Everything you need to know about aging techniques, primal cuts, and how to store your beef.
. Cuts with some fat, like NY Strips and ribeyes, better highlight the merits of prime. “They’re marbled so beautifully, they would melt in your mouth,” says Frost, who recommends cooking this grade of meat on a grill over coal or wood to give it a nice crust.A step down from the abundant marbling of Prime, Choice has slightly less marbling but is still very juicy, tender and flavorful. Most restaurants serve Choice.
If you're planning a wet-cooking method like braising, it actually doesn’t make much sense to spend the extra money on higher grade beef, says Frost. “If you’re going to braise something, you don’t need Prime meat. Like pot roast, braise that sucker and you couldn't tell what grade it is.”It sounds kind of morbid, but if you take a cow, harvest it, and eat the fresh steak immediately, it’s going to be tougher than if you let it sit around for a bit.
Frost prefers wet-aged steaks, sourcing cuts that have been sealed for a minimum of 21-days before they reach her restaurants.Most styrofoam and plastic-wrapped commodity beef found in the grocery store is not aged and does not have the same level of marbling of higher-graded steak. These unaged cuts get some minerality from the blood and a fresh beef flavor; however, because the meat has had less time to breakdown the steaks tend to be more fibrous.
The steaks that come from this section, shoulder steaks, Denver steaks, and flatirons, are great cooked straight up on a grill or in a cast-iron skillet with some butter. Frost recommends about four-minutes per side before letting it rest. “You want meat to rest at least ten minutes,” says Frost. “Get your salad together and come back after the juices seal in.
What’s referred to as beef sirloin runs across the top and bottom of the primal cut along the spine and towards the belly. That part is great sliced into steaks, served as a roast, or cubed up into kebabs. “They’re the most flavorful steak and most sirloins are pretty lean,” says Frost.“This is on the booty,” says Frost. “It’s going to have a lot of muscle and it’s going to need a low and slow to break down the fat and fibers in the meat.
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