CHOICE
Now the crazy thing: this is why the meat is federally inspected and graded---to assure consistency within the grading process. Let's say a rancher sells 100 head of cattle, it is inspected, graded and processed---12 are graded Prime, 35 Choice, 40 Select, 10 Standard and 3 Commercial. The 12 Prime are swooped up as well as most of the Choice, by buyers representing steakhouses and meat packers; supermarkets take the remaining Choice and Select pieces. What is left goes into the ground beef market and is processed as hamburger patties and is sold and distributed world wide to anyone from Burger King to Wendy's and from Wal-Mart to Costco. This is what you get when you buy the 5 pound box of 1/4 pound frozen hamburger patties from any of the aforementioned stores. Remember---it's good and it's wholesome, but it's not good enough to be a steak. More confusion: the lower graded cattle may be from the best breeds of beef cattle. Where do you buy a good or even great steak? First you should know that it will cost you more money for a steak this year than last year, and this will be a continuing trend. Beef prices are up world wide because of demand, fear of mad cow, and the Atkins high protein diet. Supply simply can't keep up with demand anymore. Some supermarkets, including Whole Foods, have systems in place so that the beef they buy meets certain specifications of quality. In fact most restaurants have specifications they give to their meat suppliers that detail the quality level they are looking for. Without this "Specification Sheet" there would be no consistency in what was received from week to week. As a consumer, you will have to trust your butcher and hope they are buying better than average beef. Ask questions and become educated so you know a little about what you are buying. I've had as many great steaks from the former Balducci's in New York City, as I have had from a supermarket called Stop and Shop. I knew what I was looking for; what cut of steak, the color of the meat, marbling, grade, size of the steak in roundness. Balducci's sold Prime sirloin strip steaks at 16.95 a pound and Stop and Shop sold Choice Sirloin strip steaks at 6.99. The Stop and Shop was almost as good! Was it worth the price difference? To some it is!
Certified Angus Beef ® and other brands like it. Back in 1978 a beef program was formed between the American Angus Association and beef produces, packers and distributors. The goal was to provide assurances of a certain level of quality and flavor for consumers. The result was Certified Angus Beef or CAB for short. CAB states that less than 8 percent of beef produced in the USA can earn the distinctive Certified Angus Beef ® brand stamp. I can attest to the consistent quality of the brand and often seek it out for my personal consumption. This registered name is sometimes misused by those who want to confuse you and make a quick buck with lesser quality beef. Most copy-cats claim either Certified Beef, Black Angus Beef, Angus Beef and or any combination of words, label design and or color. It's like buying Kellogg's Special K and getting a generic brand because you thought it was Kellogg's since the label and color of the box looked the same. Because of the CAB success other meat companies have developed similar lines and claims. The following are examples of just 2 other premium products, they are Sterling Silver® Premium Meats/ Cargill Excel and Premium Gold Angus brand. Here are 4 top quality wholesalers in the USA-- T.F. Kinnealey & Co., Inc. Stock Yards Packing Company Buckhead Beef Atlanta John Dewar & Co. What is Wagyu or Kobe beef? Wagyu is a breed of cattle naturally predisposed to producing densely marbled beef. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "foie gras of beef," Wagyu has an exquisitely tender texture and an incomparably rich taste. What is marbling? According to the Arizona Barbeque Association--- Marbling is the fine specks of fat within the meat of the beef. While studies show that marbling does not significantly increase the caloric count of beef, without question, it greatly enhances flavor and tenderness.
What is aging, wet or dry? Aging is a natural process that improves the palatability of cuts of meat, especially the rib and loin. To learn more about the process, here is an in-depth article from Iowa State University, Department of Animal Science on Aging Beef. Read this from the Arizona Barbecue Association (ABA)---Key Benefits of Dry Aging and How to age beef at home. How do you season a steak? Seasoning a steak before grilling: I rub the steak with a neutral oil such as canola, corn or vegetable. I have even used clarified butter and plain olive oil, however I never use extra virgin olive, walnut, roasted peanut or sesame oil because these oils would give the meat an unnatural taste. This oil rub lubricates the meats and the grill's surface so the meat doesn't stick to the grill and tear when turned. I lightly salt and pepper the steak as well, usually with a blend of Diamond Crystal Kosher salt and ground white pepper. This is a very basic seasoning that eliminates blandness so when a customer at a restaurant takes his first bite it tastes good. As I said above, lightly salt and pepper---you can always add more at the table. I don't rub the steak with crushed peppercorns, chopped rosemary, garlic, sage or anything else for that fact, because it can burn and turn to ashes and impart a bitter/burnt taste. The appearance of the steak is very important too! When first put on the grill the steak should be in the shape it was when it was first prepared. In other words, it shouldn't be flattened by pounding it with the palm of your hand or other device. The steak should be even in thickness from one end to the other so it will cook uniformly. The best way to achieve a good looking steak as opposed to one that looks like a truck ran over it is to cup your hands and push inwards while holding your hands around the edges of the steak. This will plump the meat and return it to its original shape. It is now ready for grilling. What type of grill? Whatever the type of grill you use, it must be very hot in
one area, then have areas of less intense heat in other
areas. See the grill I use for
steaks---
When to turn the steak? What doneness to cook? Usually when the steak is a bit more than half done it should be turned. You can actually see the cooking process on the sides of the meat as it cooks, first the surface area cooks; then the cooking creeps up toward the center. In your mind you need to realize the doneness you want and turn the steak over so you will have the steak cook evenly on the second side as well. It's practice, practice, practice or use this basic rule of thumb---for a 1 inch thick steak grilled over medium-high heat it will require 2 minutes per side for rare, 3 minutes per side for medium-rare and 4 minutes per side for medium to medium-well. See what different doneness looks like--- How to eat a steak?
I like my steak cooked medium-rare with salt , fresh ground black pepper, a little melted butter and fresh chopped parsley or chives. The key ingredient to my enjoyment is a very sharp knife. I can't stand restaurants that buy great meat and only present you with a cheap serrated knife that couldn't cut butter---it defeats the purpose of Prime meat and makes it seem inferior to what it actually is.
One of the best parts of a steak meal is the juices that are left for dunking bread in. I prefer a crispy loaf of French bread because it doesn't compete with the flavor of the steak and its juices. I must confess that I also like a light caraway rye bread spread with a little unsalted butter. I don't do steak sauce on a really good steak, but on a London Broil or Flank steak I'll enjoy Pickapeppa, a Jamaican Steak Sauce, or Worcestershire and A-1 too. |
This
steak is what you will find in most supermarkets in the
USA. It's Choice grade and called a Sirloin Strip or
Boneless Top Loin Steak. After opening the package it will
require a little additional trimming before cooking.
This
steak is what you might get from a butcher shop in the
USA. It's Certified Angus Beef ®
Sirloin Strip or Boneless Top Loin Steak. It's trimmed well and
ready for cooking. Read about Certified Angus Beef ®
below.
Both
of these steaks are of the Choice grade even though there is a noticeable
color difference in the meat. The color difference can be
due to several different factors. Perhaps a different
breed of cattle, exposure to air and oxidation after cutting,
the redder one may have been dry aged and the lighter one wet
aged. What was the diet, how much grass and or grain
may have been a factor. After cooking, they were both
delicious!
