Best Cuts of Meat at a Steakhouse

Posted by on Oct 11, 2014 in Healthy Foods | Comments Off on Best Cuts of Meat at a Steakhouse

Best Cuts of Meat at a Steakhouse

When going to a Steakhouse all the different types of meat can be overwhelming to know what the differences are. What are the differences in the cute of meat between sirloins, roasts and flanks for example? Here is all you need to know about the different cuts of meat, where they come from and which are the best cuts you can get from a steak house.

What part of the cow is what kind of meat?

  • Front- The front of the cow is responsible for this type of meat; chuck roast, cross rib roast, short ribs, brisket and shank.
  • Middle- The middle of the cow is responsible for these types of meat; the rib roast, rib eye, skirt steak, flank steak, New York strip, T-bone, tenderloins and top sirloins.
  • Rear-The rear of the steak is responsible for these types of meant; sirloin tip, top round, eye of round, outside of round and shank.

So, out of these cuts, what are the more tender cuts and which aren’t? For a tender cut consider these options, tenderloins, top sirloin, and the New York Strip. Chuck is usually on the more tender side but it is higher in fat.

These are cuts of meat that are usually not as tender but are still tasty when prepared well, for instance prepared in a slow cooking marinade; the brisket, bottom sirloin, flanks and shanks.

Now that you have a better understand of the where the meat is cut from and which are the more tender parts, here are a few things to know about the preparation of steaks.

  • The Grade- USDA Prime beef is the best quality that can be purchased and it is used in around 2-3% or restaurants. The next best grade of meat is the choice grade.
  • Marbling- Marbling are the lines that are found through the cut of meat. The marbling is actual fat content, the more marbling the more fatty the cut of meat. The less marbling the less fat and usually the less tender and tasty.
  • Aging- There is wet aging and dry aging. Again is done to the cut of meat to help infuse the steak with its natural flavors. Wet aging is done with vacuum sealed bags and dry aging is done left out on controlled atmosphere to help prevent spoilage.
  • Temperature- This is the question asked, “how do you want your steak done?” Here are the different temperatures of having your steak cooked;
    • Rare-seared outside and red most of the way through the middle.
    • Medium Rare- seared outside with about half red through the middle.
    • Medium-seared outside with a little bit of red in the middle.
    • Medium Well- A slight hint of pink throughout.
    • Well Done- A brown appearance throughout the middle.