Who doesn’t love a good filet mignon or New York strip steak? Although the majority of folks don’t eat a big chunk of red meat every evening for dinner, a nice cut of beef once or twice a week is not only tasty but a good source of protein as well. To get optimum flavor and enjoyment from a good piece of meat is always the goal. It is a great idea to choose the very best cuts of meat when preparing your top loin or any variety of cut. When looking at all the choices of beef to bring into your home for dinner there are a few selection tips to keep in your mind:
Know which grade you are selecting and how each grade ranks. The government has set up a ranking system in regard to meat selection. The United States Department of Agriculture, or USDA for short, has assigned a grading system whereby meat is evaluated. There are essentially several worthy categories from which to choose your beef. The top most grade is labeled “prime”, then following prime is “choice”, and then landing in third is “select”. In all likelihood, every meat eater has had cuts from all grades at different meals, and most consumers have probably even had meat which has failed to make any of those three grades. The grading system is fairly easy to understand, with attention given to marbling as well as the age of the meat. In the meat ranking system marbling is something you definitely want to see. In regard to freshness, the younger the better when it comes to your selection. Well regarded restaurants who specialize in serving great sirloin, porterhouse, and so on, are preparing meats which are USDA prime or USDA choice.
Know where you should purchase your meat. If you are not planning on going out to eat but hope to prepare a great dinner at home, it is important that you know where to shop for the very best selection of cuts. There are several good options when purchasing your meat. Many people are choosing to shop online and purchase their meat from the same place as their favorite chop house. As the top restaurants use the best quality, it is safe to say that ordering where they do will ensure that you are starting with the freshest, most quality cut possible. Another purchase option is your local butcher who should display a fresh selection each week. And if you are lucky enough to live near a specialty or top of the line grocery store, there is a chance that they could typically carry the superior quality you are seeking.
Be prepared to test the selection. To the untrained chooser all raw beef may seem equal, however, knowing what sets apart a good cut of meat can really help you as you evaluate. As mentioned previously, the presence of marbling is something to look for, as well as the absence of any brown spots or darkening, which can indicate a meat which is soon to spoil. Testing the tenderness of your meat can let you know of its freshness too. A gentle finger tip pressure can be a good evaluator of tenderness.