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Truly nothing is more extravagant and satisfying than a prime grade dry-aged ribeye fresh off the grill. Steak has many explicit cuts, each extraordinary for its own flavor and tastes. In fact, the true meat … Read More
Truly nothing is more extravagant and satisfying than a prime grade dry-aged ribeye fresh off the grill. Steak has many explicit cuts, each extraordinary for its own flavor and tastes. In fact, the true meat enthusiasts even savor the bones in stews and soups.
The best flavored beef cuts come from mature but not old cows. Young animals, specifically calves, are relished as veal. While older, tougher animals are perfect for ground beef. However, the flavor of steaks depends solely on cuts.
While cooking steak can be an almost religious experience for some there are some set rules that people follow without a question.
Advice on cuts and flavors differs depending on preference, The same “pro-tips” that you have heard over and over seem to be tried and true for many, The Chicago Steak Company cuts through the noise and busts the most common myth about steak cuts.
Founded in 2007, Chicago Steak Company has emerged as the leading retailer of Steak in Chicago, Illinois. The company provides hand-cut, Mid-West raised, USDA Prime beef, which is truly the very best steak your money can buy. Chicago Steak Company locks flavor and freshness by raising, trimming, and aging their steaks using centuries-old techniques and then packing meat in individual vacuum-seal packaging. Additionally, with Steak University and Steak U TV, both founded in 2010, Chicago Steak Company promotes informed buying decisions among its customers by providing articles, recipes, and video content related to preparing and cooking the best steak possible – regardless of preference or price point.
Many people share a common belief that bones make grilled and barbecued meat taste heaven. The custom of bone-in ribeye is more flavorful than boneless and that bone-in shoulder makes better pulled meat than boneless. Chicago Steak Company emphasizes that this purely is a myth.
The intercostal meat on the slabs of ribs, also known as the meat between the bones, is undoubtedly vital. It gives authenticity to the idea that “fat is flavor”. In fact, the connective tissue between the ribs is savored by many, especially when seasoned correctly.
While some individuals relish the gristly bits of connective tissue found in a bone-in steak. It is not true that this is what makes the steak tastier.
So, if you are a ‘bone chewer,’ this might be true for you. However, a large proportion of meat lovers would prefer to eat meat off the bone and can achieve just as rich of flavors as the on-the-bone steak eaters.
Another consideration should be taken into account when speaking of steak flavors. There are not only many different ways to cook and grill steak, but you must also consider that there are some people who don’t have the skill to cook boneless like they do bone-in.
While the bone acts as an insulator, it makes those bits of meat directly next to it to cook a little less. Yet, this will never turn a cheap steak into a melt-in-your-mouth treat. Chicago Steak Company reveals that the flavorsome aspect of steak comes from choosing the right cut and right quality meat from a trusted retailer.
This solely relies on person preference. If you love steak with the bone in, go ahead and get the cut that suits your preference.
If you prefer boneless steaks, keep in mind that flavors can still be achieved with the correct marinating, cooking or grilling of the meat.
Chicago Steak Company states that the flavor of the steak or meat is based more on the breed, cut, cooking process and marination rather than the presence of the bone.