For this blog activity, I chose to pay a visit to my favourite local Asian market close to my home. I find that their meat department is quite vast and always offers great deals on some prime cuts of meat. While having a look at their selection, I came across an appetizing piece of Angus strip loin steak, which comes from beef cattle. I decided to purchase this steak and prepare it for my dinner. I have to admit that my decision to make this particular selection was based mainly on the price, but I also wanted to see if I would notice any difference between Angus beef in comparison to the non-Angus cuts that I have grown accustomed to. Beef cattle are domestic cows that are typically raised for their meat. They are ruminant animals that possess four stomachs which allows for them to be able to eat and digest various fibrous materials that could not be consumed by humans, such as various grains and hay (Beef production 101, 2013). As a result of this fascinating ability, these animals are capable of taking what they ingest and converting it into proteins that can be used by humans in the form of their meat (Beef production 101, 2013). The strip loin cut is a cut of meat that comes from the short loin of the cow (Gisslen, 2015). It can be purchased in its entirety as a larger cut or in smaller fabricated cuts of individual steaks. This particular cut of meat is located along to top side of the cow and consists of supporting muscles that do very little work in comparison to the voluntary muscles located in areas such as the front legs. Because of this, meat coming from this cut is known to be both flavourful and extremely tender. When you purchase beef, it is important to know that it has all been inspected to insure it is fit for human consumption. Beef is also often graded, though this is not a mandatory requirement for its sale. The grades assigned to beef takes into account the amount of fat marbling present within the meat. The more marbling that is present within the meat, the higher letter grade it would be assigned and the tastier it will tend to be when cooked (Gisslen, 2015). Unfortunately, the piece of meat I purchased did not appear to be graded, yet I could tell that it would be a good quality and flavourful piece of meat based on the visible marbling in the cut and the fact that it came from Angus cattle which is bred for meat production due to its increased marbling. The cost of strip loin can vary in price based on various factors, including the grade and where the meat is sold. It is seen to be one of the more pricier cuts of beef with prices often ranging between $14 to $18 per pound, yet one of the great benefits of this cut is that all of the meat can be consumed resulting in decreased waste (The steak breakdown, n.d.). Lately, I have been seeing some good deals on this particular cut, but when I saw it for $7.99/lb at my local market I simply had to buy some. The steak I purchased was just a little over 10 ounces in weight and cost me $5.43. For the best return on my investment I knew that this cut would have to be utilized whole, rather than being diced up for use in a dish such as a stew. Tender cuts of meat are best used in fast cooking methods that make use of dry heat, such as by grilling or pan searing (Aidells & Kelly, 1998; Gisslen, 2015). By using these methods and cooking the meat at a high temperature for a short period of time the resulting product will possess a nicely browned exterior with a moist and juicy interior (Curry, 2012). Having grown up in a family that tends to eat all of their meat well done, I wanted to make sure that this steak would remain tender and flavourful, so I chose to pan sear it to a medium-rare internal temperature of 145°F. I have included my recipe for my steak below along with photos of the raw product, how I chose to marinate it, the finished product as well as the interior after I cut it open. And no meal can be complete without some sides, so I prepared some port mushrooms and mashed potatoes topped with my homemade olive salt (check out my past blog on salts to learn more). I have to say that it was one of the juiciest and most flavourful steaks I have ever eaten. I definitely will never go back to eating my steaks well done no matter what anyone in my family might say. Hope you enjoy. References:
Aidells, B. & Kelly, D. (1998). The complete meat cookbook: A juicy and authoritative guide to selecting, seasoning, and cooking today’s beef, pork, lamb, and veal. New York, NY: Houghton Mifflin Company. Beef production 101. (2013) Retrieved from http://www.cattle.ca/resources/animal-care/beef-production-101 Curry, L. (2012). Pure beef: An essential guide to artisan meat with recipes for every cut. Philadelphia, PA: Running press. Gisslen, W. (2015). Professional cooking for Canadian chefs (8th ed.). Hoboken, NJ: John Wiley & Sons. The steak breakdown: Your ultimate guide to cuts of beef. (n.d.) Retrieved from http://www.foodbeast.com/news/the-steak-breakdown-your-ultimate-guide-to-cuts-of-beef
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AuthorHi everyone. I'm Peter, and I have decided to follow my passion and pursue a career in cooking. I look forward to connecting with you all. Archives
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