THE VERY BEST
Prime Time for Steaks
You can forgo the steakhouse and enjoy the very best beef money can buy in the comfort of your own home. ::
BY JACK PENMAN I
t used to be that if you were looking for a truly great steak, you had one choice: fork out big bucks at a high-end steakhouse. That’s because prime beef, the highest grade,
is usually not available in supermarkets. Only 2 to 3 percent of American beef is good enough for the coveted USDA “prime” designation, classified as the ultimate in tenderness, juiciness, and flavor. But there is now another option. Online suppliers can deliver a whole range of mouth-watering prime steaks directly to your door. They are not cheap, but they will make your taste buds sing. Before you order, there are some things you should know so that you get what you pay for.
GRADES OF BEEF “The best does cost more,” expert steak
chef Dave Zino tells Newsmax. “Prime steak has the most marbling — the little flecks of white fat in the lean beef. More marbling equals more taste and juiciness.” Beef graded “choice” is the second-
highest quality, and it’s the grade most commonly available in supermarkets, said Zino, executive chef with the National Cattlemen’s Beef Association. “Select” is the next level down, and it is leaner still. There are five lower grades, all the way down to “canning” beef, which you don’t want to serve to anybody you like.
GRAIN-FED VS. GRASS-FED It’s all a question of personal taste, says Zino. “All
animals are raised on grass for most of their lives. Grass- fed cattle stay on it, grain-fed cattle switch for the final few months.” Grass-fed beef is often touted as being healthier, with more vitamin E and more omega-3 fatty acids. Because it contains less fat, it’s rarely classified as prime. Aficionados say grass-fed’s flavor is more subtle and complex, with herbal notes.
76 NEWSMAX MAXLIFE | AUGUST 2012
AGING When ordering, look for dry-aged meat. This is beef
that has been hung in a temperature- and humidity- controlled environment for up to 28 days. Dry-aged beef is more expensive because it shrinks from moisture loss and develops a crust that has to be trimmed off, which means less meat from the same size steer. “Dry-aged tastes a little more roast-y, more gamey,” adds Zino. “Many think it has a deeper flavor.”
CUTS TO LOOK FOR “The ribeye probably has the richest
beef flavor,” says Zino. “But New York strip, tenderloin, and top sirloin are all great cuts. The flat iron cut is becoming more popular. It’s a very tasty cut with a price that’s a little more friendly.”
CHEF ZINO
BEST OF THE BEST Kobe beef from Japan is the most
expensive steak in the world. It comes from pampered Wagyu cattle (“Wa” means Japanese, “gyu” means cattle). The meat is meltingly tender, and it can cost thousands (yes, thousands) of dollars per pound. But now U.S. ranchers have bred their own version of
Wagyu beef cattle with native Black Angus to produce American Wagyu beef. It delivers the same densely marbled steak, so tender you can cut it with a butter knife. It generally costs (only) $100 per pound or so. Online-ordered beef is delivered either fresh or frozen in an insulated container to keep it cold.
FILET, ZINO/COURTESY OF THE BEEF CHECKOFF
WWW.BEEFITSWHATSFORDINNER.COM
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