Get to know the 6 types of cuts of steak and their level of maturity
Sirloins or tenderloins? Rare, medium or well done? What’s the difference between medium-rare and medium-well? Anyone who is not used to eating steak will be confused when asked these questions by the waiter.
You can ask directly to the waiter, really. They are in charge of helping us when ordering food. But if you are shy, you can also learn about the parts of the meat used for the steak and the level of doneness available.
Outside Has Beef (Sirloin)
Sirloin, which in traditional markets is more commonly called outer hash, is a cut of meat obtained from the bottom of the ribs to the outside of the inner hash. For those who like steaks that are still a bit chewy but really tasty, sirloin is the right choice.
The price of this cut of meat is among the cheapest when compared to other types of steak. The reason is that sirloin has quite tough muscles, although the meat fibers are still smooth.
Reporting from https://www.kebabhouseli.com/ sirloin is usually covered in a layer of fat, aka fat marbling. This quite a lot of fat marbling makes the meat juicy and tasty when cooked into steaks.
T-Bone
The T-Bone cut of meat is characterized by a bone that looks like the letter T stuck to the edge of the meat.
This cut of meat is said to be of higher quality than sirloin, so it costs more. But still cheaper than a really tender tenderloin.
TopLoins/Striploins
This cut of meat is also called New York Cut, Kansas City Steak, Delmonico, and Shell Steak. The top loin or striploin is basically the layer of meat that covers the tenderloin.
This cut of meat is also quite liked because the meat is soft, but still quite juicy. Even though it doesn’t have as much fat as a sirloin.
Porterhouse
In short, porterhouse is T-Bone beef cut horizontally. This cut of meat has more tenderloin layers than the T-bone and striploin.
Meat Has In / Lulur (Tenderloin / Fillet Mignon)
Tenderloin is a cut of beef from the midsection. It is located in the spine, shoulders and pelvis.
Tenderloin meat is the most tender because the muscles are rarely used for activity. When processed into steaks, the meat is very soft and melts in the mouth.
Tenderloin is more expensive than sirloin and T-Bone. Suitable for steak lovers with soft fibrous meat and not too fatty.
Ribeye
Ribeye is a piece of meat attached to the beef ribs. There is a type of bone-in that is still attached to the bone or is boneless, aka boneless.
Ribeye meat has a soft and flavorful texture. The fat content in it makes the meat more tasty and juicy.
Rare Maturity Level
Steaks that are rare are cooked for one to two minutes on each side.
The inside of the meat is still red, feels soft, and releases a lot of liquid when cut. While the outside is light brown and not too ripe.
If you like a really tender and juicy steak and don’t mind raw meat, go ahead and try a rare steak.
