Whether you’re looking to up your steak cooking game, or you want to determine which steakhouse to visit to get quality steak in town, this is the guide for you.
By the end of this article, you will have mastered the art of choosing the best quality steak!
How To Rate The Quality Of Your Steak
Although this term seems to be completely removed from the culinary world, marbling refers to the fat deposits in the beef, lining the lean meat.
The presence of this intramuscular fat adds flavour to the meat and is a prime determinant of a quality steak.
Marbling is also a measure of how good your steak cut is – simply put: the more marbled the piece, the better the cut.
Beef Marbling Score
This is the marbling scale that defines how much fat a cut has; it typically starts from 3 and can go up to 12. Remember, anything lower than 3 has almost no marbling.
If you’re looking to dine out, Angus and Bon is one of the best steakhouses in Melbourne that serve steaks with a BMS of 9+.
The cut contributes to the tenderness, richness and flavour of a steak.
If you like your steak to be tender, then you’re looking for a tenderloin cut – which, as the name suggests, is the most tender part of the beef.
Eye-fillet, also known as Fillet Mignon, is the juiciest of the steak cuts. However, other options to choose from are porterhouse, and eye of rump.
Although if you hold flavour over tenderness, then cuts like scotch fillet and sirloin are what you want to get.
At Angus and Bon, the widest varieties of the best cuts are available to choose from, so each steak-lover can have the best food experience as per their personal preferences.
The age of the cattle before slaughtering contributes a great deal to the taste, texture, tenderness, quality and price of the piece.
Basically, the younger the cut, the better the steak quality and the higher the price tag.
These are the categories that animals are divided into based on their age:
• Yearling: Less than 18 months
• Young: Between 18 months and 3 years
• Mature: From 3 years to up to 3.5 years
• Economy: More than 3.5 years
Our Angus and Bon menu only offers the best quality steak cuts of 28 and 36 month old cattle.
Ageing is the amount of time the beef is allowed to tenderize after slaughtering.
According to Meat Standards Australia (MSA) beef should typically be aged a minimum of 5 days and can be aged up to 35 days.
The longer the meat dry-ages, the more time it allows for the muscle fibre to weaken and break down, thus leading to a more tender cut.
Of course, with an improvement in flavour and texture, aged steaks also see a hike in price tags.
Steak can be cooked in multiple ways based on the level of ‘doneness’ or the temperature. While some steak enthusiasts might disagree and make a strong case for only one type (medium rare), there are regular requests for other types as well.
Here’s a guide to the levels of cooking:
• Rare: Cooked only for one minute on each side, this is a steak raw on the inside and cooked on the outside.
• Medium rare: This is perhaps the most beloved of all steaks; seared for 2 minutes on each side, these are firm, pink, juicy and soft on the inside.
• Medium: If you’re not a fan of bloody steaks, then the medium temperature is right for you – firm on the outside, slightly juicy on the inside.
• Well-done: While most steak lovers aren’t fans of the well-done steak, if you like your food cooked through and through, this is the obvious choice for you.
Ready to experience an unforgettable steak dinner? Head over to Angus and Bon on Mondays and Tuesdays to enjoy the best quality steaks for $30.