What Does Your Steak Choice Say About You?
Nearly every
carnivorous, meat eating human being to grace the earth has had the golden
opportunity to indulge in some of the finest cuts of red meat known to man. By
this I’m referring to beautifully tender slabs of steak that have been cut
straight off a cattle market, sent to a hot griddle then fed into our greedy
little gullets.
Since the first
chunk of beef was wolfed down back in the day, technologies have severely
changed thus for mankind developed and discovered different cooking techniques
as well as the ability to define the divine slices that can be found on a cow;
talk to any modern butcher or chef and they can give you the complete blueprint
of the animal and how to cook each piece to perfection.
But now, in the
fine year that is 2014, we do tend to stick to the classic cuts, meaning that
in pubs and steakhouses the same slabs are consistently on offer leaving us
hungry, meat heads making a vital choice. So the waitress or waiter approaches,
we have made the final call but what does our steak choice really say about us?
. Minus the sides, the butters, the dips
and leave yourself with a naked meat strip, which one is actually your ideal
choice when it comes down to the final crunch.
Fillet
Feather light, the
upmost of tenderness and is picturesque presentation wise. The fillet has an
extreme elegancy about it and the flavor is just to die for, grab yourself a
butter knife and carve your way through this nugget of heaven because their
aren’t many other cuts of beef like it. Averagely you’d be looking at an acute
8oz chunk and for that the price would normally burn a big hole in the bank
because this beefy, bad boy doesn’t come cheap. The type of person I’d expect
to be sinking there into this would be a foodie coinsure, an upmarket, finer
things in life kind of guy or a genteel woman as it sure enough just oozes
class.
Sirloin
Known as the New
York Strip, the sirloin automatically makes me think of a busy city steakhouse
and grill, but as a steak it keeps a certain degree of meaty authenticity at
the same time. Probably the most jointly well known cut of a cow, you’d often
find an average Joe reaching out for this in a search to suppress his
carnivorous cravings but don’t let that confuse you with it being commercial.
Often served up in a hefty heap with a trim of fat around one side, the sirloin
poses a tad of flavor but more solidarity, completing a well-rounded steak.
Ideal for breaking the steak virginity and kicking the mouth water for meat, the
New York Strip is a mediocre occasion cut.
Rump
A full of flavor
blade of beef for literally any day of the week. Go to any supermarket, pub,
restaurant or steak shack and you should be able to slam your jaw into a round
of rump steak. Call it the typical steak, one of the originals, ideal for that
classic meaty meal. As a diner, if you’re ordering this I’d presume an
ordinary, standard person just chowing down on something you know is going to
taste good. Slightly commercial, the rump has a tendency to possess a
difficulty to eat when not flashed properly but for the pound savings you pay,
it’s totally worth the risk.
Ribeye
Marbled with a
large percentage of fat, this decadent dream tops my list as my all time steak
love. When cooked to a moist, medium rare the Ribeye holds a beloved buttery
taste with a tongue melting texture, which will send you straight into
paradise. The fat content homes the
flavor and it goes without saying, if you select this off the menu, you are
tending not to be worried about the waistline. Coming in a 10oz cut the
majority of the time, the Ribeye is a definite meat lovers steak or someone who
forgets everything and lives by the only live once attitude. Maximum taste, a
few inches on the waist, the Ribeye is genuine comfort food winner.
Porterhouse
The best of both
worlds and is there for someone who thrives off a taste of everything. A
porterhouse, or sometimes as its known when cut to a smaller thickness, the
T-Bone, is a unique cut where you can sample both a fillet steak and a sirloin
all in one place. Divided by a bone between the two, the sections are rare to
feast your eyes upon, let alone your belly and if you do happen to cross it,
don’t expect a budget priced beef. The price is high and is the weight in meat
is too, so when ordering it you tummy better be growling and your wallet best
be full. An open minded, belly brimming carnivore would be definitely indulging
into this meaty mecca and certainly lives for an experience.
