Video:Tips for Buying Steakwith Nick Morgan
Need tips for buying the right steak? Watch this video to understand the different grades and cuts of steak.See Transcript
Transcript:Tips for Buying SteakHi I’m Matt Ediger for About.com. We’re here in Portland, Oregon at Laurelhurst Meet Market and these are tips for buying steak! There are two important factors that one should consider when buying steak: grade, and cut.
The United States Has Three Grade Levels for SteakGrade levels indicate quality, age, and marbling. A third party or a government agency, like the USDA, typically determines grade levels. There are three grade levels for beef in the US: prime, choice, and select with prime at the top and select at the bottom. Prime grade meat makes up approximately two percent of all beef in the US and is typically sold to fine restaurants.
Marbling is an important factor to consider when buying steak. Marbling is the presence of fat and other connective tissues in the meat. The more marbling at cut of meat has, the more flavorful it will be. Heavily marbled meats, however, are not as lean and tender as those without marbling.
There are Three Main Cuts of SteaksCuts of steak can be broken down into three sections: Rib, short loin, and sirloin. Rib cuts include: rib roast, rib eye, and back ribs. Of the three cuts, rib is the least tender. The short loin produces the T-bone, top loin steak, tenderloin, and porterhouse. The sirloin includes sirloin steak and the top sirloin.
Finding the right grade and cut to meet your personal preferences might require some experimentation. And don’t be afraid to ask your local butcher about their grades, cuts, and selections.Thanks for watching; to learn more join us on the web at About.com
About videos are made available on an "as is" basis, subject to the User Agreement.