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Best Cut Of Meat For Steak

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The 4 Most Mouthwatering Tender Cuts Of Beef

How to choose the best cut of steak

by Rafter W Ranch | Feb 16, 2020 | Beef, Grassfed

Here well identify which are the most tender cuts of meat by highlighting four mouthwatering steaks. Each of these steaks comes from the same area or cut of the animal, the loin. One of eight primal cuts of beef, the loin is comprised of two sub-primal cuts, the strip loin, that runs along the spine another is the tenderloin, which is smaller than the strip loin and runs parallel to and beneath it.

Starting just behind the rib section, the loin makes up the most tender cuts of beef, which are typically the most expensive. These are the most expensive cuts of beef because relative to the entire animal, these premium cuts make up only a small percentage. If you are looking for a great tasting, tender, and flavorful cut of steak, its well worth the price.

This Is The Best Cut Of Beef For Swiss Steak

Buttery, ultra-tender steak, dripping with juice that’s what Swiss steak brings to the palate. Swiss steak is an undeniably comforting dish reminiscent of days gone by. Yet, Swiss steaks will never lose their luster and are just as welcome today as when the recipe first appeared in print in 1915 .

Despite the name, Swiss steaks have nothing to do with the Alpine country but rather the “swissing” technique used to tenderize meat. The swissing machine is a mechanical tenderizer that pounds out tough cuts of meat while creating distinguishable cube-shaped indentations on both sides . Tenderizing tougher cuts those without marbling, like beef round breaks up the connective tissue in the meat, making it easier to chew .

All About Meat adds that if a meat needs “swissing,” it’s typically not very tender. Tender meat can be achieved through the tenderizing machine, a few passes through a machine at your grocery store’s butcher, or a pounding with a meat mallet at home, all followed by a long, slow braise to get the meat soft enough to chew. This affordable cut of meat often used to make Swiss steak may also be labeled cubed steak.

How Do I Cook It

The merlot is very similar to the flank steak with the added benefit of that tender texture. Where the flank benefits from marinating to break down its toughness, the merlot can be seared hot and fast without it turning into boot leather.

The gastrocnemius muscle has a pronounced grain to it, so, to keep it as tender as possible, make sure to slice your freshly cooked merlot steak across the grain.

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Tenderloin The Most Tender Cut Of Steak

  • Also Known As: Filet, Filet mignon, Chateaubriand.
  • Taste and Texture: Tenderloin is by far the tenderest cut of beef. Its buttery and mild in flavor. Of all of the high-end steaks, this is the one with the least amount of fat, and it will melt in your mouth since its so tender.
  • Where it comes from: The thicker end of the tenderloin
  • Cooking Recommendations: At our house, we like to grill tenderloins. The thing to remember is that tenderloins cook much faster than other steaks since theyre so low in fat. This means that theyre also much more likely to dry out. To add more flavor, youll often see this on restaurant menus wrapped in bacon before grilling or served with sauces or spices.

Best Cut Of Steakyesterday And Today

The ThermoWorks Guide to SteaksTemps and Cuts

A steak is a cut of meat. Today we usually think of steaks as being beef, but it wasnt always that way. The Oxford English Dictionarys first reference of steak is to a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding. The dictionary entry goes on to talk about steak fish, and old 15-century books also talk about steaks when referring to venison or beef.

And throughout history, the best cut has varied some but not much. Heres an entry from Mary Randolph who wrote one of Americas first cookbooks, The Virginia Housewife published in 1827. This was a prized cookbook before the Civil War and Ms. Randolph talks about her favorite cut and how to cook it.

The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough cut the steaks half an inch thick, beat them a little, have fine clear coals broil them quick, turning them frequently the dish must be very hot, some slices of onion on it, lay in the steaks, sprinkle a little salt Everything must be in readiness, for the great excellence of a beef steak lie in having it immediately from the gridiron. Mary Randolph, The Virginia Housewife, 1827.

Based on this description, Mary liked steak from the Rib or Loin area that was hot off the grill.

Thats the same area we like today too. Its where you get cuts like Filet, Strip Steak, Ribeye and T-Bone.

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Bryce Gilmore Executive Chef At Odd Duck Sour Duck Market And Barleyswine

Austin, Texas“It’s prized for its tenderness but it has no flavor because there’s no intramuscular fat.”Underrated: Flap meat, or bavette“The most underrated would be flap meat, or bavette. It has lots of flavor and it can’t be overcooked. You’ve got to slice it against the grain, but it has a flavor and texture you can’t find in other cuts.”

Manual Cube Steak Maker

The manual cube steak maker is based on a smaller version of the industrial machines, however the cutting wheels are turned manually using a crank handle.

These manual cubers are a low cost, quick option if you are making a large batch of cube steaks for freezing or a BBQ cookout.

Many people whole hunt will invest in one of these to make tougher cuts more tender and cut down on processing time required to do the same job with a mallet or jaccard tenderizer.

