President David’s Choice — Steak


Most people are confused about the kind of steak they purchase. The above diagram would serve as a guide line to demystify some of the names of steaks.

As a general rule, the muscle that got more exercise would be tougher in texture. The front of the animal would get more exercise than the hind side of the animal and consequently the meat from the front of the steer will be tougher.

Chuck steaks are sometimes called clouds. The fore limbs of the steer perform most of the supporting work and they receive a lot more exercise. The meat texture will be a lot tighter. Intensity and fat bring out more flavour. Meat like this should be cooked slow and with steam or water moisture. Braising is a perfect way. Briskets are mainly smoked and they produce wonderful corn beef.

What we should be concentrated on should be the meat from the sirloin section. It is easy to remember sur = after. So sirloin is the part after the loin. From this section we get the T-bones, Porterhouse steaks. Tenderloin is a straight piece of meat that does not contain much marble (fatty tissue) and you have to pay attention when you are cooking them. Thus you would have bacon wrapped tenderloin to allow fat from the bacon to compensate the dryness.

Personally I believe people have the absolute right to decide their taste. There are people who love blade steak and sirloin tips for they love the bite of meat. Other would not be satisfied unless the steak is fork tender. So, do not listen to any food critic or follow the food show host to the T. There is no definite recipe. The French did it the best. All the ingredients in a recipe are general guide-lines. They should be modified to your own liking.

To be continued, “A Steak Well Cooked”

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