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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Primal Cut #3: Loin 10/30

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Primal Cut #3: Loin

The loin provides some of the tenderest and therefore most expensive cuts of meat (think $$$ steakhouse prices). It's located behind the rib on top of the steer and is composed of two parts: shortloin and sirloin. The shortloin has the higher quality cuts, which are best cooked using a dry heat method (grilled or fried with a bit of seasoning). The sirloin is a bit farther back, starting from the 13th rib and stacked atop the tenderloin, then the top and bottom sirloin. The recommended cooking technique may vary depending on which part the meat comes from.


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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!