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What part of the meat should be used for steak? Choosing beef for steak. What is steak

I won’t be mistaken if I say that every man, in addition to scrambled eggs and fried potatoes, should be able to cook. At least that's the legend. I didn't know how until recently. However, even now, if I show my steak to a knowledgeable person, he will most likely take a photo of it and post it on his Instagram with the hashtags #lol, #whatisthis, #hethinksthissteak.

Despite the fact that my experience in cooking steaks is still limited, I try to study everything new diligently, and therefore I started with the theory - how to choose the right meat for steak.

Types of steaks

None of the types of steaks have a Russian translation. In addition, if you order a pork or chicken steak in the presence of a knowledgeable person, you will most likely be looked at condescendingly. It is believed that steak is made only from beef.

Depending on which cut is used, there are several (up to ten) types of steaks:

Ribeye- subscapular part of the carcass. Contains a lot of fat, so the meat turns out juicy.
Club steak- the back part of the carcass is used as a tenderloin. The steak has a small bone.
Filet mignon-considered the most tender meat, it is not cooked with blood.
Chateaubriand- the same filet mignon, but laid out lengthwise on a plate.
Tornedos- small pieces of tenderloin from which medallions are made.
Skirt steak- beef flank meat. It is considered quite hard, but tasty.
Porterhouse steak-separated by a T-shaped bone, contains a large amount of fat, which makes the meat juicy.
Roundrumb steak- a round piece of tenderloin from the hip.
Striploin steak- tenderloin that looks more like a sirloin strip than a steak.

How to choose

Despite the variety, each steak is suitable for different situations. Ribeye, for example, is considered the most unpretentious in cooking and at the same time very tasty. Tenderloin has a large amount of fat. Striploin steak is a softer cut than ribeye and is the steak most often served in steakhouses. Filet mignon is the most tender, almost “buttery” meat, but does not have such a rich taste due to the small amount of fat.

Randy Irion, marketing director for the National Cattlemen's Beef Association, has some tips for selecting and cooking the right steak:

Buy thick pieces at least 2 centimeters thick.
Don't avoid fatty cuts: Fat gives the steak flavor, makes it juicy, and maintains its shape while grilling.
If you want to cook the perfect steak, you'll have to buy a thermometer. The required temperature for rare steak is 51 °C.
Do not pay attention to the labels “organic”, “non-GMO”, “natural product”.
Ideally, you should buy your meat from a butcher shop rather than a supermarket.
If the meat gives off a slight ammonia smell, it is not fresh.
When you get home, feel the steak. If your fingers stick to the meat, it means it is close to being lost.
Ribeye is the best choice if you don't want to spend a lot of time choosing. According to Irion, almost any butcher or cook will tell you that ribeye is their favorite type of steak. It is not the most delicate, but has the richest taste.

Walking through a grocery store or visiting a butcher's shop, any shopper will be overwhelmed by the variety of choices. Which meat should you prefer? Which part of the steer is ideal for stewing, and which part will make an unforgettable and juicy steak? How to choose meat for steak?

In fact, choosing and buying marbled meat is quite simple. In this article we will reveal several secrets that will help you understand why one steak needs to be marinated, while another is suitable for medium rare frying. So, how to choose the right marbled meat?

Remember: the less muscle is involved in the movement of the animal, the more tender it is. And vice versa, the more actively the muscle works, the tougher the meat will be and, accordingly, suitable for long simmering, baking or pre-marinating.

When choosing meat for steak, always pay attention to the following things:

Breed.
Fattening a bull.
Amount of connective tissue.
Steak marbling.
Method for storing meat for steak.

What portion of marbled beef is used for steak?

Connective tissue is good if you are planning to stew meat. But when we grill steaks, the fibers don't have time to break down and turn into a tasty, tender dish.

What makes up the price of marbled meat?

Don’t forget about such an important factor as ripening of meat (dry or wet). When buying meat in vacuum packaging, do not be afraid if the shelf life has passed the middle. Remember that the longer the meat ages, the better it affects the taste of the product. Conversely, the less time has passed since the meat was placed in a vacuum, the more likely it is that the steak will be tough.

How does the breed of bull influence the taste of marbled meat?

