Steak Lover? The Best Butcher’s Cuts & Grades of Steak You Should Know About

If you are a steak lover, you must know that a great steak starts with finding the right steak and choosing the right cut. But how will you differentiate a great steak from the good one and tell the right cut without knowing the best cuts? There are two factors that define a great steak: Grade and Cut.

Grades of Steak

The grade tells about the quality of the meat based on its age and marbling. A government agency like the USDA in the United States or a third party organization typically performed grading based on the age and the marbling of the meat. Prime, choice and select are the grades given in the U.S. with prime being the top quality and select being at the bottom.

Being the highest quality meat, prime grade beef is more expensive and mostly found at the fine steakhouse restaurants. Marbling is another important factor in the selection of steak. Marbling means the little flecks of fat within the muscles of the meat. More marbling means more flavor. The texture of the meat helps determine the marbling. Small streaks of fat produce more flavor. If the meat is fat-free, the cut has very less or no marbling.

Besides these factors, dry-aged beef produces a more intense flavor. The meat is hung for a certain time under humidity-controlled conditions. This drain excess moisture, concentrate and tenderize the flavor while making a steak tough.

Cuts of Steak 

The best cut of steak is the one that is tender and has a lot of marbling. The best cuts come from the three sections: the rib, the short loin, and the tenderloin.

●        The Rib - Some of the rib primal cuts are the rib-eye steak, the rib roast, and the back ribs.

●        The Short Loin - It contains cuts such as the New York steak or the strip steak from the T-bone portion and produces the porterhouse that comprises meat from both the short loin and the tenderloin.

●        The Tenderloin - It is the most tender cut of steak that includes cuts like filet mignon, chateaubriand, and tournedos. Chateaubriand comes from the center of the center cut of the tenderloin. Filet mignon is the steak from the pointy end of the tenderloin.

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