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beefchart

How To Choose Beef: A Primer On Cuts of Meat, Beef Marbling & More

We started our summer blog series with a “How To Grill The Perfect Steak” guide, full of great tips and tricks on how to get that perfect crust, succulent texture and juiciness, every time.  Now, get your knives sharpened, because we’re continuing our series with an essential meat primer. Today: “How To Choose Beef”. Discover all there is to know about different cuts of beef, marbling, texture and more!

How To Choose Beef: Grilling Steak Cuts

Succulent steak cuts! Clockwise from the top, NY Strip, Rib Eye and Filet Mignon. Photo: GourmetFoodWorld.com

There is an incredible selection of meat cuts to choose from nowadays, and new ones seem to be popping up every day. Choosing a steak cut can be intimidating, when the selection includes same-sounding items like sirloin, toploin or tenderloin. How do you choose beef and steak cuts?

We once again turned to our favorite all-around cooking expert, Gary Jones, otherwise known as “The Reluctant Gourmet”.  If anyone could steer us in the right direction of the meat section, it was him.

BOVINE REAL ESTATE

How To Choose Beef: Beef Chart

Cheat sheet: It’s easy to choose beef when you know your cuts of meat!

The Reluctant Gourmet’s secret for choosing the right cut of meat?  Location, location, location. Specifically, the location ON the cow. We’re talking premium cow real estate here!

In very broad strokes, the meat that is cut from the chuck, brisket, plate, round and shank will be much tougher than the meat cut from the rib, loin and flank sections,” says Gary, “this is because those cuts are comprised of muscles that work hard.”

Essentially, muscle is tough, and fat is tender. Fat is what causes that beautiful marbling, the white webbing on the meat. The more tender sections of the animal are, generally, in the middle, where there is less muscle and more fat. Once you get closer to the legs and head, that’s where you get the muscle. So that leaves you essentially with two categories of cuts, ones that require a lengthy cooking to “soften” them, and those that you can “flash-cook” by grilling. If you choose beef that is tender (usually more expensive), you’ll want to grill it.

So the first question you should ask yourself when you go out and choose beef is, “how do I want to cook it?”

CUTS OF MEAT FOR GRILLING

How To Choose Beef: New York Strip

Left: New York Strip Ph: GourmetFoodWorld.com

How To Choose Beef: Rib Eye Steak

Right: Rib Eye Steak Ph: GourmetFoodWorld.com

If you’re going to be grilling, you’ll want a steak cut that has a good amount of fat and marbling, and that comes from the middle/center section of the cow, the Loin, Rib, Flank and the Plate. The steaks cut from this section are tender and have some or a lot of marbling. Steak cuts from the center area include therib eye, porterhouse, strip steak, tenderloin, sirloin, t-bone, top loin, tri-tip, filet mignon, flank, skirt, and hanger steak.  Any of these are tender (some more than others, of course), flavorful, and don’t require lengthy cooking.

Top Steak Cuts For Grilling:

  • Ribeye
  • NY Strip
  • Porterhouse
  • Strip steak
  • Tenderloin
  • Sirloin
  • T-bone
  • Top loin
  • Tri-tip
  • Filet mignon
  • Flank
  • Flatiron
  • Hanger (butcher’s) steak
  • Skirt

CUTS OF MEAT FOR ROASTING, BRAISING & OTHER SLOW COOKING

If you’re choosing beef for slow-cooked dishes like stews, roasts, chillis, or braising, you can use cuts that are very flavorful but tend to be too tough for grilling. These cuts benefit from the extended cooking time, which breaks down the tissue, tenderizes the meat and renders it soft and eminently chewable. For this style of cooking, you’ll want to choose beef cuts from the ends of the animal, like the Chuck, brisket, shank, rump, and blade.  They also are usually more inexpensive than center cuts. Look for anything that says rump, round or roast on the name. Of course, you can always use premium meat cuts as well, but it’ll end up costing you more. You can get similar results with the less expensive cuts.

MEAT BUYING TIPS

Things to looks for when choosing beef, according to Gary, are fat and marbling, “look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor”. He also advises to, “ look for steaks with fine texture and firm to the touch; you want the color to be a light cherry red color, not deep red.