Steak meat acquires unique tenderness and softness due to layers of fat, which melt during the cooking process, filling the steak with noble juice, which in turn increases calorie content, making it juicier and softer in taste. Even if you overcook the meat, the marble layers will prevent it from becoming dry.

Steak connoisseurs believe that this dish can only be prepared from certain types of beef. In our country, steak culture is just emerging, so following all the culinary canons of preparing steak is rather exotic. In addition, others in food culture are quite controversial and not always justified.

The reasoning of some nutritionists about the right and wrong meat is interesting. They include chicken, turkey, and veal in the first category, and pork, in their opinion, should be on the sidelines of cooking. Let’s not talk about the motives that encourage people who consider themselves experts to have such an opinion, but let’s look back at our past. From time immemorial, our ancestors raised pigs and ate their meat with great pleasure. Moreover, such food not only did not lead to illness, but also made people stronger and more resilient.

In the modern world, pork is no less popular than beef when preparing steak. In this case, steak should be understood as a method of cooking.

Pork and steak

America is one of the leading contenders for the title of pioneer of steak. Her chances are great, since for Americans steak is not just fried meat, it is part of culture and ideology. And for some, probably, a kind of religion. This attitude towards fried beef appeared for a reason, because such food was eaten by the first colonists who arrived in the New World.

The use of pork for cooking steak was born in the vastness of our Motherland. This is due to ancient farming traditions, which, of course, is reflected in the diet. According to orthodox adherents of the classic steak, pork is not suitable for it. They believe that this is unacceptable and even blasphemous. However, no one can dispute the fact that properly cooked pork is soft and juicy. At the same time, the taste of the dish is excellent, and the benefits are obvious.

Meat selection

The dish can be prepared either from a whole piece or from a tenderloin. To obtain a juicy and dense steak, take meat from the back of the carcass. Sirloin steak is drier, but much softer.

When choosing meat, you should pay attention to the presence of a natural casing. When frying, it will become an obstacle to the released juice.

Butchers cut the carcass according to a certain pattern, so the neck, shoulder, thigh or chops are already ready on the counter. All this goes well with steak. However, it happens that a piece consists of long fibers. In this case, the solution is simple: you should cut it across the grain into pieces with a thickness of 2.5 cm to 4 cm.
The color of meat can say almost everything about its quality. Fresh pork has light pink flesh. Dark red meat should alert you.

If the meat has been frozen, then this is not the best option. It is advisable that the meat be chilled. Before using, remove it from the refrigerator and allow time for it to reach room temperature.

Pork that lacks fat or streaks of fat is not a good choice. The fact is that during cooking, fat makes the meat more juicy and flavorful.

Myths about pork

Pork is a hearty and healthy meat.

The idea is constantly imposed that pork is harmful, especially if it is fatty. Everything is different, since a well-cooked steak made from this product is a healthy and, to a certain extent, dietary dish. In particular, if a person complies.

Consumption of pork by athletes, teenagers, and people engaged in heavy physical labor is necessary, as it is a source of protein. For other people, including young fashionistas who take care of their figure, and older people, pork is absolutely harmless. It’s just important not to overdo it with the serving size.

A small piece can not only satisfy hunger, but also give a feeling of fullness for a long time. With regular and not necessarily frequent consumption of pork steak, the body is saturated with the necessary amount of amino acids and vitamins belonging to group B, which has a beneficial effect on all human systems and strengthens its immunity. Pork tenderloin contains almost the full range of microelements. At the same time, there are no carbohydrates in pork, and the protein and fat content is 20% and 7%, respectively.

Roasting

When cooking the same piece of pork using different temperatures, the juiciness and flavor characteristics of the steak will differ significantly. Likewise steak made from beef, pork can be obtained with varying degrees of doneness.

When cooking meat for 8-9 minutes on a fire at a temperature of 180°C, it is completely fried and there is no juice inside it.

To achieve normal roasting, the meat is fried at the same temperature, but for 4-5 minutes. At the same time, light pink juice will remain inside the piece of meat.

You can get a medium-rare steak by raising the temperature to 180-200°C and cooking time of about 4-5 minutes. The internal juice is bright red, although there is no blood in it.

