Know Your Beef Cuts

Steaks can be defined as any fast-cooking piece of meat. These are low in connective tissue and thus require a shorter period of time to cook. Cheap cuts, such as sirloin, flank and skirt, have become more and more popular in recent years, but the best cuts come from the longissimus dorsi and the psoas major.

The longissimus dorsi (usually referred to as the loin) are long and tender muscles that run down the spine and ribs or from the neck to the hip. Steak tenderness is directly related to the amount of activity the muscle performs within the cow’s lifetime, in that a muscle that moves a lot will be less tender than one used less. This makes the longissimus dorsi very tender and ideal for steak. It is also relatively cheap.

The psoas major is found about two-thirds of the way down the spine and on the opposite side of the ribs to the lonissimus dorsi. These are commonly known as tenderloin or filet mignon. These are more tender than the longissimus dorsi, and probably the most tender meat on the entire cow. However, due to the small size, they are a lot more expensive due to supply and demand.

From these two muscles, you’ll receive a variety of steaks. Firstly, the ribeye, highly marbled, giving it that distinct and delicious flavor.

The strip also has a strong beefy flavor due to marbling. Although tender, it still can take a bit of chewing.

Tenderloin is extremely tender. So tender, in fact, it has an almost buttery texture. The downside is that the lack of fat contributes to fewer flavors.

The T-bone steak combines tenderloin and the strip, separated by a chunk of bone, giving you two delicious cuts in one steak.

So don’t just buy the cheapest steaks you can find. Try some different cuts and see which is most suited to your taste. It’s amazing how much variety exists within two muscles, so explore and enjoy it.