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Beefing Up on Steak

steakExcept for the vegans and vegetarians, who doesn’t love a tender, great-tasting steak?  With so many options, picking from a long array of steaks on a menu or on a meat shop can be a daunting affair. What are the basic things that you must know to pick the right cut, grade or kind of beef to better enjoy your steak?  If you’re a carnivore, it is time to beef up your basic knowledge of steaks.

Remember that a mouthwatering steak begins with a decent raw steak. Thus, the basic skill or knowledge about the grade of the meat and cut can help tell you a great steak from a regular one.

The Grades of the Steak Meat

The grade refers to the quality of the meat, which in turn is based on the age and marbling of the meat. Marbling can let you visually determine the texture and the delicious flavor of the meat. Lean meats have less of it and less flavor. Those with small streaks of fat through the meat, the “marbling effect,” makes the meat less tender but more flavorful. Fat streaks need to be fine; if these are thick, it has more connective tissues that make the meat tough. In addition, pick meat that is bright red in hue with creamy white fat streak uniformly scattered all over the meat. [Read more…]

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