We first go over some basic information about the quality of the beef we eat.
Cuts derived from lesser-used muscles along the upper and middle parts of the animal the rib and loin sections are more sensitive than the cuts coming from the muscles being used such as the shoulder side and legs. Also because the more juicy make up a smaller portion of the animals they are always in demand and therefore more expensive.
T-Bone This is probably the most popular steak because of its unique look and get a lot of bang for your buck. T-bone steak has features
Top loin bone in or out aka Strip Steak New York Strip Kansas City steak etc. cut from leg muscles of the large T-bone or porterhouse. It is average when it comes to tenderness. Best when cooked just to medium rare at the most because it is more difficult as they cooked.
Tenderloin aka Flat-Bone Steak Round Bone Steak Pin-Bone Steak There are others
Enjoy
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