How to choose meat for beef, pork or lamb steak.

For this species, meat with a large amount of thin fat layers is chosen. It is called "marble": on the cross-section of muscle tissue, such layers are perceived as a kind of pattern characteristic of marble. The meat is cut from the subscapularis or neck of the carcass so that a small bone remains on it, neatly separated from the spine.

Rib Steak

  • SteakRound Ram. For cooking, you need not very fatty meat of medium hardness. It is taken from the upper hip part. Fat and fragments of connective tissue are not removed.

    Roundrumb steak

  • Steakporterhouse. According to recipe requirements, this type of steak is prepared from the bottom thick edge of the tenderloin. These are the muscles adjacent to the sacral region and holding the hip joint of the animal.

    Porterhouse steak

  • Steaksirloin. The dish is distinguished by a tender meat consistency, typical of tenderloin, which is made from the neck of the carcass. The lumbar part of a very young animal is also excellent for this type of steak.

    Sirloin steak

  • Steaktee-bone. One of the most popular types of T-bone steak. For him, portioned pieces of meat are cut from the back of the carcass in those places where the edges of the longest muscle have a natural thickness of 3-5 cm. The meat is not separated from the bone, but gives it the characteristic shape of the future dish.

    Steak tee-bone

  • Club steak. The famous rib steak. Portions are formed from the beaten part of the carcass, choosing the thick edge of the longest muscle with a small rib bone, by which the club steak is even outwardly easy to distinguish from any other type of steak.

    Club steak

  • Beef steaks without bone

    For beef steaks without bone meat is chosen just as carefully; in addition, it is cleaned of veins, films, excess fat is cut off, which is never done, forming steaks on the bone. In pitted steaks, first of all, naturalness is not appreciated, but the taste of the meat, which depends both on the degree of roast and on which part of the tenderloin is used for cooking.

    A realsirloin steak, orsteak, can only come from the head. A variation of this type of steak isfilet mignon. It requires medium to full roast, which means that it is suitable for meat cut in a thin layer in the subscapularis, cervical or sacral region.

    Filet mignon

    SteakChateaubriandis cooked in portions, but, in accordance with its recipe, it is not forbidden to bake the meat whole, and then cut into portions, as is done with boiled pork. Raw steak weight - 400-600 g; for such a semi-finished meat product, the thick edge of the tenderloin from the central dorsal part of the carcass is used.

    Steak Chateaubriand

    Formedallions- small portioned steaks with a regular round or oval shape - take the thin edge of the tenderloin. It is desirable that this is its middle part with a small amount of fat and elastic, maximally homogeneous muscle tissue, from which miniature steaks are literally "cut out". This cooking method is known astornedos; steaks have the same name.

    Tornedos steaks

    In the vast majority of cooking methods, beef for steaks is not subjected to specific processing and retains its natural structure, due to which its taste features are manifested. An exception isrum-steak, for which the meat is cut into thin plates and beaten off, softening the muscle fibers to the utmost. It takes a few minutes to fry, and the dish turns out to be so tender that it just melts in your mouth. For him, choose the lower edge of the cut of medium thickness.

    Kobe steakis almost a legend, information about which is breathed from mouth to mouth and excites the imagination of everyone who knows a lot about meat baked on coals. His recipe is based on the simplest rules for preparing steaks, but the veal that is used for this is a rare delicacy for Europeans.

    Kobe steak is the pride of Japanese cuisine and almost a national treasure of the Japanese. Exports of specialty beef and veal produced in Japan are strictly limited. The reason is the small volume of production and the complexity of the technology of raising animals. In order for the meat products to meet the required quality, calves from the age of six months are transferred to a special diet and restricted in movement, compensating for it with massage. At the same time, the muscle mass of the animal grows, but does not experience any motor load. Veal tenderloin acquires a "marble" structure, is distinguished by unsurpassed taste and is considered an ideal semi-finished product for steak preparation. True, such veal does not come to our stores.

    This is how real Kobe meat looks like

    What kind of beef is used to make steaks

    But if there is a question about choosing meat for a steak, nevertheless, it is worth looking for it not in the market, but in specialized gastronomic departments. Meat products supplied to stores from domestic producers and imported from abroad undergo several levels of control, which means that the likelihood of choosing a high-quality tenderloin or semi-finished product for a particular type of steak in a retail network is much higher than on a market counter.

    Steak is prepared from ripe meat, which is not used immediately after slaughter, but is kept at the optimum temperature, humidity and air circulation for two or three weeks. This method is called dry maturation: it takes place with the access of oxygen. Wet maturation takes place in a vacuum package, without oxygen. The process lasts from 21 to 28 days. Japanese pork steak is considered a delicacy. The secret of its preparation is easy to find in recipe reference books. The Germans pay tribute to the bone-in pork steaks. The principle of meat selection for them is the same as for semi-finished beef meat forclub steak.

    Chart of the degree of doneness of steaks

    The table showing the degree of doneness and cooking time of the steak will help you to choose which method to use.

    Cooking level Steak quality Cooking time
    Blue, Black and Blue, Pittsburgh Rare The steak forms a thin crunch, the meat remains moist and cold inside1-2 minutes
    Very Rare (Extra Rare) "Very raw" steak: a tough crust forms, the meat is partially warmed up, contains blood1-2 minutes


    Raw with blood:

    the meat heats up to the middle without changing the "raw" color

    1-2 minutes
    Medium Rare Meat is 1 cm deep on each side, contains reddish juice2 minutes
    Medium Juicy Medium Steak no roasting; blood coagulates inside, has a pink color10-12 minutes
    Medium Well Meat is fried until grayish, remains juicy, moderately elastic15 minutes
    Well Done The steak looks like cooked meat without juicing18 minutes
    Too Well Done (Strong) Maximum doneness; the meat is dry18-20 minutes
    What do beef steaks of various degrees of doneness look like

    Lamb steak

    Lamb - meat with a peculiar taste and smell. This feature gives the steak an exceptional taste that is highly appreciated.

    For lamb steak, choose the shoulder blade, hind leg and lumbar part of the young animal. The meat should not be too fatty. Lamb fat is practically insoluble, and its excess can ruin the dish.

    Lamb is not washed, but only cleaned of tendons and films. A blank 3-5 cm thick and weighing about 200 g is formed from the pulp. It is allowed to use black pepper and spices in cooking, but, according to true connoisseurs, the taste of the steak loses out of this. Meat turns out to be much tastier if it retains the natural flavor of lamb.

    There is no dispute about tastes. There is always an opportunity to compare recipes and improve them with your findings. When choosing meat for beef, pork or lamb steak, remember that this is part of the creative process, the same as preparing the hearth or tidying up the lawn on which the feast will take place. It is important to enjoy not only the taste of your favorite dish, but also the very atmosphere of its preparation.