Buying Steak
How to Pick Out a Great Steak
If want a good steak, close your eyes and guess. If you want a great steak, follow these steps and be picky.
Color
The best way to choose a steak is based on its features. A delicious steak will be bright red with thin streaks of creamy white fat evenly distributed throughout. This is known as marbling. And generally, the more marbling, the more juicy and flavorful the meat. The beef should also be firm to the touch and not drenched in a murky liquid. This could mean it's been hanging around the meat counter a little too long.
Thickness
Don't buy steaks that a less than an inch thick. You'll overcook ‘em. Next step.
Fat Trimming
Don't do it unless it's AFTER you cook the steak. Fat keeps the steak moist. Mmmm.
Names and Cuts
Chuck and Round need some help to get tender. They'll have to be marinated and slowly cooked in liquid. If you toss ‘em on the grill, get a chainsaw. Rib and Loin are the most tender.
Click here to learn more about cuts.
Steroids and Other Scary Stuff
- “Enhanced” beef has been enhanced somehow. Beware.
- “Natural” beef is natural and pertains to most of the meat on the market, but it doesn't tell you what the animal was fed.
- “Certified Organic” means the animal was fed entirely with organic feed.
- “Mystery Meat” means you're eating in a grade school cafeteria for some reason so get the heck out.
