What is the healthiest kind of steak?

Answer 1

The Chicago Steak company specializes in hand-cut, mid-west raised, USDA Prime beef, the very best steaks money can buy. CSC raises, trims & ages each steak using centuries-old techniques, then vacuum seals each one,locking in the flavor & freshness.

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Answer 2

The juicey element in a good steak is the result of marbeling or intramuscular fat that is created in the feedlot. Cereal grains like corn provide this essential element to good beef and result in the assigned USDA grade. Prime beef is the grade you need for a really juicey steak and is rarely available at your local supermarket. The cost of the extra feed and time in the feedlot required to produce this grade is considered as way to high for general consumption. Most consumers are satisfied with USDA Choice. Consider going to a meat market to pick up your favorite cut. Expect to pay a lot more and make sure you cook it properly. (Piercing with a fork allows the juices to drain away so invest in a set of tongs.) Remember that exterior fat (seam fat or intermuscular fat) doesn't add to the flavor. Another tip would be to grill bone in and always choose a steak that has a uniform thickness of at least an inch. The best cut is often a matter of personal choice but for real flavor consider a Porterhouse or my personal choice, the rib-eye.

Answer 3

The rib-eye steak is the number one steak for grilling.

Answer 4

Done with NO pink meat in the middle. None at all.

Answer 5

fillet mignon.

Answer 6

Cowboy-cut ribeye all the way.

Answer 7

Tri Tip