Wagyu Beef Kobe Beef And Aged Steaks
Dry aging transforms and concentrates the flavour of beef in the same way that wine and cheese are transformed with age. Its what gives these culinary pleasures their appealing but mysterious edgesome call it funkinessa sensory experience that hits the tongue in waves. According to Bon Appetit magazine dry aged beef is a huge trend among restaurant chefs today who are re-discovering this nearly lost art and breathing new life into the tasty tradition. Now you can try it at home.
Our Canadian dry aged beef is cared for in a temperature and humidity-controlled locker for 40 days . As moisture evaporates and the enzymes go to work on the meats protein, the meat becomes tender and gains more of that irresistible deep, rich, mouthwatering flavour. Only then are the finest striploins and tenderloins cut into our magnificent steaks.
What Do You Call Flank Steak In The Supermarket
In the grocery store or on a menu, youll occasionally find it written that way. Top round is also known as London Broil in stores, so youll need to know what it looks like to be sure youre getting the appropriate cut.
Flank Steak Fillet and Jiffy Steak are two lesser-known words. Look for Bavette steak in French and Arrachera in Spanish if youre in an ethnic market or out of the country.
Flank is revered by cooks and chefs all over the world for its flavor and texture, therefore its accessible in almost every country, albeit under different names due to language issues.
Is There A Difference Between Chuck And Flank Steak
The higher the fat content of a cut of beef, the more tender it is. Flank steak isnt the most soft cut of beef, but its well-known for its flavor and cut. Skirt steak is comparable to flank steak, but because it comes from the ribeye area, it is more soft.
It has more fat, which breaks down during the cooking process, resulting in more soft meat. Top loin, tenderloin, and sirloin are other soft beef cuts. Because it has a larger fat content, everything from the cows underbelly is more likely to be delicate.
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Natural Angus Beef From Family Farms
Quite simply: We buy the best product from the best cattle raising region in the United States.
Quality cattle are essential for an outstanding finished product. That’s why only the finest grain fed, natural Angus cattle from Midwest American family farms supply the Porter & York beef. Our meat comes from pasture-raised cattle that are fed a 100% vegetarian diet of grass, corn, and whole grains.
Our cattle are humanely processed in state of the art facilities. We emphasize sustainability and ecologically friendly processes. We do not add ingredients, colors, or chemicals.
Delivered To Your Door Fresh
Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.
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How To Buy A Steak
Its steak night at your house. Youve got the grill ready to go. You just need the steak. There are a lot of choices and if you dont buy steak every day the decision about which cut to buy can be confusing. Well get to the meat of the matter, with butcher, Bruce Atkins, from The Butcher Block in Franklin, Tennessee.
Notice the interior marbling of the meat, not the exterior fat. Atkins says the marbling is where all the flavor and tenderness live.
Prime grade beef is the best you can buy, but its not normally what youll find at the grocery store. Look for Choice grade steaks, which is the next best category. Avoid Select grade beef, the lowest grade.
When Buying A Flank Steak What Should I Check For
- If the steak is brown, it has been exposed to air for an extended period of time.
- If the beef flank steak has too much fat, it hasnt been properly trimmed, therefore you should avoid it as well.
- Flank steak is frequently available at supermarket stores with a large meat area.
- If you prefer to get it from a butcher, you should phone beforehand to make sure its still available.
- Steak flank is usually offered by the pound, with weights ranging from 1 to 4 pounds.
- When it comes to cooking flank steak, its best to use a steak thats around the same thickness. This will prevent one side from overcooking.
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What Raised Right Means To Crowd Cow
No Unnecessary Antibiotics
Animal welfare is of utmost importance to us, and we only work with farms and producers that provide humane and clean living environments for their livestock.Better living conditions mean animals are naturally healthier so antibiotics simply aren’t necessary.In the rare cases where an animal gets sick or requires medical attention, antibiotics are only used therapeutically never to promote growth or to “proactively” prevent diseases.
No Added Hormones
We believe animals should develop at their own pace 100% free of artificial growth hormones.In other markets, animals are not typically provided enough space to build up their muscle, so hormones are given to promote growth.In contrast, our farms take the extra time, care, and effort to allow their animals to grow the way nature intended, gaining weight naturally.This translates to not only the safety and health of the animals, but also the premium quality of our products.
Personally Known & Taste-Tested
We have strong relationships with each producer we work with and have done our homework to ensure they meet our high standards.We only supply meat and seafood that we’d put on our own tables a product that’s delicious and raised ethically, cleanly, and sustainably always taste-tested by experts and better than anything you can find in your grocery store.
