Any truly impressive steak begins with a T bone. You can go to your local grocery store for their 'fresh' cuts, but why not order guaranteed fresh online? It's fast, it's easy and it's guaranteed fresh.
There is nothing better than a steak that is guaranteed to be a great cut. Internet stores have a broader range selection in terms of quality and cut and the steaks are delivered to you house while still fresh. Sometimes instructions on how to cook them are included.
To begin shopping for steak online, try a typing "prime grade beef" or "premium hand cut steaks" into a search engine. You can comparison shop by looking at each company's product and prices.
The first thing you'll notice is price differences. Do they include the shipping, or is that added on after wards? Are you comparing the same cuts? Don't forget that you can't compare a T bone with ground beef and expect the same price range! If your grocery store still seems cheaper, you might ask them if they freeze their meats or consider if the meat has been reduced for quick sale.
There are three types of steak. Located on the upper back are the ribs, and on the mid-back are the short loin and loin. Rib-eye, rib roast, and back ribs are all located on the rib area. This is the least tender area. From the short loin come the T-bone, top loin, tenderloin and porterhouse cuts.
Sirloin and Top Sirloin come from, naturally, the sirloin area. Some steaks from around this area, like chuck, round, and flank are tougher. Strip steaks, like the New York Steak, come from the T-bone area.
The most tender cut, by a long shot, is the aptly named tenderloin. This area is also where we get the filet mignon, chateaubriand and tournedos cuts, but what these have in tenderness, they seem to lack in flavor. The rib eye or rib steak is not as tender, and as with any cut with strips of fat running through it, is more flavorful, making it a popular choice.
Finding the perfect balance between fat and lean meat is the secret to a great steak. This is called 'marbling' and can have a huge impact in the flavor. For example, Top loin and sirloin have less tenderness but far more flavor than tenderloin and so many people do not even feel the need to marinate or cook them past medium rare as their marbling contributes substantially to their flavor.
There is nothing better than a steak that is guaranteed to be a great cut. Internet stores have a broader range selection in terms of quality and cut and the steaks are delivered to you house while still fresh. Sometimes instructions on how to cook them are included.
To begin shopping for steak online, try a typing "prime grade beef" or "premium hand cut steaks" into a search engine. You can comparison shop by looking at each company's product and prices.
The first thing you'll notice is price differences. Do they include the shipping, or is that added on after wards? Are you comparing the same cuts? Don't forget that you can't compare a T bone with ground beef and expect the same price range! If your grocery store still seems cheaper, you might ask them if they freeze their meats or consider if the meat has been reduced for quick sale.
There are three types of steak. Located on the upper back are the ribs, and on the mid-back are the short loin and loin. Rib-eye, rib roast, and back ribs are all located on the rib area. This is the least tender area. From the short loin come the T-bone, top loin, tenderloin and porterhouse cuts.
Sirloin and Top Sirloin come from, naturally, the sirloin area. Some steaks from around this area, like chuck, round, and flank are tougher. Strip steaks, like the New York Steak, come from the T-bone area.
The most tender cut, by a long shot, is the aptly named tenderloin. This area is also where we get the filet mignon, chateaubriand and tournedos cuts, but what these have in tenderness, they seem to lack in flavor. The rib eye or rib steak is not as tender, and as with any cut with strips of fat running through it, is more flavorful, making it a popular choice.
Finding the perfect balance between fat and lean meat is the secret to a great steak. This is called 'marbling' and can have a huge impact in the flavor. For example, Top loin and sirloin have less tenderness but far more flavor than tenderloin and so many people do not even feel the need to marinate or cook them past medium rare as their marbling contributes substantially to their flavor.
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