âMeat and Greetâ ~ The Best and Worst Cuts of Beef. About Meat angus beef,beef cuts,Best and Worst Cuts of Beef,brisket,chuck,kobe beef,porterhouse,rib-eye,ribs,strip,t-bone,tenderloin,wagyu beef January 13, 2015 Comments Off on âMeat and Greetâ ~ The Best and Worst Cuts of Beef.
Red meat is generally considered any meat which is red when raw, and not white when cooked. Red meat includes the meat of most adult mammals. The flesh of animals which are not white meat (these are poultry and pork) the rest, such as beef, lamb and venison are all red meat. 6 people found this useful. Edit.
But hereâs the rubâperfection takes practice, a little skill and the understanding that not all venison steaks are created equal. Here are a few tips and guidelines for grilling the perfect venison steak. Obviously, the best deer steaks are the backstrap and tenderloin. These are the equivalent of ribeye and filet mignon in beef. Like most venison meat, these cuts are lean. Unlike a lot of other venison cuts, however, they are tender and mostly free of sinew.