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Choosing a Perfect Steak – Know Your Steak Cuts
Chefs are taught a lot about how to cook steak, but one can still go to a restaurant and have an amazing experience.
At home, the game of serving tender and tasty meat is always very difficult.
I will follow up with the story of how to cook the best meat, but before we get there, I will address the most important aspect of choosing the right cut.
Here are some tips for choosing the right steak. Choosing the type of animal will follow in a future article.
Choose a large cut
Arthritis meat varies widely.
First you need to choose the right cut for your needs, budget and desire. Here is a quick list of cuts of beef that we can classify as ‘steak’ and some common names.
Tenderloin (fillet steak, tournedos, eye fillet)
This is the ‘premium’ cut and the most tender with less fat.
A good grain fed or Wagyu tenderloin will have a lot of fat running through the meat, but this cut should be cut with all the veins and will not have fat on the outside. This is the most expensive and tender cut, but the rib meat has more flavor.
Tenderloins are usually small cuts of meat. Probably the smallest of all wounds.
Meals are about 180-250g and are boneless and fat free.
A double cut from the head of the rib is called a Chateaubriand.
Seared Tenderloin can be baked in puff pastry, whole or in individual pieces, with mushroom duxelles or pate. This is called “Beef Wellington.”
Rib Eye, Scotch fillet and Prime Rib
Steak ribs are very tasty and can be very tender.
The edge of the rib has a lot of moist fat that runs through the center. This is unusual. Leave it there because it gives the meat flavor and retains moisture.
Rib eye and rib cage – cut bone. This is also known as a Scotch fillet or ‘cube roll’.
The main rib or “OP Rib” is the rib-eye and the bone is still there. Like a large cut of lamb, but from beef instead.
Cooking on the bone always gives more flavor, but takes longer to cook.
The prime rib is a premium cut. The Prime Rib is up there with the Porterhouse as one of the great steakhouses, and it’s very tasty.
Expect a prime rib to be 450g to 550 grams.
Rib eye meat will be between 250 grams per tin, up to 300 grams medium or 400g per thick.
Sirloin, Entrecote, striploin, New York strip
This is the ‘third best’ cut, and the best value.
They usually develop somewhere between the ribs and the ribs.
Striploin or sirloin has thick fat on top which should be cut to 1cm thickness. It should not be cut completely because it will release the meat as it cooks and keep it moist.
Sirloin is very tasty and expensive, but it can be tough if care is not taken in choosing the type or grade of meat. A “standard” portion is 250 grams, and a large meat is 350 to 400 grams.
T-Bone and Porterhouse
This is a ‘joint’ steak on the bone.
The bone is a “T” shape. One side of the “T” is fillet steak or tenderloin, the other side is sirloin. All of these are attached to the bone.
This is the same steak, except the Porterhouse is cut from the back of the shortloin where the fillet steak is the main piece of meat.
the front of the shortloin is where the fillet steak starts to get smaller, so steaks with smaller pieces are called “T-Bone”
These are large steaks, usually large. The expensive porterhouse is probably the biggest meat on the lot. Expect around 550 grams
Steak Soup
This is the ‘bum’ of meat. Fatty buttocks with an outer layer of fat that can be reduced to an acceptable level.
Rump is probably the ‘dryest’ steak, with less movement through the meat compared to the other cuts above.
Rump can have a good appearance and taste.
The rump is usually cut across the grain to provide a large piece of tasty meat.
This can be difficult because doing this moves the seeds in different directions through the different muscles of the pelvis.
This means that some bits will be stronger than others.
Nuts should be cut between the grain of the meat for best results.
One way to deal with this is to ‘cut the seam’ or divide the entire rug into separate tissues and then cut the grain into smaller pieces.
A rump will be around 250 grams if the seam is cut, that 400 or 500 grams cut through all the muscles.
Few wounds
Flank steak and skirt steak
These are cut from the stomach or stomach of the cow and have a very specific texture. They are good seasoned and seared due to high heat, but they do not have the ‘steak’ quality of the above cuts.
Bad steaks
Any other cut is not meat.
Most of the leg or shoulder meats are cut by supermarkets and ‘creative’ sellers as ‘steak’.
They are not.
for example a round ‘steak’ is a dry, tough meat that should not be grilled or fried. You can grind it mechanically, or soften it, but it is not suitable for shaving meat and will always be tough.
Chuck steak is not steak. I cook beef.
Choosing the best meat can give you the opportunity to eat what is very soft from a small cut, but the cut of steak from you the same meat will be delicious and very tasty.
The cut of the steak does not always guarantee tender meat. Some animals only have solid meat. Even fillet steak.
Beef is the most delicious part of the beef – what we call a ‘first class cut’ because it is suitable for quick cooking methods such as grilling, barbecue or pan frying.
“BBQ steak” “Budget steak” are similar things and smart. It’s about cost, not taste or kindness.
If that’s fine with you, go ahead. But for better flavor and a smaller slice of meat, choose the cuts above.
My next article will be about choosing the right type of beef to ensure that your meat is always tender and delicious.
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