Filet mignon, Porterhouse, Ribeye – reading these words, you realise that it’s not an easy task to cook a good steak. Below, we explain how to select the meat for steak in the store, which species of meat we should choose and what are the advantages of each.

You will be not mistaken mistaken if to say that every man, in addition to scrambled eggs and fried potatoes must be able to cook a steak. But now, if you show me the steak knowledgeable person, he is likely to take a picture of it and put it into your Instagram with the hashtag # lol, and so on.

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Despite the fact that my experience of cooking steaks is small, everything is new, I try to study diligently, and so I started with the theory – how to choose the meat for steak.

Types of steaks

It’s a bit confusing, if in the presence of a knowledgeable person you order a pork steak or chicken one, you can be a little bit strange. Sometimes, it is believed that the steak is done only of beef.

Depending on which part of the carcass is used for cutting, there are several (up to ten) kinds of steaks:

1. Ribeye –  subscapularis part of the carcass. It contains a lot of fat, so the meat turns juicy.
2. Club Steak  – is used as a cutting back part of the carcass. Steak has a small bone.
3. Filet mignon –  considered as the most tender meat is not cooked with blood.
4. Chateaubriand – the same filet mignon, but is laid out on a plate in length.
5. Tornedos – small pieces of tenderloin from which medallions are made.
6. Skirta steak – meat beef flank. It is considered quite solid, but tasty.
7. Porterhouse steak –  includes T-bone, it contains a large amount of fat, which makes the meat juicy.
8. Raundramb steak –  a round piece of clippings of the hip.
9. Striploin steak – cut, which looks more like a sirloin strip, rather than a steak.

How to choose

Despite the diversity, each steak suitable for different situations. Ribeye, for example, is considered as the most unpretentious in cooking and at the same time very tasty. Tendorloin has a large amount of fat. In striploin steak – meat is more tender than in the ribeye, and this steak is often served in a steakhouse. Filet mignon – the most tender, however, has not as rich taste due to the small amount of fat.

Randy Ayrion, marketing director of the National Association of producers of beef cattle breeders,  gave some tips on how to select and prepare a proper steak:

1. Buy thick pieces of at least 2 centimeters thick.
2. Do not avoid fatty pieces: the fat gives the steak flavor, making it juicy and retains its shape during cooking.
3. If you want to cook the perfect steak, you have to buy a thermometer. The desired temperature for the steak with blood – 125 degrees.
4. Ignore the mark “organic”, “non-GMO”, “natural product”.
5. Ideally, you want to buy meat in the butcher shop, not at the supermarket.
6. If the meat emits a light smell of ammonia – it is stale.
7. Arriving home, finger the steak. If fingers stick to the meat, so it can go off.
8. Ribeye – the best choice if you do not want to choose for a long time. According to Ayriona, almost every butcher or chef will tell you that the ribeye – his favorite steak. It’s not the most tender, but has the most saturated taste.

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