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Why It Is Important To Choose The Perfect Piece Of Steak

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By Author: Mathew Gomes
Total Articles: 103
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Steak, Steak, Steak! Steak everywhere. Well! That’s the first thing that comes to your mind once you start dreaming about food. Why only you? It’s with almost every other American who wants to delve into such meaty craving. When you are visiting American Restaurants in London, you literally do not spend too much time thinking whether these people will serve you with a good piece of meat because that is what they are supposed to offer you- a good, probably the best piece of steak.
When you are not hopping anywhere and are busy thinking about preparing steak over the weekend, the first if not the second thought that will come in your mind is- which steak is better. It’s all about the appropriateness of the piece.

When you are looking for meat and you really have an idea about what to buy, the task gets easier and you tend to take lesser time choosing the best piece of steak. All you will need to do is understand the meat they are selling. Also, try to identify the reasons behind the toughness or softness of meat. The quality of the steak will define its taste. If you are choosing to cook it alone, get it straight- you need good quality meat. This tend to differ as per the cut you have chosen.

When you are choosing a tender cut, you are picking meat from the muscles that that do not undergo huge activity; else the piece of meat would have been quite tough. A lot of people prefer the high activity parts because they are best for slow cooking. They tend to lend an extra taste. You would probably not find in any other meat cut better than this.

If you are choosing the tender cut make sure:

The meat grain is fine
There is lesser muscles in the cut
Lesser connective tissue
Lean amount of fat

Some chefs are of the opinion that it is often the connective tissues that add to the chewiness of the tender meat. The lesser the muscles the better it tastes. Sometimes tender cuts are not suitable at all. They lack the taste which the tougher meat offers. Connective tissue found in tender cut can be a great option, only if you are thinking of braising the meat. However if you are thinking of a normal stir fry steak, or the seared one, just go for the tougher meat.

About the Author: If you are in London and looking for American Restaurants in London the write ups of Mathew Gomes will do a world of good for you.

Total Views: 110Word Count: 437See All articles From Author

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