What is the best quality cut of steak?

Answer 1

Just a note to the asker, it is important to recognize the feed an animal is given and how that effects the flavor of the animal. An animal should be given the highest quality feed avaliable and the feed should be organic.

Top three picks of the best quality cuts of steaks, because I love beef.

1. Dry Aged Rib Eye
2. Choice New York Strip Steak
3. Skirt Steak

I love me some skirt steak. Marinate that puppy with some teriyaki sauce, little bit of soy sauce, garlic slices, salt, and pepper for 8 hours. Then throw it on the charcoal grill. Sear all surfaces of the meat and move the meat off to the side of the coals in order to achieve desired doneness.

I feel that skirt steak is on my quality radar because of its wonderful ability to absorb marinade. It gives just the right resistance to the tooth when cooked to medium doneness. It is as tender as top sirloin when marinated but there is so much more flavor. Every surface that is pierced by a tooth leaks flavor that incites culinary appreciation.

I have savored many cuts of fillet mignon, considered to be the highest of the high meats, well I have to say that it is overated. I have to wrap a piece of bacon around it in order to give it some pizzazz. There is such little flavor from the actual meat itself. This is because there is such little marbling of fat in the steak. That beautiful marbling is where the flavor is my friends. However, sometimes a Prime piece of Rib Eye to me has too much marbling, so I go with Choice New York Strip Steak. Super versatile meat with excellent flavor and a wonderful juicy texture.

We need to talk about grades of meat it's an important subject!

There are six USDA approved grades of meat. Prime, Choice, and Select and then the lower three, Utility, Cutter, and Canner. Prime has the most marbling and then it goes to less marbling from there. However many restauants use Prime meat. This grade is the highest grade of meat.

My last order of business is dry aged beef. Dry aged beef is something that you seriously should right home to your mother about. Basically what happens is there is an excellently marbled piece o' steak that is placed in a humidity and temperature controlled room for 14-22 days. What this does is actually enhances the flavor of the beef. I will go for some of that dry aged rib eye. I like a little more marbling when meat is aged. So I will hardly buy dry aged strip steak. A piece of filliet mignon couldn't even hold a candle to a nice piece of dry aged rib eye.

Answer 2

When choosing a steak, I choose many different cuts, depending on my mood at the time. That said, I think it's best to look at the grade of the meat first.

1. Kobe (best)
2. Prime (better)
3. Select (good)

You can't go wrong with any Kobe or Prime cut, but when going Select (and below) it's best to grab a better cut.

I really prefer Bone-In Ribeyes, as they are the most flavorful. But, other people find them too fatty. If I want something a tad lighter, then I'll stick with a Filet. The occasional Strip is good too. I think those are the best cuts anyway.

Answer 3

The absolute best tasting, most tender and most expensive cut of meat is taken from the backstrap or as some call it, the tenderloin. This is where the filet or rather filet mignon comes from. The tenderloin comes from a long strip of meat running along each side of the back bone.
This is also true for pork and venison. The backstrap from a deer is the only piece of meat taken from a deer that doesn't need to be marinated to remove that 'gamey' taste (a personal opinion).
The second best cut from beef is generally considered to be the rib-eye. Although, some believe the prime rib to be the second best.
I went in with partners years ago and bought a young bull. We fed him premium feed and limited his grazing. We took him to slaughter at about 1,000 pounds. This meat was unbelievable.
You could hold up a raw T-bone in one hand and just push your finger through the meat. Yeah, it was tender enough to cut with a fork. The round steaks were even better than most store bought filet's.
After this meat was gone, I went for over two years before I could eat meat from the grocery store.
What did we learn? It's the quality of the cattle, the quality of the feed and the age of the animal at slaughter time that can dictate what's good and fantastic.
You can buy meat from most meat markets that is soooooooo much better than the grocery store. It's in their best interest to supply the best meat that money can buy. It might cost a little more but who cares, right?
BTW, I hope my little essay here is helpful to you (hint hint best answer hint).

Answer 4

OK, I worked at a restaurant, and we specialized in Prime rib, which was wonderful and always fresh, but only oncwe,someone once ordered the Filet Mignon, and the cook reached into the back of the freezer and found one and thawed it out and cooked it up..
The lady sent it back saying it, "tasted like they had that thing int he back of the freezer for a month of Sundays", (which they did).
I learned a valuable lesson... Go with the flow and eat what most people eat... never choose the most expensive thing on the menu, because it will be a lot like that Filet Mignon that aldy ordered,.... I know the filet mignon is probably the best, but since hardly anyone ever orders it, much less buys it, you are probably much better off with a rib eye or prime rib.

Answer 5

Fillet Mignon... However if you know how to cook and season a steak their is several good cuts less inexpensive. Prime, rib-eye, new york, t-bone etc. It is all about the marinade, seasoning and cooking. Of course the one in a million tough steak you get nothing you can do!

Answer 6

I love Rib Eye or Prime Rib (same cut but Rib Eye steak is grilled and Prime Rib is roasted).

Answer 7

Scotch Fillet, Porterhouse, Rib Eye, T-Bone or Rump.

Answer 8

The fillet part of any animal, usually pork or beef is the softest, most moist and the most expensive

Answer 9

Urm.....filet mignon, T-bone and porterhouse ones are the best but really expensive.

Answer 10

I like ribeye the best.