Tuesday, August 27, 2019

Cuts of Beef for Steak Lovers

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If you love a good steak as much as we do but aren't familiar with the different cuts and grades of beef then read on.

Basic Cuts of Beef

The basic cuts of steak for beef lovers include delmonico, ribeye, tenderloin, NY strip, filet mignon and T-Bone and porterhouse and all come from the short loin part of the cow.

USDA Grades of Beef

USDA Grades of Beef
Only beef that is USDA inspected may carry the USDA shield of authenticity. The grading system determines the quality rating of that cut of beef based upon a very complicated USDA inspection system. There are three USDA grades of beef that can be found in a supermarket, a butcher shop or a restaurant. They are USDA Prime, Choice and Select with prime being the highest grade. Certified USDA prime is a superior grade of steak with amazing tenderness, juiciness texture and flavor. The lesser grades of beef you would typically find in a frozen pot pie dinners and ground beef used in processed food products. When shopping for a great tasting steak, always look for the USDA shield.

Delmonico Steaks

The Delmonico Steak is often referred to as one of the fanciest and delicious steaks available. Usually a ribeye, a prime cut of beef derives its name from the first fine dining restaurant in New York City, Delmonico's Steak House.

Delmonico Steaks


T-Bone and Porterhouse Steaks

The porterhouse steak is often referred to as the king of the T-Bone steaks featuring a tenderloin filet on one side of the T shaped bone and a New York strip steak on the other side. The difference between the two is that the Porterhouse is much larger than the other. USDA specifications require the filet portion must be at least 1.25" thick at its widest point to qualify labeling as a porterhouse steak. Size is the only difference in these two cuts of steak. Steak lovers can have the best of both worlds with these cuts with a tasty tenderloin filet on one side and a juicy strip steak on the other.

T-Bone and Porterhouse Steaks


Strip Steaks

A popular cut of beef for grilling and dining in restaurants. Two common strip steaks include the Kansas City and New York strip steaks. The difference between the two is that the Kansas City strip steak usually has a portion of the bone connected and the New York strip steak is boneless. A marbling of fat running through the steak adds both flavor and moisture. Not as tender as a ribeye and a different flavor but still a top of the line steak.

Strip Steaks


Filet Mignon

Filet Mignon a delicious steak is simply a beef tenderloin that has been cut into thick individual steaks. Mignon is French for "tender fillet", "delicate fillet" or "fine fillet". This steak is often wrapped in bacon for added flavor.

Filet Mignon

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