How can I choose the best minute steak?

Last steak, also known as steak beef cube, is a piece of meat sliced ​​into thin slices and offered for fast cooking. If you want to get the best minute steak, find a good steak brand, make sure the meat cut is good, and then make sure you get the right cut for a minute steak. Look for thin ribbons of fat distributed generously throughout the meat. Prime is generally the highest quality meat, which draws the best taste. Buying organic meat can help ensure that no preservatives are used to make the meat look fresh than it is. The best signs of meat, starting with the highest quality, are Prime, Choice and Select. Quality stamps exist under these three, but holding in defined quality stages helps the guarantee of high quality cut meat. This characteristic appearance is often called marbling. Although the most beautiful, lowest steak fat is a healthy choice for limited diet, a minute steak with many visible fat ribbons is likely to give the richest taste.

The right cut for this steak is a sirloin or upper wheel that comes from the upper back of the cow. Sirloin and upper wheels are relatively hard, cheaper meat cuts that require some work to pick and preparation. While the upper round cuts are often cooked slowly at low fire to allow you to decompose, the claim means that this steak cut can be quickly cooked at a high temperature without becoming hard. Sirloin, although often used as a steak as it is, takes a softer texture when offered.

If the best steak is not available as a minute steak, you can ask your butcher to trim and offer. Minute steaks are generally offered either by a pounding is a pounding with a mallet or by sending a charging machine. This type of machine creates a grid of cuts that leaves a piece of meat, but which in the meat interferes with hard tissue, so it is less chewing. Sometimes a claim is added after a cubto make the meat soften. If the claim has been added to the meat, it will generally appear on the outside of the steak as a bright red powder reverse.

Some meat packaging companies use carbon monoxide to slow down the speed that red -color meat brown. Through the steak, which is partly brown, it can be safe to eat when cooking properly, consumers often avoid meat that began to color. If you are worried about using preservatives in your small steak, your best choice may be organic meat, even if it is generated more expensive.