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: 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. Generally, a standard grocer won’t carry dry-aged beef, while a reputable butcher often will. Furthermore, only premium cuts are typically dry-aged, because lower-quality cuts like flat-iron, chuck, or skirt steaks would simply degrade rather than improve – this is chiefly due to said cuts’ lower and less-evenly distributed fat content. Dry aging is a delicate and therefore expensive process, as the meat must be stored at near-freezing temperatures in a humid environment (35-38 °F, or 1.5 To 3.5 °C, with a humidity of 50-60%). Proper dry aging can take from two to six weeks’ time, and approximately a third or more of the weight is lost as moisture. A selection of dry-aged cuts of beef.