Calgary Steakhouse
12 Feb

5 Tips To Choose The Best Steak

There are so many types of steak out there, but the time that we have to choose among them is so little. That’s why in this blog we are going to offer the ultimate guide to choose the best steak when you’re dining at a restaurant with your friends or family members.

1 Look At Each Steak

When you’re planning to buy a steak that would be juicy or tender, you want to find a cut that has a lot of white flecks of fat in the meaty part of the steak. The flecks on the meat will melt when you cook, this adds a lot of flavor on the meat. For the new ones out there, this tip will help you get a steak that is thick.

2 Do Not Trim The Fat

Most of the time, we trim the fat of the steak. The fat that is present on the steak helps the steak be moist and it holds its shape during cooking. This also enhances the flavor of the meat. The fat of the steak will go within when it’s being cooked, this will add a juicy flavor to the steak once it is cooked. Also, when you’re at banquet halls near me you want to ask them if their steaks are organic or mixed.

3 Know The Grades

There are 8 grades of steaks, which are Prime, Choice, Select, Standard, Commercial, Cutter & Canner. Before choosing your steak, know your grade and how you want to get your steak cooked by the chef. If you want to go with the best type of steak, you want to choose the prime grade.

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4 Know The Cut

Each steak will be different, so it would be important for you to take a close look at what type of cut the steak has. Depending on what type of steak cut you want, most of the time people go for the thicker cut. Some like smaller chunks and others like thin ones.

5 Familiarize The Types Of Steaks

Before you head out to buy steaks or eat at Calgary steakhouse, you want to familiarize the types of steaks that you can choose from in your market. Each type of steak is unique in its own way. Here is a list of the types of steaks you can buy in Canada:

  • Filet Mignon
  • Ribeye
  • Strip
  • Sirloin
  • London Broil
  • T-bone or Porterhouse
  • Tomahawk

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