If you’re a meat lover, now is the time to learn more about the different cuts of beef and how they suit various cooking and grilling methods.
Entrecôte – This cut of beef comes from the front part of the cow, known for its marbling due to streaks of fat that create a marble-like appearance. Entrecôte is a fatty, tender cut taken from the rib area. It is primarily used for grilling steaks but can also be prepared as a whole roast beef for oven roasting. This cut is popular in many steakhouses in Eilat and across other cities in Israel.
Beef Ribs – Located between the cow’s neck and the area where entrecôte is found, this cut is also known as chuck or under rib. It is fibrous, making it suitable for slow cooking in liquids. Alternatively, it can be ground to prepare patties for shorter cooking processes.
Brisket – Known as "brisket" or "breast," this cut is very fibrous and includes a wide fat strip. The combination of fibers and fat makes brisket ideal for long cooking times in various dishes, with the fat enriching the flavor.
Shoulder – A rich and uniform-textured cut that comes with no fat. These characteristics make it another excellent choice for slow cooking, although it is also commonly used for making deli meats.
Shoulder Roast – A lean muscle cut located beneath the shoulder blades. Like the shoulder cut, it has a uniform texture and can be used for slow cooking or roasting.
Rib Cap – A highly fatty cut located beneath the entrecôte. While similar in flavor to entrecôte, this cut is typically not used for grilling steaks. Instead, it is often ground for making patties, burgers, and kebabs. Like entrecôte, rib cap is a popular choice in Eilat's steakhouses and beyond.
Filet – Found in the cow's center, just below the ribs, this is one of the most premium cuts. It consists of two parts: one thinner and the other thicker, softer, and fat-free. Filet is versatile, used for grilling as steaks, roasting as a whole piece, or preparing dishes like roast beef, steak tartare, or carpaccio.
Short Ribs – Also known as "plate ribs" or "asado," this juicy cut has multiple layers of fat, which give it a unique appearance and exquisite flavor. It is primarily used for slow cooking.
Sirloin – A popular, long, narrow, and smooth cut with the upper part covered by a very thin fat layer. Sirloin is ideal for grilling as steaks or roasting in the oven.
Round Cut – A rectangular cut from the cow's hindquarters. One side of the cut is fatty, while the other is lean. It is typically used for long cooking after removing the tendon that runs along its length.
These and other beef cuts await you at steakhouses in Eilat and other cities across Israel. These restaurants offer a wide variety of meat dishes, prepared either grilled or through slow cooking methods. Additionally, these cuts are used for making burgers and patties.
Types of Steakhouses in Eilat
When discussing steakhouses in Eilat, we refer to restaurants specializing in Mediterranean, South American, and other international cuisines. Among the leading steakhouses in Eilat, a Brazilian-style steakhouse stands out. At this restaurant, you can enjoy a rich and varied meat menu served in the traditional Brazilian "rodizio" style, where skewers of succulent cuts are brought directly to your table.
If you are a meat enthusiast, we highly recommend exploring the menu of this Brazilian-style steakhouse awaiting you in Eilat.
