How to choose meat for a steak: tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

Check out the types of steaks

You need to have some idea of the type of steak you want to buy. At the very least, you should know how many cuts of meat you need, how you intend to cook them, and how much you expect. There are many options on the market today. Depending on how you intend to cook and serve the meat, you must make the right choice.

Steaks come in a variety of shapes and sizes. Depending on the part of the carcass from which they were cut, their cost and cooking technique are determined. The most common question is how to choose meatfor the 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 the pleasant taste, ribeye also has an attractive appearance after cooking. This can be a very good serving dish for a small dinner party as it is the easiest type to prepare.

The thicker cuts of meat obtained from the 13th rib to the rump will allow you to make a New York steak, which can be an integral part of many dishes. This meat is less fat, but its taste is very rich.

You can also find softer cuts that are great for grilling if they have enough marbled veins. If you need to choose meat for steaks for a large company, it is better to purchase a large piece of tenderloin. Just cut it into thin steaks, cook them in the oven and serve with horseradish cream sauce.

Determine which part of the carcass you want to cut

How to choose the right meat for a 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 around the waist and ribs. The cuts of the back of the carcass are tougher. This means that they are better suited for stewing and roasting. Softer cuts come from muscles that don't work that way.strongly. This includes the loin and tenderloin.

In addition, intermediate parts of the carcass are used, which can be either harsh or soft, depending on where they are cut from. For example, in the rib section, you can find soft, fatty cuts that are ideal for grilling, but there are also thicker cuts of meat.

Speaking about the back 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 the top and bottom notches. The first variety is more delicate than the second, but does not have such a flavor. The top fillet is firmer than the bottom fillet and, if cooked properly, 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 beef. This is explained by the fact that only 1-2.5% of all meat that goes on sale can be valued so highly. There are many criteria for such an assessment, but for consumers, "marbling" - a network of fat that runs throughout the meat - is of primary importance. This is the hallmark of beef steak. Which 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 defatted cut of beef and soaked lines of fat running through it, many settle for a leaner steak. In fact, it is fat that allowsget the incredibly rich, juicy, smooth flavor and texture that everyone wants.

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

Should I buy packaged pieces?

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

The big advantage of buying a product in a package is that there is usually a label with comprehensive information in this case. If you are unfamiliar with a particular cut of beef, variety, or the best way to cook a particular steak, you can read about it on the packaging. However, this way you cannot get a piece of meat to look at both sides of it, smell the smell, check the humidity and make sure that there are no brown spots. It is impossible to tell when the product is on a piece of foam under a layer of plastic wrap. A wrapped steak might look great on the side you see, but you won't be able to tell what's on the back until you make a purchase and open it at home. And then it might be too late.

Quality steaks are expensive, so don't be afraid to ask the seller to check the meat you buy. At the same time, choose a piece with the most marble veins so that it is tender and tasty. There is nothing worse thanhard to chew tough meat.

Color, smell and texture

If you shop at a speci alty store that sells beef for steaks, you can see the meat of cows of various fattening. You will immediately notice a huge difference in color. Grass-fed beef will be much darker in color than marbled "grain" steak. It has a nice bright look. When a 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. Actually it's not bad. Marble on grain beef should be white or cream. On grass-fed meat, it is usually yellow in color. In any case, there should be no brown spots in the fat or around the edges of the piece.

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

Determining the quality of meat to the touch is difficult until you buy it. It is impossible to feel the packaged piece, and most sellers will not allow you to touch the unpackaged. But if after buying you find that the meat is sticky, it means that it is not fresh.

Choose fresh meat, or inspect packaging

Not all stores have sections where you can buy loosesteaks or ask the seller to cut a certain piece. In these situations, you're likely to find cooked steaks laid out on styrofoam trays and wrapped in cling film. There is nothing wrong with buying such products as long as you pay attention to the details.

If you find that there is excess liquid in the tray, it may mean that the meat has been frozen and then thawed. This is a poor 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, don't buy it.

Check the expiration date

The next thing to do is check the expiration date. Some stores list the arrival or packaging date instead. If you don't understand what these terms mean, be sure to ask the seller. In no case should you buy steaks with an expiring shelf life. Also, you can sometimes see cuts of meat that look a lot less fresh but have the same date on the label. This means the steaks have been repackaged.

Marble Veins

Whether you buy grass beef or grain beef, the "marble" layers are a very important quality component. The layer of fat gives the steak both flavor and tenderness. How to choose meat for a steak by the presence and distribution of layers? The best marbling is small patches of fat evenly distributed over very fine textured protein.

What else to consider?

The above have been offeredadvice on how to choose meat in the market or in a steak shop. In addition to the correct purchase, it is also important to be able to cook it correctly. Only in this way will you get a tasty and tender dish.

How to prepare meat for grilling?

T-bone steak, like ribeye, is the best type of meat for grilling. What needs to be done to make it tender and tasty? First of all, it's 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 start the grilling process, beware of the biggest trap - overcooking the meat. Cook only until some juice or blood still comes out when gently pressed. Flip the piece once and lightly brown on 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 as it cools.

In the classic version, steaks can only be made from beef. But today, various types of meat are used under this name. Such a dish can be called a steak conditionally. Grilled lamb is also fine. How to choose meat so that it looks like a steak? Regarding the freshness of the product, the selection criteria are the same as for beef. Try to get pieces of lamb on the bone. So you get tender juicy meat after frying. This is because bone helps retain moisture andtexture in meat. In addition, red fish and chicken steaks work well on the grill.

Which meat to use for frying?

If you don't have the opportunity to grill meat, you can do it in a regular home frying pan. This is the best beef steak. What meat to choose? A boneless piece with layers of fat is best. Filet mignon is excellent for this preparation, as it is the most tender. How to cook it this way? Simply sprinkle the piece with s alt and pepper and quickly sear each side in a very hot skillet. Then add a little oil and fry for a few minutes on each side, then put on a plate for a while. If you are using a thicker piece of meat, you can additionally roast it in the oven.

Meat for baking

How to choose meat for pork steak? This product is not very suitable for such preparation, since it cannot be eaten raw. If you really want a pork steak, opt for an even 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 have a temperature of at least 55 degrees in the center of the piece. Beef, on the other hand, can be cooked in the oven at any degree of roasting.

How to choose pork or beef meat for baking in the oven? A piece of meat with a bone is also preferable here, especially if you plan to cook a steak on a grill. tender fillet alsogood fit.