Week 1: Steak Cuts Explained
posted on
April 11, 2019
In honor of the grilling season, we’re serving up a series of beef cut blogs to educate consumers about their favorite cuts or perhaps interest them in trying something new. Here’s Round 1 of Steak Cuts Explained!
If you’d like more information about our 100% grass fed beef products and beyond, don’t hesitate to contact us. We love hearing from you and making sure you’re 100% confident with your decision to support hard working, family-oriented farmers, and REAL food. Enjoy!
Often deemed the “King of Steaks” the filet mignon is cut from the small end of the tenderloin (also known as the short loin) which is found on the back rib cage of the animal. This area of the cow does not bear weight like other parts of the cow, which means the connective tissue does not toughen from movement, resulting in an extremely tender, juicy, and delicious steak. Dutch Meadows’ 8 oz. filets are great for quick cooking and little waste. They are well suited for grilling, skillet cooking, broiling, and cutting into pieces for shish kabobs or strips for a stir-fry. This cut is also sometimes called the Tenderloin Steak.
Delmonico is one type of steak that is not named after a particular section of the cow that it originates from. In fact, depending on the producer, it can originate from a variety of sections on the cow. The birthplace of this type of cut was actually in New York, at a spot that some consider to be “America’s first restaurant”, Delmonico’s. The most important features to look for in your Delmonico is that it’s thick-cut and of a high quality, both of which are a guarantee with Dutch Meadows real food offerings. Here’s one of our favorite Delmonico Steak recipes to try.
A NY Strip Steak is cut from the “short loin” section of a beef, located behind the rib. The tenderloin bone (T-bone) actually extends into the short loin region dividing it into both a strip steak and a piece of tenderloin filet. When the strip steak does not include the bone, it’s known as a NY Strip. When the bone is left in, it’s often called a “Bone-in New York” or occasionally a “Kansas City Strip”. Although terminology can vary depending on your location. The NY Strip Steak is one of our favorite steaks for grilling, especially if you are looking for something a little leaner. When you get it just right, the taste can’t be beat. We enjoy this recipe from time to time when preparing our 100% grass-fed Strip.
The Rib-eye is one of the most prized cuts and is harvested from the upper ribs, ranging from rib 6 through 12. It is very juicy and flavorful and known for its fine marbling texture and juicy tenderness. It is best when grilled but also does well when baked in the oven. We like to compare it to the Delmonico but with the bone attached.
Our Griller Box Bundle, which features the Delmonico and NY Strip, as well as patties and sausage grillers, is a great way to dip your toe into the grilling season. You can always peruse the entire 100% grass fed beef section and custom purchase your favorites a la carte, too.
