Selecting Perfect Steak – Learn Steaks

Chefs are taught a lot about steaking steaks but are still in a restaurant and can be a startling experience.

Continuously promising and delicious steak serving becomes more and more difficult.

I'm going to follow an article about cooking the perfect steak, but before we do that, I choose the most important factor when selecting the right cut.

Here are some tips for choosing the right steak.

Choose a big cut

The steak changes a lot in quality.

First you need to choose the right cut for your needs, budget and appetite. Here is a quick list of beef soups that we can say as "steak" as well as a few common names.


This is the "premium" cut and the most promising with the least amount of fat. Good quality grain products or Wagyu steak will have a lot of fatty maceration through the meat, but this cut must be cut off from every sinew and there will be no fat from the outside. This is the most expensive cut and most popular, but the Rib steak has a higher flavor.

Almonds are usually small steaks as well. Probably the smallest of all pieces

Restaurant portions are on average 180 to 250 g without bone and no fat

Two chunks of chicken head are called Chateaubriand.

Seared Tenderloin can be baked whole or in individual portions, with mushroom dabels or potatoes. This is called "Beef Wellington".

Rib, Scottish Fillet and Primary Rib

Rib steak is extremely tasty and very gentle. Suddenly greasy flows in the center. This is normal. Leave there because the meat gives flavor and keeps it moist.

Rib edges are a ribbed fillet – cuts the bone. This is also known as Scotch Fillet or "Cube Roll"

The Prime Rib or "O.P. Rib" is a ribbed eye and the bone is still on it. Like a huge lamb instead of beef.

Cooked on bone always has a lot more flavor, but a little more to cook.

cut. The Prime rib is at the Porter House as one of the biggest steak cutouts, and that's certainly the finest.

Expect a prime rib of 450 grams and 550 grams. The rib section is 250 grams per tin, 300 grams medium or 400 grams thick.

This is the "third best" cut and best value. Somewhere between a steak and a rib steak.

Contains thick fat on top of striped or steak, cut to about 1 cm thick. It should not be completely cut off because it is tightening the meat while it is cooked and kept in a damp condition.

Sirloin is a very delicate and large cut, but it can be tough if you are not very careful about brand or meat. The "standard" dose is 250 grams, the large steak 350-400 grams.

T-Bone and Porterhouse

These "Combined" steaks The bone

The bone is "T" shaped. One side of "T" is a fillet steak or casserole, and the other side is a strawberry. Both are tied to the bone

these are the same steaks except the Porterhét cut from the short back of the short, where the fillet pancakes are large and fleshy. The shortloin is where the fillet steaks are getting smaller so these steaks of smaller almond pieces are linked to the "T-Bone"

These are great steaks, usually large. Hedge trimming is probably the biggest steak of the batch. Wait about 550 grams

Rump Steak

This animal is a "shit." With a thick outer layer of fat that can be pulled to an acceptable level.

The rump is probably the "driest" steak, the least marbling of the meat over the other premium cuts.

The ribbon is large textured and delicious.

Often the tape is passed through the grain to give a delicious tasty meat.

This can be disadvantageous Because this makes grain enter the various muscles in different directions.

This means that some bits are harder than others.

This is a solution to "sewing" or splitting a full rump into different muscles, then cutting the seed into smaller pieces. About 250 grams should be cut when sewing, cutting all the muscles to 400 or 500 grams [1]

These are slaughtered on the nose of beef They have a very special texture. They have a delicious flavor and are overturned by high heat but do not have a typical "steak" appeal with the above-mentioned pieces.

Slices of "Butchers" "steaks"

A "steak" is, for example, a dry, harder piece of meat that is not suitable for grilling or pan. You can mechanically break it or pull it up, but it is not suitable for grilling and will always be harder.

Chuck steak is not steak. It's a steamed beef. Choosing a good quality meat can give you a nutrition experience that is weaker than the lower cut, but cutting the steak will always make the same animal finer and finer. [

Steak cutting does not always guarantee raw meat. Some animals have only hard meat. Even the fillet steak

Steaks are the finest part of beef – which is called "first-rate cut" because it is suitable for quick cooking methods such as grilling, grilling or pan.

"Grill steak" "Budget steak" and similar stuff tricks. They are not in price, they are based on tenderness or tenderness.

If that's fine with you, go ahead. But in order to choose the best taste and raw meat piece, select the above pieces.

My next article will make sure the steak is consistently clear and tastes with the selection of the right quality beef.

Source by Shane Brierly

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