Steak Savvy: Cuts to Avoid for a Perfect Grill

When it comes to steak, not all cuts are created equal, and some can lead to a less-than-satisfying dining experience. According to a consumer report by Meats by Linz, 70% of Americans have steak on their list of favorite foods, but understanding the nuances of different cuts can make a significant difference in your next barbecue.

Understanding Tough Cuts

Experts Jamie Waldron, owner of Jamie Waldron Butchers, and Gabriel Llaurado, co-founder of Meat N Bone, emphasize that certain cuts are less ideal for grilling. For instance, the top round, taken from the back leg of the cow, is a lean cut that can be tough due to its active muscle use. Llaurado advises that while it carries great flavor, it requires special cooking methods to soften its texture, such as using liquid-based techniques.

Confusing Sirloin Cuts

The term 'sirloin' can be a source of confusion for shoppers. While top sirloin is known for its grilling capability, the sirloin tip, which originates from the cow's round, is less tender. Waldron explains that cuts from heavily used muscles tend to develop more connective tissue, resulting in tougher meat. This principle applies to various cuts, including flank steak and chuck steak, both of which come from active muscle areas and are therefore less favorable for a melt-in-your-mouth steak experience.

Cooking Techniques Matter

Despite their toughness, many of these cuts can still shine when prepared correctly. For flank steak, Llaurado recommends cooking it quickly at high heat to medium-rare and slicing against the grain. Similarly, even though skirt steak is known for its chewiness, it offers a robust flavor that can be enhanced through proper cooking methods. The key takeaway is that while some cuts may not be ideal for a classic steak dinner, with the right techniques, they can still deliver a delicious meal.

Source: www.thetakeout.com