Finding a good quality Best steak is the first step to enjoying one of life’s simple pleasures. Grilling it to perfection will take some practice to get right. But once you get the hang of it, you can grill steaks just as well as you would on an expensive best steak in dubai
Before you fire up that grill, make sure you pick the best cut of meat out there.
Have you ever stood in front of the meat counter at your local supermarket and wondered about all these types of meat? Got it, so here’s a quick FAQ for you. There are eight USDA-specified grades of beef, four of which are commonly found in the butcher’s case. Meat grading is voluntary, but most producers participate for the benefit of the consumer. The numbers are a good indicator of what to expect in terms of flavor and tenderness. The numbers are based on the age of the animal (younger is better) and the marbling in the muscle. Marbling is these fat spots that are visible on the meat.
Prime meat
This is the best cut your money can buy. The marbling is excellent and only 2 percent of the meat qualifies for this quality. Most Prime meat is sold in good restaurants, but you can find it in a good butcher shop. If it’s a special occasion, you have to go to Prime. It’s hard to beat in terms of flavor and juiciness. It’s gotten easier to get this in recent years, especially as the recession has taken a toll on the restaurant business, including best steak in dubai. This resulted in an oversupply for this specialty cut of meat, so in many cases you can now even buy it at a Costco near you.
Certified Angus Beef
While not an official USDA grade, it is reserved for meats that meet strict standards for tenderness, juiciness, and flavor. Only 8 percent of beef meets this standard. Many people prefer it to other types, especially since marble is close to Prime. It’s also widely available in supermarkets and much cheaper than Prime.
Select beef
This is the most widely available cut and you can consider it your second choice. The meat comes from fairly young cattle and has moderate to small amounts of marbling. Choice is an excellent value for the grill.
Select beef range
This is thinner and cheaper than Choice quality. Because the marbling is less, the meat tends to be tougher and less flavorful. It’s a good idea to marinate this cut before grilling or you can just buy the Choice cut.
Now that you’ve chosen the cut you like, I’d like to give you a quick note on aging. If you visit this famous best steak in dubai called Peter Luger and were lucky enough to try their best steak in dubai, and wonder why they taste so much better than their homemade version, one of the main reasons is aging. Steak, like wine, is one of the few things that gets better with age. There are two types of aging for beef, dry aging and wet aging. Both types of aging make the cuts more flavorful and tender.
In the dry-aging process, beef is hung unpackaged in a refrigerated cooler for 3 to 6 weeks. During this time, two things happen: the muscles lose up to 10 percent of their weight through moisture evaporation, which concentrates the meat’s flavor in the meat, and the muscle fibers break down, which makes the meat more tender. Wet aging has a similar storage process, except the meat is placed in airtight bags so moisture is not lost. Wet aged or dry aged is a matter of personal preference, but both enhance the flavor of the steak.
