ABOUT STEAK
Has anyone noticed the revitalized interest in gourmet steak these days?
Well, if you have, then its about time you got informed about what makes a
great steak and, where you can get one.
Seven years ago, after 35 years in the restaurant business I began a
culinary crusade to become the best steakhouse in New Jersey. At the time I
realized that a gourmet steakhouse was lacking from the area and, after a
full year of research, I added my first Dry aged, prime steak to the menu.
Most diners could never imagine what it takes to obtain & serve truly great
steaks. That's why it took a year to do the research. I want to educate my
patrons so that they get maximum enjoyment from every steak they eat.
Understanding Beef
For starters, everyone must realize that there are 5, government
standardized, qualities of Beef. Listed in quality, from best to worst, they
are: Prime - Top Choice - Choice - Grade A-Select. To be precise, there are
actually 10 grades of beef if you figure that there are two varieties of
animals: the best being Farm Raised Steer, and the other, basic Dairy Cow.
Once a cut of beef has been graded, the consumer must consider another
factor that effects quality; the aging process. There are two main options
for aging: One is Dry aging. In this process, prime cuts of meat are stored
at 34 degrees for about 2 to 3 weeks. When sold, dry aged meat is always
ruby red in color, very tender & has optimum flavor. The second process for
aging is wet aging. Here, the meat is vacuum sealed and aged in a closed
environment. Although it becomes tender, color and taste undergo little
improvement.
Questions To Ask Your Steak House or Butcher
To ensure you get the quality of meat you desire, make sure to ask these
questions whenever possible:
· What grade beef are you selling & is it grain fed steer or dairy cow?
· Is the meat aged, and if so, is it Dry aged or Wet aged?
· Is the meat infused with any tenderizer or spices?
· If so, realize that great cuts of meat don’t need it, and that these
chemicals that tenderize the meat are also ingested into your body.
Tips on Taste
When purchasing meat from the butcher or supermarket, for home
consumption, look for these qualities.
1. Cut - Consider the cut of beef and realize the more the muscle is used
by the animal, the tougher it will be. That is precisely why the filet
mignon is the tenders cut. It is actually a nonmoving muscle in the animals
loin.
2. Price - realize that the best beef will cost more than the average
beef displayed in most markets. When you purchase for less, the quality will
inevitably decrease.
3. Fat - Quality beef is well marbleized with fat running throughout.
Regardless, of the trend toward lean and no fat. Please forget the entire
concept when it comes to a great piece of meat.
4. Cooking - Use a little butter with your steak & Never cook quality
meats to the well done stage.
5. Carving - When carving large roasts or prime rib, cut across the grain
to render tender texture.
Cost
Since most prime meat is purchased, with the fat on, it must be trimmed
before preparation. Once trimmed, 50% of every cut is discarded, basically
doubling the cost to a pound. At this point, if you dry age the cut for
optimum quality, another 20% is lost to air exposure & further trimming,
raising the cost to an exorbitant price per pound before cooking. So next
time a 22 ounce steak is being sold for whatever price ask yourself, " What
quality of steak am I about to eat, then just be thankful for extreme high
quality and the ability to be able to afford it ."
Many families will set out to prepare a traditional Christmas meal with a
magnificent standing rib roast – hope that these tips will help to enjoy
your Holiday. All best wishes to you for a very Merry Christmas |
