What are things to look for when choosing a raw cut of Steak?
I'm guessing that when chefs go to the meat market early in the mornings to choose the best cuts of beef, they are doing it for a reason - what do they look for when judging raw beef that they will use for Steaks?
Best Answer
A few things:
- grain fed vs corn fed vs grass fed.
Each style lends their own flavour to
the beef.
- free range vs. feedlot. Cows fattened on feedlots will have more fat; the meat of free-range cows has a deeper flavour. Feedlot cows will also be more tender.
- 'Organic' (a word with no meaning really) vs non. Some chefs are concerned with antibiotic and hormonal treatment of cows; generally speaking, something labeled 'organic' is less likely to have been chemically treated while alive.
- marbling, the degree of intramuscular fat. More marbling = more flavour. Bear in mind of course that some cuts (e.g. tenderloin) have very little intramuscular fat.
- aged or not, and wet vs. dry. Aging meat allows lactic acid to denature proteins and increase flavour. Dry aging is significantly better for this than wet. However, that comes at a cost, as dry-aged meats must be trimmed, resulting in a lower yield per initial pound of product.
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Quick Answer about "What are things to look for when choosing a raw cut of Steak?"
- Check the odour. Poultry meat is generally odourless; however, it may have a mild odour on rare occasions. ...
- Prefer skinless. ...
- Know what colour you need to pick. ...
- Ensure food safety standards. ...
- Check the texture. ...
- The source matters.
What should you look for when picking out a steak?
What to Look for When Buying Steak- The meat should have good color and appear moist but not wet.
- Any cut edges should be even, not ragged.
- When buying packaged meats, avoid those with tears or with liquid in the bottom of the tray.
- The meat should feel firm and cold to the touch.
What are the qualities to be considered in selecting raw meat?
Meat Quality- Visual Identification. The visual identification of quality meat is based on colour, marbling and waterholding capacity. ...
- Smell. Another quality factor is smell. ...
- Firmness. Meat should appear firm rather than soft. ...
- Juiciness. ...
- Tenderness. ...
- Flavour.
How will you identify when choosing fresh meat?
The color should be clear, deep and red. Avoid meat that is brown at the edges or grayish. The meat should be firm and dry, never wet and wobbly. Marbling (interspersed fat) gives juicier meat and more taste.How do you know if a steak is good quality?
A quality steak should be juicy and marbled. Marbling is usually felt and seen on the surface of the cut hence you should look out for it. Marbling looks like white deposits on the surface while juice can be seen and felt. Marbling is also critical for ensuring a delicious steak experience.More answers regarding what are things to look for when choosing a raw cut of Steak?
Answer 2
target your desired flavor:
- if you want that marbled (naturally salty / fatty) flavor, best to seek a ribeye
- if you're more after the lean, your solution is a new york strip or a fillet
- if you require cheaper fare, afford what you can and tenderize it / spice it up
BAM! or something
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