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Some notes on tenderness in steak for @surferjimw
First a definition.
Tender: easy to cut or chew; not tough.
tldr: the “tenderest” bite of steak will be from the least used muscles, and be cooked medium rare.
It is also the least exciting.
First a definition.
Tender: easy to cut or chew; not tough.
tldr: the “tenderest” bite of steak will be from the least used muscles, and be cooked medium rare.
It is also the least exciting.
The muscle: the less it’s used, the more tender it is, but the less flavor it has.
Since tenderness is desired, we pay the most for largest and least used muscles (tenderloin, strip/shell, ribeye) which run along the back of the cow.
note: larger = less conective tissue“gristle”
Since tenderness is desired, we pay the most for largest and least used muscles (tenderloin, strip/shell, ribeye) which run along the back of the cow.
note: larger = less conective tissue“gristle”
Conversely, the more a muscle is used, the tougher it gets, but the more flavor it has.
A cow supports and moves its weight with its shoulders (chuck) and its rump (round).
Tough out of the gate, but tasty. They contain different muscles and lots of connective tissue.
A cow supports and moves its weight with its shoulders (chuck) and its rump (round).
Tough out of the gate, but tasty. They contain different muscles and lots of connective tissue.
Typically the more a muscle is used, the longer it gets cooked and vice versa.
chuck = stew
brisket = bbq
tenderloin, ribeye = med rare on the grill
Of course there is a lot of middle ground.
chuck = stew
brisket = bbq
tenderloin, ribeye = med rare on the grill
Of course there is a lot of middle ground.
The cow: Since more exercise = tougher meat, younger cows (~18 mos. for commercial beef) usually yield more tender steaks.
Confined cattle are typically softer.
Age of slaughter also has a lot to do with profitability, i.e. - diminishing returns.
Confined cattle are typically softer.
Age of slaughter also has a lot to do with profitability, i.e. - diminishing returns.
For comparison, a typical oyster is ~3 yrs old, and a farmed salmon is ~2 yrs old. A chicken is 35-49 days.
You can find anything you ever wanted to know about cow’s, cow anatomy, beef farming and processing at the U of Nebraska website. I've spent endless hours there.
I especially like their 3d model of a carcass that you can view cross sections of.
https://bovine.unl.edu/main/index.php?lang=English&what=3DRotation
I especially like their 3d model of a carcass that you can view cross sections of.
https://bovine.unl.edu/main/index.php?lang=English&what=3DRotation
The cook: the more a protein is heated, the tougher (and less juicy) it will seem to the eater. The same steak cooked well requires a lot more chewing than if cooked medium rare.
Though totally raw steak can also seem chewy.
credit: http://cookingissues.com for the pic.
Though totally raw steak can also seem chewy.
credit: http://cookingissues.com for the pic.
By this definition a med-rare USDA choice tenderloin is probably most “tender" cut you can find anywhere on the shelf.
oped part:
IMO it also has the least character of any steak.
and if you’re concerned at all about ethics, this cow likely had a terrible life and every step of the process wreaked havoc on the people involved and the environment.
You will never see me cook this.
Ever.
IMO it also has the least character of any steak.
and if you’re concerned at all about ethics, this cow likely had a terrible life and every step of the process wreaked havoc on the people involved and the environment.
You will never see me cook this.
Ever.
Alternatively reach for a flatiron steak, aka blade steak, aka, “minute" steak if youre @thebitcoinrabbi.
It is removed from the shoulder blade, it has good beefy flavor and is “tender".
It's also cheap.
It is removed from the shoulder blade, it has good beefy flavor and is “tender".
It's also cheap.
Sirloin, tho it has less marbling, is also a very tasty and affordable cut.
Hidden in the sirloins is @nvk's favorite, the picahna.
It’s sometime possible to get a butcher to cut it our without charging extra, but dont let them cut away too much of the fat cap.
Hidden in the sirloins is @nvk's favorite, the picahna.
It’s sometime possible to get a butcher to cut it our without charging extra, but dont let them cut away too much of the fat cap.
any questions?
