Tips & tricks to buying only the best steaks! [ Ссылка ]

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The first step to buying a great steak is to look at the components we discussed in part one of our steak guide.

First, we're going to determine the right cut. Second, you look at the flavor profile. Is it grass-fed? Is it grain-fed or maybe grain fed with grass finish?

Of course, the size and the thickness of the steak are also very important. Most grocery stores steaks are usually cut very thinly while most chefs prefer a 1 to 2-inch thickness.

At the end of the day, you should choose something that you're comfortable cooking because both can be over and undercooked.

A huge factor to consider when buying a steak is the amount of marbling which is basically the amount of intramuscular fat. The marbling of steak can vary considerably depending on the cut you choose as well as the quality level of beef that you get.

In the United States, the USDA has a grading system for beef that's pretty universal. Basically, you have three main USDA categories; there's USDA select, USDA choice, and USDA prime. These three grading categories are simply based on the amount of marbling present in the beef.

So what about grass-fed beef you might wonder? grass-fed beef is actually not a protected term and so it can mean anything from a cow that ate just a tiny bit of grass to one that ate nothing but grass at all. So because of that it really pays to understand where your grass-fed beef is coming from and what the breeders are actually doing and feeding to their cattle.

So what about Angus steaks or Certified Angus? It's a term that you often see in restaurants or grocery stores but it is, in fact, a breed not a quality grading. Angus or Aberdeen Angus is a breed of Scottish cattle that is smaller than the typical American cattle.
What about Kobe beef or Japanese beef? Is it worth your money? So first of all, what is Kobe beef wagyu? it is a Japanese black cattle breed and a substrain of that that's called Tajima. It is fed on grain father and the feeding period is usually a lot longer than in the US typically 26 to 32 months whereas in the US it's only 18 months. It also has a much higher content of intramuscular fat and the melting point of the fat is a lot lower so when you eat it, it melts in your mouth like butter.

Another Japanese beef variety that has become more popular recently in the US is a so-called Akaushi beef. It's actually a form of Japanese red cattle and in 1994 a Texas Ranger imported 11 purebred Akaushi cattle to the US. He kept them separate so he prevented crossbreeding and today they have over 5,000 cattle. The AKAUSHI steaks have even more marbling than prime steaks.

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