The Best of Beef- Top 5 cuts

Every meat lover dreams of a freshly cooked steak right off the heat. Is there anything more satisfying than the perfect steak? But to achieve that mouth-watering, delicious and beautifully cooked beef streak, a great meat cut is a must!

With the help of a steak connoisseur at Marini's, the famous steakhouse in kl we compiled a list of the best beef cut money can buy!


Grade:-

Before anything, let’s talk about the grade! Grade is basically the quality of the meat where its evaluation is based on two major aspect; marbling and aging (maturity).

Marbling is the name given due to the marble pattern produced by the intramuscular fat present in the meat. It is the amount present as well as the distribution of fat across the cut. The more the percentage of marbling, the higher the quality of the grade will be.

Maturity is measured physiologically. The animal is evaluated taking the following characteristics into consideration; Cartilage, Texture, Bone, and Color of the meat.


Cuts:-

Cuts are how the meat pieces are divided, varying greatly. The quality and taste of the cuts are quite different from each other. These are the 5 best cuts that will leave you wanting for more!


1. Rib Eye

The rib eye is a cut from the meat near the ribs. This a boneless cut and not to be confused with a rib steak, where the bone is attached to the meat. This cut consists of several muscles, yet, it is beautifully marbled. Because of it is excellently marbled, this piece is remarkably tender, juicy and especially tasteful as it is found closer to the bones. It is a favorite amongst steak lovers!


2. Filet Mignon.

This is not the most flavorful part, simply because this part has no attachment with a bone. However, it surely is the tenderest part in the animal by far. It comes from the smaller end of the tenderloin and is also known as fillet de boeuf (beef fillet) in French.


Since it is only a small portion, it is one expensive part. The reason it is so desirable, is because the position of the cut is ideal. Even though it is only slightly marbled, it is found in such an area that is not affected by any type of physical movements made by the animal. Therefore the meat is not toughened, giving an extremely delicate, soft, and intensely tender cut. More top list you can see here: https://ranktopten.com/

This meat should be cooked as quickly as possible and is best served rare to medium rare.


3. Porterhouse

How can I mention the Porterhouse without my stomach growling? Otherwise known as king of steak, this steak is a two in one package. It is basically the same thing as a T-bone steak, both coming from the tenderloin, but, different in sizes as the Porterhouse is slightly bigger. The T shaped bone of the steak separates the two parts while providing it with an incredible flavor.

On one side you have the strip steak, a piece that does very few movements and is, thus, quite tender. While on the other side, you can find the very tender fillet mignon. Grilling the porterhouse is recommended for a best steak experience. You can also pan-fry it as well.


4. The Wagyu Steak

The Wagyu literally means Japanese cow. It is cow bread, as the name suggests, from Japan. Their meat is very much desired as they come with high intensity marbling. Thus, the quality is very fine and expensive, but it is worth every penny. It is actually quite rare and it cannot be find everywhere.


5. Flat Iron Steak


The flat iron is taken from the shoulder. Since it is in a place that does a lot of exercises, the meat can be tough. Once you remove the connective tissue from the latter, you get a tender piece, with some marbling