{"id":267043,"date":"2023-01-19T13:24:12","date_gmt":"2023-01-19T05:24:12","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=267043"},"modified":"2023-01-20T13:24:48","modified_gmt":"2023-01-20T05:24:48","slug":"little-farms-beef-cuts-dry-ager","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/little-farms-beef-cuts-dry-ager\/","title":{"rendered":"Get the beef: Top 5 beef cuts and how to cook them perfectly for your next steakhouse-style meal"},"content":{"rendered":"

Let\u2019s admit it: who can resist a good steak? A hot favourite for date nights, family dinners, and Sunday barbeques, the steak wows diners every time. But how do you pick the right cut and prep them? Here are the top five beef cuts and how to cook them to perfection:<\/p>\n

1. Ribeye<\/h3>\n

The king of steaks, the ribeye is a firm favourite by many. Carved from the primal section, the ribeye is tender with marbling that runs throughout \u2014 often with an \u2018eye\u2019 of fat that makes it juicy and flavourful. Its texture and marbling makes it a popular cut whether attached to the bone (rib steak), or attached to the whole rib bone (Tomahawk steak).<\/p>\n

Simply sprinkle some salt and pepper, and cook the steak in butter over high heat. For extra pizazz, throw in some smashed garlic cloves, rosemary sprigs, and thyme.<\/p>\n

2. Skirt<\/h3>\n

The Bavette (skirt steak) offers great value for money, doesn\u2019t shy on flavour, and is heavier on texture. Comprising a long muscle from the plate section of the belly, it packs a punch when cooked well (not beyond medium rare!).<\/p>\n

Skip the marinade, or use an acidic mixture \u2014 soy sauce, olive oil, garlic, ginger, lemon, balsamic vinegar and honey \u2014 before flash searing the steak over high heat.<\/p>\n

3. Hanger<\/h3>\n

The Onglet (hanger steak) is a cut that hangs beneath the diaphragm. It has more texture than bavette with it\u2019s coarse grain, with a robust beefy flavour and notes of offal due to its proximity to the liver. Cooking this is simple: just add salt, pepper, and butter, and cook quickly over high heat.<\/p>\n

Do err on the rare side of medium rare, with a longer resting time. As a finishing touch, serve the Onglet with red wine sauce or mustard.<\/p>\n

\"beef
Photography: Little Farms<\/figcaption><\/figure>\n

4. T-bone<\/h3>\n

The premium T-bone steak offers the best of both worlds: the flavours of a sirloin, and the buttery tenderness of a fillet, separated by a T-shaped bone.<\/p>\n

Cook the T-bone over a roaring flame on the grill or sear it quickly in a smoking iron-cast skillet, before transferring it to an oven. Use a meat thermometer to ensure the meat cooks through. For added taste, use a rub that contains olive oil, Worchester sauce, garlic, pepper, and lemon juice.<\/p>\n

5. Sirloin<\/h3>\n

The sirloin is the second most tender cut after the fillet. Protected by a layer of fat on the outside and light marbling throughout, this is a must-try for those wanting a slightly leaner steak than the ribeye.<\/p>\n

Add a dry rub that contains ingredients like kosher salt, paprika, cumin and brown sugar. Alternatively, just top the steak with garlic and a knob of melty herb butter. The sirloin is also great for making steak sandwiches or steak and frites.<\/p>\n

Our top go-to tip of all? Get maximum flavour by choosing steaks that have been dry aged. And lucky for us, the Little Farms store at Tanglin Mall<\/a> has just debuted a spanking new dry ager! A true feast for the eyes, the fridge enhances flavour by controlling temperature, air flow, and humidity to remove moisture from the meat. The best part? Customers are able to reserve a piece of meat, and keep it in the dry ager for as long as they like! Choose from either British or Australian dry aged beef, which have been aged for varying lengths of time.<\/p>\n

\"little
Photography: Little Farms<\/figcaption><\/figure>\n

FYI, Little Farms is one of the only butchers in Singapore that uses a hand saw, offering a wider and more curated range of cuts. The dry ager<\/a> is manned by Little Farms\u2019 fab butchers \u2014 see them work their magic at the Lamb Demo Butcher Masterclass (stay tuned for more details in 2023).<\/p>\n

See the dry ager for yourself \u2014 and get your hands on a gorgeous cut of meat \u2014 at Little Farms, open seven days a week for your meaty pleasure. Trust us, you\u2019re in for a real treat!<\/p>\n

This post is in partnership with Little Farms.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Let\u2019s admit it: who can resist a good steak? A hot favourite for date nights, family dinners, and Sunday barbeques, the steak wows diners every time. But how do you pick the right cut and prep them? Here are the top five beef cuts and how to cook them to perfection: 1. Ribeye The king […]<\/p>\n","protected":false},"author":107538,"featured_media":267044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4],"tags":[],"acf":[],"yoast_head":"\nTop beef cuts and how to cook them to perfection | Honeycombers<\/title>\n<meta name=\"description\" content=\"Not sure how to go about choosing your next steak? 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