For people who prefer to eat meat with blood, it is kept at 200°C for a short time - about 2-3 minutes. The inside of the meat is red.
Heated meat has a specific taste, that is, without frying. It is cooked at maximum temperature for no more than one minute. The inside of the steak is raw, it is sealed by the outer crust.

It is easy to see the dependence of roasting on temperature and cooking speed. This is the principle of cooking pork steak. Using it and basic recipes for the dish, you can not only learn how to cook pork, but also improvise with it.

Basic Pork Steak Recipes

There is a common belief that cooking a steak yourself will not lead to anything good, that it can only be prepared by a professional with exceptional knowledge, from special meat using a unique technique.
There is no doubt that cooking pork steak requires certain knowledge and skills.

However, you can cook tasty and juicy meat yourself. The main thing in this matter is the frying time and proper preparation of the meat. Chilled meat should be removed from the cold first, 20 minutes before cooking. Or you should buy the freshest fresh meat. Next, the dish is prepared using one of the methods listed below.

In a frying pan

The steak will taste better if you use a thick-bottomed pan to cook it.

In addition to pieces of meat cut into portions, you will need oil, preferably freshly ground pepper and.

Meat is cooked in a special grill pan or in a regular frying pan with a thick bottom. The dishes are preheated over high heat. Do not bring it to a temperature that causes smoke. A pan with a less massive bottom can only be used for frying filet mignon.

Before cooking, a mixture of pepper, spices and a pinch of salt is rubbed into pieces of meat. After which they are lubricated with a small amount of oil. Oil is also added to the surface of the pan, literally a few drops.

Pieces of steak are placed on a hot frying pan without touching each other. The characteristic hissing of meat is an indicator of the required heating temperature. After four minutes, the heat is brought to a moderate level and the meat is fried for a couple more minutes. Then the meat is turned over. To do this, it is advisable to use flat tongs so that the surface of the steak remains intact. The process continues for 5-6 minutes so that the meat is medium roasted. If you need a greater degree of roasting, you should proportionally increase the cooking time.

The readiness of the meat is determined by pressing on it with your thumb. If the meat remains pliable, there is bloody juice inside. With a higher degree of frying, the pork feels firm.

After obtaining the required frying of the steak, you should not rush to serve it. Place it in a flat dish or on a wire rack and cover with food foil. This is necessary so that the steak is fully cooked and acquires the full range of taste qualities. The dish with the steak is left in a warm place, for example, near a lit burner of a gas stove.

In the oven

The dish is prepared from the same ingredients that are used when frying in a pan.

Preheat the oven to 200°C. On a baking sheet, you need to spread food foil, the size of which is four times larger than the pieces of meat. Steaks rubbed with spices are coated with oil. The foil should also be coated with a light layer of oil. After this, pieces of meat are hermetically wrapped in it. The foil should have several holes in the top that will allow steam to escape.
The meat should be in the oven for 40 minutes, after which the foil on top is unrolled and the meat is turned over. The dish is completely ready in 10 minutes. Before serving, the steak should cook according to the technology described above for 5-10 minutes.

Brazier

The products used in this case are the same as in the previously described cooking technologies, but vegetable oil is excluded.

The grill must have the required heat. The meat is placed on its grill, and after three minutes it is turned over. Further cooking is carried out until the required roasting is achieved.

Before serving, the dish is kept under foil for about 10 minutes. During this time, it becomes more juicy and saturated with aromas.

Multicooker

The ingredients remain the same as when frying in a pan.

The meat is rubbed with spices and oil. Oil also needs to be added to the slow cooker. Next, the device is switched to the mode intended for frying. You should wait a little until the oil warms up. After this, add the steak, close the lid and cook in frying mode. This requires about five minutes on one side of the piece of meat and the same time on the other.

Little secrets

Unlike barbecue, meat does not need to be prepared for steak. If desired, you can marinate the meat. Marinades that are used for kebabs are quite suitable for this.

It is advisable to serve the dish on flat plates or boards, which are equipped with a sharp, non-serrated knife of short length. If you cook steak at home and not outdoors using an open fire, then it is recommended to warm the plates a little.

Lettuce and fresh vegetables are the best side dishes for pork steak.

When using the right technology for preparing pork steaks, the taste will surpass any other method of preparing this meat.

