A fine steak is one of life's easy pleasures, but grilling it to perfection takes a little information and expertise. Once you have your grilling techniques perfected, then you will be able to grill steaks that are as good as in any of these fancy steakhouses.
Before you hit the grill, you will need to get to first base first by educating yourself on the choices out there in terms of steak cuts available.
Have you ever stood in front of the meat counter at your local supermarket wondering about all these grades of beef? I have, so here's a quick FAQ for you. There are eight beef grades specified by the USDA, four of which are commonly found in the butcher's case. Meat grading is voluntary, but most producers participate for the consumer's benefit. The grades are a good gauge of what you can expect in terms of flavor and tenderness. Grades are based on the animal's age (younger is better) and the marbling in the muscle. Marbling's are these flecks of fat visible in the meat.
Prime Beef
This is the best cut that your money can buy. This is so good and has so much marbling only 2 percent of beef earns this title. Most Prime meat is sold to fine restaurants, but you can find it at a good butcher. When you want a really fantastic steak, hunt down some Prime. It's unparalleled in taste and juiciness. It has become easier find this because of the downturn in the economy, meaning less folks are dining out. This resulted in a supply surplus for this special cut, so on a lot of occasions, you can even buy it now from your neighborhood Costco.
Certified Angus Beef
This is not actually a USDA grade. It is a designation reserved for meat that meets strict standards for flavor, juiciness, and tenderness. Only 8 percent of beef meets this standard. Many people prefer it over other grades and the marbling can be as rich as with Prime. It's widely available in the grocery stores and meat counters and is an affordable alternative to Prime.
Choice Beef
This is the most widely available cut and you can consider it as your second choice. The meat comes from fairly young cattle and has moderate to small amounts of marbling. Choice offers good value for those regular grilling occasions.
Select Grade Beef
This is leaner and less expensive than Choice grade. Because it has minimal marbling, it tends to be tougher and less flavorful. Unless you plan to marinate your steak, you are better off opting for a Choice cut for the grill.
Lastly, let me give you a quick faq about aging. If you happen to visit this famous steakhouse in New York called Peter Luger, and happen to sample their grilled masterpieces, and you wonder why it taste so much better than your backyard version, one of the major reasons for it is aging. Steak gets better with age. Aging comes in two types: wet aging and dry aging. Both types of aging make the cuts more flavorful and tender. In the process of dry aging, beef is hung unwrapped in a refrigerated cooler for 3 to 6 weeks. During this time two things happen, the muscles lose up to 10 percent of their weight from moisture evaporation, concentrating the beef flavor in the meat, and the fibers in the muscle break down, making the meat more tender. Wet-aged beef is sealed in airtight bags, so there is no moisture loss. Wet-aged or dry-aged, it's a matter of personal preference, but both enhance the flavor of steak.
So there you have it, get that prime cut now and start firing up that backyard grill!
Author Resource:-
Monty is a retired teacher living in the middle of the Las Vegas desert. In an effort to relieve his boredom, he has gotten into promoting a random collection of sites such as this one for the Excalibur Las Vegas where he goes when his budget is tight, or advise on finding a good kreepy krauly automatic pool cleaner.
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