When looking for the best T-bone steak, if you order your beef on the internet it will save you time instead of having to browse your grocery store.
There is nothing better than a steak that is guaranteed to be a great cut. Internet stores have a broader range selection in terms of quality and cut and the steaks are delivered to you house while still fresh. Sometimes instructions on how to cook them are included.
To begin shopping for steak online, try a typing "prime grade beef" or "premium hand cut steaks" into a search engine. You can comparison shop by looking at each company's product and prices.
The first thing you'll notice is price differences. Do they include the shipping, or is that added on after wards? Are you comparing the same cuts? Don't forget that you can't compare a T bone with ground beef and expect the same price range! If your grocery store still seems cheaper, you might ask them if they freeze their meats or consider if the meat has been reduced for quick sale.
There are three cuts of steak to think about when you are shopping for meat. The ribs, short loin and sirloin are the meat that comes from the upper back down to the mid back of the cow. The meat cut from the rib area includes Rib-eye Steak, the Rib Roast, and the back ribs. This is the toughest section. From the short loin area you get the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
Sirloin and Top Sirloin come from, naturally, the sirloin area. Some steaks from around this area, like chuck, round, and flank are tougher. Strip steaks, like the New York Steak, come from the T-bone area.
The most tender cut, by a long shot, is the aptly named tenderloin. This area is also where we get the filet mignon, chateaubriand and tournedos cuts, but what these have in tenderness, they seem to lack in flavor. The rib eye or rib steak is not as tender, and as with any cut with strips of fat running through it, is more flavorful, making it a popular choice.
The key to finding the best steak is to find the right balance of both tenderness and flavour. Two good choices are top loin and sirloin; they are not as tender but have more flavour. When you choose one of these cuts, you dont need to marinate or cook the steak more than medium rare.
There is nothing better than a steak that is guaranteed to be a great cut. Internet stores have a broader range selection in terms of quality and cut and the steaks are delivered to you house while still fresh. Sometimes instructions on how to cook them are included.
To begin shopping for steak online, try a typing "prime grade beef" or "premium hand cut steaks" into a search engine. You can comparison shop by looking at each company's product and prices.
The first thing you'll notice is price differences. Do they include the shipping, or is that added on after wards? Are you comparing the same cuts? Don't forget that you can't compare a T bone with ground beef and expect the same price range! If your grocery store still seems cheaper, you might ask them if they freeze their meats or consider if the meat has been reduced for quick sale.
There are three cuts of steak to think about when you are shopping for meat. The ribs, short loin and sirloin are the meat that comes from the upper back down to the mid back of the cow. The meat cut from the rib area includes Rib-eye Steak, the Rib Roast, and the back ribs. This is the toughest section. From the short loin area you get the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
Sirloin and Top Sirloin come from, naturally, the sirloin area. Some steaks from around this area, like chuck, round, and flank are tougher. Strip steaks, like the New York Steak, come from the T-bone area.
The most tender cut, by a long shot, is the aptly named tenderloin. This area is also where we get the filet mignon, chateaubriand and tournedos cuts, but what these have in tenderness, they seem to lack in flavor. The rib eye or rib steak is not as tender, and as with any cut with strips of fat running through it, is more flavorful, making it a popular choice.
The key to finding the best steak is to find the right balance of both tenderness and flavour. Two good choices are top loin and sirloin; they are not as tender but have more flavour. When you choose one of these cuts, you dont need to marinate or cook the steak more than medium rare.
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