THE BASICS & BEYOND
The general rule of beef is this: the further the cut is from the horn or the hoof, the more tender it is. This is definitely the case for the short loin. Containing part of the spine, the top loin and the tenderloin, this beef is usually cut into some of the best steaks available.
Pete Geoghegan, Sterling Silver Chef
“There really aren’t any tricks to prepare beef. The most important steps are aging, cooking the meat up to temperature and letting it rest after cooking. Then you know it’s going to be moist and tender.”
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the tenderloin, strip steak, T-bone and porterhouse steaks. Loin cuts are great prepared on the grill or under a broiler.
Grill / Pan-broil / Smoke / Roast / Sous Vide