subject: Tips On How To Select A Top-quality Steak [print this page] As the United States' economy has taken a nose-dive, most persons nowadays are more concerned about hamburger prices than high-end steak cuts. Unfortunately, this lack of steak pursuit has left the newcomer to the business world ignorant on the subject of a good cut of steak. This ignorance could result in a negative business decision based on the uneducated salesman. What you don't know can hurt you in the world of business and management impressions. Why would a businessman entrust you with thousands of dollars when you can't even choose a good steak?
When taking a potential business partner to dinner, a wise choice is always a good steak restaurant. This demonstrates to the client you are a quality person, one who does not shirk on costs, and one who appreciates quality performance. Your guest at the dinner table will look to the host for hints on what to purchase and how to have it prepared. If you are timid in your order or show your ignorance in choosing an inferior cut of meat, the client may believe that you are also ignorant in the business world and choose to place their order of business with another more experienced firm.
To impress your prospective business client, choose one of these high-end steaks. The first is the Ribeye, also known as the Delmonico steak. This cut is from the rib primal of the steer. This piece should be well marbled with fat, making it rich and tasty. Many people consider this the prime of all cuts as the layers of fat make the steak juicy and tender. The second steak is called the Strip Steak, the New York Strip or the Kansas City Strip. It has less fat than the Ribeye but still has enough fat for flavor. This steak is chewier than the Ribeye, but still has marbling and a strong beef flavor.
The next steak is the Tenderloin, also known as the Filet or the Filet Mignon. This is a very lean steak, taken from the middle of the loin. This steak has almost no fat so it cooks very quickly. It is better eaten slightly rare so the steak isn't dried out; it is often served wrapped in bacon to give it flavor and increase its moisture content. This steak is a good choice for someone who does not like the taste or appearance of fat on a steak.
The USDA grades less than three percent of beef in the United States as a Prime cut since they will look at it differently than the consumer. When you purchase a cut as being prime you will look at the way the fat goes through the meat to give it a marbling effect. The animals were well fed and placed in smaller pastures to give them less exercise for the fat to form. Most people would choose the lean meat over the one marbled with fat. Choice cuts are an option if Prime cuts do not fit in the budget, although these come in different grades. Asking your butcher will help you to determine which of these is on the high end of the cuts. The amount of marbling in a high end steak should not make it really salty or tender. Choice cuts are only slightly more expensive than select cuts.
