Title: Steak Guide I: Best Types Of Steak, Characteristics & Cuts
Headings: Steak Guide I: Best Types of Steak, Characteristics & Cuts
Steak Guide I: Best Types of Steak, Characteristics & Cuts
What Is Steak?
Steak Controversies
Characteristics of a Great Steak
What Makes a Steak Tender?
How much the muscle was used
The ratios of muscle, collagen, and fat in the steak
What makes a steak flavorful?
Fat is the main flavor component in steak.
The animal’s diet also has an impact on flavor.
Finally, how the meat is aged also affects flavor.
Types of Steak & Steak Cuts
Top Sirloin
2. Ribeye Steak
3. Tenderloin / Filet Mignon
4. Strip Steak aka New York Strip
5. T-Bone & Porterhouse Steaks
6. Top Sirloin Steak
Conclusion

Content: Finally, how the meat is aged also affects flavor. Stated simply, aging is the process by which microbes and enzymes act upon meat to help break down its connective tissue, increasing both tenderness and flavor. While one might assume at first that a more freshly butchered cut of beef would be more flavorful, this couldn’t be further from the truth! “ Fresh” beef is tough and flavorless, as its connective tissues are all still intact. While some grocery stores sell “non-aged” beef, such material is still aged for at least a few days. Further, this “non-aging” is simply a hallmark of lower-quality types of steak whose suboptimal flavor would not benefit from additional aging. Dry Aging
In the traditional dry-aging process, steaks are aged by hanging them for about 30 days; due to the water loss, the beef flavor intensifies. Moreover, microbes on the outer surfaces of the meat are allowed to create a distinctive aroma and textured exterior. Today, meat lovers often choose dry-aged beef over wet-aged beef because they like the stronger flavor.