Behind the Grill: How to Choose the Best Cuts of Steak

Hosting is not always easy. For any event to be successful, the person hosting must manage various tasks and responsibilities, which can be overwhelming. Furthermore, they must come up with an impressive menu for their event. Food is central when planning an event. Therefore, planners must choose the right food, prepare it well, and ensure it is sufficient. Otherwise, it could negatively impact the guest experience and distract them from enjoying the event. But that does not mean the host has to break the bank; they can work on a simple but perfect meal to impress the guests, such as steak. A juicy steak offers more than a delicious feast; it is hearty, filling, and not too heavy. However, to impress the guests, hosts should choose the best cuts. The article will discuss ways to get the best cuts.

It Should Be Graded

When planning a party, the last thing hosts want is to serve meals that will make their guests sick. On this note, it is prudent for them to buy steak cuts from stores that work with a reputable grading agency. The best part about buying graded meat is that the host will have information about the quality, tenderness, and flavor of the meat they purchase. That way, they can take the time to choose cuts that will suit their recipe. It can sometimes be tempting to buy any beef they get so they can go back to hosting, but this can turn out to be a mistake. The restaurants that serve quality steaks, like All Steak Restaurant, have managed to build a reputation because they only purchase graded meat. That way, they are confident they offer their clients the best meal. Hosts also need to go the extra mile to ensure they serve nothing but the best. 

Tough or Tender

Some people do not know this, but all beef is muscle. Just like the muscles in the body, some parts of the beef muscles work harder than others. The muscles that work are often tough, while those that do not work as much are tender. A common dilemma that hosts have is to choose between tough and tender meat. However, they must understand there is a difference in how tough and tender parts of the meat get prepared. If the host chooses to go with the tough meat, they must be careful and patient when preparing this steak so it can cook all the way through. The best way to prepare these meals is through slow and low-flame cooking. However, it is different when preparing the tender cuts; hosts should cook the soft cuts over dry heat on a grill or in an extremely hot pan. Either way, regardless of the texture, steaks offer guests a tender, juicy, savory bite they will enjoy if well done. 

Marbling or Fillet

A common dilemma hosts have when selecting steak cuts is choosing between the marbling and the fillets. Marbling is the type of cut that has white streaks within the tissues. The fat streak is handy if the host plans to roast the meat. When roasting, the marbling melts and busts positively impact the meat’s flavor and moisture. In turn, guests are bound to get a succulent and flavorful eating experience. On the other hand, there is the fillet; these meat cuts do not have the marbling. However, these cuts are soft, and they offer uniform tenderness. Additionally, if there are guests who are watching their weight, they will be more comfortable eating the fillet steak than the one with marbling. Some people also dislike the taste of beef fat. Hosts need to consider the type of guests they will have on their occasion to determine if they will be comfortable with the marbling or the fillet cuts. 

Meat Thickness

Though often overlooked, the steak’s thickness is crucial when selecting steak cuts. When hosts get to the meat shop and ask for a steak, they will likely be asked the thickness they prefer. Steak cuts come in three sizes: 1 inch, 1.5 inch, and 2 inches. However, most people do not think much about these inches, and most people choose the one that comes at the top of their head. However, it is essential to understand that the thickness of the steak determines how long it takes to cook, its tenderness, and how flavorful it is. A thinner steak will be crisper and flavorful, while a thicker one will be juicy and tender. The host needs to consider the pairings they will be serving with the steak, as this will help them determine the type of texture they should aim to achieve. That way, they can quickly determine the inches they need to purchase. 

The Odor

The smell of the steak is also a crucial factor to consider when purchasing the cuts. Regarding smell, hosts should note that raw meat has a distinct aroma that most people might find displeasing. Therefore, they should ensure the smell of the beef cut they purchase is not off-putting. The smell plays a vital role in the freshness and quality of the meat. If the meat has some undertone of ammonia or sour smell, maybe it has undergone undesirable changes. That means the meat has started to deteriorate and might not be safe for consumption. When buying a steak, the aim should be to get one with a fresh, meaty aroma, as this will positively impact the flavor. Fresh meat will offer the guests a pleasant smell and will likely deliver a delicious and satisfying eating experience. On the other hand, meat with an unpleasant odor may have an undesirable taste and, in extreme cases, cause food poisoning.

The secret to selecting the best cuts of steak for a party is buying from shops that have their meat graded. Hosts also need to understand what makes the meat tough and tender, select a good balance of fat and meat in the steak, and choose the right thickness. Most importantly, the meat needs to be fresh. Lastly, hosts need to get the best grilling and smoking tips to ensure they impress their guests.