A popular option on Amazon is the table top Guide Gear Tenderizer at about $95

Also Check: How To Grill Strip Steak

Best Boneless Cuts For Grilling: Ribeye Top Loin Or Top Sirloin

For a boneless cut, look for ribeye, top loin, or top sirloin.

  • Ribeye is cut from the center portion of the rib, same as a prime rib. These steaks are well marbled, very juicy, and have a full beef flavor.
  • Top loin is cut from behind the ribs and is also known as strip steak, Kansas City steak, or New York strip. Its full-flavored and very tender.
  • Top sirloin steak is cut from the hip of the cow and is also called London Broil. Top sirloin steaks vary in tenderness and marbling and are leaner than the other two boneless options.

Breaking The Ice With Some Important Beef Primals

Best cut of meat for Philly cheesesteaks, cooked at home on the griddle.

Generally speaking, a beef animal comprises more meat sections named primals . We refer here to primals such as chuck, rib, drop loin and leg sections.

Primals that are processed into more manageable parts are called subprimals. They are smaller and more cost-effective to transport, handle and one can easily find them in any grocery or restaurant.

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Steak Guide: How To Choose The Best Steak Cut

Irene Fong and The Canadian Living Test KitchenGrilling steaksGrilling steaksTenderloin Price: The 411: Rib Eye Price:The 411:signature juiciness and flavour Top Sirloin Price: The 411:budget gourmet Strip Loin Price:The 411:outstanding flavour T-Bone Price: The 411:T-shaped bone FlatIron Price:The 411:Flank Price: The 411:delicious beefy flavour Round Price:The 411:strong marinades Sirloin Tip Price: The 411: Simmering steaksPrice: The 411: braising or slow cooking

What Part Of The Cow Does Steak Come From

Lets take a look at the cow diagram above. All four of these steaks come from a few muscles in the same general area toward the top of the steer: the short loin, tenderloin, and the ribs. These muscles arent exercised very much or contain a lot of connective tissues that need to be cooked for a long time to be broken down.

As a result, these steaks are much more tender than other cuts of beef, and fast cooking and intense heat are all thats needed to char and brown the outside of these meats while the inside can be eaten as rare as you like. They also contain lots of marbling, which makes them delicious for cooking.

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Whether You Prefer Boneless Or Bone

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The best cuts of beef for a juicy steak are well-marbled cuts with visible flecks of white fat throughout the cut.

The USDAs beef grading system helps with this: beef graded as prime has the most marbling and is cut from young, well-fed cattle beef graded as choice has less marbling but will still be tender, juicy, and flavorful. Both are ideal choices for grilling!

More specifically, here are the beef cuts that are a cut above the rest for the grill, at least!

The Chuck Beef Suprimals Cuts Of Beef Explained

How To Choose A Beef Cut

Going slightly deeper on the level of the chuck section, we discover the so well-known steak subprimals such as:

  • Chuck eye steak,Chuck steak ,
  • Chuck tenders, Petite tender

Although there is a tendency among people to use these two names interchangeably, its better to think of the chuck eye steak as the best economical ribeye and treat it as such while chuck roasts are taken from the biggest chunk of meat around the cows neck and shoulder .

So the chuck roasts could be wonderful family dinners when braised or slow-cooked because in this way the cut has time to tenderize by gradually breaking down its fibers and borrowing as well more flavors from other veggies and cooking liquid. Braising can be done in the oven or a crockpot but also on the stove.

Chuck Tenders beef cut

not that tender but rather looking similar to a tenderloin

The chuck tender, which comes from the shoulder part , is similar in shape to tenderloin, which is why it is often called the Mock tender. Unlike the most tender beef cut , it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal.

Chuck tender vs Petite tender

one smaller than the other one in essence

The petite tender also called the shoulder tender, is another economical and flavorful cut from the chuck, similar but smaller than a tenderloin.

Chuck short ribsandChuck flap tail cuts


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Are You Are Wondering How Tender Cuts Of Meat Should Be Cooked

Because these tender steaks come from an area of the animal where the muscle wasnt exercised as much as the flank or round primal cuts, it doesnt contain as much of the connective tissue that generally extends cooking times. For the most part, these four steaks can be seared on each side, and are generally enjoyed medium rare to savor the juicy flavor of the meat. Grilling and broiling are popular cooking methods for these steaks, but its also not uncommon to cook them on a skillet. While you can marinate these steaks, to truly experience the full flavor, a little salt and pepper or steak seasoning is really all you need.

The Godfather Of Steaks

If rib-eye is king, then filet mignon is the godfather. Its one of the priciest pieces of beef you can buy because it comes from the very tip of the tenderloin. Its the most tender meat on the cow, and each one only produces a few cuts. Its almost completely devoid of fat, sinew, and tendon, which gives it that soft, buttery texture.

