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Choosing a Perfect Steak - Know Your Steak Cuts

Chefs teach a lot about cooking steaks, but one can still go to restaurants and have a surprising experience.

At home, the game serves delicious and delicious steaks.

I will follow with articles on perfect steak cooking, but before we get there, I will address the most critical factors for choosing the right cut.

Here are some tips for choosing the right steak. Choosing the meat grade will follow the future article.

Choose a great piece

Steaks vary in quality.

First, you need to choose the right trim for your needs, budget and taste. Here's a quick list of beef cuts that we can classify as 'steak'. as well as some other common names.

Tenderloin (fillet steak, tournedos, eye fillet)

This is a 'premium' cut and the softest with the lowest fat.

A good quality grain or Wagyu tenderloin will have a lot of fat flowing through the meat, but this piece needs to be cut from all the sinew and there will be no fat on the outside. This is the most expensive and softest cut, but Rib steak has more flavor.

Tenderloin is usually smaller, too. Maybe the smallest of all the pieces.

The restaurant section averages 180-250g and it's boneless and fat free.

The double cut of the tenderloin head is called Chateaubriand ..

Baked tenderloins can be baked in puff pastries, either whole or in individual portions, with mushroom duckelles or pate. It's called "Wellington Beef."

Rib Eye, Scotch fillet and Prime Rib

Spices are very attractive and can be very tender.

The rib has a large amount of damp fat running through the center. This is normal. Leave it there because it gives the meat a taste and makes it moist.

The rib eye is the rib - the bone is cut. This is also known as Scotch fillet or 'cube roll'.

The prime rib or "O.P. Rib" is the rib with the bone still on it. It's like a big piece of lamb, but it's beef.

Cooking on the bone always gives it more flavor, but it takes longer to cook.

The main pillar is premium deduction. The Premier Deer is right there with Porterhouse as one of the biggest steak cuts, and it's definitely the quietest.

Expect the main rib to be 450g to 550 grams.

Rib eye pads weigh between 250 grams for one tin, up to 300 grams medium or 400g for one.

Sirloin, Entrecote, striploin, New York line

This is the cut of the 'third best', and the best value.

It is usually sized between tenderloin and ribs as well.

Striploin or sirloin has a thick fat along the top that should be cut to about 1cm thick. It cannot be cut at all because it burns meat during cooking and makes it moist.

Sirloin is very tasty and great, but it can be difficult if you are not careful when choosing a brand or grade of meat. The 'standard' section is 250 grams, with large sticks weighing 350 to 400 grams.

T-Bone and Porterhouse

This is a 'combined' steak. on the bone.

Bone shape is "T". One side of the "T" is a fillet or tenderloin stick, the other is a sirloin. Both are attached to the bone.

this is the same steak, except for Porterhouse cut from the back of the door where the fillet steaks are large and fat.

the front of the door is where the fillet steak starts to get smaller, so this steak with a smaller piece of tenderloin attached is called "T-Bone"

It's a big steak, usually big. The thick porterhouse is probably the biggest stick of the lot. Expect about 550 grams

Rump Steak

This is a 'bum'. animals. The back contains an outer layer of fat that can be trimmed to an acceptable level.

The lump may be a 'sweat' stick, with at least a glide through the meat compared to the other premium cuts above.

They can have great texture and taste.

Usually the butt is just sliced ​​behind the cereals to give a large piece of delicious meat.

This can be a drawback because in this way the grains will travel in different directions through different muscles in the buttocks.

This means that some bits will be more difficult than others.

Steak should be cut behind meat grains for best results.

One solution to this is 'sewing cuts'. or break the whole ass into different muscles and then cut each of the cereals into smaller steaks.

Bunting will be around 250 grams if the stitches are cut, to 400 or 500 grams cut all the muscles.

Lower cuts

Flank steak and Skirt steak

It is cut from the stomach or beef belly and has a very specific texture. They are OK seasoned and watered higher, but they lack the special charm of 'steak'. to the above key deductions.

Bad steak

The other piece is not steak.

Many leg or shoulder pieces are discarded by the supermarket and 'seller' creative as "steak"

They do not.

For example, the steak 'Round' is dry, hard meat that is not suitable for grilling or cooking. You can break it down mechanically, or supply it, but it's not very good for barbecue and will always be more difficult.

Chuck steak is not steak. It's beef stewing.

Choosing a good grade of meat can give you a softer eating experience from lower cuts, but steaks from the same animal will always make you tastier and softer.

Steak cuts will not always guarantee soft meat either. Some animals just have tough meat. Even fillet steak.

Steak is the softest part of beef - what we refer to as 'first-class cuts'. as it is ideal for quick cooking methods like baking, barbecue or pan.

"BBQ steak" "budget stock" and similar things are tricks. They are based on price, not taste or tenderness.

If that doesn't work for you, go ahead. But to get the best taste and a soft piece of meat, choose the piece above.

My next article will pick the right grade of meat to make sure your steak is consistently soft and nutritious.



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