A Butcher's Guide To Cuts Of Steak

A Butcher's Guide To Cuts Of Steak

The first question to ask yourself before picking out the perfect steak is, “what kind of meal do I want to make tonight?” Maybe it’s fajitas for the big game. Or it’s to impress the in-laws with a great steak dinner. Whether it’s a ribeye, strip, flat iron, skirt, or porterhouse, the opportunities are endless when it comes to steak.

With all steaks, marbling or small streaks of fat in the steaks will produce a more tender and flavorful steak. In general, the color of the meat should always be bright red with a creamy white fat.

Here are the top cuts of steak that I sell at my meat market.

Ribeye


One of the richest and beefiest cuts. It has a good amount of internal fat, which makes this steak one of the juiciest cuts out there. That’s why this is my personal favorite.

New York Strip

A leaner cut than ribeye, but still very tender. Has a good beefy flavor as well.

Flat Iron


Very lean and tender. It comes from the chuck (shoulder), which usually makes this a tougher cut. This is great for recipes like stir-fry, stroganoff, etc.

Skirt Steak

           
The outer skirt has tons of flavor. One of my favorite uses for the skirt is in fajitas. Just make sure you slice across the grain!

Porterhouse


You get the best of both worlds; it’s a strip and filet in one. Get the bone-in for more flavor, a thick porterhouse is a great steak to share.

When picking out a steak, the marbling or small streaks of fat will produce a more flavorful steak. Before grilling, be sure to let your meat get to room temperature. Finally, season it with olive oil, salt, and pepper and let your Weber grill do the rest.

Happy steak grilling!

What are your thoughts? (2)

01.28.15

Wayne W

Mark, Mat, Nello are all great guys at Holzkopf's Meat Market! Been going there for awhile. Nice write up Mark.

01.27.15

Mark Holzkopf

Wayne, Thank you, see you at the shop soon!! Keep on Grilling!!
-Mark

01.26.15

Zach Z

Great article! Once understanding the characteristics and potential and uses of each cut, there is another aspect that, in my opinion, is crucial to producing good results - understanding grades, bones, and thicknesses for example.... Using steaks as an example - sure a ribeye is supposed to taste great - but the factors that contribute to that includes grade (including marbling), aging, etc... and also matching thickness to cooking method.

This takes some experimenting on the grill (it's easy because you'll be eating well when learning, haha), but I had a realization a few years ago - find a nice butcher (the author of this article appears to be a great example of this), and ask them any question and I'm sure they will explain many more things to consider. A good butcher will sell you the perfect product and, more often than not, is much better value than compared to a generic chain grocery store. Happy grilling!!

01.25.15

Mark Holzkopf

Zach, you are spot on about understanding the different grades, bones etc. That's what we try to do at my meat market, educate the customers about these different things. Finding a great butcher sure is the key!! We sell more than just meat, we sell trust. Happy Grilling my friend!!
- Mark Holzkopf

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