Let’s discuss steak: a beautiful and big piece of meat. Regardless of the fact that you cook a steak at home or you prepare it for a special occasion as we did, it is important to know quality steak cut. Here are the most popular ones, and where they are cut from, their taste and the best way to cook them.
Where are they from?
The four steaks come from several muscles in the same general area towards the highest point of the steer., short, loin and ribs. These muscles do not make much or contain a large amount of connective tissue that has to be cooked for a long time to decompose. As a result, these steaks are much softer than other cuts of beef, and everything you need to do to char and brown the exterior part of this meat is intense heating and fast cooking while the interior can eat be consumed as rare as you like. These steaks can as well be gotten from restaurants like Rib ‘N Reef.
Why are your steaks expensive?
Compared to the size of beef, these cuts are just a very small percentage, which contributes to their high price. Since they are expensive, it’s really worth having an understanding of how different each of them is to be able to buy the one you love the most! Do you like strong, fleshy taste, or is your most tender cut your choice? Here you will find everything you need to know about each cut, so you can make the right decision.
- Other names: filet, Filet mignon, fillets, Châteaubriand
- How it’s sold: boneless; the most expensive meat cut
- What it looks like: when silver skin, cartilage, and fat are cut off, the spine is small and compact. The meat is good and has a fine texture. Because of the smaller shape, the fillet steaks are thicker than most steaks.
- What is the taste: the smallest of all the fillets and slim, the sirloin is butter and has a mild taste?
- New York Strip
- Other names: Kansas City Band, Manhattan, Strip,
- How it’s sold: usually without bone
- What it looks like: fat at one end of the steak. Although there is fat throughout the body, there are no thick pockets. The meat has a fine texture.
- Other names: Porterhouse
- How to Sell Bone-in: According to USDA regulations, the part of the tenderloin must be a width of 1.25 “which is classified as a porterhouse and only 0.5” wide for classification as T-bone.
- Where it comes from: a section of the unfilleted short loin