The decision on what steak to order in the best steak house NYC can be a complicated one. Many restaurants have dozens to choose from, making a decision tricky. The average restaurant will not go into detail about what a cut of meat actually is so it's a good idea to know beforehand so an informed choice can be made.
A tenderloin is the most tender cut of meat and will usually be the most expensive. This cut will be found on the back of the cow, between the rib and the sirloin. These muscles in a cow are very rarely used, giving the meat its tasty and tender properties. Many restaurants will cut the tenderloin into pieces and refer to it is fillet mignon steaks.
T-bone steaks are still very popular all over the USA and New York City is no exception. The name of this particular cut originates from the shape of the bone in the steak. Located between the top loin and the tenderloin, a T-bone is tougher than other parts of the animal but is still full of flavor.
The Porterhouse steak is very popular and is prepared in the vast majority of restaurant. This steak also features a T-bone and is taken from the short loin of the animal, at the thick end. When the tenderloin section of a Porterhouse or T-bone is removed, the meat left is often referred to as strip steak. These cuts are generally very tender but among the most expensive available.
The rib-eye continues to be be massively popular with diners. Taken from the rib of the cow, many believe this cut to be the most tender and tasty of them all. However, this full flavor is due to a high fat content. For people watching their weight or controlling fat intake for health reasons, it is a good idea to leave this cut alone. A rib-eye will still be among a menu's more expensive selections despite the high fat content.
The rump of a cow offers a cheaper, yet tougher option for diners. A sirloin cut can be found near the rump which offers the perfect balance between texture, taste and fat content. The dozens of steak cuts are available in quality restaurants all over New York City. Read more about: Best steak house NYC
A tenderloin is the most tender cut of meat and will usually be the most expensive. This cut will be found on the back of the cow, between the rib and the sirloin. These muscles in a cow are very rarely used, giving the meat its tasty and tender properties. Many restaurants will cut the tenderloin into pieces and refer to it is fillet mignon steaks.
T-bone steaks are still very popular all over the USA and New York City is no exception. The name of this particular cut originates from the shape of the bone in the steak. Located between the top loin and the tenderloin, a T-bone is tougher than other parts of the animal but is still full of flavor.
The Porterhouse steak is very popular and is prepared in the vast majority of restaurant. This steak also features a T-bone and is taken from the short loin of the animal, at the thick end. When the tenderloin section of a Porterhouse or T-bone is removed, the meat left is often referred to as strip steak. These cuts are generally very tender but among the most expensive available.
The rib-eye continues to be be massively popular with diners. Taken from the rib of the cow, many believe this cut to be the most tender and tasty of them all. However, this full flavor is due to a high fat content. For people watching their weight or controlling fat intake for health reasons, it is a good idea to leave this cut alone. A rib-eye will still be among a menu's more expensive selections despite the high fat content.
The rump of a cow offers a cheaper, yet tougher option for diners. A sirloin cut can be found near the rump which offers the perfect balance between texture, taste and fat content. The dozens of steak cuts are available in quality restaurants all over New York City. Read more about: Best steak house NYC
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