by Arthur Viera

Created on: March 13, 2010   Last Updated: March 21, 2010

We can all agree that the price of food has risen dramatically in recent years.  Many of us have decided to search out alternatives to expensive cuts of meat, such as ground hamburger, pork, or even chicken.  Unfortunately, our bodies and taste buds light up with the thought of a steak, medium rare, with a side of potatoes and a nice green vegetable.

The ideal cut produces a tender, juicy, and wonderful flavor that leaves you feeling like you’re at a 5 star steak house or a gourmet chef in your own kitchen, equally enticing.  As any chef will tell you, the cut of meat used is just as important, if not more, than the seasoning and cooking methods. The factors to take into consideration when picking the paramount piece of meat are your budget, the desired tenderness, fat content and marbling quality, and overall freshness.

Many people walk up and down the meat isle at their local grocer looking at what is on sale, rather than actual meat itself.  A better approach is to figure out what you’re willing to spend per pound before hand and then find the best cut of meat within that price range.  This allows you to take a closer look at certain cuts of meat, and find hidden gems such as the pristine top sirloin filet steak. 

Tenderness is another big factor to take into consideration as it is a personal preference.  On the more expensive side, some people prefer the less tender but more flavorful cut of meat like the New York strip steak over the buttery, ultra tender filet mignon.  It is important to note that tough cuts such as chuck pot roast or beef brisket can be slow cooked or braised to produce a tender and flavorful main dish.  If one has time on their side and preparing for a large crowd, this is a great option.  Cuts with a higher fat content or marbling qualities often results in a more flavorful steak.  The rib eye is a perfect example of this.

Regardless of the cut of meat you choose, there are a few things to never overlook.  Always pay attention to the packaged date and choose the latest, similar to buying milk.  Check for a piece that is a brighter red and has uniform coloring on all visible sides as this is preferable.  Fat content will vary depending on the cut, however, always pay special attention to the blood content in the packaging.  The less blood the better because you want your steak to retain it for flavor. Too much juice in the packaging is also a sign the meat has been sitting around longer and is most likely dry.

Anyone can learn to choose the best cut of meat if they remember to look for a piece that has been recently packaged, is bright red in color, and contains the tenderness and marbling based on the individual’s preference.  After a few successful selections, it will become second nature and a very enjoyable process.

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