Useful video on the topic

Many people are interested in the question of how to choose meat for steak. To make the finished dish tasty, you need to follow a number of certain rules when purchasing. It doesn't matter whether you buy meat in a supermarket or a gourmet specialty store. The problem is that often people have somewhat preconceived ideas about what a good steak should look like and end up buying an inferior product. What do you need to know when buying meat?

Check out the types of steaks

It is necessary to have some idea about the type of steak you want to buy. At the very least, you should know how many cuts of meat you need, how you are going to cook them and how much you are expecting. Today you can find many options on sale. Depending on how you plan to cook and serve the meat, you must make the right choice.

Steaks come in different shapes and sizes. Depending on the part of the carcass from which they were cut, their cost and preparation technique are determined. The question most often arises is how to choose meat for ribeye steak. It requires a thick piece of meat with dense bone, obtained from the subscapular region of the carcass, starting from the fifth and ending with the 12th rib. In addition to its pleasant taste, ribeye also has an attractive appearance after cooking. This can be a very successful serving dish for a small dinner party as this type is the easiest to prepare.

Thicker cuts of meat from the 13th rib to the rump area of the carcass will allow you to cook a New York steak that can be used as part of a variety of dishes. This meat is less fatty, but its taste is very rich.

You can also find softer cuts that are great for grilling if they have enough marble veining. If you need to choose meat for steaks for a large group, it is better to purchase a large piece of sirloin. Simply slice it into thin steaks, cook them in the oven and serve with horseradish cream sauce.

Decide which part of the carcass you need to cut

How to choose the right meat for steak? To do this, you should study which parts of the carcass are used for this product, and how to distinguish between primary cuts. This is necessary so that you can ask the seller questions and understand his answers.

As you can imagine, the back of the carcass is denser than the area near the loin and ribs. The cuts on the back of the carcass are tougher. This means they are better suited for stewing and baking. Softer cuts come from muscles that don't work as hard. This includes the loin and tenderloin.

In addition, intermediate ones are used, which can be either hard or soft, depending on where they are cut from. For example, the rib section contains soft, fatty cuts that are ideal for grilling, but there are also denser cuts of meat.

Speaking of the hindquarters of the cow, it is worth highlighting the fillet separately. How to choose the right meat from this part? You need to know the difference between top and bottom cuts. The first variety is more delicate than the second, but does not have the same aroma. Top fillets are firmer than bottom fillets, and if cooked properly, they can be a less expensive alternative to deli loin steaks.

Buy the best meat you can afford

Most of us rarely have the opportunity to buy and taste premium grades of beef. This is explained by the fact that only 1-2.5% of all meat on sale can be valued so highly. There are many criteria for such assessment, but for consumers the main thing that matters is “marbling” - a network of fat that runs throughout the meat. This is the hallmark of beef steak. What meat to choose in this case?

When it comes to purchasing non-premium meat, buyers often make a big mistake. When choosing between a completely lean cut of beef and one with lines of fat running through it, many opt for a leaner steak. In fact, fat is what produces the incredibly rich, juicy, smooth flavor and texture that everyone wants.

Although the premium class is not available to everyone, in a more modest price range you can also make a good choice.

Is it worth buying packaged pieces?

In markets and in some stores you can see unpackaged meat, which is simply stored in the refrigerated section. In specialized places, pieces are usually sold in foam trays covered with cling film. How to choose meat for steak in this case?

The big advantage of buying a product in a package is that it usually comes with a label with comprehensive information. If you are not familiar with a given cut of beef, grade, or the best way to cook a particular steak, you can read about it on the packaging. However, this will not allow you to remove a piece of meat to look at both sides, smell the smell, check the moisture and make sure there are no brown spots. This cannot be determined when the product is on a piece of foam under a layer of plastic wrap. A packaged steak may look great on the side you see, but you won't be able to tell what's on the back until you make the purchase and open it at home. And then it may be too late.

Quality steaks are expensive, so don't be afraid to ask the seller to check the meat you're buying. In this case, choose a piece with the largest number of marble veins so that it is tender and tasty. There is nothing worse than having difficulty chewing tough meat.

