Dozens of important elements affect the taste and texture of steak. Some of the important elements include the following:
- Breed or hybrid of the cattle (e.g. Angus, Limousin, Texas Longhorn, Wagyu etc.).
- Sex of the cattle (e.g. steer).
- Age of the cattle at castration (e.g. castrated at birth or later).
- Growth of cattle (e.g. whether born in the Spring and weaned in the Fall).
- Climate where the cattle are raised (e.g. Midwestern plains).
- Terrain where the cattle are raised (e.g. California Central Valley).
- Feed of the cattle at each stage of their lives (e.g. , including the types of grasses, grains and other food.
- Physical care and exercise of the cattle at each stage of their lives.
- Health care and treatment of the cattle at each stage of their lives, including the administration of antibiotics, vaccines, hormones and other drugs and medicine.
- Age of the cattle at slaughter.
- Grade of the cattle, if graded by the USDA.
- Marbling score of the beef, if scored by the USDA between the 12th and 13th rib.
- Brand of the beef, if branded (e.g. Certified Angus Beef).
- Aging method and time, if applicable (e.g. 28-day dry aged).
- Cut of the steak (rib, strip, tenderloin, etc).
- Thickness of the cut.
- Trimming method (i.e. how much fat is removed before cooking).
- Seasoning before cooking (i.e. which, how much and how long before cooking are seasonings applied to the cut before cooking).
- Cooking method (e.g., grilled over live coals, cooked over a gas grill, cooked in a Montegue oven, etc.).
- Temperature of cooking at the steak level.
- Time of cooking.
- Actions during cooking (e.g. flipping, covering with a lid, basting and similar steps).
- Resting time and method after cooking (e.g. placing in 150F oven for 5 minutes).
- Seasoning after cooking (i.e. which, how much and how long after cooking are seasonings and other ingredients applied.
- Slicing of the steak (where, when and how is the steak sliced).
- Seasoning at the table (e.g. sea salts).
SteakPerfection is a complex process that involves every detail, from pasture to plate.
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