6 best and most suitable beef parts to make beefsteak

As a follower of good standard beefsteak, you must know that the choice of meat affects a significant part of the deliciousness of the dish. Usually, the beef used to make beefsteak is imported beef such as Australian beef, American beef or Japanese beef. Whether the meat is good or not depends on the part of the cow, but also on the type of cow. Currently, Kobe beef or Japanese Wagyu beef is priced higher than other types of beef in the world!

Different types of beef and beef in different positions on the cow will give us different taste experiences. And here are the top 6 best beefsteak parts that you must know.

1. Striploin steak

Striploin is considered the most popular cut of meat used in beefsteak on this list. This meat is not too soft, has a lot of fat, so when pan-fried, it will not dry. When eating, the meat feels succulent, soft and greasy. The thick fat on one side of the meat keeps the meat from drying out. When you take a bite of meat, you will feel the sweetness from the meat, the aroma spreads throughout the mouth.

Striplion is a popular meat with a layer of fat on the edge of the meat, between the meat is always succulent and tender.

2. Tenderloin steak

Tenderloin is the tastiest and tenderest of the beef parts. Tenderloin steak is often described as ‘soft as butter’ in American cuisine and deserves the title of ‘steak king’ that people call it. Besides the soft meat that melts quickly in the mouth, Tenderloin is also very sweet, fragrant and has a high nutritional content. However, the popularity of Tenderloin is not equal to Striploin because this meat is quite small per cow, which means the price will be very high.

The finest meat with soft, fragrant and melt-in-your-mouth meat.

3. Ribeyes steak (beef loin)

Ribeyes steak is also a popular and popular steak like Striploin. In general, Ribeyes steak has similar characteristics to Striploin but is used a lot in restaurants. Ribeyes steak has a succulent and fragrant meat due to the open layer on the meat fibers quite a lot. Ribeyes steak has the highest marbling (meat quality rating) because it is ordered by many diners when going to restaurants.

Ribeyes steak with thick fat interspersed with meat, for a greasy and succulent experience when eating.

4. Chuck Flap Beef (shoulder)

Chuck Flap Beef is the meat located at the end of the rib of the beef, featuring a regular fat. Chuck Flap Beef is suitable for grilled, pan-fried or baked dishes. The meat is said to be quite soft, sweet and melts quickly in the mouth.

5. T-bone in steak

T-bone is the most commonly used meat for steak in the United States. True to its name, T-bone is a piece of meat with a T-shaped bone in the middle, flanked by 2 soft pieces of meat like the meat in the loin. Therefore, this part of the meat is fragrant, greasy and sweet like the loin.

T-bone with a T-bone in the middle, used a lot in American beefsteak.

6. Top Blade Steak (beef shoulder loin)

The core of lean beef shoulder is one of the pieces of meat that is easy to prepare and is quite cheap, but the quality is not inferior to the meat in other locations. The characteristic of this meat is that the lean part is soft and sweet, interspersed with long veins creating a crunchy, chewy texture when eaten and also very succulent when put in the mouth.

Top Blade Steak with cheap price but still good quality meat to make beefsteak.

Đăng bởi: Tuyền Dương