Color, smell and consistency

If you shop at a specialty store that sells beef for steaks, you may see meat from a variety of fattening cows. You will immediately notice a huge difference in color. Grass-fed beef will be much darker in color than a marbled "grain" steak. It is he who has a pleasant bright appearance. When the freshly cut surface is exposed to oxygen, the myoglobin in the meat turns bright red.

This beef will oxidize faster and turn brownish-red over time. It's actually not bad. Marbling on grain beef should be white or cream. On grass-fed meats it is usually yellow in color. In any case, there should be no brown spots in the fat or along the edges of the piece.

If the meat you buy has a sour or ammonia-like smell, it is not fresh. Don't buy it! Fresh steaks should have a slightly meaty smell, but not overpowering. It is impossible to determine what a packaged product smells like, but if you notice signs of staleness at home, return your purchase.

It is difficult to determine the quality of meat by touch until you buy it. It is impossible to touch a packaged piece, and most sellers will not allow you to touch an unpackaged piece. But if after purchasing you find that the meat is sticky, this means it is not fresh.

Choose fresh meat, or inspect the packaging

Not all stores have sections where you can buy unpackaged steaks or ask the clerk to cut a specific cut. In these situations, you'll likely find cooked steaks laid out on Styrofoam trays and wrapped in plastic. There is nothing wrong with purchasing such products as long as you pay attention to details.

If you find that there is excess liquid in the tray, it may mean that the meat was frozen and then thawed. This is a low-quality product that is better not to buy. You should also inspect the packaging. If the styrofoam tray is cracked or the plastic film is torn, you don't need to buy this.

Check the expiration date

The next thing to do is check the expiration date. Some stores list the arrival or packing date instead. If you don't understand what these terms mean, be sure to ask the seller. Under no circumstances should you buy steaks that are past their expiration date. Additionally, you may sometimes see cuts of meat that look much less fresh but have the same date on the label. This means the steaks have been repackaged.

Marble veins

Whether you buy grass-fed or grain-fed beef, the marbling layers are a very important quality component. The layer of fat gives the steak both flavor and tenderness. How to choose meat for steak based on the presence and distribution of layers? The best marbling is small flecks of fat evenly distributed throughout a very fine textured white.

What else should you consider?

Above, tips were offered on how to choose meat at the market or in a store for cooking steaks. In addition to buying it correctly, it is also important to know how to prepare it correctly. This is the only way you will get a tasty and tender dish.

How to prepare meat for grilling?

T-bone steak, like ribeye, is the best type of meat to grill. What should you do to make it tender and tasty? First of all, it is important to let the meat come to room temperature before you start cooking it. This relaxes the flesh and allows it to cook more evenly.

Once you begin the grilling process, beware of the biggest pitfall of all: overcooking your meat. Cook just until a little juice or blood still comes out when pressed gently. Flip the piece once and lightly sear the other side, then remove it from the grill while it's still pink in the middle. Place the steak on a plate where it will continue to cook while cooling.

In the classic version, steaks can only be made from beef. But today, various types of meat are used under this name. This dish can be called steak conditionally. Lamb may also be suitable for grilling. How to choose meat so that it tastes like steak? Regarding the freshness of the product, the selection criteria are the same as for beef. Try to buy pieces of lamb on the bone. This way you will get tender juicy meat after frying. This is because the bone helps retain moisture and texture in the meat. In addition, red fish and chicken steaks turn out well on the grill.

What kind of meat should I use for frying?

If you are not able to cook, you can do it in a regular home frying pan. Beef steak is best suited for this. Which meat to choose? A boneless cut with layers of fat is best. Filet mignon is perfect for this preparation because it is the most tender. How to cook it this way? Simply sprinkle the piece with salt and pepper and quickly sear each side in a very hot pan. Then add a little oil and fry for a few minutes on each side, then place on a plate for a while. If you are using a thicker piece of meat, you can additionally bake it in the oven.

Roasting meat

How to choose meat for pork steak? This product is not very suitable for such preparation, since it cannot be eaten raw. If you specifically want pork steak, opt for a smooth and not too thick piece. It should be prepared by baking. This can be done on a rack placed in the center of the oven. The cooking temperature should be 180 degrees. The finished pork steak should be at least 55 degrees in the center of the piece. Beef can be cooked in the oven at any degree of doneness.

