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Chefs are taught a lot about steak cooking, but one can still go to a restaurant and also have a shocking experience.

At gyukatsu restaurant , the overall game of serving a consistently tender and tasty steak gets even harder.

gyukatsu restaurant ‘ll follow having an article on cooking the perfect steak, however before we reach that, I’ll address the most critical factor of deciding on the best cut.

Here are some tips about choosing the right steak. Choosing the grade of meat will follow in another article.

Choose a great cut

Steak varies a whole lot in quality.

Firstly you need to choose the right cut to your requirements, budget and appetite. Here’s a quick set of beef cuts that people can that we can definitely classify as ‘steak’ and some common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This can be the ‘premium’ cut and the most tender with minimal fat.

beef cutlet fed or Wagyu tenderloin could have a great deal of fat marbling through the meat, but this cut should be trimmed of all sinew and will haven’t any fat on the outside. This is the most expensive cut and the most tender, but Rib steaks have more flavour.

Tenderloins are often smaller steaks as well. Probably the smallest of all the cuts.

Restaurant portions average 180-250g and it’s really boneless and fat free.

A double cut from the head of the tenderloin is called a Chateaubriand..

Seared Tenderloin could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That is called “Beef Wellington.”

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are really flavoursome and may be very tender.

The rib includes a large little bit of moist fat running right through the center. That is normal. Leave it there since it gives the meat flavour and keeps it moist.

A rib eye is a fillet of rib – take off the bone. This is also known as Scotch fillet or ‘cube roll’

The Prime rib or “O.P. Rib” is a rib-eye with the bone still onto it. Such as a huge lamb cutlet, but from beef instead.

Cooking on the bone always provides lot more flavour, but it does take a little longer to cook.