Nowadays, there’s a growing list of people who, for one reason or another, have stopped eating meat. And there’s no shame in a man being on that list if he has his reasons.

But, at the same time, there’s no denying the timeless relationship between manliness and meat.

Even though the action of throwing a piece of beef on the grill sounds simple, to really be able to enjoy meat, you have to know what you’re doing.

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Here is a list of the beef cuts every man should be familiar with along with tips on how to cook them, so you can make your father proud.

Sirloin

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Sirloin comes from the lower part of the animal and is arguably one the best cuts of meat thanks to its flavour and tenderness. Tenderloin, top sirloin, and bottom sirloin all come from this part of the animal. In the U.S. anywhere between $2 and $4 per pound is a reasonable price for sirloin cuts.

How to cook it

This meat works with all types of cooking because it holds its moisture and tenderness. Tenderloin in particular does well with grilling, roasting, or panfrying. Medium-rare tends to do most justice to its juices and flavours. Add some sweet and light breadcrumb salsa on the side and your favourite red wine and you’re in business. Get the full recipe here.

Eye of round

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A round steak or roast comes from the animal’s rump. It’s a lean cut with little fat which can make it difficult to cook well. But done right, the eye of round can be one of the best tasting and healthiest (due to the lack of fat) cuts of beef. You can expect to pay about $5 per pound of this cut.

How to cook it

Due to its lack of fat, beef round tends to not be the best meat for grilling. Instead, braising or roasting will make the round more tender and flavourful. All you need for a good eye of round roast is garlic, salt, and your favourite herb. Get the full recipe here. 

Rib

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A rib cut is one of the finest parts of the cow. It’s where you’ll find prime rib, short rib, and rib-eye steak, all revered for their tenderness, juiciness and irresistible flavour. A pound of rib goes for anywhere between $4 and $6.

 How to cook it

Rib cuts are best cooked fast and/or over dry heat such as on a barbecue or skillet. Combine it with a simple, old-fashioned marinade and you’ve got a meal to die for. Get the full recipe here.

Short loin (Porterhouse and T-Bone steak)

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In the short loin, the most tender and the most expensive cut, you’ll recognize some of your favourites such as porterhouse and T-bone steak. This cut of meat comes from the mid to lower back of the cow and is one of the most tender parts of the animal. As a result, porterhouse steaks aren’t cheap. In the U.S. you may have to pay as much as $1 per ounce for these bad boys.

How to cook it

Porterhouse is best sautéed, grilled or pan-fried (in general it is better cooked fast). With such a thick and tender steak, you can season liberally with your favourite herbs and cook medium-rare for the best results. The same goes for T-bone. Get the full recipe here.

Now go on and fire the grill, we’ll bring the six-pack.