True Foodies Always Choose These 3 Cuts of Beef

Beef is a familiar ingredient in daily meals, not only because of its delicious flavor but also due to its high nutritional value. However, not everyone knows that each cut of beef has its own characteristics—some are tender and sweet, easy to cook, while others are tougher and require slow cooking to bring out their best taste.

For seasoned food lovers, there are three prized cuts of beef that stand out. These are not only easy to prepare but also elevate dishes with irresistible flavor and texture.

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1. Tenderloin: The Softest and Most Luxurious Cut

The tenderloin runs along the inside of the spine. Since this muscle does not move much, it is extremely tender with almost no tendons or fat. The meat is fine-grained, juicy, and naturally sweet, often considered the “royalty” of beef cuts.

This cut is ideal for steak, pan-searing, or quick stir-frying. With the right marinade, just a quick sear is enough to lock in the natural sweetness, leaving the meat melt-in-your-mouth tender. Dishes such as stir-fried beef with green peppers, black pepper steak, or simply pan-seared tenderloin are sure to please even the most demanding diners.

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2. Brisket: Perfect for Slow Cooking and Stews

Brisket comes from the lower belly and near the ribs. It has layers of fat and connective tissue that, when simmered, become rich and flavorful without being overly greasy. Known for its slightly chewy texture and high collagen content, brisket is a favorite for stews, braises, and especially pho broth.

When cooking, cut brisket into medium chunks and simmer with ingredients such as tomatoes or daikon radish. Classic dishes like beef stew in red wine, braised beef, or beef soup with root vegetables become much richer and more aromatic with brisket. Slowly simmered brisket melts in the mouth, and the broth turns naturally sweet, needing little extra seasoning.

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3. Shank: The Best Choice for Cold Dishes

The shank, found in the front or hind legs, is packed with tendons and distinct muscle fibers. Once cooked, it has a unique chewy-crunchy texture thanks to its softened tendons. This makes it perfect for boiling, braising, or marinating.

Boiled beef shank, thinly sliced and dipped in ginger fish sauce, pairs wonderfully with rice or rice paper rolls. Pickled beef shank with garlic vinegar or fish sauce is also a crowd favorite, especially during festive occasions and drinking parties. It keeps well, is easy to prepare in advance, and retains its flavor for days.

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Tips for Choosing Fresh, Quality Beef

• Tenderloin: Look for bright red meat that is soft, fine-textured, with minimal fat or tendons. Pressing it should leave a slight bounce.

• Brisket: Choose cuts with a balanced mix of lean meat and fat, not too dry and not overly fatty.

• Shank: Select firm, well-defined meat with evenly distributed tendons, natural color, and no discoloration.