How to judge a good steak?!
I've been asked by my magazine to compare four steaks!. I've been around google trying to find a score card of sorts, anyone have any advice!?
Thanks,Www@FoodAQ@Com
Thanks,Www@FoodAQ@Com
Answers:
Wow!. Ive been thinking about steaks for a while now!. ;)
Judge the-
TENDERNESS- now that's a plus, If the steak is soo tender and it practically melts in your mouth, Well, give em 10/10 for that! :D
TASTE-remember, just because the steak is tender doesn't mean its that tasty,if it looks good, eat it!. BUT- remember, your tongue wont lie to you, If the taste sucks or just doesn't seem to fit you palate, Then, it doesnt taste that NICE!.
APPEAL- if the steak is served in a small plate with nothing but mashed potatoes or fries, Give em a point for that!. Well, it doesn't
really matter because i think its all about the 2 T'S (the tenderness and taste)
g'luck! :)
Www@FoodAQ@Com
Judge the-
TENDERNESS- now that's a plus, If the steak is soo tender and it practically melts in your mouth, Well, give em 10/10 for that! :D
TASTE-remember, just because the steak is tender doesn't mean its that tasty,if it looks good, eat it!. BUT- remember, your tongue wont lie to you, If the taste sucks or just doesn't seem to fit you palate, Then, it doesnt taste that NICE!.
APPEAL- if the steak is served in a small plate with nothing but mashed potatoes or fries, Give em a point for that!. Well, it doesn't
really matter because i think its all about the 2 T'S (the tenderness and taste)
g'luck! :)
Www@FoodAQ@Com
Compare, by how!? Taste, where the steak is located, how it's cooked!? I would check out a country meat counter for help on this!. Here's my take
T-Bone-Both fillet and strip (new york cut)!. Generally cooked to medium with some fatty strips on the outside!.
Fillet- The inner or smaller portion of the T-Bone, can be bacon wrapped or not!. Usually cooked medium or less!.
Strip- Some what tougher without the bone and tends to have a bit of fat, but not much marbling!. Can also have grisle!.
Ribeye-Fatty, tender portion of meat with good flavor if you like fat!.Www@FoodAQ@Com
T-Bone-Both fillet and strip (new york cut)!. Generally cooked to medium with some fatty strips on the outside!.
Fillet- The inner or smaller portion of the T-Bone, can be bacon wrapped or not!. Usually cooked medium or less!.
Strip- Some what tougher without the bone and tends to have a bit of fat, but not much marbling!. Can also have grisle!.
Ribeye-Fatty, tender portion of meat with good flavor if you like fat!.Www@FoodAQ@Com
I don't know about a scorecard, but I think most people agree that what makes a steak good is a certain amount of marbling, which means how much fat is present in the meat!. also, you don't want a lot of gristle, which just makes it chewy!. Go to www!.omahasteaks!.com and they explain what makes a good steak!. You can also get one expensive steak and a cheap one from the supermarket and see how they look different!.Www@FoodAQ@Com
The main difference between different cuts of beef is tenderness!.Www@FoodAQ@Com
taste undercooked over cooked flavor and sizeWww@FoodAQ@Com