Pork or beef for baking in the oven? Here, a piece of meat with a bone is also more preferable, especially if you plan to cook the steak on the grill. Tender fillets also work well.

Taste, texture and aroma directly depend on the location of the pulp in the carcass. Do not forget that each cut has its own culinary value, method of preparation, and optimal roasting.

Tenderloin, thin and thick edge, shoulder part, flank differ in structure, fiber thickness, and amount of fat layers. Experienced cooks pay attention to the degree of marbling, the presence of a stone and other important nuances. To choose the right meat, it is advisable to understand its types and find out from which part of the beef the steak is made. So, let's take a look at the kitchen of steakhouses...

Types of steaks, their culinary characteristics and names

Regular veal tenderloin is suitable for preparing delicious steaks, but experts buy meat from specially bred breeds. There are only a few of them: Scottish Angus (Aberdeen Angus), Japanese Wagyu, English Hereford, and their hybrids.

Angus and Hereford inherit the best qualities: high degree of marbling, large muscle mass, low percentage of waste.

The usual beef cutlet (entrecote, thick edge) is not entirely suitable for frying, because its structure is quite dense and there are no fat layers at all. The steak will be too dry, tough, and unappetizing in appearance. It is better to marinate such a product and prepare another dish: veal chops, fried, medallions in sauce.

Attention!

The juiciness and tenderness of fried meat, its aroma, flavor, even the choice of garnish and sauce depend on the type of cut.

So, let's look at the optimal parts of the carcass and types of beef steaks.

Tenderloin or tenderloin – lean and tender meat

The meat is located under the spine and does not participate in the animal’s loads, therefore it is considered the softest part of the carcass. The tenderloin contains a sufficient amount of valuable protein, which is necessary for children and pregnant women. One piece can restore strength after physical or mental labor. Suitable for dietary nutrition, because it contains practically no fatty inclusions.

In the market it is easy to confuse tenderloin with the cheaper and tougher entrecote. Cunning sellers skillfully disguise it, passing it off as a tender and expensive cut. Often the flesh is cut out from the shoulder or thigh, giving the piece an oblong shape.

How to distinguish tenderloin from thick edge and other meats?

there are no veins;
on one side there is a thin and long film;
loose texture;
the fibers are large and long;
the tenderloin is much narrower than the entrecote;
the pulp is evenly colored;
the color is darker than that of the thick edge;
You can see cuts on the piece, the surface is not smooth;
piece length no more than 45 cm;
The tenderloin tapers evenly.

Chefs recommend buying unpeeled tenderloin, because it has a unique muscle structure, unlike other cuts. It consists of a head, central part, tail and cuff. The pieces differ in thickness and density from each other, so not all cuts are used for steaks.

Culinary features of tenderloin

Head located in the widest part of the Tenderloin, it resembles a weighty appendage. It has more fat layers than other sections. The piece is good for preparing beef stroganoff, steak, goulash (the tail and cuffs can be used for these dishes). Carpaccio is often made from it. However, in inexpensive restaurants they often use it for steaks, although they turn out to be a bit tough.

Cuff- the thinnest strip of meat that runs along the entire length of the tail and is connected to the “body” by a film. The meat is tender and cooks very quickly. Mainly used for fried meat dishes with sauce.

Tail- the narrowed part of Tenderloin, which dries quickly in the pan. In budget restaurants, cooks are cunning: they cut a piece, turn it inside out and secure it with foil, then fry it and serve it as a favorite dish!

For chefs, the central part is worth its weight in gold, because the most tender beef steaks (Mignon and Chateaubriand) are prepared from it.

For filet mignon, only the middle part is taken, so only two thick pieces are obtained from one tenderloin. Cheap restaurants may use all the pulp, including the head. Mignon is deservedly considered a woman's steak, as it is the softest and leanest. The meat captivates with its bright taste, juiciness and tenderness.

Chateaubriand is made from the thick part of the tenderloin, which is located near the head. Cooks fry it whole, for two people, or divide it into 2 pieces. The steak comes out slightly wider and thicker than Mignon. It was invented by the personal chef of Viscount Chateaubriand. Served with an amazing sauce made from white wine with wormwood, shallots and lemon juice.

Ribeye or thick end is a popular restaurant dish.

