Which beef cuts are suitable for steaks?
The most common steak cuts are tenderloin, t-bone, rib-eye and sirloin.
The reason why these cuts are the best for cooking steaks is that these muscles are not much used by the animal while moving, so their fibre is very tender. This makes them excellent for dry-heat cooking methods, such as grilling or frying. Some beef cuts are delicious when cooked using moist heat, but they would be extremely tough and chewy if cooked using dry heat. Therefore, for the best steaks, certain cuts are recommended.
These are much more tender than other beef cuts, and the fast cooking and intense heat are perfect for searing the outside part, while the inside can be served as “raw” as desired.
In order to evaluate the quality of beef steak, there are several criteria based on which including the biggest competitions in the world (such as the World Steak Challenge, where this year the Premium Angus Beef takes part as well) are guided in the beef evaluation. In these competitions, the quality of the beef is noted in both raw and cooked states. All chefs cook the beef cuts at a medium cooking degree, at a temperature of 50-55 degrees Celsius, then let them rest for 5 minutes, before moving on to the second stage.
Criteria for evaluating raw meat: aspect, smell, colour, marbling, consistency of fat areas;
Criteria for evaluating cooked meat: aspect, aroma, tenderness, juiciness.