What is the difference between sucade, beef braising steak and rib steak?
Get those cast-iron pans out of the cupboard, because it’s time for a plate of stewed meat again. But if you’re planning to make a pan of stewed meat, should you use sucade, rib steaks or beef braising steaks? And what is the difference, anyway? I asked my local butcher for help and advice.
Sucade, beef braising steak and rib steak: these are the differences
“Difference? Yes, there certainly is! After all, the cuts of meat don’t have different names for nothing!”, says the butcher. Each cut comes from a different part of the cow. Sucade comes from the shoulder, rib steaks come from between the ribs, and beef braising steaks don’t specifically come from one particular part, but they always come from the front section of the cow. So you could describe sucade as a specific cut of beef braising steak, but a beef braising steak is not sucade… still with me?
Sucade steaks
Because the cuts of meat come from different parts, one cut has more muscle tissue and fat than another. With sucade steaks, the fat marbling runs through the entire steak. You can also recognize sucade by the white tendon running through the meat. You usually stew sucade whole, so you don’t need to cut it into smaller pieces. And if you stew it properly, the tendon will soften, the fat will melt and the meat will develop its buttery-soft flavor and characteristic texture.
Rib steaks
Of the three, rib steaks are the most tender because they contain more fat than sucade and beef braising steaks. This gives them more flavor and makes them wonderfully tender. Rib steaks are perfect for a pan of old-fashioned Dutch shredded beef. Rib steaks are also quicker to prepare than the other cuts—or, well, quicker: naturally, you still need to allow a few hours for them!
Beef braising steaks
Then there’s the beef braising steak. Beef braising steaks contain less fat (which some people find more pleasant to eat) and are therefore slightly leaner than the other two. They’re also often cheaper, but that doesn’t mean they’re any less delicious! Beef braising steaks are mainly used in stews such as goulash, hachee, ragout or other oven dishes.
How to make stewed meat without making mistakes
You may think that not much can go wrong with stewed meat, unlike, for example, a steak that you want to cook to a perfect medium-rare. Still, there are a few things you really need to pay attention to for the ideal flavor and texture. So always make sure you don’t make these 5 stewed-meat mistakes—at least, not anymore.
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