Finding a good quality steak cut is the first step to enjoying one of life's simple pleasures. Grilling it to perfection will take some practice to get it right. Once you have your grilling techniques perfected, then you will be able to grill steaks that are as good as in any of these fancy steakhouses.
Before you hit the grill, you will need to get to first base first by educating yourself on the choices out there in terms of steak cuts available.
Have you ever stood in front of the meat section of your local supermarket figuring out the grades of beef and what they mean? You are not alone. Here is the scoop. There are eight beef grades specified by the USDA, four of which are commonly found in the butcher's case. Meat grading is voluntary, but most producers participate for the consumer's benefit. The grades are a good gauge of what you can expect in terms of flavor and tenderness. Grades are based on the animal's age (younger is better) and the marbling in the muscle. Marbling, as the term implies, refer to the white flecks of fat that you see all over the meat.
Prime Beef
This is the best cut that your money can buy. The marbling is excellent and only 2 percent of beef qualifies for this grade. Most Prime meat is sold to fine restaurants, but you can find it at a good butcher. When you want a really fantastic steak, hunt down some Prime. It's unparalleled in taste and juiciness. It has become easier find this because of the downturn in the economy, meaning less folks are dining out. This resulted in a supply surplus for this special cut, so on a lot of occasions, you can even buy it now from your neighborhood Costco.
Certified Angus Beef
Although not an official USDA grade, this is reserved for meat which meet strict standards for tenderness, juiciness and flavor. Only 8 percent of beef meets this standard. A lot of people prefer it over other types mainly because the marbling comes close to Prime. It's widely available in the grocery stores and meat counters and is an affordable alternative to Prime.
Choice Beef
This is the most widely available cut and you can consider it as your second choice. The source of the meat is from young cattle and the marbling is moderate. Choice offers good value for those regular grilling occasions.
Select Grade Beef
This cut is cheaper than Choice and is also much leaner. Since the marbling is less, the meat tends to be tougher and has less flavor. It is a good idea to marinate this cut before grilling or you can just go and buy the Choice cut.
Lastly, let me give you a quick faq about aging. If you happen to visit this famous steakhouse in New York called Peter Luger, and was fortunate enough to sample their steaks, and you wonder why it taste so much better than your backyard version, one of the major reasons for it is aging. Steak gets better with age. Aging comes in two types: wet aging and dry aging. Both types of aging make the cuts more flavorful and tender. When you dry age, the meat is put in a cooler for 3 to 6 weeks with no wrappings. As you age it, the meat loses up to 10 percent of their weight due to evaporation, resulting in more concentrated flavor. At the same time, the muscles in the meat breaks down making it more tender. Wet-aged beef is sealed in airtight bags, so there is no moisture loss. Wet-aged or dry-aged, it's a matter of personal preference, but both enhance the flavor of steak.
So there you have it, get that prime cut now and start firing up that backyard grill!
Author Resource:-
Cyrill is a retired teacher living in the middle of the Las Vegas desert. In an effort to relieve boredom, while at the same time make some money on the side, he is now promoting a varied collection of sites such as this one for callaway golf shoes and this store for rca dlp tv and HDTV projectors from various major brands.
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