Allows discussion Steak

As I was jotting notes for this article, I thought I'd discuss everything I knew about different cuts of beef. However, I realized that my intentions were a bit 'on the high side. There are so many cuts of beef steak are considered, my article could easily turn into a novel. Therefore, I decided to choose the most common cuts of meat.

First of all go over some basic information about the quality of the beef we eat.

Cuts that come from less-used muscles along the top and half the animals (the rib and loin sections) are always more tender than the cuts that come from the muscles used most often as the shoulder, hip and leg. Furthermore, since the cuts are more tender a smaller portion of an animal, are increasingly in demand and therefore more expensive.

The (United States Department of Agriculture) USDA grades beef with based on a separate measure of quality, which includes eight different degrees. They are Prime (available at hotels, restaurants and upscale markets), Choice (available from most butchers and grocers), Select (uniform in quality, but leaner than the higher grades), Standard (sold as a brand or unclassified ""), commercial (this quality and lower are used to make ground beef, sausage and other processed foods), Utility, Cutter and Canner. The choice is a very good quality and is about the lowest grade you want to invest time and money for a serious cut of beef.

Grill or Smoke BBQ? I never refer to cook a steak in direct fire BBQing. This is grilling. BBQing is slow cooking with indirect fire. Smoking is the same thing, but with wood chips. The steaks I've listed below (excluding Prime Rib) are meant to be grilled in direct flame. I preheat my grill to about 400 degrees. I put the steak on hot grill and let cook the meat on one side, usually about 3 minutes, then flip and sear the other side. Never ever hit or cut a hole in your flesh. I use tongs to handle the meat and I know how that is made from the flesh is spongy. If the meat has a little bounce when you hit the center with the soft side is rare. If you give very little is getting done in the center. With a little 'practice, you'll be surprised how easy it is. Below I have identified some of the most popular cuts of beef used for cooking (grill) as steaks. I have also included Prime Rib as many fine steak houses offer this cut on their menu.

T-Bone: This steak is probably the most popular because of its distinctive look and you get a lot of bang for your buck. The T-Bone steak has the characteristic bone-shaped "T" and the major muscle known as Top Loin muscle on one side and smaller on the opposite side is the tenderloin or fillet.

Porterhouse Steak: The Porterhouse is similar to T-bone steak, only bigger. This cut is also an additional muscle located at the top Loin center on the upper side. This steak is usually at least a quarter to half an inch thicker than the T-Bone. It is a steak in bold, not for the light of the heart or someone with a small apatite. This is like two steaks in one.

Top Loin, bone in or out (aka Strip Steak, New York Strip Steak Kansas City, etc.): this cut boneless large eye muscle is derived from the T-bone or Porterhouse. These are average when it comes to tenderness. Best when cooked only to medium rare at best, as it becomes more difficult if cooked longer.

Tenderloin (aka: Filet and / or Filet Mignon, which is French for small bone): This is considered the king of steaks (and the finest cut of beef) because of its tender, melt in your mouth, the texture, but it can literally be cut with a fork. The filet steak has a fine structure, has a circular shape and is usually about the size of a tennis ball. This steak is often cooked and served wrapped in a slice of bacon (harness). I personally prefer this method because while this cut is very tender, but it is also very lien and the bacon adds a little 'taste and very fat. This steak should never be cooked beyond medium.

Sirloin (aka: Flat-Bone Steak, Round-Bone Steak, Pin-Bone Steak): There are several cuts that come from the section of beef sirloin. In addition to the sirloin cuts referred to above, the sirloin also available in the top sirloin boned, which is also referred to as a Butt Steak or London Broil. This cut is in the middle of tenderness. To get the maximum flavor and tenderness do not cook beyond medium. Although I think this steak should be medium quality is great, it gives you a lot of meat for your money.

Rib Eye (aka Ribeye, Delmonico): This is a cut of beef from the larger side of the rib section. The Ribeye is my favorite of all time, when cooked properly, and is one of the most popular and expensive steaks on the market and / or menu. The Ribeye is very tender with excellent flavor, largely because of its grain. This cut is often served on the bone, which adds even more flavor. As a whole, unsliced ​​form is known as a roast Rib (see below).

Prime Rib (aka Rib Roast): Prime Rib comes from Roast Rib, which is on both sides large or small section of the rib. The term "Prime" does not necessarily mean that the cut of beef has been classified as "Prime" by the USDA, but also a roast "Choice" Rib will impress if cooked properly. The difference between the eye and the Rib Rib Prime is the way in which it is prepared. The eye Rib is cut from the section ribs before cooking, while the Prime Rib is cut from Rib Roast after it has cooked. It is often served rare with horseradish sauce or au jus.

Have fun! ......