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What You Should Know About Steak Grades And Cuts

Steak is well known for its popularity in restaurants and it is one of the most sumptuous dishes listed on the menu.  If you're a fan of it, you might have already noticed the different listings for steaks when dining or even shopping for it. The listings are based on the grades of beef.

Grading steaks

There are considerations in grading steaks and these are marbling and age or maturity of the cattle. Marbling refers to the streaks of fat within the lean sections of meat and this determines the tenderness, juiciness and flavour. The age of the cattle determines its texture and flavour and this is most achieved in cattle between 18 to 24 months of age. The higher the ratio of marbling and the younger the beef, the higher will be its classification according to grade.

Different grades for beef

Currently, there are 8 grades of beef but only 3 are being considered for steak. One is known as the prime cut which represent the best cut of meat available as it has significant marbling, is very tender and comes from younger cattle. This grade of beef is found in fine restaurants and in high end meat shops. It is more expensive because only 2 to 3 percent of the beef can be cut to prime. Prime steaks are excellent for broiling, roasting or grilling.

The next grade is called choice grade beef, one that represents less marbling compared to prime. This is the most common beef grade that is cooked for steak because it has just the right amount of marbling for taste and tenderness. Choice roast and steaks from the loin and rib are tender and juicy and are best for broiling, roasting and grilling.

The last category which is the select grade beef is one that is known to be of lower quality. It has the least amount of marbling thus, affecting its taste and texture. It is leaner thus making it less juicier. It is fairly tender making it ideal for marinating and braising.

What about steak cuts?

The cut of beef for steak also plays a great role because it has an effect on the meat's flavour and tenderness. One such cut is known as the rib eye cut which is preferred by steak lovers because it has the most fat. It can be pan-fried, grilled or broiled. Next in line is the New York strip steak that is also called Kansa City cut. It is well marbled making it great for all occasions. This is sold usually with about one inch of fat found along a side of the cut but is trimmed after cooking thus allowing to take out the flavour from its natural oil.

Beef tenderloin, another type of steak cut, is otherwise known as fillet mignon in more formal restaurants. This cut is known to be the mildest in terms of flavour, is most tender and comes with a buttery taste. Another type is the top sirloin steak, considered as the most affordable cut because it is less tender. It is often marinated, cubed and skewered.

Then there is T-bone steak, usually composed of 2 steaks in one – a strip steak and a tenderloin. This is not a good choice for well-done cooking because its juices will dry up easily. Similar to a T-bone steak, porterhouse steak is another choice but with a cut further up the loin. Also, there is the flank steak. Though not really a steak, this is regarded as the most popular amongst all steak cuts. It is highly sought after by those who want to serve their guests for economical reason.  A flank steak can be cut into 4 or 6 portions.

Now that you have come to know about steak grades and cuts, you will know what you will purchase or order next for your BBQ catering in GTA. Enjoy your next grilled meal by coming up with a perfect choice!