The word Wagyu means Japanese beef. The Japan Meat Grading Association (JMGA) grades the beef according to Yield Grade (A to C) and Meat Quality Grade (1 to 5). Yield Grade refers to the proportion of meat in the cow that can be eaten. The highest grade is A which means more meat (more than [...]
Tomahawk is the most "Garang (manly) steak" among all steak cuts. It has a long bone and large amount of ribeye meat. Loads of flavors are released from the huge bone and inter-muscular fat in the ribeye meat when grilled. This makes the steak cut extremely flavourful, leaving the diners salivating for more. The reason [...]
Flat Iron is a much leaner cut compared to other cuts. It is great for flash frying. Flat Iron is usually thinly sliced and goes well with salsa verde sauce. Other names: Top Blade Steak, Book Steak, Butler Steak, Lifter steak, Paleron (French) Part of Animal: Flat Iron comes from the uppermost portion of the [...]
Hanger Steak is a small, intensely flavoured cut that “hangs” from the diaphragm. It is a popular steak cut in France. Traditionally, butchers have kept this well-known cut for themselves. Hence it was called the Butcher's Steak. As Hanger Steak is very tender, it is comparable to Tenderloin, but at a much cheaper price. In [...]
Rump Steak is a steak cut that includes portions of the sirloin and the flat muscle from the bottom round. It contains moderate amounts of fat and is fairly tender. Rump Steak is sometimes sold as Swiss Steak, a name which may have come from “Swissing”, a British term for running cloth through rollers for [...]
As Tenderloin is an inner muscle, it gets little exercise, resulting in great tenderness. Known as the “Rolls Royce” of steaks, it is easy to prepare and cooks quickly. It is also versatile and can be roasted or grilled. Other names: Filet, Filet Mignon (French), Filet of beef Part of Animal: Tenderloin lies alongside the backbone, paralleling the [...]
Located at the loin section, T-Bone Steak includes both the backbone and finger bones. Part of the Tenderloin is attached to the T-Bone Steak, resulting in superb flavour and tenderness. As the T-Bone Steak is grilled, connective tissue and surface fat are broken down, giving extra aroma and juice to the meat. T-Bone Steak is [...]
Sirloin comes from the middle-rear section of the cow. Typically, there is a creamy layer of fats at the side of the steak. One could render these fats during grilling, which adds flavor to the meat. Legend has it that King Henry VIII of England prized this cut so much that he dubbed it Sir [...]
Ribeye is sometimes called Beauty Steak, with its gorgeous marbling. Beauty is the eye of beholder. The center part of the cut is the “eye”, and it is traditionally the source of marbling in the steak. Ribeye is a highly flavoured steak cut that comes from the rib section of the cattle. It has [...]
