What is beef undercut?

Beef undercut, also known as "the flap", is a tough cut of beef located under the short loin of the cow. It's essentially a long, thin muscle that runs along the animal's belly.

Here's what makes beef undercut unique:

* Flavor: It's known for its intense beefy flavor, even more pronounced than other cuts like ribeye.

* Texture: Due to its high amount of connective tissue, undercut is naturally tough. It requires slow cooking methods like braising, stewing, or smoking to break down the fibers and make it tender.

* Versatility: Though tough, it becomes incredibly tender and flavorful after cooking, making it suitable for dishes like burgers, stews, slow-cooked roasts, and even jerky.

Here's a breakdown of its qualities:

* Marbling: Low marbling (meaning less fat)

* Cooking Method: Best cooked with slow, moist heat

* Typical Serving Size: Commonly sliced into thin strips or ground

* Typical Dishes: Beef jerky, burgers, stews, braised dishes

Overall, beef undercut is a flavorful and budget-friendly cut of beef that deserves some attention. With proper cooking techniques, it can be transformed into a delicious and satisfying meal.