CHOOSING PERFECT PREMIUM STEAKS

Everybody likes his or her steak in a particular way, some like their premium steaks rare while others prefer theirs well-done. Others want healthy cuts and others juicy, highly marbled premium steaks. Whatever your personal preferences are, the way to get perfect premium steaks starts with choosing cut, size and shape.

When choosing cuts of beef, remember that there are many different cuts that make great premium steaks and several grades to consider. Premium steaks are the cuts of beef that are located on the rib and the loin. The best grade of beef is Prime, which is typically more costly. Grade is based on how much fat is present on the lean meat. This is what makes premium steaks juicy and tender and is called marbling. The more marbling you see, the higher the grade of the premium steaks will be. Some examples of premium steaks include porterhouse, rump, eye fillet, scotch fillet, and T-bone.

Premium Steaks

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Experts on premium steaks argue over whether grain-fed cattle are better than grass-fed cattle as a source for your premium steaks. My quick answer is that premium steaks made from grass-fed cattle are healthier while premium steaks made from grain-fed cattle taste better because they have more marbling. Another thing to consider when choosing premium steaks is maturity. Personally, I find that the best premium steaks need to be hung for 27 days in a meat locker before it is carved. This is just the prefect length of time to tenderize the meat for your premium steaks.

For those who like their premium steaks rare to medium-rare, the rump and porterhouse are best since these are firmer cuts. Premium steaks cut from the rump are particularly chewier and tougher than other cuts. A thin strip of fat is present at the top portion of these premium steaks tenderize and flavor the steaks while cooking. If you want premium steaks with high marbling throughout the meat, consider choosing the scotch fillet. In addition, scotch fillet premium steaks have a distinctive C-shaped strip of fat on one side so they will be very flavorful and tender. Scotch fillet premium steaks are also best eaten medium-rare to medium.

If you are on a diet, eye fillet premium steaks are your best bet since they are typically free of fat. Because of this, eye fillet premium steaks are typically wrapped in bacon while cooking to add flavor to it. Eye fillet premium steaks are the tenderest of all the cuts so they are a great choice. These are also best cooked medium-rare to medium. T-bone premium steaks on the other hand are a combination of the porterhouse and the eye fillet and will have a bone in the middle. T-bone premium steaks are best served rare to medium-rare.

Once you have chosen which cut of beef you want for your premium steaks then it’s time to decide on the size you want. Premium steaks are typically about 300g although you can have smaller and bigger pieces. If you want your premium steaks cooked a particular way, then the size and shape becomes important. If you want your premium steaks cooked rare to medium-rare then you should choose a thick slab of meat. If you want premium steaks that are medium-well to done, then you should choose a thinner cut. This is so you can enjoy juicy premium steaks without having to burn the outside.

Now that you have chosen the cut, the size and the shape of beef that you want for your premium steaks, it’s time to start grilling.

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