Kansas City Steak Standard 3 of 7: The 3 Benefits of a Properly Trimmed Steak
In the first two steak standard posts, we’ve covered the importance of knowing where your steak comes from and how the USDA grading process works.
Now it’s time to unpack the benefits of the steak’s cut and why a properly trimmed steak is worth every penny.
In the beef business, we use a term called “Good Conformation”. Simply, it means the cattle come from superior stock and the term refers to the size and shape of the cut of steak. It is an indicator of the ratio between meat and bone in the cut.
It’s critical to purchase beef that has been properly cut and trimmed. Here are three reasons why:
- Consistency – If you purchase beef haphazardly, the same cuts of meat may vary wildly in their size and shape. In a filet for example, you may end up with steaks of varying thickness and width, leading to inconsistencies in cooking. When purchasing from a quality source, the same cuts of beef will have similarities in the fat layer, thickness and texture.
- Symmetry – Taste is the biggest factor in a good steak, but don’t underestimate the look. A poorly trimmed steak leads to awkward, unsymmetrical cuts of beef. On the other hand, a well-trimmed steak looks beautiful and symmetrical from all angles.
- Appeal – Similar to the steak’s symmetry, it’s important for the look of the steak to be appealing. It’s going to be eaten after all! Cuts of steak that are unbalanced and packaged improperly simply aren’t appealing. Passing the initial eye test is a quick trigger of trust in a steak’s quality.
Now you know the three benefits of a properly trimmed steak.
Our goal in this series to provide useful information when making your steak buying decisions. Or to help you win the neighborhood trivia contest.
We’re happy either way.