Why Should You Try Making Steaks From Pork Cuts
We need to set one thing straight first, when making a beef steak you need properly aged meat, no arguing needed here. Fresh beef simply doesnt work well for a steak, it would be tough and chewy. The only exception is the tenderloin, but that also happens to be the most expensive cut there is. On the other hand, some pork cuts deliver great results and can make great steaks, even when using freshly butchered meat.
Then there is the price factor, pork is WAY cheaper than beef. You can find solid quality pork loin for sale at around 2-3 bucks per pound, thats simply hard to beat. Solid beef ribeye usually costs more than 10 bucks per pound and up, for exampleand thats quite a difference.
And lets not forget about those people who get scared by a little bit of red Serve a medium rare steak to them and they will run away from the table. I have quite a few friends like this, so making beef steaks for them is a no-go, unless I want to make them well done which would be a waste of an expensive cut. For these people, pork steak is a great option as the pork meat is not that red by default and it loses most of the color quickly when cooked. A properly prepared medium pork steak is just a bit pinkish on the inside and thats something these eaters can accept
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Grilled Pork Steak Serving Suggestions
We love to serve the grilled pork steaks family style on a big platter or simply on a cutting board, surrounded by various sides and with plenty of craft beer to wash down all the goodness.
You can always throw some corn on the cob and some vegetables like sweet peppers, padrons or shishitos on the grill to accompany the juicy pork. Potato salads or cheesy potatoes are always complementary as are all manner of other salads this hearty barley salad, coleslaw, greens with berries or grilled peaches, etc.
Barbecue sauce goes beautifully with grilled or pan-fried pork blade steak apply generously.
In Australia What Is Flank Steak
In Australia, what is flank steak? A: Flank steak is a thin cut of beef obtained from the animals flank beneath the lion. Its a strong cut of beef with long, thick muscle fibers that can be chewy and rough if cooked incorrectly. It is, without a doubt, one of the best pieces of meat when grilled to perfection.
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More Pork Recipes To Try:
I cook pork pretty often, so let me show you some of my favorite ways of preparing it. A nice Oven roasted pork collar is definitely something to try. If youre into grilling, check my Grilled pork tenderloin steaks. How about a nice Pork schnitzel with potato salad? Thats quite a staple in our home. Or maybe you are looking for a less common soup recipe? Try this Tomato cabbage soup with pork shoulder.
What Is The Closest Cut Of Flank Steak To A Filet Mignon
Because a flank steak is a simple cut of meat derived from the cows lower chest, flank steak alternatives can take several forms. Its a usually cheap cut with a pattern of lengthy muscle striations running through it. Its known as sobrebarriga in South America, and its marketed asstir-fry beef in Asia. Flank steak is used in a variety of grilled recipes, including fajitas, and is frequently braised to maintain its suppleness. It is, however, not always easy to locate at the meat counter. If your recipe calls for flank steak, hangar steak, top round, skirt steak, and tri-tip steak, among other cuts, can be used as suitable replacements. Lets have a look at some of them.
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Baked Fennel Pork With Lemony Potatoes & Onions
Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day
A touch of five spice on everyday ingredients turns an average meal into a family favourite
A speedy version of a Jamaican pork jerk favourite – loads of flavour, not too spicy
Optional Tips For This Pork Steaks Recipe
- Ive used boneless pork loin in the recipe, but if you can get your butcher to prepare nice thick bone-in cuts for you, that works even better.
- You can use the same process to prepare pork steaks from different cuts. Pork neck or collar works great, pork shoulder or pork butt are great options too.
- The trick with mustard that I have shown you in this pork steak recipe works well with cheaper cuts of beef too. Check my rump steak recipe, for example.
- You can experiment with the sides as well. Baked potatoes, sautéed mushrooms, boiled potatoes. toasted bread oh and a simple coleslaw salad would be a great addition too.
- This pork steak would go really well with my creamy mushroom sauce, just like any steak for that matter
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Barbequed Pluma Iberico With Hazelnut Gremolta
- Begin by marinating your pork in a mixture of olive oil, garlic, and thyme for about 30 minutes.
- While thats in processs, start up your barbeque.
- While the barbeque is warming and the pork marinating, you can start making the gremolata.
- Chop parsley, garlic, and hazelnuts and add them to a bowl. Add lemon juice, olive oil, salt, pepper, and lemon zest to the bowl and mix well.
- Cook the pluma for up to 3 minutes on each side.
- Let the steak rest for 5 minutes.
- Serve with a spoonful of the gremolata sauce, and your choice of sides.
