I’m a red meat kind of person. I take delight in eating thick, juicy slabs of red meat cooked between medium to medium well. However, that’s the extent of my fascination with red meat, eating it. Period. I have no idea on the kinds or parts of the cow I should be choosing, if given a free hand.
I normally have my steak cooked & served in a platter. I don’t go shopping around for it. But Ate went with her gym friends to Meat Depot once & told me we should go back soon because they serve good steaks.
Now Ate is not a red meat person. For health & fitness reasons, she mostly sticks to fish & white meat. So if she says she enjoyed her steak, I believe her.
And so we went. I went for the biggest & thickest slab I could find. I really don’t know how to choose my steak. I was super excited for my meat to be cooked. BUT. I was disappointed. It looked beautifully cooked -charred on the outside and red on the inside, but it was tough & chewy that I had to keep spitting it out (Ew, gross I know. Sorry).
I asked the girls if they had the same problem with their meats, but they seemed ok with what they got. So I didn’t complain anymore & tried to chew mine the best I could (and spit out what I can’t even with all my might).
My steak was perfectly seasoned. It was really tasty, so I give them an A for that. Maybe I just really didn’t choose my meat well. I’m willing to give it a second go though. Maybe next time I’d choose a smaller cut & just get 2-3 pcs. instead of 1 big slab. Or maybe we’ll go for the wagyu. Any tips & recommendations please?
Meat Depot, I’m not giving up on you. Prove me wrong! ;P
Cow Meat Chart (Anatomy & Diagram of Cow Parts)
1.) Used for choice roasts, the porterhouse and sirloin steaks.
2.) Rump, used for steaks, stews and corned beef.
3.) Aitch bone, used for boiling-pieces, stews and pot roasts.
4.) Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece.
5.) Mouse-round, used for boiling and stewing.
6.) Shin or leg, used for soups, hashes, etc.
7.) Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef.
8.) Veiny piece, used for corned beef, dried beef.
9.) Thin flank, used for corned beef and boiling-pieces.
10.) Five ribs called the fore rib. This is considered the primest piece for roasting; also makes the finest steaks.
11.) Four ribs, called the middle ribs, used for roasting.
12.) Chuck ribs, used for second quality of roasts and steaks.
13.) Brisket, used for corned beef, stews, soups and spiced beef.
14.) Shoulder piece, used for stews, soups, pot-roasts, mince meat and hashes.
15, 16.) Neck, clod or sticking-piece used for stocks, gravies, soups, mince pie meat, hashes, bologna sausages, etc.
17.) Shin or shank, used mostly for soups and stewing.