Cuts Of Steak Ranked From Worst To Best

the rift in quality between a great steak and a bad steak is perhaps greater than any other food just as the best can make your day so too can the worst totally ruin it these are some of the most famous cuts of steak ranked from worst to best what does steak mean pardon what does steak mean this is steak some cuts of steak are better than others sure but they almost all have their uses and there aren't many to totally avoid then again there's the beef round a large primal cut of beef mainly coming from the rear leg and rump it's made of three parts the top tip and bottom the top round is the most tender part but that's not saying much it tends to be extremely tough and lean many people use it for thin sliced roast beef as a steak it's next to useless the tip also known as a sirloin tip is a lean boneless cut best for kebabs or stews its connective tissue makes it chewy and gross unless it's braised finally there's the bottom round which includes the eye of round which the splendid table once called quote one of the few unredeemable cuts of meat near tasteless tougher than john wick and not worth your money skirt steak comes from the plate which is the muscle inside the chest and below the ribs there's an inside and outside skirt but they're not that different from each other you're most likely to come across an inside stake at the grocery store skirt does have a few things going for it it's genuinely quite flavorful but like the round it's still best cut into thin slices this is because it's a very tough muscle heavy cut so overcooking it by the slightest amount is going to make you very unhappy try to keep it rare or medium rare the skirt's long shape makes it unwieldy to prepare in season and a total nightmare to fit into all but the largest pans it's best served in thin slices but be warned a novice cook might be tempted to cut it with the grain which seems more natural that's a great way to completely ruin an already average cut of beef the flank steak comes from the underside of the cow a little further back than the skirt behind the plate it's very similar to skirt steak too with flank steak being slightly less tough that said flank steak does still tend to be tougher than many other cuts you're generally not going to want to cook flank as a steak unless you intend to serve it as thin slices but they do at least marinade nicely and remember to cut against the grain we can't really tell you which to go for if you've got a choice between flank steak or skirt steak it probably depends on whether you prize taste over tenderness or vice versa but there's really not a whole lot of difference between the two the sirloin is generally divided into three smaller cuts the top sirloin the bottom sirloin and the rear part of the tenderloin these different parts vary wildly in quality tenderness and flavor by and large the bottom sirloin is the worst of the three this cut is actually great for roasting but it's not great for turning into steaks unless you slice it and marinade it even then it's going to be chewy especially compared to the top sirloin certain parts of the bottom sirloin such as the tri-tip ball tip or flap steak are good for kebabs and stews there's still plenty of meat on that bone and you take this home throw it in a pot add some broth a potato baby you got a stew going the strip steak is a cut of meat that comes from the short line which is located in the top center of the cow's body just in front of the sirloin it's what remains once you take the tenderloin away from the short loin serve them together and you've got a t-bone or porterhouse if you're after a middle ground between tender and tough this is probably the steak for you it's got a little chew to it without being a nightmare to eat it's also great for flavor and moisture thanks to the marbling sadly however this marbling does mean strip steak can be a little on the pricey side and it's debatable whether that extra cost is really worth it especially compared to some of the other cuts of comparable price you can sometimes find bone-in strip steaks which are otherwise known as shell steaks or club steaks and these versions pack some extra flavor always worth considering but again expect to pay a little more for the privilege the vasillo is a really popular stake in argentina it's a primal cut of the flank but it's quite different from a flank stake the vasillo hangs beneath the loin and is bolstered by the cow's belly which encases the meat in layers of fat when butchered the vasillo steak has an unusual diamond shape weighs between four and five pounds and can feed a good sized party of meat lovers it's always slow grilled whole then sliced and the well-marbled meat is tender and very flavorful the crispy belly fat is almost as cherished as the steak itself in france this cut is called the bavette dalio it's the exact same cut but as you might expect cooked in the french way it's cut into individual steaks and is either marinated and grilled or pan-fried in butter then served with a shallot sauce and french fries next time you're sipping wine in a french bistro and see steak frites on the menu order it and enjoy a steak loved on two continents the top sirloin comes from the upper portion of the sirloin and is usually presented in the form of a tender boneless steak it may not be the most tender cut of beef especially compared to some of the pricier cuts but it's not too tough and careful cooking can keep it from becoming too chewy you got their top sirloins yeah new york's a grain fed three times the omega-3s and grass-fed but and paid for well you're going to want to maged if they're top sirloins the great thing here is that top sirloin is hugely flavorful and often marbled nicely it's also fairly lean making it a little healthier than its rival cuts the best thing top sirloin has going for it is that it's great value for money you're unlikely to have to shell out as much cash as you would for a rib eye or t-bone for example but you're going to get a much better stake than other cheaper options such as the round or bottom sirloin it's also versatile being as suitable to a stroganoff or a kebab as it is