Watch The Video Or Scroll Down For Step By Step Instructions:
As mentioned, Im working with a nice piece of boneless pork loin today. It looks quite clean so not much trimming is needed. Im definitely leaving the little bits of fat on, those will provide more flavor and tenderize the pork steaks. Are you wondering about the sliced shallots and mushrooms on the photo below? Well get to those in a few minutes
Lets cut the pork loin into individual steaks, these should be about an inch thick in order to stay juicy on the inside. If you cut them too thin, they will become dry and chewy, which is not something we want to happen.
I am about to keep the seasonings for these pork steaks really simple. Add a touch of olive oil and spread it all over the meat with your hand. Flip the steaks and put oil on the other side as well. This will provide a nice flavor and also help the other seasonings sticking to the meat better.
Lets move on with a generous amount of salt and freshly ground black or 4-color pepper. Flip the steaks and season the other side too. Just salt and black pepper again. Part of the seasonings always stick to the cutting board, so flip the steaks a few times to catch all of it.
TIP: The cooking method Im using today requires two steps. I am about to sear the steaks on a pan first, then finish them in my oven. To make sure the oven is ready when we need it, turn it on now and preheat to 175C or 350F.
3 minutes have passed so its time to flip our steaks. I would say it was just about the right time.
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Is Flank Steak Similar To Rump Steak
Flank steak is a cut of beef from the cows abdomen muscles. Because of its popularity in London, this cut is also known as the London Broil. Its a long, flat cut that extends from the animals ribcage to the hip or rump. The long grain of flank steak makes it a little harder than other cuts, but marinating and slow cooking helps soften it up. The protein content of flank steak is high while the fat content is minimal. Iron, zinc, phosphorus, and B vitamins are all abundant in it. A 3-once serving of flank steak contains approximately 285 calories, 29 grams of protein, and less than 7 grams of fat on average. Stir-fries, fajitas, stews, and casseroles can all benefit from flank steak. It should be cooked to a temperature of 145 degrees Fahrenheit on the inside.
What Cuts Of Pork To Use For Steaks
Personally, I prefer 3 cuts of pork to make my pork steaks from.Pork tenderloin is the number 1 choice, its a very tender and lean cut and delivers great results. Its also the most expensive cut of pork. Pork loin is my number two, bone in or boneless. If you can get it with some fat on, thats even better. Pork collar is my number 3. This cut contains more fat and membranes, so its not as lean as the other cuts, but its very intense in flavor and perfect for grilling.
Pork butt or shoulder can be used too, but usually I go with one of the three mentioned earlier. Because of easy availability and great value per dollar, I am about to use a boneless pork loin cut in todays pork steak recipe.
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What Do You Call Flank Steak If You Dont Know What Its Called
London broil and skirt steak are other names for flank steak, which is a different cut . This steak is made from the animals abdominal muscles, which are located just behind its chest. The flesh can be a little chewier than other steaks because of the muscle-y portion. However, when cooked properly, it is not difficult. Its still soft. And, because the cut area receives a lot of blood flow, you get some incredible beef flavor thats unmatched by other cuts.
Where To Buy
Pork steak can sometimes be hard to find because of butchering preferences, customer demand, and different labeling. As mentioned previously, sometimes pork steak will be labeled as shoulder chops. If confused by the packaging, the best option is to visit your local butcher and ask for pork steaks. The butcher will cut a pork shoulder into steaks to your desired thickness. Another option is to order meat online from your favorite purveyor. These companies will often source high-quality pork thats a step above the typical supermarket pork offerings.
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How It Works
Choose your delivery day. Standard weekday delivery is free onorders over £40
Your delivery will arrive in a special Stay-Chilled insulatedbox, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if youdon’t need to use it straight away
We guarantee the quality of all our goods and produce
How To Cook
Pork steaks are great marinated. They go extremely well with a spicy marinade consisting of hot peppers and herbs. For something elegant and quick, try a simple blend of lemon juice, garlic, and olive oil. For a Southeast Asian twist, try seasoning your pork steak with lemongrass, garlic, sugar, and fish sauce. Pork steaks are essentially a blank canvas for flavors and marry well with a diverse range of ingredients. The fatty marbling of pork steaks gives the cut an awesome juiciness. To increase the pork steaks tenderness, marinate the meat with something acidic like citrus or pineapple juice. This will help break down the meat, making it more tender.
Also, pork steaks will generally include some bones. These bones are not difficult to deal with and effortless to eat around. Because of the thickness, bones, and overall fattiness of pork steaks, they need a longer cooking time than leaner chops like loin. The plus side is that pork steaks are more forgiving because of the excellent marbling, giving you more protection from overcooking. Pork steak can be pan seared, grilled, or broiled in the oven. If cooking high-quality pork, its totally fine to eat the meat medium to medium rare. But if your unsure about pinkish pork or using standard supermarket cuts, cook to an internal temperature of 145 degrees Fahrenheit.
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