This category includes cuts taken from different parts of the carcass, including ground beef, stew meat, and soup bones.
beef bones = beef soup bones Notes: These are usually boiled with other ingredients to make a flavorful soup base. The meatier the better. Substitutes: shank OR short ribs
beef shank Notes: This isn't a tender cut, but it's rich in flavor and great for making soups. Substitutes: veal shank OR stew beef (for beef bourguignonne) OR short ribs
cube steak = cubed steak = braising beef = minute steak Notes: This is a relatively tough cut of meat that the butcher tenderizes by turning it almost into hamburger. In some parts of the country, a minute steak is a small, thin sirloin steak. Substitutes: hamburger (formed into a patty)
ground beef = hamburger = mince beef Notes: This varies in quality depending upon what part of the carcass the meat came from. Ground chuck has a high fat content, which means it makes the juiciest hamburgers and meatloaf. Ground round is very lean, and a good choice if you're trying to reduce the fat in your diet. Ground sirloin is also lean, but it's more flavorful (and more expensive) than ground round. Substitutes: ground chicken OR ground turkey OR ground lamb OR portobello mushrooms (These are great for grilling; don't wash or marinate, just brush with oil while they're on the grill.) OR TVP
hamburger See ground beef.
mince beef See ground beef.
oxtail Equivalents: one oxtail = 2 pounds Notes: Cooks use these to make oxtail soup. Each oxtail weighs about 2 pounds. Substitutes: kangaroo tails OR beef shank OR short ribs
stew beef = beef for stew = diced beef Notes: These cubes of meat are tough enough to require slow cooking in a liquid. Don't use them for kabobs--they're too tough for the grill. Substitutes: chuck steak (cut into small pieces)
Copyright © 1996-2005 Lori Alden