When it comes to buying beef, many of us are baffled by what cuts are best suited for a particular pallet. That's why Steven and Chris enlisted the advice of Stephen Alexander, owner of Cumbraes butchers, to help you navigate the confusing isles of meat shops.
Cuts of Steak
The classic ribeye, New York striploin and tenderloin are very, very tender and grill phenomenally. But do you know the difference? Ribeyes contain a bit more fat but are more flavourful, New York are slightly leaner and less flavourful while tenderloin is the leanest cut of beef and also least flavourful. You should also try alternative grilling cuts, such as a flank, sirloin cap, flat iron or hanger. These are amazing steaks that can be simply seasoned or marinated overnight. They are about half the price of the premium cuts but taste amazing. Still, the butcher's top pick is the classic, dry-aged, bone-in steak!
Regular Ground Beef vs. Extra Lean Ground Beef
Regular ground beef is about 30 per cent fat and 300 calories per serving, where as extra lean ground beef is about 5 per cent fat and 160 calories. Extra lean beef is good for things like pasta sauces because you don't need the extra fat thanks to all of the other flavours involved. Regular ground beef is ideal for grilling up juicy burgers that will never dry out.
Dry Aging vs. Wet Aging
Wet aging is when meat is put in a vacuum-sealed bag, while dry aging is more traditional and involves meat being aged in a specially sealed glass chamber. Dry aging slowly breaks down and tenderizes the meat, resulting in a superior taste.