Eager for beef but not sure if you can pull off a tender steak? Sometimes even the most expensive meat cuts require tender, loving care to make the most of them. Here are some tips
guaranteed to put an end to your meat woes.
Internationally, beef is rated according to how old the animal is as well as what color and textures it is. You'll find that the more fat (or marbling) in a beef cut, the more tender it is. Prime cuts are at the top of the beef line and therefore more tender and flavorful as well as the most expensive.
Nothing beats a quick visual. go for the meat that is bright and red in color, not dull or grayish. forget meat that has been previously frozen and thawed. (One telltale sign is excess liquid in the package). always pick boneless, well-trimmed cuts since they have more edible meat-although be prepares to spend more per kilo since it goes a longer way.
Match the cut to the method. The better the quality of meat, the less you should do with it, to let its natural flavor through. Just a couple of tablespoons of worcestershire sauce are all you need to bring out the flavor of your favorite steaks such as porterhouse, sirloin, New York strip, fillet mignon and roast such as rib, rib eye and tenderloin.
Sauce vs. sautéing. Tender 'prime cuts' are best cooked by the "dry heat" methods, that is by roasting, broiling, grilling, or
sautéing. Less tender meat cuts are best cooked in sauces or by "moist heat" methods such as stews.
For tough cuts of meat, nothing beats longer cooking time at low heat, since this helps softens the sinew
("litid") in muscular cuts of meat. (If you do, separate the vegetables on the spot to avoid overcooking them).