the shin and shank cuts, affectionately referred to as "Bong Ka Gosht," boast bones brimming with savory marrow. The pièce de résistance? Nihari, a dish renowned for its unparalleled depth of flavor, crafted from these succulent cuts.
The Robust Round Cut
Coming from the leg of the cow, the round cut distinguishes itself with its meaty texture, a notable contrast to the finer bones found in goat meat. Perfect for dishes like pasandey, it can also be transformed into delectable mincemeat, ideal for crafting flavorful kebabs that will leave your taste buds tingling with delight.
If you've discovered something new, share your thoughts with us in the comments below. Wishing you a joyous Eid filled with culinary delights!
Beef cuts explained