The great thing about filet mignon is that it can be cooked in various ways and will always taste amazing. That is, if you dont overcook it. It should be a crime to serve filet any more done than medium rare, but it happens.

We recommend using a combination of direct and indirect heat when grilling a filet mignon. You can sear it over high heat then move it to low heat to finish. Or you can try incorporating a sous vide reverse sear method.

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John Lichtenberger Executive Chef At Pch

Austin, TexasOverrated: Tenderloin“There’s not enough fat for flavor and usually a safe bet for catering menus. The best thing about the beef tenderloin always tends to be the sauce, be it béarnaise or a red wine demi.”Underrated: Marrow bones“One of the most underrated cuts of beef would have to be beef marrow bones. They are a classic, and the marrow is actually very good for you. Kings of England ate them every day and lived long lives! At Péché, we pair our marrow bones with pomme frites, a Vital Farms pasture-raised egg, and a drizzle of truffle oil.”

What Goes With Good Steak

Cuts Of Steak Ranked From Worst To Best

You just spent some extra money and effort on steak, so let it be the star of the show. Simple starters and sides will bring out the best in your steak. For a classic steakhouse dinner, go with a Wedge Salad to start and Baked Potatoes on the side. Maybe youre thinking of an outdoor summer dinner with grilled steak, in which case all you need is corn on the cob, sliced tomatoes with salt, and a glass of rosé. Steak pairs well with simple starches like potatoes and green vegetables like spinach and Steamed Asparagus, so let that be your guide as you plan your menu.

Also Check: The Great Steak And Potato

Beef Cuts Used For Cube Steaks

Although any cut of beef can be used to make cube steaks, some work out better than others, and it is usually the tougher cuts that are used.

Due to the fact that the beef is going to be tenderized in some way, either by a machine or mallet, it would be a waste to use an already tender cut of beef such as prime steak cuts.

For the best results you want to use solid leaner cuts of beef for cube steaks as they will hold together and keep their shape when run through the tenderizing process. Any excess fat or gristles should be cut away before tenderizing.

Preferred cuts of beef include:

  • Eye Round
  • Mock Tender
  • Shoulder Steak

Although other cuts of meat such as the chuck can be used, these can sometimes break apart during the tenderizing and leave you with smaller pieces or chunks, as opposed to actual steaks.

What Cut Of Meat Is Roast Beef

Ask a group of butchers, and youll probably get several different answers. It also depends on if youre talking about a roast, as in a large cut that serves several people, or if you mean roast beef, the thinly sliced star of the deli counter. Like many kinds of food, the answer depends on your tastes, your preferred cooking methods, your time, and your budget.

For a roast, if you like braising, smoking, grilling, or using a slow cooker, try making beef brisket. Oven-roasted tri-tip can be particularly tender, while chuck roast benefits from braising . And for a real treat, of course you cant go wrong with a ribeye roastcook it whole for a special holiday meal.

For roast beef sandwiches, you want a lean cut of beef. The marbling in fattier steaks melts in the oven, which is better for a dish served hot from the oven. Boneless beef top loin roast has the flavor and chewy texture you want in a sandwich, and due to the cut, all of the fat is on the surfacewhich makes it easy to trim off before slicing. A bottom or eye round roast is more budget-friendly, but equally tasty.

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What Is The Best Cut Of Steak The Ultimate Top 10 List

Have you ever been intimidated by the long list of meat cuts on a steakhouse menu? How are you supposed to know what to order? The options seem endless, and most people default to medium-rare, so you just go with what sounds best. If youre left dumbfoundedly staring at the menu in a restaurant, you will likely find yourself lost in your kitchen at home. Part of cooking the perfect steak is knowing how to distinguish the different kinds of cuts. Its possible that youll prefer a different cut once you learn about the other options.You shouldnt have to go into this adventure blindly. Here, we will cover the top 10 best cuts of steak.

The 5 Best Cuts Of Beef

Everything You Need To Know About Beef Cuts In One Chart ...

5. Top Sirloin Cap

The top sirloin cap is a rarer cut of meat to find as it’s usually already sectioned out into steaks. The cut comes from the triangular-shaped muscle immediate above the top sirloin. It’s a very versatile cut of meat, both lean and flavorful, with a variety of different preparation options like grilling, broiling, and pan searing available. The top sirloin cap works really well when marinated or seasoned with a dry rub.

4. Tenderloin

The tenderloin, referred to in other parts of the world as a filet, is a cut from the loin of beef. The tenderloin exists beneath the ribs and next to the backbone. The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin.

3. Top Sirloin

The top sirloin is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sautéeing or pan-frying. While the top sirloin doesn’t have as much marbling as a rib eye or New York strip, it certainly has enough to provide good flavor for a steak. Preferred thickness for top sirloin cuts tends to be in the 1-inch to 2-inch range, with 2 inches being ideal. Thicker steaks don’t run the risk of drying out as easily when cooked.

2. Strip Loin/ New York Strip

1. Rib Eye

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