How to choose the right meat for steak

Filet Mignon, Porterhouse, Ribeye - reading these words, you realize that to make a good steak - it is not an easy task. Below we explain how to select the meat for steak in the shop, which species it is and what are the advantages of each.

I do not be mistaken if I say that every man, in addition to scrambled eggs and fried potatoes must be able to cook steak. At least so goes the legend. I'm not able to until recently. However, even now, if you show me a steak knowledgeable person, he is likely to take a picture of it and put it into your Instagram with the hashtag # lol # chtoeto # ondumaetetosteyk.

Despite the fact that my experience cooking steaks is still small, everything is new, I try to study diligently, and so I started with the theory - how to choose the meat for steak.

kinds of steaks

None of the steaks has no Russian-language translation. In addition, if in the presence of a knowledgeable person you order a pork steak or chicken, you are likely to look condescending. It is believed that the steak is done only beef.

Depending on what carcasses of the is used for cutting, there are several (up to ten) kinds of steaks:

1. Ribeye -podlopatochnaya part of the carcass. It contains a lot of fat, so the meat turns juicy.
2. Club Steak - used as a cutting back part of the carcass. Steak has a small bone.
3. Filet mignon the counting most tender meat, not cooked with blood.
4. Chateaubriand - the same filet mignon, but it is laid out on a plate in length.
5. Tornedos - small pieces of cut, used to make the medallions.
6. Skirta steak - meat from the beef flank. It is considered quite solid, but delicious.
7. Porterhouse steak -razdelyaetsya T-shaped bone contains a large amount of fat, which makes the meat juicy.
8. Raundramb steak off-round piece cut from hip part.
9. Striploin steak - tenderloin, which looks more like a sirloin strip rather than a steak.

How to choose

Despite the diversity, each steak is suitable for different situations. Ribeye, for example, is considered the most unpretentious in cooking and at the same time very tasty. Cutting has a large amount of fat. Striploin steak - meat softer than the ribeye, and it is this steak often served in the steakhouse. Filet mignon - the most gentle, almost "oily" meat, but does not have the rich taste due to the small amount of fat.

Randy Ayrion, marketing director of the National Association of beef cattle breeders, producers, I give some tips on how to select and prepare a proper steak:

1. Buy thick pieces of at least 2 centimeters thick.
2. Do not avoid fatty cuts: steak fat gives flavor, making it juicy and retains its shape during cooking.
3. If you want to cook the perfect steak, will have to buy a thermometer. The desired temperature for steak with blood - 51 ° C.
4. Pay no attention to either "organic", "non-GMO", "natural product".
5. Ideally, you want to buy meat at the butcher shop rather than in a supermarket.
6. If the meat emits light ammonia odor - it is stale.
7. Arriving home, feel the steak. If the fingers stick to the meat, so it is close to that precipice.
8. Ribeye - the best choice if you do not want to choose long. According Ayriona virtually any butcher or chef will tell you that the ribeye - his favorite steak. He was not the most tender, but has the most full-bodied taste.