Of all the different varieties of meats available across the market, there is only one that merits its very own structure and class. You might not find a pork house or a lamb house in any place, but even a tiny town will have a steak house. This is because some occasions only call for these recipes and nothing else. It is the bigger and the better. It is the king, and what the other meat varieties wish they could be. This can be crosshatched from grills or cooked with its juices, whatever method you like.
Features Of Great Steak
There is a bit of a nuance associated with it. After all, you cannot consider just any kind of meat as a steak. It is a meat-cut, generally beef. The butcher slices it perpendicular to the muscle fibers. It is a definition that can even apply to the other meat varieties, but here we will have our focus on beef steaks, the staple food in western cultures. Some particulars make good quality beef steak. However, to be very brief, there are two essential characteristics, and they are flavor and tenderness.
Why Is Good Quality Steak Tender?
All those individuals who love to have beef generally look out for tenderized steaks or ways of tenderizing the food product. Tender varieties are enjoyable and easy to chew. Having a pleasant dining experience with the inclusion of this beef-cut involves an experience where you do not feel like chewing leather instead of beef. With that in mind, a simple way of accomplishing the tenderness in it is going for a tender cut. This is important because not all the different varieties of steak are equal, especially where there is tenderness concerned. A noteworthy point here is that the tenderness of this beef cut does not depend on its aging and the way it is cooked.
Understanding The Different Cuts
Steaks are prime cuts, and thus, their prices also tend to be premium. Because they are expensive, it is worth noting that there are different varieties available and each type is different. This means that you can easily buy one that suits your budget. The various cuts that you will find in this category include sirloin, hanger, London broil, minute steak, rib steak, and porterhouse.
You can get the hanger from the hanging muscle supporting the diaphragm of the animal. It is not connected to the bones. Round steaks and roasts are sold as London Broil. This is a flank steak that has a fibrous and tough texture. The minute or cube steak is a skinny cut from the sirloin or the round. The butcher has tenderized it through scoring or pounding. Porterhouse comes as a bone-in cut from the back of the short loin of the animal. A rib steak is also a bone cut from the rib roast. You can find the sirloin in between the round rear and short loin of the animal.
Bloody, bizarrely tricky to get right and beefy, steak comes with an appeal that goes far beyond the standard varieties of meat available in the market.
