How to Choose the Best Cut of Beef for Your Steak

Are you about throw an epic backyard barbeque or serve dinner to an important guest? If you’re ready to impress and dazzle with your culinary skills and your heart is set on beef steak, you’ll have to begin by choosing the best cuts of meat.  The steak experts at D’Arcy’s Meats (the best Edmonton meat shop!) can help, but if you’re on your own, here are a few simple tips to keep in mind. Choosing the Best Steaks

If you’ll be grilling or broiling your steaks, you’ll be using what’s known as “dry heat”, so you’ll want cuts of meat that can stay moist during the cooking process. That means you’ll want tender steaks that are soft and marbled with white threads of fat in between the fibers of the muscle tissue. The best steaks usually come from parts of the body that don’t receive much exercise. So think in terms of the sirloin, loin, and rib section. If your cut of steak contains the word “loin”, “strip”, or “rib”, it’s probably a tender cut that will retain juice and flavor after being placed on the grill.

Steer clear of blade, tip, round, and chuck steak. These are from tougher muscles that offer less marbling and serve better when cooked in moist heat (like stewpots and crockpots).

Once you’ve settled on the best steaks, you’ll usually have to choose between Canada Prime, AAA, AA, and Acuts. Prime are the best, followed by AAA. But note that these designations are based on marbling, and most of the time you can simply look at the steak and judge the marbling for yourself.

If you have the option, make sure your steaks are cut thick, since this can help them retain moisture and flavor and can prevent the risk of overcooking.

 

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