BEEF STEAK HOW TO CHOOSE THE BEST CUT |
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| By Allens of Mayfair |
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| Fillet Steak Fillet steak is the most tender and lean steak, taken from the Beef Fillet, or Tenderloin. It is in the centre of the Sirloin, and is not weight-bearing, so it receives very little exercise, which is why it stays so tender. Due to the quality of this cut, it is the most expensive, but the smooth texture and mild, refined flavour is well worth it. Fillet can also be left whole and used to make a Beef Wellington. The top of the fillet is often sold whole, as a Chateaubriande. Sirloin Steak Sirloin steak is arguably the most popular, and the most available in restaurants. They are cut from the Loin, and have very little internal fat, which makes them lean, but also very tender. Sirloin steaks have a layer of fat along the side, which melts and adds flavour when the steak is cooked. Entrecote, Porterhouse, T-Bone, and Club steaks all come from the Sirloin. Ribeye Steak Ribeye steaks are taken from the Beef Forerib. They have fat marbled through the meat, which caramelises and melts into the meat when cooked. This gives the steak a fantastic Beefy flavour, as well as making it very tender and juicy. Ribeye steak can also be left on the bone and served as a Bone In Rib Steak which is also known as a Cote de Bouef. Rump Steak Rump steaks are very lean, but because the muscle is worked quite a lot, they can be tough. To prevent them drying out, care must be taken that they aren’t cooked for too long. The best Rump steaks are taken from the centre of the rump, avoiding the sinews which spoil the texture. Featherblade Steak Featherblade is a traditional cut of steak which is having a revival in recent years. Taken from the shoulder, this is widely regarded as the best steak for braising. This is due to the deep flavour and wonderfully tender meat when braised slowly for a long time. Featherblade has a thick gelatinous strip with veins of fat coming from it, which have a feather-like appearance, which is where the name comes from. These all melt in to the meat when cooked. |
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| Article Source: http://interpret.zar.vg | ||||
| About The Author Allens of Mayfair is a quality butcher supplying Scottish Beef and Quality Meat across the UK. |
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