Title: Are You Choosing the Best Cut of Beef for Your Steak?
Headings: Are You Choosing the Best Cut of Beef for Your Steak?
Are You Choosing the Best Cut of Beef for Your Steak?
Dry-Heat Cooking
How to Buy Beef
Where's the Beef? Chew on These Top Beef Cuts
Look for the Marbling
Marbling Is The Top Factor in Determining Meat Quality
How Thick Should a Steak Be?
For the Best Steak, Dry-Aged Beef
What Do Beef Labels Mean?
And the Best Steak Is...

Content: unless you have a huge mouth or one that comes off at the jaw hinges, more than two inches of steak is just going to be awkward to eat. An inch and a half are the perfect thickness for a steak. For the Best Steak, Dry-Aged Beef
Finally, let's talk about aging. All beef is aged before it gets to the supermarket or butcher shop. There are two methods for aging beef, wet and dry. Wet-aged beef is simply aged in vacuum bags and it's the way most supermarket meat is aged. Dry-aged beef, on the other hand, produces more intense flavor and is the way the most high-end beef is aged. Dry-aged beef has been hung in a cooler for a length of time—a few weeks, usually—under humidity-controlled conditions, which allows excess moisture to drain out, thus concentrating the flavor and also tenderizing it by allowing the meat's natural enzymes to break down some of the connective tissues that make a steak tough. While it may be uncommon to find dry-aged beef at the supermarket, a better butcher shop or specialty food store should carry it. A warning, though: