Moreover, these quality designations are based in large part on marbling, so even if the meat hasn't been graded, you can identify a superior cut of meat by looking for the marbling. As comfortable as the sidelines are, it’s no place for the modern man to be. This makes them excellent for dry-heat cooking methods such as grilling and broiling. A warning, though: This superior quality and flavor are going to cost you. These highly rated products have been vetted by an astonishing number of people. Meat with high marbling will be tender and flavorful, whereas a cut with no marbling can be tough. You might prefer a different one, and your preferences might change with time. Hanger steak. Rather than buying pre-ground, ask your butcher to grind it fresh for a great burger (or do it yourself and enjoy the flavor upgrade). One of the most tender cuts on the beast, it makes up half of a porterhouse or T-Bone steak. Or why to order–or how to cook–either of them? The more marbling a steak has, the more flavorful it will be. The requirements comes from The American Angus Association, a private, non-government organization, and shouldn't be confused with USDA grading system outlined above. A roast is a cut of meat that is usually cooked whole. The term prime rib is more likely to be seen in a restaurant than at the butcher's counter. It can also be eaten as a steak with overnight marinating. The next time you’re in the mood for a steak dinner, do yourself (and any guests) a favor and familiarize yourself with the most common cuts of beef, what they’re good for, and the best way to cook each one. It’s often used to make corned (meaning salt-cured) beef or pastrami. The word marbling refers to the little flecks of fat that naturally occur within the muscle of the meat. Larger and meatier than pork ribs, beef short ribs may require long cooking times but are virtually impossible to mess up. Cut from the rear end of the loin, this cut of beef features two steaks, connected by a T-shaped bone: the larger strip steak, which packs a flavorful punch, and the smaller, incredibly tender filet mignon. Sometimes referred to as “the butcher's cut,” because butchers would keep it for themselves, the hanger steak has great beef flavor and can be quite tender as long as it is cooked below medium. Wet-aged beef is simply aged in vacuum bags and it's the way most supermarket meat is aged. For roast beef sandwiches, you want a lean cut of beef. Select beef is typically the leanest grade. He's a graduate of American University and currently lives in Los Angeles. Prepared correctly, any of these cuts will be delicious. Hate shopping? With more fat than other cuts of beef, the roast has more flavor and a tender texture when braised properly. It's a tough steak that will need marinating, and can also be broiled to seal in the juices. Finally, let's talk about aging. If they do, prime is the best quality, followed by choice, then select. All beef, no bull--read this before cooking your next steak. Some find that while it excels in tenderness, it lacks that robust beefy flavor. But, in the words of famed steak aficionado Frank Sinatra, that's life. For a roast, if you like braising, smoking, grilling, or using a slow cooker, try making beef brisket. Certainly, it's possible to grill a nice flank steak or even a chuck blade steak. Technically, steak can come from any animal, but the word is often associated with higher-quality beef cuts. Primer is proudly spam free, Unsubscribe at any time. A note on filet mignon is in order here. And so (drumroll, please...), the best steak is a dry-aged steak from the rib, short loin or tenderloin primal cuts, with plenty of marbling and sliced about 1½ inches thick. A cut from the bottom of the sirloin, the Tri-Tip is low in fat and has excellent flavor when grilled indirectly for about 40 minutes. (And maybe impress your date ... [, Originally designed as tool watches for divers, dive watches have been a fashion staple for decades. Join 30,000 other guys just like you. Angus beef comes from a breed of cow with the same name. Introduced by teams at University of Nebraska and University of Florida, researchers developed a method of removing tough connective tissue from a cut coming from the shoulder. It’s a staple of the American diet, a delicious dish that humans have enjoyed in one form or another since prehistoric times. We've collected 19 of the best IKEA desk hacks to give your home workspace a functional (and affordable) upgrade. And when done properly, the meat will slide off the bones. But if you want that feeling of cutting into a thick, juicy steak, a flank steak won't give it to you. Roasts serve several people, and often use the “roasting” cooking method, which is heating in a dry oven. Too thin and you're missing out on the luxurious experience of eating a perfect, juicy steak, and you also run the risk of overcooking it. Prime beef is considered the highest grade, with a higher amount of marbling. Beef. You’ve probably heard of many of them–especially the popular steakhouse cuts like porterhouse, T-bone, New York strip, and sirloin. Ah, tenderloin. Usually, if it has the word rib or loin or strip in its name, it's going to make a good steak. … To create this guide, I consulted with Lou from the famous Marconda’s butcher shop, right here at the Los Angeles Farmer’s Market. Angus in general is a common breed for beef, but much of it is not certified. If you opt for a less tender cut, try a cooking method that uses liquid rather than dry heat, such as braising or simmering. This guide will help you shop smart and not spend wastefully. A very lean cut from the abdominal region, it's significantly tougher than other steaks and requires marinating and grilling or braising to soften. A popular roast for pot roast, shredded beef, and beef and Swiss cheese sandwiches. Beef ribs can be chewy if not prepared correctly – flavorful and tender ribs take a few hours to cook. To ensure optimal tenderness, use a marinade before cooking and braise to seal in as much moisture as possible. For Craig's final Bond film, he breezes by the classic English and Italian jacket options and goes straight for rugged Americana. Dry-aged beef has been hung in a cooler for a length of time—a few weeks, usually—under humidity-controlled conditions, which allows excess moisture to drain out, thus concentrating the flavor and also tenderizing it by allowing the meat's natural enzymes to break down some of the connective tissues that make a steak tough. Smart VS Business Casual: Which One is Right for You? In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Although it has less marbling than Prime beef, Choice beef is still considered high quality. Ribeye steak. Andrew is the founder and editor of Primer. A tough cut of beef that softens with a slow cooking method, chuck is great for kebabs and casserole type dishes. Top sirloin differs from sirloin steaks in that the … Generally speaking, the difference is based on how old the cattle is, what it was fed, and the amount of marbling present. This post may contain affiliate links, read about our. However, Certified Angus Beef is beef from black Angus cattle that has met certain qualifications involving marbling, size, and quality of at least Choice and Prime. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Kobe is the trademark of a Japanese company.