07 May Interesting Information You Should Know About Steak
Interesting Information You Should Know About Steak
When it comes to preparing that perfect steak, it is wise to know a bit about the different types of beef and the aging processes. Here is some information to help you choose the right type of meat for the best steak.
How And Why Is Beef Aged?
Beef needs to be aged so that the natural enzymes have a way in which to break the fibrous connective tissues down which hold the muscles together. The two common ways to tenderize beef will include: Dry aging, which is time consuming and expensive. This method involves storing the beef in humidity and temperature controlled coolers for a period of around 6 weeks. The moisture evaporates out of the meat concentrating the flavour and improving the texture. The other method is known as wet aging. This process involves storing meat in a refrigerator in a vacuum-sealed plastic which allows the meat to tenderize using its own natural juices. No moisture or evaporation is lost.
The Types Of Beef You Should Know About
The rare “red” cattle which is the very same breed which produces the Kobe beef, are cattle raised in Texas by the company known as HeartBrand Beef is the sole herd outside the country of Japan. This herd started off with 11 head which were safely guarded by Texas Rangers over the last 14 years. The herd has gone onto grow into over 5000.
This type of beef is said to be the healthier option but not as flavourful when compared to corn-fed cattle. This cattle is usually raised on open pastures. These cattle is often grain-finished, which means their diet is switched over to grain over the last weeks before they are slaughtered in the aim to create more marbling.
These cattle are pasture raised rare-heirloom breeds that live on smaller farms without pesticides or hormones used in the conventional agribusiness.
The Aberdeen-Angus is a pure-breed which is found in Ireland, Scotland, England and the U.S. The certified Angus Brand is only the brand name and may not or may include meat that comes from the Aberdeen-Angus
Grades Of Meat
Prime is generally the best beef for steaks and is usually found in the finer butcher shops. The interlacing of the intramuscular fat is similar to cobwebs ensures flavour, juiciness and tenderness.
This is also a good choice for steaks but is more accessible and more affordable when compared to prime. This meat feature moderate marbling but still yields flavourful and juicy cuts.
The cooking times that you see in a recipe are only predicated on using meat which is not cold from the refrigerator. Every steak needs to be taken out of refrigeration about an hour before you decide to cook it.
The most practical pan would be the cast-iron pan with either a 10.25 or 12 inch with a depth of 2 inches. The pan needs to be hot so that the meat sears on contact to stop surface moisture creating steam which can stop the process of browning.