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: 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. Note the dark and textured exterior. Wet Aging
Most beef is wet aged in this day and age, by way of vacuum-sealing cuts of beef in plastic bags. This process not only helps to keep the meat fresh for a longer period of time, but also reduces the loss of water ( meaning a higher value for the vendor, as steak is sold by weight). Further, said process takes less time than dry aging (usually 4 to 10 days at a minimum) and helps retain the app