Let's talk steaks - choosing the right steak can be intimidating but The Meat Chop is here to help. We have made a quick guide to help you choose the right steak for you.
Firstly, when it comes to choosing the right steak, you need to know the different cuts of steak and what makes them so different. We have listed all The Meat Chop’s favourite cuts and why we love these cuts: -
1. Ribeye Steak
Let's start with our favourite. This cut has a deep beefy flavour, its ideal for beef lovers who love the strong taste of beef in their steak. The ribeye has lots of fat marbling which guarantees you a juicy steak with plenty of flavours. We at The Meat Chop love this steak. This is our go-to steak and a family favourite.
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.
It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking preferably over a BBQ or cast-iron pan until it reaches the desired temperature
2. Sirloin Steak
Sirloin steak is probably one of the best all-rounder and versatile steaks you can get. It's packed with flavour with a pleasant beef-specific flavour and The Meat Chop has some of the greatest marbled Sirloin steaks you can get. If you're cooking on a budget but you do not want to compromise on the flavour, this steak is our pick.
The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name
Some argue about its tenderness and flavour, but there is no such thing observed in these sirloin cuts cooked and processed correctly. They will give a distinct beefy taste. Another characteristic of sirloin cuts is their low intramuscular fat and marbling content. So, care should be taken while cooking these hefty cuts. A slight overcooking can affect the taste and quality.
3. Fillet Steak
Fillet mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass.
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Fillet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Fillet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce
Due to the small amount of Fillet mignon able to be butchered from each animal it is generally the most expensive cut of meat.
4. Denver Steak
The Denver steak is located directly under the shoulder blade from the chuck tender. It is rarely used and is one of the most tender muscles in the beef chuck. It has an intensely, rich beefy flavour with a juicy texture and tenderness. A truly underrated cut which is becoming more popular
5. Porterhouse/T-Bone Steak
T-shaped steak cuts with meat on either side of the bone come from the short loin's cross-section. Different fat content makes them harder to cook but still delicious. A delicate filet mignon is prone to overcooking; when seared, its surface refuses to contact the pan as the bone begins to jut out.
It would help if you were an experienced steak expert to enjoy the juicy and flavourful T-bone cut on your dinner table. If you are unsure what steak to choose, the Porterhouse is the one for you. Its two steaks in one, you get Tenderloin on one side and a New York strip on the other. The porterhouse has a bit of everything, incredible fat marbling and amazing tender texture. The Porterhouse is a steakhouse favourite and if you love large portions this is the one for you.
6. Tomahawk Steak
Tomahawk is sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term Ribeye steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., the terms are often used interchangeably. The "Ribeye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, French trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name
7. Picanha Steak
Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal.
In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French). Instead, North American butchers generally divide this cut into other cuts like the rump, the round, and the loin. It consists of the biceps femoris muscle and its fat cap. In recent years the cut has become popular in most of Latin America and has gained a reputation as a tasty meat in the barbecue culture where it is barbeque grilled using a number of different techniques