The other day, I decided I would like to grill a nice steak and enjoy a baked potato and salad on the side. Not being a huge red meat eater, I headed off to the local grocery store in search of the perfect steak. To my surpise, I felt as if I was in a twisted version of Forest Gump except, instead of shrimp variations, I found so many red meat variations that I was overwhelmed! Which one is the best? What is the most healthy? Which is best for flavor? Does cost indicate a better quality of meat? Rather than make a bad menu selection, I came back home to research the meat varieties before making a poor choice.
For the purpose of assisting the many confused and frustrated grocery shoppers out there, I have developed a list of the four most common cuts of beef and the basic characteristics of each. With this guide, grocery shoppers from rich to poor can make a more educated decision when purchasing steak products. While creating this guide, and shopping for red meat, the most important lesson I did learn is the greater the fat component of the steak selection, the greater the odds of producing a more moist and flavorful steak.
Ribeye, also known as a Filet of Prime Rib, is not prime rib but, instead a tender and fatty piece of meat cut from the rib of the cow. Considered the most popular of red meat selections, the Ribeye is usually purchased, cooked and prepared with the bone in. The flavor of the Ribeye is attributed to the fat marbling which runs through the slice of meat and melts during cooking. The key to optimal flavor in the Ribeye is to cook the meat thoroughly so as to fully melt down the fat level of the marbling thereby enhancing the flavors.
The Strip Sirloin, is very aromatic and comes from the very center of the loin. Commonly referred to as the New York Strip Steak, the Strip Sirloin generally has a silky texture which encompases a fine grade of marbling throughout. For this reason, the Strip Sirloin tends to carry the most abundant level of smell as it cooks which provides for a more pleasurable dining experience.
The Top Sirloin is considered the leanest, and healthiest, variation to the red meat selections. In this cut of meat, the fat is removed so as to allow for only meat. While it is generally not full of flavor, the top sirloin comes from the tip of the short loin area which is very tender.
T-Bone Steak is a combination steak with plenty of marbling. Portioned from the center of the short loin the bone separates the meat into a tenderloin peice and a slice of the top loin. This piece of meat is commonly grilled and served at parties as part of a large family style cooking. While not aromatic nor full of flavor, the T-Bone provides for a cost efficient alternative steak choice.
Whatever the selection in red meat, understanding the area from which the meat is cut, the level of fat content and degree of marbling will ensure a more efficient shopping experience takes place. Whether shopping on a budget or looking for a top dollar, fully aromatic and flavorful meat, beef provides a variety of menu selections. For more information regarding red meat choices, visit www.epicurious.com.
