One of the passions of our restaurant is meat, of course! Let’s talk about steaks today! This conversation could go on for hours, but we will try to get your thoughts across in this article. Every meat eater has their first real steak. You may fall in love with the taste years later of eating meat. After your first real steak, all the pieces of meat will still just be pieces of fried meat that had nothing to do with the philosophy of steak cooking.
If you don’t know the difference between Ribeye and Striploin, or fundamentally don’t understand why Filet Mignon is noticeably more expensive than other steaks, this article will be a real eye opener for you. Because once you dig a little deeper, your perception of meat will change forever. It doesn’t matter if you cook your own steak or entrust it to a restaurant – the main thing is to understand what your perfect steak will be made of and by what technology.
Beef steak is not a cheap dish. This is due to the fact that the meat for them is taken from the best parts of the carcass of steers, that is, only 7 to 10% of the entire carcass of the animal. There is one important parameter that affects the tenderness and marbling of meat: the type of fattening. It is divided into grass and grain fattening.
Types of fattening of steers
With grain fattening, the meat becomes highly marbled, but it is not highly enriched with fatty acids and vitamins. Whereas with grass fattening, the meat is flavorful but less marbled or no marbling at all. Grass-fed steer meat is loved by steak connoisseurs for its pronounced beefy flavor, and grain-fed meat for its marbling and incredible tenderness. But the choice is always up to your taste preferences of course.
Types of cuts of meat
Another important parameter for selecting meat for steak is the type of cut, that is, from which part of the carcass a piece of meat is taken. The less muscle of the bull was involved during his life, the more tender the meat will be. By choosing the type of steak, you choose the degree of marbling, flavor and tenderness of the future steak. Below is a diagram of cutting the carcass, so you can clearly understand where the cut for a particular steak comes from.
As we said earlier, steak cuts make up a small part of the whole carcass of the animal, so their cost is quite high. That is why it is important to understand what exactly you want to get from a steak – the flavor, the pronounced taste or the tenderness of the fillet. Let’s now consider the most popular cuts that you can try in a restaurant or order them home delivery around the city.
Steak with or without bone?
It’s really a matter of taste preference for meat lovers. It’s just that the bone itself makes the finished meat more flavorful and tasty. How does this happen? While cooking on the bone, the marrow and other substances it contains give the meat a richer flavor, adding a depth of flavor that cannot be achieved when cooking boneless cuts. There is another nuance: the bones help the heat to distribute evenly over the structure of the meat.