The thick edge has a special structure and is valued for its high degree of marbling and original taste. The name of the cut translates as “eye on the bone.”

Closer to the neck, it consists of three muscles that smoothly transform into one. The steak comes out fatty, tender and juicy, which is why men often order it.

“Eye” is a professional term that refers to the size of the muscle section, although in cross-section the contours of the muscles slightly resemble the organ of vision.

The ribeye is located in the upper back, between the 5th and 13th ribs, connected to a thin edge (striploin). It practically does not participate in the life of the animal, so the meat is quite soft. Fat layers accumulate more actively than in other muscles. The most valuable part is the first third of the cut, which is located near the neck. It is by the thick edge that conclusions are drawn about the marbling of the rest of the meat!

Thick edge steaks can be of two types:

Rib (Cowboy Steak or Prime Rib) is cut together with the rib bone. During frying, it imparts an incredible aroma and a slightly nutty flavor.
Ribeye is tender, boneless meat. The rib is removed immediately when cutting the carcass.

Striploin (thin edge) - excellent meat for frying

Striploin is translated as flat cut, since the cut is slightly wider and lower in shape than ribeye. The meat is cut from the lumbar part of the carcass, after the 13th rib.

The fibers are large, but quite delicate and soft. There is a dense vein on the edge, which is cut only in the kitchens of expensive restaurants. A small spinal muscle runs along the entire length (from the side). It may fall off during cooking, so you need to turn the piece over very carefully. The cut is surrounded by a thick layer of fat, but only on one side.

Steaks fascinate with their concentrated meat flavor, which is why they are rightfully considered a man’s dish. Two types of steaks are prepared from the thin edge: Striploin and New York.

Rump or Sirloin – moderately tough and lean meat

Sirloin is the flesh of the loin, which is located near the head of the tenderloin. The meat is a little tough, lean and with large fibers.

The fatty layers are concentrated on one side, giving the dish an original aftertaste.

Attention!

Due to the low degree of marbling, steak is easy to dry out, so it is not advisable to overheat it.

A piece of sirloin is fried over an open fire, mainly on coals. It is not as juicy and tender as Ribeye, but we love it precisely for its amazing meaty taste, which is quite bright and rich.

The cut is divided into several types:

Sirloin flap has a rough texture. To soften the fibers a little, the piece is pre-marinated. Chefs recommend frying it medium-dry, otherwise the meat will turn into crackers.
Top sirloin is taken from the central lumbar region and fried at a high temperature, like other steaks. Recommended roasting medium medium.

Large T-bone steaks are food for real men!

Some types of steaks are gigantic in size and are usually served without any trimmings. A piece is cut from the carcass along with the rib bones and vertebrae. There are different cuts on both sides: Tenderloin and Striploin (or Ribeye). They differ in fiber structure, amount of fat inclusions, density and hardness.

Each part requires a different cooking time, so this dish is trusted exclusively to experienced chefs.

Due to its large size, the meat takes a long time to fry. There is a risk of drying out the lean part, and not bringing the thick or thin edge to the desired degree of frying.

Giant steaks are prized for their stunning flavor. The bone enriches the food: the pulp captivates with its amazing taste, and new notes appear with each bite. The dish is rightfully considered masculine, because girls practically don’t order it because of its impressive weight and rich aftertaste.

There are two types of meat on the bone:

T-bone is a delicacy for real gourmets. Distinctive feature: T-shaped bone. On one side there is a small piece of tenderloin (mostly the narrow part), and on the other there is a striploin with a thick layer of fat. A raw steak weighs more than 450 grams and can reach up to a kilogram.
Porterhouse is the king of steaks. The heaviest, most satisfying piece of meat, which is cut from the lumbar region. It is similar to T-bone, but the cuts in the cut are an order of magnitude larger, and the bone itself is several times smaller. One serving can weigh about a kilogram. In the 18th century, porterhouses were London taverns where workers came to drink beer or porter. Over time, the establishments turned into restaurants that impressed with a variety of delicious steaks.

Budget steaks - amazing food at a low cost

Who said that cheap meat is not suitable for preparing a luxurious dish? The flesh of the shoulder, thigh and flank can be used to create an amazing dish!

