When it comes to eating steak, it is always a good idea to understand the terminology used when referring to different aspects of a choice cut of meat. Certain terminology is used to express various aspects that range from cuts, quality, and even cooking aspects. Fine steakhouses in NYC may use this terminology to assist patrons in choosing a steak that fits their exact tastes.
Understanding Beef Terminology
When you are ordering a prime cut of steak you may learn about the marbling as explained by your waiter. Chefs at steakhouses handpick select cuts of beef that they intend to cook for the day. This can include meat that has a beautiful marbling, which refers to the quality of the intra-muscular fat it contains. This is ideally dispersed evenly throughout the meat. When a choice cut of steak is offered it means that the particular cut is of high quality with an available supply of 54%. Prime cuts of steak are considered to be of highest quality with a limited supply of 3%. So the next time your waiter mentions this to you when you are ordering, you will understand the terminology. This is helpful when considering which cut of steak you want to order.
Different Types of Beef
There are many different cuts of steak and different types of beef. The Certified Angus Beef, or CAB, is a program that was founded by livestock breeders to certify Angus cattle in a consistent manner that coincides with high quality beef that has a superior taste. Establishments must be legally licensed in the food industry in order to use CAB as part of a selling point for their dishes. If you see the term “Wagyu” it refers to four different breeds of cattle that are Japanese. They are genetically predisposed to provide a marbling of fat that is intense.
Types of Steak Preparations
Typically there are two types of steak preparation that are well-known, dry aged and wet aged. Of the two, wet aged is the most popular and quickest way to prep a steak. The steak is placed in a vacuum sealed bag so it retains its moisture. It only takes two days to prepare steak in this manner and none of the weight of the steak is lost. Dry aging is the process of placing clean cuts in a cooler where it will be stored for at least 20 to 28 days at near freezing temperatures with a controlled humidity. Usually, only high grades of steak are dry aged since this process is only good for steak with an even distribution of fat. Dry aging tends to concentrate the flavor and gives the steak a more intense flavor.
