Beef special trim may sound like an obscure cut, but it’s actually a versatile and budget-friendly option for many dishes. This lean, boneless cut comes from the chuck or round primal and is usually sold in thin slices or small cubes. While it lacks the rich marbling of premium steaks, special trim has great flavor and becomes tender when cooked properly.
In this comprehensive guide, we’ll cover everything you need to know about cooking with beef special trim, from prep to final serving. Whether you want to throw it on the grill, braise it for tacos, or stir-fry it with veggies, we’ve got you covered. Let’s dive in!
What is Beef Special Trim?
Beef special trim refers to lean cuts taken from the chuck or round primal after the more valuable cuts have been removed. It must have a surface area of at least 8 square inches and a minimum thickness of 0.5 inches. Any bones, heavy connective tissue, and thick fat pockets are also trimmed away.
This leaves an affordable, versatile lean cut that takes well to moist cooking methods. While it can come from a few different areas, common sources for special trim include
- Chuck or shoulder clod
- Bottom round
- Top round
- Eye of round
Special trim has a very lean makeup with little marbling. Expect a beefy mildly tangy flavor profile. The minimal fat means it can dry out if overcooked, so moist cooking techniques are key.
How to Prep Beef Special Trim for Cooking
Proper prep is important for getting the most out of beef special trim. Here are a few tips:
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Trim any remaining fat or silverskin: While special trim is pre-trimmed, you may need to remove any remaining thick sections of surface fat or silverskin. This will prevent the meat from curling when cooking.
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Cut into uniform pieces: For even cooking, cut special trim into equally sized cubes, strips, or slices. Aim for 1-inch cubes or 1/4-inch thick strips/slices.
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Tenderize with a marinade (optional): Since special trim is lean, marinating it for a few hours will make it more tender. Acidic ingredients like vinegar, citrus, yogurt, or wine help break down tough muscle fibers.
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Pat dry: Make sure the exterior is dried thoroughly with paper towels before cooking. This helps achieve a nice sear.
With the right prep, beef special trim cooks up tender and full of flavor. Now let’s look at some cooking methods.
Best Cooking Methods for Beef Special Trim
Because it’s so lean, beef special trim does best with moist cooking techniques. Dry heat methods can quickly cause it to dry out. Here are some recommended cooking methods:
Braising
Braising involves browning the meat first, then slowly simmering it in a small amount of liquid. The long cooking time tenderizes the meat while the liquid keeps it juicy.
Try braised beef special trim in dishes like beef stew, pot roast, or shredded beef tacos. Add aromatics like onions, garlic, and herbs to the braising liquid.
Stews and Soups
Like braising, slowly simmering beef special trim in soups or stews gives you fall-apart tender meat. Try it in hearty classics like beef chili, beef stroganoff, or Vietnamese pho.
Stir-Frying
Stir-frying over high heat cooks the meat fast while keeping it tender. Slice beef special trim across the grain into thin bites. A marinade is highly recommended. Then just cook it with your favorite veggies and sauce.
Grilling/Broiling
While grilling lean meats can be tricky, special trim holds up fairly well. Cut it into kebabs or patties so it cooks quickly and stays juicy. Or sear larger cuts over high heat before moving them to indirect heat.
Pan-Searing
Pan-searing in a little oil builds great browned flavor. Make sure strips or cubes are patted very dry before searing. Cook in batches if needed to avoid steaming. Deglaze the pan with broth or wine to make an easy pan sauce.
Marinating Tips for More Flavor & Tenderness
A marinade is highly recommended when cooking special trim. The acidic ingredients help break down tough muscle fibers, resulting in more tender beef. Marinating for at least 2-3 hours makes a noticeable difference.
Effective marinade ingredients include:
- Oil – Olive, vegetable, sesame, etc
- Acid – Vinegar, citrus, wine, yogurt
- Fresh herbs
- Spices and aromatics – Garlic, onion, ginger, chili paste
- Soy sauce or fish sauce (for Asian flavors)
You can also use a ready-made marinade from the grocery store. Just be aware of high sodium levels in some products.
Doneness Guide for Beef Special Trim
Since special trim is so lean, it’s easy to overcook. Use these tips to nail the doneness:
- Rare: Bright red center, soft and spongy texture
- Medium Rare: Warm red-pink center, firmer but tender texture
- Medium: Pink center with thin brown outer portion
- Medium Well: Thin band of pink in the center, firmer texture
- Well Done: No pink remaining, can be chewy and dry
For optimal juiciness and tenderness, we recommend cooking special trim to no more than medium doneness. Check for doneness a few minutes early and tent foil over it while it rests. The temperature will continue rising 5-10°F.
Serving Suggestions & Pairings
Beef special trim adapts well to a variety of global flavors. Try it in stir-fries, fajitas, shakshuka, Vietnamese noodle bowls, and more. It also makes an affordable substitute for pricier cuts like flank steak.
Some tasty ways to serve it up:
- Fajita beef with onions and peppers
- Cheesesteak sandwiches
- Beef and broccoli stir-fry
- Shepherd’s pie with ground beef topping
- Beef stroganoff
- Kebabs with herbs and veggies
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Beef Knuckle | How to cut and trim ☺︎
FAQ
What is special trim beef used for?
Is beef special trim the same as brisket?
What is special trim?
Special Trim Special Trim Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. Bones and fat surface should be removed. Most often used for further processing into ingredient beef.
Why do we trim meat?
The reason we trim a piece of meat is usually to get rid of the undesirable silver skin, any excess beef skin, or thick leftover fat which are all inedible. These parts are usually coming from a cut of cheap meat or fatty meats that need a bit of extra love before cooking.
Why is trimming a beef tenderloin so important?
Grilling beef tenderloin The reason why trimming is so important is due to the fact these tenderloin steaks need to be as meaty as possible without any interconnective tissue or sinew. The trimming will also make the meat aesthetically pleasing. Fun Fact: A tenderloin steak is the most expensive cut from a cow.
What cut of beef can be cut into cubes for kabobs?
Any cut of beef can be cut into cubes for Kabobs, but you’ll want to pick a cut that suits the doneness level you want. Tenderloin is a fantastic choice for rare to medium rare, but you might want to try Top Sirloin for medium Kabobs. Cost: Inexpensive to Moderate. Best for: Direct grill and sear.