The Ultimate Guide to Different Cuts of Steak

By lexutor Aug 4, 2023

Few meals can rival a delicious steak. But if you’re on a budget or following a diet that doesn’t allow for fatty cuts, you may need help finding the best cut of beef.

Choosing the Types of Steak Flowood MS can change its texture, flavor, and tenderness. Read on to learn about the different types of steak cuts and what parts of the cow they come from.

Ribeye

Ribeye is the steak of choice for many steak lovers. This meat cut comes from a cow’s rib section and comprises two muscles — the spinalis dorsi and the longissimus dorsi. Because these muscles don’t receive much use in the animal’s daily movements, they tend to stay tender and are well-marbled (which adds flavor).

In addition to protein, ribeye steaks contain healthy fats, vitamins, and minerals. Remember that ribeye cuts contain more saturated fat and cholesterol compared to leaner options like sirloin roast and bottom-round steak. If you choose to eat this steak, it is best to pair it moderately with heart-healthy side dishes such as green vegetables and whole grains.

Tenderloin

Tenderloin steak is one of the most tender cuts of meat. It is cut from the psoas major muscle that gets little to no working movement on the animal, resulting in an incredibly soft and tender steak.

Tenderloin is lean, so it needs to be cooked properly to avoid drying out. When cooked to Medium Rare/Medium, it offers a juicy and tender steak with a rich beefy umami flavor.

This steak can impress even the most discerning diners when seasoned and prepared well. When served with a decadent side like pomme puree, it is truly a treat for the taste buds. This steak also pairs well with a variety of sauces. This is perfect for a special occasion, such as a romantic dinner or a fancy celebration.

Filet Mignon

The filet mignon is a type of lean meat that originates from the tenderloin. It is often accompanied by unique sauces or wrapped in bacon for enhanced taste. Although it may not possess the same level of beefy flavor as other steak cuts, its devoted followers are willing to pay a premium for its exceptionally tender texture.

Filet Mignon nutrition is full of protein, a necessary nutrient for the body. It helps form blood cells and is important for muscle growth. It also provides B12, which can prevent osteoporosis by preventing bone loss.

However, filet mignon is high in saturated fat and calories. It’s not the best option if you’re trying to lose weight or build muscle. A 3-ounce serving contains 225 calories. A diet high in saturated fat increases your risk of heart disease and high cholesterol.

Top Sirloin

Sirloin is a hearty cut of steak that may not be as flavorful as ribeye or tender as filet mignon, but it’s still an excellent choice for a satisfying steak meal. It’s also affordable and provides protein, fat, vitamins, and minerals like selenium.

A 3-ounce serving of top sirloin provides ample protein and a reasonable amount of saturated fat to help meet the 2015-2020 Dietary Guidelines for Americans. It also contains B vitamins and other nutrients, including potassium.

To make your top sirloin even more nutritious, rest it before serving it is important. This relaxes the muscle fibers and helps the juices re-distribute throughout the meat. The result is a juicy, flavorful steak with an ideal texture.

Bottom Round

Bottom-round steak is a tough cut of beef that benefits from being cooked slowly and with moisture. This cut is commonly found in pot roast recipes, such as Swiss steak, but can also be used as a replacement for skirt or flank steak in homemade dishes.

It is leaner than other cuts of meat, such as ribeye steak, and therefore lower in fat and calories. However, it does have a tight grain that can be chewy if not tenderized before cooking.

This steak is best prepared in the oven with a well-made marinade to improve its texture and flavor. A meat thermometer will help ensure the steak is cooked to your preferred level of doneness. This will save you time and money by ensuring the steak is not overcooked.

 

By lexutor

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