There is something incredible about a good steak. It’s not too chewy, it’s not too tough, and the meat melts in your mouth – while still giving you something to chew on.
While cooking steak is an art, and things like reverse seared steak can change your steak game forever, buying a good piece of meat is the starting point.
As a home cook, you might not have access to the steaks that you might eat in a restaurant – not to mention a big budget. But what you can do is make sure that you understand what great meat is and how to spot it.
So how can you make sure that you get the meat right no matter what?
Photo by patrick le on Unsplash
The right type
There isn’t just one type of steak – there are many! This means that you can sometimes buy the wrong type of steak for the meal that you want to prepare. If you have gone to your local butcher, tell them what you want to cook, and they’ll tell you what to buy.
If you prefer to buy from a supermarket, then great, but research porterhouse, skirt, ribeye, and more cuts so you will get the right thing.
Value cuts
The more you learn about your steak cuts, the easier you’re going to navigate the term value. There are steak maps available online that will show you which type of steak comes from where.
The muscles that do a lot of work, like the chuck (front of the cow), are going to be tougher, so they need to be braised or stewed ideally. Tenderloin and short loin aren’t worked as much and are leaner, more tender pieces of meat.
Blow your budget
It is going to come as no surprise but the better the cow, the better the meat, and the higher the price. You’re looking to purchase the highest grade of steak that you can afford. A surprise to many people is that the lines of fat that run through a prime steak are what makes it so delicious. The marbling gives the meat extra juice.
Choice cuts are great too, and if that is where your budget is, opt for meat that has more marbling.
See, Sniff, Touch
If you compare the meat from a corn-fed cow to a grass-fed cow, the first thing you will notice is the color. Grass-fed beef has richer red color and a better marble – which is what you are looking for.
Fresh meat also has a brighter appearance, meaning it is redder – this is because it hasn’t been exposed to oxygen for very long. The longer the meat has been exposed, the browner it will become.
The marbling should be whiter or creamy; too yellow means the meat is spoiling. When you take a sniff of the beef, if it smells slightly of ammonia or an ‘off’ smell, leave it – even if it is within date and at a good price. Meat smells meaty.
Touch is hard because you can handle the meat at home, but it shouldn’t be sticky, and the meat should spring back when pressed.
Bring out the best of the meat with wine: Kobrand Wine Review.
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