Beef Cuts for the Holidays

Oven-roasted beef tenderloin, standing rib roasts, filet mignon, and prime rib of beef are special-occasion cuts that are an excellent centerpiece for your holiday table. There are many delicious ways to prepare and season your beef cuts:

• Rubs (peppers, herbs, and garlic)
• Glazes (maple bourbon, honey, or balsamic)
• Served with sauces (such as Chimichurri or mushroom, red wine)
• Wrapped in pastry and baked (Wellington)
• Stuffed with veggies and herbs

Regardless of how you prepare your beef, most important is the cut of meat. Marbling is an important factor in meat selection. While leaner cuts contain less fat and marbling, they tend to be less flavorful. Marbling should be thin veins of fat throughout the meat. The most tender part of the cow is a muscle called the tenderloin. This area gets the least exercise, offering fine-grained, lean meat with very little connective tissue and sinewy fat. Finding the right cut for your chosen recipe will make your holiday meal a success!

An Elegant Meal Made a Day Ahead

Enjoying your favorite beef dish does not have to keep you tied to the kitchen at the holidays. A good cut of beef with some choice side dishes makes for an easy holiday preparation. Try a roast stuffed with a combination of vegetables, cheese, and/or herbs to make a special meal that you make ahead of time.

For excellent beef cuts for your holiday meal, trust your global food trade partner, Interra International.

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