The grade also makes a difference. Prime is best, choice is one step below that, and select is one step below that. I eat steak rarely but I try to buy a prime cut if I can find it. The difference in the tenderness is very noticeable.
Mmmmmm steak, I don't know much about cuts. I usually get the marbled kind I don't know what cut that is
Fitness Minutes: (1,818)
771 4/26/13 6:08 P
I don't eat steak too often but when I do, the hubby and I always grill up a London Broil. It's delicious! Here's the recipe we use. If you copy the recipe be sure to give Chefllambo the credit.
Grilled London Broil
Recipe By: Cheflambo – Home Cooking
Posted & Reviewed By: LDHAWKE98
Tried and it’s to die for! We've made it several times. The key is to marinade for 24 hours and to monitor the grilling time. Remember, meat still cooks after you take it off the grill.
¼ c lemon juice 1/3 c soy sauce (lite is fine) ½ c Worcestershire sauce 1/4 c extra virgin olive oil 1/3 c balsamic vinegar 1 T dry mustard 1T dried parsley 2-3 cloves fresh garlic, minced 2 T fresh ginger, minced
A good marinade will tenderize a London broil nicely. Mix all ingredients and marinade it overnight.
Always grill your London broil rare, allow it to rest at least 15 minutes, and slice across the grain. Keeping it on the rare side allows leftovers to be reheated without making them dry and tough.
Sorry, no NI information.
Fitness Minutes: (52,344)
3,278 4/26/13 3:19 P
I mostly buy sirloin or NY Strip - both are fantastic and pretty lean.
Heres a helpful source I found: www.beefitswhatsfordinner.com/leanbeef.asp x This says how many types of healthier cuts there are, and the US governements guidelines for lean meat and extra lean based on how much fat, saturated fat, and cholesterol for one 3.5 ounce serving.
There is a chart you can download to your computer to see all the cuts and fat/cholesterol info going from least to greatest in different types of meat cuts including some roasts. I also love the printable version of the chart to keep with me when shopping!
I hope this is helpful, it will be for me to make better choices.
Fitness Minutes: (120)
2,171 4/26/13 1:58 P
If ribeyes are cut thin they can resemble skirt.
I loooove cold steak the next day. I cooked some flank steak last week and had leftovers... caught myself in the fridge stealing a strip here and there :)
LOL - I posted a picture of it cooked - nice seared outside, red and warm on the inside - now, the entire board wants steak :) I had some leftover for lunch today. Didn't even heat it up. Still so good.
The package said ribeye, but the inside looked like skirt - not sure what to make of that.
Thanks for all the information! I am ok with a little fat, but too much makes me go yech - lol. My grocery store usually has good steaks. Not like the other stores where the meat is so thin you can see through it. There is one store that I was going to check out that is a bit like whole foods, but I like it better.
I am going to see what they have, but I am leaning towards sirloin or strip steak. OOO! I am so excited - lol. I am pairing it with pasta and corn on the cob. Reminds me of the meals my mom used to make :D
Fitness Minutes: (120)
2,171 4/25/13 11:33 A
I'm a meat freak. I'd be a butcher if I could afford the school :) Filet mignon is the leanest of all! It's pricey but if it's just a once in awhile thing it's not a big deal. I eat sirloins most often, I buy them at Costco since they're higher quality. A lot of grocery store beef is kind of not great, but if you stick w/ filets at the store you should be OK. I've found that the cheaper cuts, like sirloins, are not that great at my grocery store. I also love a big fat ribeye but it's so good because of the fat content... probably not what you want :)
I also really like flank and skirt steak and tri-tip for grilling. Just cut against the grain, instead of with it, otherwise you will end up with very chewy pieces. Hanger and flat iron steaks are good too, they're just harder to find.
Basically, the cuts you see at the front and the back of the cow are generally more tough. Meat is muscle, and the muscles at the front and the back get more use, so they are tougher, and are better for slow cooking and braising, or to grind up to use for burgers. They also are good for marinating. The muscles more in the middle of the cow are used less, so they are more tender. As you can see, the tenderloin is wedged between other ones, so that's why it's so tender. Filet mignons are just steaks cut from the long tenderloin.
Edited by: YOJULEZ at: 4/25/2013 (11:37)
Fitness Minutes: (6,555)
2,413 4/25/13 10:43 A
Flank steak is also really good as well. I like marinating mine in red wine before sticking it under the broiler
I heard that Walmart has some good steaks. i buy mine (when I choose to eat meat) directly from a farmer who raises only 100% green fed cattle and chickens. It may be a little more pricey, but I also know the meat is much healthier for me.
I don't eat red meat very often and when I do, it's usually ground beef. I really want a steak. I was going to save it for the weekend, but I forgot to thaw the chicken for dinner tonight. The problem is that I don't know what to buy! I think I bought a sirloin once that was GREAT, but I don't remember. What ever it was, I just seasoned with salt and pepper and cooked in a hot cast iron until around medium to medium rare. That's how I want to prepare it again.
Any suggestions? Should I just go for the sirloin again? I would prefer something reasonably priced, too.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.