MyGroser Explains: The Best Beef Cuts And How To Cook Them

So you’re at the supermarket and you’re lost between all the possible beef choices. From the flank to the rib eye and even the sirloin, the fancy names can be super confusing if you’re a newbie to the culinary world.

We’ve totes been there and we feel you, which is why we’re breaking it down for you below so that you can up your culinary game this CMCO and show off your newfound skills to the fam once it’s been lifted.


The Rustic Rib Eye

Skip the expensive steakhouse and crowded tables on your next date because all you need is a couple of key ingredients, and a good quality ribeye steak, to impress your guest.

The ribeye features wonderfully marbled fat running through its curves which then melts and renders into the meat for the juiciest bite. Throw in a couple of smashed garlic cloves, loads of butter (we don’t judge) and fresh rosemary leaves for a steak so yummy that your date will forget all the things you’ve done wrong.

Here’s something that you can do right – prepare a 5-star meal from as low as RM16.90 with MyGroser’s Aussie Grass-fed and Meltique Beef Ribeyes. You’re welcome!


The Sizzling Sirloin

Photo by Kyle Mackie on Unsplash

A sirloin steak is a reliable go-to for good reason – it’s affordable, relatively lean and tender enough to just pop on a high-heat grill or pan.

Sirloin steaks are flavourful aplenty on their own but we know Malaysians lah – we know you want that extra burst of flavour. That’s right – marinate that baby with some olive oil, lemon juice, red wine vinegar, garlic and a dash of soy sauce for 30 minutes at room temperature (or in the fridge) for the ultimate umami experience.

If that doesn’t do the trick then MyGroser’s Halal Sirloin steak marinated with dijon mustard, rosemary, black pepper, salt and chicken stock will also get your mama drooling for more.


The Real Fine Rump

Photo by Kyle Mackie on Unsplash

Let’s kill this love! Rump, pum, pum, pum, pum, pum, pum. This cut is so good that BlackPink calls it out a couple of times in their Kill This Love track.

Usually a leaner cut of meat, the rump is the perfect all-rounder for slow cooking or a good roast. Channel your inner Russian babushka and try your hand at making a hearty Beef Stroganoff that is super simple. Here’s how.

Slice the rump thinly and cook over high heat until it is browned. Heat up the remaining oil in a pan and throw in slices of an onion, two garlic cloves and button mushrooms seasoned with paprika. Pop in the sliced beef back into the pan, drizzle in some red wine and lemon juice and bring to a boil. Then, reduce the heat and let it simmer until the beef is tender. Add in a cup of sour cream and some chopped fresh dill, and you’re good to go!

This classic tender beef bathed in a creamy mushroom sauce can served with a side of pasta or steamed rice (because rice is life) is perfect for a yummy midweek pick-me-up.


A Merry Go Round Steak

Photo by Milan Gaziev on Unsplash

This cut of meat is leaner and meaner for sure. Thick and versatile, round steaks are great for broiled or slow-cooked dishes to bring out the best of its flavour, good for one-pot-wonder enthusiasts that are looking for simple recipes that pack a punch.

For a quick slow-cooked beef dish, combine ¼ cup of all-purpose flour with a dash of salt and pepper in a large resealable bag, throw in the chunks of beef and give it a good shake to coat. Whip out a skillet and make sure you brown the meat on both sides in canola oil. In the same skillet, saute some sliced onions and place it over the beef.

You’ll then need to pour in a can of mushroom soup and a sprinkle of dried oregano and thyme. Cover the lid, cook on low heat until the meat is tender and voilà!

Discover all these marbled delights and more, available on MyGroser, Malaysia’s first independent online grocery store.

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