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Steak is a classic, flavorful, and satisfying meal that can be prepared in a variety of ways. When it comes to choosing the best meat for steaks, there are a few factors to consider including the cut, the grade, and the age of the meat.

Meat Cut:

Different cuts of meat come from different parts of the animal and have varying levels of tenderness and flavor. The best cuts of meat for steaks include:
Tenderloin: Tenderloin, also known as filet mignon, is the most tender cut of beef. It is lean and has a delicate flavor, making it a good choice for people who prefer a more subtle taste.

Ribeye:

Ribeye steaks come from the rib area of the animal and are known for their rich, beefy flavor. They are well-marbled, meaning they have a good amount of fat running through the meat, which adds flavor and helps to keep the steak moist during cooking.

Strip:

Strip steaks, also known as New York strip or Kansas City strip, come from the short loin area of the animal and have a bold, beefy flavor. They are leaner than ribeye steaks and have a firmer texture.

T-bone:

T-bone steaks have a T-shaped bone in the center and contain both strip steak and tenderloin. They have a good balance of flavor and tenderness.

Grade:

The grade of the meat refers to the quality of the meat based on factors such as the age of the animal, the amount of marbling, and the texture of the muscle. The highest grade of beef is prime, followed by choice and select. Prime beef is the most expensive and is generally found in high-end restaurants. Choice and select grade beef are more widely available and are suitable for most home cooking methods.

Age:

Aging is a process that helps to tenderize the meat and enhance the flavor. Wet-aged beef is vacuum-sealed and allowed to age in the refrigerator for several days to several weeks. Dry-aged beef is left to age in a controlled environment for several weeks to several months. Dry-aged beef has a more intense flavor and a firmer texture than wet-aged beef.

In summary, the best meats for steaks are tenderloin, ribeye, strip, and T-bone. The grade and age of the meat can also affect the flavor and texture of the steak. Prime grade beef is the highest quality, and dry-aged beef has a more intense flavor than wet-aged beef.