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What steaks does a meatcutter cut for himself? What are his favorite cuts?
I've been asked this question at my meat processing plant hundreds of times. So I'll give you my TWO top beef steaks. One is for the best steak at the best price, the other the best steak period.
The best steak at the best price is....... The SIRLOIN Steak. The tenderness of this steak is similar to the T-Bone and Porterhouse steak, and usually around $1.50 to $2.00 a pound cheaper. So if I'm watching my pennies, like I usually have to (meat cutters aren't paid that well), I'll cut myself 5 or 6 top sirloin steaks. A top sirloin steak is what you need to look for at the grocery store or butcher shop. It is the first cut sirloin, and the most tender of the sirloin steaks! Now, if money is not the concern..........
The best cut period is ......... of course, The FILET MIGNON. This is the MOST tender cut on the beef. It is cut from the beef tenderloin. It's the most tender because it is the least used muscle on a beef. Since it is used the least, the muscle does not get used hardly at all. This causes the muscle fibers to be "weak", and accordingly soft. Of course, this is the most costly cut of the beef.
As a tip, if you want to go in between the two, you should purchase a PORTERHOUSE steak. Why? The Porterhouse is priced about midway between the Top Sirloin steak and the Filet Mignon. It is usually about $2.00 a pound cheaper than the Filet Mignon, but it INCLUDES the tenderloin on the small section of the Porterhouse steak. So, it can be a good buy. It's just sort of half-way between my two favorites.
I've worked at my families meat plant since I was old enough to push a broom, and beef steaks are my favorite! Now you know what the meatman cuts for himself!
Do you know where the Porterhouse Steak, Filet Mignon or Top Sirloin Steak is located on a beef? Find out by looking at our Beef Charts page!
We are NOT JUST a Retail Home Butcher Supply Store! We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949! And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
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While a sharp knife is indeed a safe knife, it's wise to use caution with your newly sharpened knives, as they'll be sharper than you expect.
Last Updated: Saturday, February 02, 2008 01:51 PM
With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $6.25 Value!
So if I'm watching my pennies, like I usually have to (meat cutters aren't paid that well), I'll cut myself 5 or 6 top sirloin steaks. A top sirloin steak is what you need to look for at the grocery store or butcher shop. It is the first cut sirloin, and the most tender of the sirloin steaks! Now, if money is not the concern..........
This is the MOST tender cut on the beef. It is cut from the beef tenderloin. It's the most tender because it is the least used muscle on a beef. Since it is used the least, the muscle does not get used hardly at all. This causes the muscle fibers to be "weak", and accordingly soft. Of course, this is the most costly cut of the beef.
As a tip, if you want to go in between the two, you should purchase a PORTERHOUSE steak. Why? The Porterhouse is priced about midway between the Top Sirloin steak and the Filet Mignon. It is usually about $2.00 a pound cheaper than the Filet Mignon, but it INCLUDES the tenderloin on the small section of the Porterhouse steak. So, it can be a good buy. It's just sort of half-way between my two favorites.
With Every Order of $100.00 or more we will include a set of our