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We all know that there are different cuts of beef, but we are getting confused about which cuts to purchase, and what cuts are best for the dish that you are thinking about making.

And, besides the different cuts, you also need to know how to select the best quality beef as well.

This is why this guide is so important. Here, you are going to get to know the 8 primal cuts of beef, and you are going to learn how to find the best quality beef cuts.

Making purchasing beef a lot easier next time.

The 8 Primal Cuts of Beef That You Can Purchase

In order for you to know what cut to purchase, you need to know the 8 primal beef cuts that you can choose from. This will give you a better understanding of the cut that you actually need.

1. Chuck

Chuck comes from the shoulder of the cow. This is the tougher part of the cow. So, the meat won’t be soft and tender. However, this is flavorful cuts that can make a large variety of different meat.

The butcher can cut the chuck into the following: Flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak. All these from just the chuck cut.

2. Brisket

The Brisket came from the steer’s breast. It is also tough meat and has a lot of fat. Not ideal for people that are looking for lean meat. Can be delicious with a marinade, brine and when tenderized. Also great for cooking in a slow cooker.

3. Shanks

The shanks are coming from the forearm of the cow, just in front of the brisket. This is the toughest part of the cuts and needs a lot of preparation in order to make a delicious meal. Normally used for cooking hours like in stews and soups. This is also the cheaper cuts that you can find.

4. Ribs

Ribs are cutting from the ribs and backbone. This is one of the most popular cuts that you can find. From the ribs, there are a couple of cuts that can be cut: Delmonico steak, boneless ribeye roast, cowboy steak, ribeye steaks, and beef short ribs

5. Plate or short plate

Cut from the short rib. Fattier than the rib cuts and also a lot more flavor. Cuts that you can get from the plate are fajitas, pastrami, skirt steak, Philadelphia steak, and short ribs.

6. Loin

This is where the most expensive cuts from the cow come from. Cuts that you can get from the loin are, short loin is filet mignon, tenderloin steak, T-bone, Porterhouse steaks, strip steak, New York Strip, and KC Strip. This is popular cuts that people are always looking for.

How to Smoke a Pork Loin

7. Round

This is the lean and inexpensive cuts from a cow. The round cuts come from the rump and hind legs and can be tough if not cooked correctly. Cuts that you can find with the round cut are round steak, the eye of round, tip steak, tip roast, top round, and bottom round roasts.

8. Flank

The flank cut is below the loin. There isn’t any bone in the flank. Also, quite tough, but known as lean meat. Starting to get popular among healthy eaters.

Things to Look for When Purchasing Your Beef Cuts

When you are purchasing your beef cuts, you should not only know the different cuts, but you should also make sure that you know how to identify quality grade meats. With these tips, you will also know what to look for, when buying any beef cut.

How cold is the beef that you are purchasing? The colder it is, the better it will be. If the meat isn’t cold enough, there is a chance that the meat might not be as fresh as you would like it anymore.
The color of the beef. It needs to be bright red. The brighter the color, the fresher the meat will be
Looking at the sell-by date as well. The later the sell-by date, the fresher the meat will be.
How does the other meat around it look like? If these meats aren’t fresh, it might contaminate the fresh meat. And, you will not get fresh, meat that won’t make you sick.

If you don’t know the different beef cuts, and you can’t always remember what cut is the best to buy, then you aren’t the only one. This is something that many people are struggling with.

With this guide, you will be able to understand the different cuts a little better. And, you will know what to look for, when you are purchasing beef cuts, and you are looking for fresh cuts.

We want to get value for money, and therefore we need to know what we are purchasing in the first place.

When it comes to smoking pork loin, there are a couple of things that you need to know first. This is the only way that you can know that your pork loin is going to be delicious and something that you will do often.

The thing is that when it comes to pork loin, there are some secrets that you need to know about smoking it. To ensure that you are going to have the perfect smoked pork, that will taste great and that will be actually safe to eat. This is the complete guide to smoking pork loin correctly.

The Grade Pork That You Need for Smoking

The one thing that many are asking is what grade or quality pork is needed for smoking pork loin. And, is the type of quality really important. Something that you need to know is that the quality pork is important. The higher the quality or the grade of the pork the better the end result will be.

Yes, it is more expensive to purchase higher grade meat, but you will get a higher value for money. Especially when it comes to smoking the meat.

Essential Information About Smoking Pork That You Need to Know

There is some really important information that you need to know about smoking any type of pork. This is essential information that you need to know before you are smoking pork for the first time.

Most people are saying that lying your pork in brine isn’t essential, because most of the time you are going to marinade the pork in a BBQ marinade or a sparerib marinade. But, if you are smoking pork loin, and you want a juicy piece of loin, then putting your loin in brine for 12 to 24 hours is essential.

Another really important thing is the cooking temperature of pork meat. Just like chicken and other poultry, you need to cook the meat till the meat reach a certain temperature. It doesn’t matter if the meat is smoked or if it is grilled or even cooked. An internal temperature of at least 145°F should be reached when you are smoking pork. This is to ensure that all germs and other harmful bacteria are killed.

Marinade Your Pork Loin Ahead of Time is Essential

Even if you are putting your pork in brine. You should still marinade your pork loin ahead of time. It is recommended that you should leave the pork in brine overnight, and then in the marinade for at least 2 to 3 hours before smoking.

The secret is to make sure that the marinade is thick enough to stay on the meat during the smoking process. And, if you are turning your pork loin, you should add some marinade to the other side of the loin as well. The marinade is just as important as the smoking process as well. You can purchase some of the best BBQ and sparerib marinades, or you can make your own, by finding some great recipes online.

How Long Should You Smoke a Pork Loin

You should be patient when it comes to smoking your pork loin. Especially, if the loin is thick and large. You should make sure that you are smoking it until it reaches an internal temperature of 145°F. Note that we say an internal temperature. Meaning that the meat should be at a temperature of 145°F or higher when using the thermometer that you are sticking into the meat.

This is the one thing that you should never forget about smoking or even cooking pork. To be safe to eat, you should make sure that it reaches the right internal temperature.

Guide in How to Smoke a Pork Loin to Perfection

With this step by step guide, you will not make a mistake in smoking your pork loin to perfection.

Purchase high-quality pork loin. The higher the quality, the better the results going to be
Brine it for at least 24 hours before smoking. You can find different brine recipes online
Marinade in preferred marinade 2 to 3 hours before smoking. Follow the instructions on your marinade recipe.
Place in preheated smoker with cherry or other wood chips. Different wood chips flavors give different results in the taste of the meat.
Smoke for at least 2 hours, checking the internal temperature regularly.
Let it rest for 10 minutes before cutting ensuring that the moisture stays inside the pork loin.

It isn’t hard to smoke pork loin. Not, if you are following the right guide. And, if you know all the tips and essential information.

With the right piece of pork loin, a great brine and a great tasting marinate, you will be able to create the best tasting smoked pork loin you and your family have tasted.