Tuesday, March 26, 2013

Meat - The Tenderest Cuts of Steak

A steak should be juicy and tender. It is very unappetizing to try to eat a steak that has the consistency of a "rubber shoe" as my mother used to say. I have had this happen to me more than a few times and I know the factor that contributes to this the most is the cut of the steak.

Steak is cut from different areas of the cow and depending on what area it comes from, the steak will have certain characteristics that distinguish it from the other cuts of meat. Tenderness is one of these characteristics and you, of course, will find a difference in price between the tender cuts and the cuts that are generally tough. When it comes to steaks it is worth it to pay the higher price. Better yet try to get these high quality cuts on special at the supermarket. In order to take advantage of sales, you must know which cuts are considered to be the best in quality.

Tenderness depends on where the meat is cut from. The most tender regions are also the most expensive cuts. Just think Filet Mignon and you will know what I mean!

Filet Mignon is the most tender cut of all the steaks and it originates from the small end of the tenderloin.

Strip steak is also very tender and very flavourful. New York Strip is one of the highest quality of the steak cuts. It originates from the strip loin area and is a muscle which does little work so it is therefore quite tender.

Rib-eye is a large steak cut from the rib. The rib section contains more marbling than other parts of the cow and this makes it very tender and flavourful. Marbling is the white fatty part you see running through the red meat.

T-Bone is a large cut that is two steaks in one! It is cut from the short loin with one side being a juicy strip and the other a Filet Mignon. The bone adds more flavour and it has thick marbling that contributes to its tenderness.

The Porterhouse steak is a very large cut like the T-bone but with this cut the Filet Mignon section is always larger. This steak is for large appetites too!

As you can see the most tender steaks are cut from the loin and rib sections of the cow. The cuts listed above are the most tender. The tougher cuts, such as round, can be tenderized by marinating but the quality of the steak is still the deciding factor when it comes to juicy tenderness. Combine a top cut with a marinade and you will have a very tasty and tender steak every time!

Article Source: http://EzineArticles.com/7254134

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