There’s a reason that ribs are the perfect barbeque meat: they’re juicy and tender and contain a lot of flavour. Prime rib, short ribs and rib eye steaks all come from the ribs of a cow or pig.
The sauce and marinade are of utmost importance when you’re cooking or eating ribs — and if you’re the chef, remember to let the meat rest for a while after cooking so it develops its full flavour.
Sirloin is a cut of meat from the lower portion of the ribs of a cow. A slow-cooked sirloin steak with a thick gravy is one of the best ways to enjoy this cut. Grilled sirloin is excellent too.
However, because sirloin is a boneless cut, there’s a higher chance for it to dry out when cooking. Choosing a thick steak over a thin one helps the cooked meat to retain its tenderness.
If you’re looking for a rich, hearty stew, shank is a great way to go. When cooked slowly until they’re tender, beef and lamb shanks are a perfect comfort food in a rich stew with crusty bread.
Shank cuts come from the leg of a cow, which means the meat is muscular and therefore tougher than many other cuts. Shank is cheaper than other cuts, but it has a rich flavour.
While great steakhouses may not be as common in Singapore as they are in some places in the world, there are a few world-class restaurants that will serve the finest and best-cooked cuts of meat you could ask for.
Head to celebrity chef Wolfgang Puck’s CUT in Marina Bay Sands, where you’ll be treated to prime cuts of grilled and broiled meat with your choice of sauces, add-ons and sides. This is one of only three CUT restaurants in the world, so prepare for a unique and remarkable gastronomic journey!