Flank - the highlight of steakhouses

Flank is a small cut that supports the stomach and intestines of the animal and does not participate in its movement. The piece is unusually flat and wide, resembling a rectangle. Fat streaks are located on top, but in small quantities. The muscle fibers are quite large and loose, which must be taken into account during preparation. They are directed differently than other cuts: at an angle, almost parallel to the plane of the grill.

Flank is considered a lean and tough steak, so it is not advisable to overheat it. The degree of marbling is much lower than that of ribeye, so the cut is easy to dry out. Despite the low quality, it has an amazing meaty taste: refined and pronounced. Typically a piece weighs more than a kilogram.

When serving, be sure to cut it, since the degree of softness of the dish depends on the angle of the cut. Meat is considered a budget option, initially ending up in the kitchens of the poor.

Several steaks can be prepared from the Flank cut:

Flank steak is cut from the flank. It is distinguished by its excellent juiciness, aroma and luxurious taste.
Steak Machete- a long and narrow piece of internal diaphragm with relatively good marbling. It was loved for its intense and pronounced taste. The piece visually resembles a Latin American knife, which is where it gets its name.
Butcher steak is cut from the diaphragm. Butchers and traders initially did not put it on the counter, but kept it for themselves. It is valued for its bright taste, original and delicate texture. Like all flank steaks, when serving it must be cut or divided into two parts.

Chuck - a wide variety of steaks

The Chuck cut is cut from the neck and shoulder portions of steers. There are a few fatty inclusions in it, but the dish comes out quite juicy and moderately tough. During cooking, chefs take into account all the nuances, so from one cut you can make several steaks, completely different in taste and texture.

Denver steak. The pulp is located under the animal's shoulder blade. The marbling is quite high, so the dish turns out tasty, juicy, and not too tough. Average weight is about 700 grams.

Top Blade. The meat has a dense structure. A dense vein runs through the entire length of the piece. During the cooking process, it practically does not soften, which is why the product is used in budget establishments. If you cut out the vein, you will get a wonderful Flat Iron dish. The weight of the piece is about 600 grams. Marbling is quite good, fatty streaks are scattered over the entire surface. The steak comes out quite juicy, so it is not marinated before cooking. Chefs recommend buying a wet-aged product so that the meat taste is more harmonious.

Flat Iron(Kansas or Top Blade) has an incredible aroma and taste. The flesh is cut from the shoulder part, which is adjacent to the shoulder blade. The piece resembles the outline of an iron sole, which is how it got its name. It has a good degree of marbling, so the food comes out quite juicy and tender. Before cooking, open the meat and carefully remove the vein, leaving all the fatty layers. The weight of one steak can be about 200 grams, so one cut will yield a dozen servings. Gourmets ranked Flat Iron second after the Tenderloin.

Chuck Eye Roll cut from the neck cut. The steak turns out a little tough, but quite juicy. Gourmets are sure that it tastes like ribeye, but takes a little longer to cook due to its dense texture. The piece is sinewy, tapers on one side, and has connective tissue. Fat threads are not scattered over the surface of the meat, but are concentrated closer to the center and edge.

Vegas Strip The taste is reminiscent of New York, but it comes out a little tougher. Attracts with a stunning aftertaste. The marbling is good: the fried piece turns out quite juicy.

Specific steaks Round

Round - a cut from the hip part of the carcass. It has a low degree of marbling, so the dish will not be as juicy as Tenderloin or Striploin. Depending on the cut, the flesh may contain a thigh bone.

The piece is framed by a thick film with a small amount of fat. Before cooking, the meat must be marinated to soften the tough fibers. It is often beaten and grilled, stewed in spicy sauces, made into roast beef, stuffed, baked at low temperatures (in foil or vacuum bags).

Several types of steak can be prepared from the cut:

Rump (Rump Steak);
Top Side;
I of Round;
Bottom Round.

Each type has a wonderful taste and aroma. After marinating, 10 minutes is enough to prepare an excellent dish!

When choosing meat for future steaks, it is advisable to take into account the personal preferences of the guests, the specific taste range, richness and fat content of the cut. It’s easy to prepare a sumptuous dish from the right piece of pulp!

Useful video

A meat specialist talks in detail about how to choose the right steak and how one meat differs from another.