There are more than a dozen types of steaks, but a handful of them are the most common and popular. Among those, two are arguably the most recognized names in the world of steak: top sirloin and filet mignon. But which one should you order? Keep reading for information that will help you decide.
Top sirloin is one of the most well-known cuts of meat in the world. It is taken from the sirloin part of the cow hence the name , which is near the round section. Because of this, top sirloin gets a fair amount of exercise and is one of the leaner cuts of steak. Top sirloin has very little marbling, and that affects the flavor.
It has one of the stronger beefy flavors of the common cuts of steak, and it holds seasonings and marinades pretty well. Calling it gamey would be too much, but for a standard steak, top sirloin is closer to a gamey flavor than most cuts of beef.
Being lean, top sirloin rarely has enough fat content to change the texture. The soft, sometimes stringy texture of heavy marbling is not present in this cut. Are you cut up on steak cuts? It can be confusing. There are a number of steak cuts and they vary in taste, texture and even name the British Sirloin is an American strip steak, while the American sirloin is British rump steak. This article tidies things up. You can click on the different parts of the cow below or scroll through this article to get an explanation of each cut of steak as well as variations in the name.
The following steaks cuts are the most popular cuts. The ace of steaks; the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste. A large, tasty and tender steak from the rib section of the cow. Usually has a high degree of marbling a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak.
A traditional pub favourite, rump steak comes from — you guessed it — the rear end of the animal. Rump tends to be tougher in texture than, say, an eye fillet. For these reasons, rump will rarely be a favourite of chefs at high-end restaurants, but it is a full-flavoured cut that tends to be quite large in size, so you get plenty of bang for your buck. Cut from the lower belly of the beast, onglet hangs from the diaphragm hence its alternative name. Taken from the portion of the diaphragm muscle on the underside of the short plate, skirt is a thick-grained cut best suited to those who prioritise flavour over tenderness.
Your average skirt cut is unlikely to take home any awards from steak lovers, but it has its charms. To minimise the toughness of this inexpensive steak while still making the most of its generous flavour, your best bet is to marinate it before grilling or pan-searing it as quickly as possible.
Cut from the well-exercised abdominal muscles of the steer, flank steak is loaded with connective tissue — so, like skirt, it is packed with flavour at the expense of tenderness. While it might be tempting to turn your nose up at this one because of its tough texture, a skilled home cook can still get a tasty steak out of this cut with a marinade to tenderise it.
Read next: A guide to lesser known beef cuts and how to cook them. Why you should never cook a steak that has come straight out of the fridge. The Rib continues up to the shoulder. Lets break them down…. The Top Sirloin benefits greatly from Extended Aging and loves marinades. The Bottom Sirloin is a boneless triangular-shaped cut most commonly called the Tri Tip. Learn more and get recipes for Tri Tip here. Cuts from the Loin and Rib benefit greatly from aging, especially Dry Aging , and at their best cooked with direct medium-high heat without liquids.
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