Our grilling expert: The Reluctant Gourmet is Gary Jones, a self-taught chef and stay-at-home dad from Philadelphia, attempting to overcome his own “reluctant” tendencies in the kitchen. You can find more great cooking info on his website, www.reluctantgourmet.com.

 

Products from this post:
Australian Wagyu Steaks >

wagyu steaks

How To Grill the Perfect Steak

Memorial Day Weekend is upon us once again, and that can only mean one delicious thing: Barbeque! Ladies and gentlemen, brush out the grills, and sharpen those knives, because grilling season is now open! We show you the way to your best Memorial Day barbeque, with tips, tricks and techniques to grill perfect, juicy, sizzling steaks, all summer long! We consulted with the experts and prepared the essential how-to guide to grilling like a pro.

perfect wagyu steaks for grilling

Australian wagyu steaks

Step 1: Get the best meat possible

This is perhaps the simplest and most important thing to do to achieve the perfect steak. Look for high grade cuts with lots of marbling (the white fat than webs across the meat). That beautiful marbling means gorgeous flavor and lots of juiciness.  Also look out for grass-fed beef, as it’s more intense and flavorful than grain-fed.

Step 2: Fire It Up

In the battle of man versus meat, the most powerful weapons in your arsenal are…a grill and good, hot fire! Keep in mind that as soon as you start putting meat, the grill will start cooling down. Pre-heat your grill well before tossing those steaks on top. Get it really hot, so hot you can barely put your hand over it, and then start grilling. Next, create grill zones using the 2-Zone technique, where you have a hotter side of the grill (direct radiant heat), and a less hot zone on the other size (indirect convection heat).

smoked sea salt for grilling the perfect stake

Smoked sea salt

Step 3: Seasoning

Keep it simple. Season on BOTH SIDES with salt and pepper, which will help it develop that beautiful brown crust. If your meat is high in fat and marbling (like Wagyu beef, for example), it already has enough natural oils to develop the crust, so don’t brush it with olive oil, as it will only hide that delicious flavor. Don’t start with a steak right out of the fridge; let it come to room temperature for about 20 minutes.

Step 4: It’s Grill Time

Your steak is seasoned, your grill is hot, and it’s game time! First, make sure that there’s plenty of room on the grill that you can move the steaks from one heat zone to another, otherwise there’s no point to the 2-Zone technique. Second, leave it alone! Don’t move the meat around the grill or flip it around until it’s good and ready, or otherwise it will stick to the grill, and you won’t get that delicious flavor from the grilling. Only move it from one zone to another, and to flip it. We consulted our expert, The Reluctant Gourmet, who recommends: “start with the hot side for a quick sear, and then finish cooking on the indirect side”.

Step 5: Cooking Times

How long do you cook a steak for? The Reluctant Gourmet had this to say about proper grilling times for steaks, “I start by grilling for 2 1/2 minutes, then turning it 90 degrees and cooking for another 2 1/2 minutes, flip the steak over to it’s other side and repeat the process thus giving the steak the classic grill marks”.

THE TOUCH TEST

To test if the steak is done, you’ll compare it with how the fleshy part of your hand feels in certain positions.

Rare: a rare steak should feel like the fleshy, spongy triangular area between your thumb and index finger (relax your hand when doing this).

Medium: make a loose first, and touch that same triangle area. See how much firmer it is? That’s the feel of a steak when it’s medium-done.

Well done: make a hard fist, and try again. The area is now tight and hard, which is how a well-done steak should feel like.

Step 6: Rest

Once the steak is done, take it out of the fire and set it on a plate. And wait. At least five minutes. We know you’re hungry, but trust us; it’s worth the wait. The juices need to settle inside the steak, if you cut into it too soon, you’ll lose those delicious juices.

Step 7: Eat!!

You now have the perfect steak, cooked to perfection, enjoy!

Shop Grilling Essentials:

Australian Wagyu Steaks >
Grilling Salts >
Gourmet Pepper and Peppercorns >

Our grilling expert: The Reluctant Gourmet is G. Stephen Jones, a self-taught chef and stay-at-home dad from Philadelphia, attempting to overcome his own “reluctant” tendencies in the kitchen. You can find more great cooking info on his website, http://reluctantgourmet.com/.