Back in the 90's, there was almost a non-existence of halal butchery. Yes, there was always Geylang Serai market to get our regular staple of beef for rendang, beef for stir-frying etc. But when it comes to other parts like basic cuts like sirloin and ribeye, most of us grew up knowing only - 'makan steak daging' (eating beef steaks). We aren't aware of what cuts of beef we are eating and only compare our experience back then with, this place serve tender beef steak, that place steak is tough etc..... :)
Fast-forward to the millennium, Alhamdulilah many little cafes begin sprouting around and we can easily now find different cuts of meats that are available and over time, we see halal butchery that serve to satisfy our palate.
However, the one area that we feel is that many of us (yes including us) are how to appreciate the cuts of meat by the style of cooking which amplify the flavour and the best part is, making even the cheapest or toughest cut taste like a $90 cut of meat.
As such, we have shortlisted the following for ease of reference and making us better cooks for our loved ones at home.
BRAISING
Though braising is normally done in an oven, it can be done over the stove or even on an electric slow cooker. If you're using a pot over the stove, do ensure that the pot used should be a good sturdy one that will hold the heat and steam in, with a tight-fitting lid.
Types of Meat
- Chucks
- Brisket
- Round
- Short Ribs
- Flank / Skirt steak
STEWING
Stewing may be similar to braising except stewing submerges the beef completely in liquid, versus the minimal amount used to braise. The meat is generally cubed or cut into small pieces prior, and the cook time can be shorter as a result.
Types of Meat
- Chuck Roast
- Chuck Shoulder
- Round Roast
- Short Ribs
- Shanks
GRILLING
One of the most popular style of cooking and where we normally associate it with 'eating steaks'. This style are normally done with a grill pan at home over the stove or during one of Singapore's favourite pastime - over coal during a BBQ.
Types of Meat
- Tenderloin
- Sirloin
- Ribeye
- Rump
- Porterhouse
- Prime Rib
- Flank / Skirt Steak
- Hangar
PAN-FRYING / STIR-FRYING
A quick, easy way to prepare your beef any time of year. Pan frying is a fast cooking method involving a small quantity of hot fat, such as oil or butter, and typically high heat and shorter cook times.
Types of Meat
- Fillet
- Ribeye
- Sirloin
- T-bone
- Rump
- Tenderloin
- Flank / Skirt Steak
PAN SEARING
Pan searing is method over the stove that uses a skillet over high heat with a little bit of oil. Reverse pan searing is best for thicker steaks (over 1 inch), and begins in the oven and finishes on the skillet.
Types of Meat
- Tenderloin
- Sirloin
- Ribeye
- Rump
- Porterhouse
- Prime Rib
- Flank / Skirt Steak
- Hangar
ROASTING
These are best for cooking larger cuts and cooked uncovered in an oven. The moisture reduces while the connective tissues and fat soften, tenderizing the meat. Roasting oven temperatures and times can vary significantly depending on the cut. Meat is almost always browned first.
Types of Meat
- Prime Rib
- Sirloin Roast
- Ribeye Roast
- Whole Tenderloin Roast
- Chuck Roll
- Eye Round
FINAL NOTE
If you have been reading our articles, we still insist that there is no right and wrong way of cooking or even the style that we individually are accustomed with. It's about trial and error and ultimately, find the style and cuts that suits our palate; isn't that why we are cooking on our own?
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