What is Undercut of Beef?

The Undercut of Beef, also known as the flank steak, is a cut of beef from the abdominal muscles of the cow. It is a long, flat cut with a strong beefy flavor and a bit of a chew to it. The Undercut is typically used for grilling, roasting, or braising.

Here are some of the characteristics of the Undercut of Beef:

* Location: The Undercut is cut from the abdominal muscles of the cow, specifically the flank area.

* Flavor: The Undercut has a strong, beefy flavor with a bit of a tang.

* Texture: The Undercut is a fairly tough cut of meat with a bit of a chew to it.

* Best Cooking Methods: The Undercut is best cooked using methods that tenderize the meat, such as grilling, roasting, or braising. It can also be used for fajitas or stir-fries.

Here are some tips for cooking the Undercut of Beef:

* Marinating: To tenderize the Undercut, it is a good idea to marinate it in a mixture of oil, acid (such as vinegar or citrus juice), and herbs and spices for at least 30 minutes or up to overnight.

* Cooking Time: The Undercut should be cooked quickly over high heat to avoid overcooking. For grilling or roasting, cook the Undercut for about 5-7 minutes per side for medium-rare.

* Serving: The Undercut can be served sliced, diced, or shredded. It pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Overall, the Undercut of Beef is a flavorful and versatile cut of meat that can be used for a variety of dishes. With a little bit of preparation and cooking know-how, you can enjoy a delicious and satisfying meal with the Undercut of Beef.