OUR GRILL MASTERS OFFERS HIS TOP 10 TIPS ON PICKING & BUYING THE RIGHT STEAK


1. Find a butcher that you trust and one that is willing to answer questions. The more you know the less likely you'll be ripped off in certain grocers

2. Study the different cuts of meat -- get yourself a diagram, or just look at the different types of cuts available

3. Always have a budget -- determine ahead of time how much you want to spend on your steak

4. Check for "choice" USDA grading labels. In the USA there are 3 grades; prime (being the highest), choice, and select

5. Look for marbling -- thin, even lines of fat distributed throughout the meat. If the lines of fat are thick DO NOT BUY. These thick lines are connective tissue and your steak will be tough

6. The color of the meat should be bright red and the color of the fat should be creamy white

7. Know that more tender cuts of meat are not as flavorful i.e. the fat makes it taste even better. So decide ahead of time which is more important to you -- less fat, or more flavor

8. Learn about aging of meat. Click here to read an article on the types of aging processes

9. Try to plan on about 6 oz. per serving -- unless you're serving folks with pretty large appetities -- then we suggest 10 oz. each

10. Try not to overcook your meat -- we think medium-rare is the perfect doneness. Plus, don't "over-mess" with your meat. Don't drench it in sauces and seasonings that take away from its natural flavor

More Questions on How to Pick the Right Steak? Contact our Grill Master

Q1: What are the different cuts of meat?

A1: Cuts of steak can be divided into three sections.

1. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three.

2. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion.

3. The tenderest cut of beef is the tenderloin. From this area you will get cuts like chateaubriand, filet mignon and tournedos. Though these cuts are tender they are less flavorful.

Q2: What is your favorite steak to grill?

A2: Our favorite cut has to be the rib-eye. Very high flavor. Plus, we usually grill a little bit extra for the next day. Sliced rib-eye is delicious on top of a fresh tossed salad.

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