a steak a t-bone is cut from the forward section of the short line and contains both a strip of top loin and a nice big slab of tenderloin it's a great combination of the texture and flavor of those two cuts in one impressively sized chunk of beef the strip steak has got all the flavor and the tenderloin has got an amazing texture with the t-bone you get to experience both at once t-bone steak for lunch well i am just a t-bone kind of guy love that t-bone there are two downsides to t-bones though one they're usually crazy expensive partly because they combine two prized cuts of beef and partly because they seem to have become so popular in high-end restaurants second they lack some of the versatility of tenderloin alone which can be used in a number of different ways but if you're hankering for a real steak glover steak you can probably do no better also known as butler's steak or boneless top chuck steak flat iron steak is a relatively modern cut of beef according to kansas city steaks flat iron steak comes from the shoulder region or top blade the meat is full of rich juicy marbling and is incredibly tender but had long been considered unusable because of a very tough sinew omaha steaks has reported that researchers at the university of nebraska and the university of florida actually conducted a scientific study to figure out how to best use this piece of meat ultimately determining that if you sliced the meat off at either side of that tough sinew you'd be left with an intensely flavorful and highly affordable cut many chefs consider the flavor and texture of flat iron steaks similar to more popular and pricey cuts like filet mignon they're inherently smaller pieces of meat so you may not want flat iron for a sunday feast but it's great for an affordable weeknight dinner to all but the most discerning eye the porterhouse steak is pretty much the exact same cut of steak as the t-bone the main difference is that the porterhouse is a little thicker and contains more of the tenderloin according to the u.s department of agriculture the tenderloin fillet has to measure at least 1.25 inches from the bone to the edge or it's not a porterhouse why does the porterhouse steak come out ahead of the t-bone simple it's bigger that may sound ridiculous but this is steak we're talking about here bigger is better there's a reason people call it the king of t-bones the hangar steak is cut from the short plate on the underside of the cow and is a neighbor to the skirt steak it's absolutely chock full of flavour and because the mussel it comes from does little work it's incredibly tender too hangar is also extremely easy to cook and takes much less effort to prepare compared to some of the other lesser-known cuts of beef it's pretty cheap too because so few people seek it out it was actually once known as butcher's steak because butchers used to keep it for themselves the only problem really is that hang a steak can be difficult to get a hold of only one cut of hanger can be taken from each animal so it's difficult to produce widely as chef john elwood tells myrecipes.com for a grocery store to sell 10 hangar steaks they would need to buy 10 cows this would not only take up a disproportionate amount of storage space it would also require having to sell thousands of pounds of beef just to secure 10 hangar steaks now we're in the big leagues the tenderloin is cut from the short loin of the cow and contains very little connective tissue the result is an incredibly tender cut of beef that's the source of some of the finest steaks in the world take filet mignon for example this steak is cut from the end of the tenderloin and is often regarded as some of the best meats you'll find on a cow it's tender beyond all belief and though it lacks little in flavour compared to its other expensive brethren it's suitable for all kinds of cooking and pairs beautifully with bacon the young lady wants a phillip mcnair you know little hunk of meat little pig on the inside you might argue that because a t-bone or porterhouse steak contains tenderloin and some strip steak on the side those cuts are superior but encumbered by its strip companion the tenderloin becomes incredibly versatile for example tenderloin is the cut of beef used in the preparation of steak tartare thanks to its lack of gristle it can also be used to make capacio a delicious italian appetizer or you could fry it up with a little butter and have it as a steak the rib eye is naturally taken from the rib of the cow and is easily one of the most prized and sought after cuts of steak to gauge the quality of rib eye take a gander at that marbling these cuts are practically covered in it and the flavor itself is just as impressive all that extra fat imbues the steak with an incredible amount of flavor making for one of the tastiest cuts it also helps that they're extremely juicy wonderfully soft and exactly as tender as you could ever want your steak to be unlike tenderloin cuts you've also got size on your side a ribeye should easily fill the belly of even the most ravenous steak lover and one of the most prized types of beef in the world is a ribeye cut kobe it's a rib eye cut from the tajima strain of cattle raised in hyogo japan real kobe is the perfect encapsulation of all that is right with the rib eye cut as tender as it is tasty ribeye steak is just the best there is check out one of our newest videos right here plus even more mashed videos about your favorite foods are coming soon subscribe to our youtube channel and hit the bell so you don't miss a single one you

Channel: Mashed

Views: 828,986

Rating: 4.7592087 out of 5

Keywords: mashed, steak, steak cuts, meat, meat cuts ranked

Id: mcM0LzALzmo

Length: 11min 46sec (706 seconds)

Published: Wed Mar 17 2021

Reddit Comments

[u/cellis12]

Porterhouse, 2 in. thick, medium rare with course ground peppercorn. Now that's a damn fine steak.

[u/ecdolphins]

I always said Winn Dixie sold porter house steaks as t-bones because they had a huge tenderloin on them. Now it makes sense, it is because of the size of the bone. That was informative and I learned something great video.

edited to add Now I am going to buy steaks for dinner.