| To a person that does not commonly purchase meat, | | | | Another important aspect to consider when buying |
| the deli counter can be a very intimidating place to be. | | | | beef is the cut. One of the most commonly purchased |
| There are so many selections to choose from when | | | | high-end steak cuts is known as filet mignon. Also |
| you are trying to find red meat, and many people don't | | | | commonly referred to as beef tenderloin, these cuts |
| know where to look when it comes to purchasing | | | | are amongst the tenderest cuts of beef available. |
| good cuts of meat. In this article, we'll discuss some of | | | | They are often round in appearance, and you can |
| the common features of steaks to look for when | | | | expect to pay a pretty penny when purchasing filet |
| purchasing beef so that you can know how to choose | | | | mignon. New York Strip Steaks are also often |
| the right cuts for you and your family. | | | | desirable, featuring a long marbled cut of meat with a |
| First off, you need to understand the USDA's grading | | | | strip of fat along the side. T-Bones and Porterhouses |
| system when it comes to steak. There are three | | | | represent the bigger cuts of steak, with 20 ounces |
| grades of beef sold under the USDA guidelines - | | | | being a common size for the Porterhouse. They |
| Prime, Choice, and Select. Prime is the most expensive | | | | feature a bone along the center with plenty of |
| cut of beef, and it is usually from younger cows and | | | | marbled, tender meat throughout. |
| features extensive marbling. Marbling is an aspect of | | | | When choosing an individual steak, there are some |
| beef that is important to understand. When small levels | | | | things to look out for. Purchase beef that is bright red |
| of fat permeate through the meat, causing it to have a | | | | in color, signifying a level of freshness not found in |
| 'marbled' appearance like the stone of the same name, | | | | most steaks. The package that the steak comes in |
| the beef is often very tender and consequently highly | | | | should be cold, and there shouldn't be much juice |
| desired. It can be tough to find Prime USDA beef | | | | floating around the package - that denotes that the |
| outside of restaurants, with only specialty butchers | | | | meat may have been on the shelf for too long of a |
| usually carrying the meat. The next step down in the | | | | time. The meat should be firm to the touch, with soft |
| quality of beef is Choice. Choice beef is the most | | | | meat possibly being on the shelf too long as well. |
| commonly found grade in the marketplace, and while it | | | | Now that you know what to look for when shopping |
| has less marbling than Prime beef, it still tends to be | | | | for a steak, you can more accurately pick the cut of |
| desirable. Select is the lowest grade of beef, featuring | | | | meat and the choice steaks to keep you and your |
| limited marbling throughout the beef, usually resulting in | | | | dinner guests pleased. |
| tough meat that isn't very juicy. | | | | |