How to choose the perfect Steak?!
What should I look for, and how to identify that perfect cut?
Define and expand upon, marbling, fat colours, identifying griselle, what to avoid, colours, how to "see" that it will be chewy, like leather, tasteless etc
Then add how you would instruct a butcher to cut your meat off the slab on display, what to say, how it should be cut, etc
Answers: When buying precut, packed Steak at the hypermarket, you have to use your eyes to choose...
What should I look for, and how to identify that perfect cut?
Define and expand upon, marbling, fat colours, identifying griselle, what to avoid, colours, how to "see" that it will be chewy, like leather, tasteless etc
Then add how you would instruct a butcher to cut your meat off the slab on display, what to say, how it should be cut, etc
Look for steak that almost mirrors he image of a marble counter top. Its said to be healthier because it has the right balance of meat, fat, and other daily vitamins. My dad buy steaks just like the ones I described and they taste great. Besides the thin layers of fat that make the steak look like marble usually burn off when cooked properly. Well, good luck!!
just tell the butcher what you want it to taste like, and he'll help you out
Top Steak Buying Tips
My #1 tip is get to introduce yourself to your local butcher and become friends.
Buy the best grade of meat you can afford...Prime, Choice, Select in that order.
When possible, buy from the butchers counter not the pre-packaged section.
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. And by all means stay away from gray meat.
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.
Dry aging is considered better than wet aging but that may be a matter of taste. However, avoid meat that has no aging and is too fresh.
If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.
Just because the label says Angus, doesn't mean it is Certified Black Angus (CBA)