![]() ![]() “Then there’s a good amount of trimming to get that beautiful circular steak,” Flannery explains. “A USDA prime has a smaller difference, and it’s going to win on tenderness every time.” One reason for the high starting price is that from a standard beef carcass weighing about 700-900 pounds, a butcher will only get about 20 pounds of tenderloin. “USDA Choice is cost-effective and fine,” Flannery says of the grade to buy. “How many backflips and gymnastics do you see cows doing?” Flannery jokes.įilet mignon, though expensive, can also offer a great value for your wallet. The shank, legs, or rump, will be more tough because they had a lot of use.” Alternatively, the filet near the neck bones didn’t see much movement in the pasture. “If you’re looking for a good cut of steak, consider tenderness as related to how much the muscle worked during the animal's lifetime. “The filet sets right around the vertebrae of the animal,” says Flannery. And for good reason-it’s the most tender part of the cow. The cute round filet with a fancy French name is one of America’s favorite pieces of beef. “Let the natural flavor of the steak show through,” she suggests, especially if the steak is dry aged. If you’re buying a high grade ribeye, such as prime or choice, Flannery recommends ribeye pan seared or cooked on the grill, with a little bit of salt at the beginning and some finishing salt and nice pepper to finish. Like most steaks, ribeye comes in a bunch of different varieties and qualities. Available both boneless and bone-in, ribeye can be a natural favorite for a special steak dinner. “The ribeye has more internal fat, and fat is flavor.” More technically, one side of the rib has three different muscles, which makes ribeye meat extra flavorful and beefy. “The ribeye comes from the rib of the animal, which starts right around the neck and moves toward the rump, halfway on the midsection of the animal,” says Flannery. Known for its luscious marbling, ribeye is one of the best cuts of steak there is, and there’s an anatomical reason for that.
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