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 cuts are hugely popular and available in most restaurants that specialize in steak. A T-bone gets its name from the shape of the bone in the meat. This bone separates the top loin from the tenderloin section. This cut is much tougher than the nearby tenderloin and requires a good deal more effort to cut it.
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 is a huge favorite all over the USA. Taken from the rib of the cow, the meat on a rib-eye is tender, tasty and full of juices. However, it is important to realize that this extra flavor comes from a much higher fat content. The full flavor of a rib-eye comes with a significantly higher calorific value than most other cuts.
Found very near the rump of the animal, the sirloin steak is also a popular choice in restaurants. A sirloin is tougher than a tenderloin or rib-eye but it has the advantage of having a much lower fat content. For people controlling calorie intake or suffering with high cholesterol, this cut is an excellent choice. The restaurants in New York City offer all these varieties of cut and many more. 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 cuts are hugely popular and available in most restaurants that specialize in steak. A T-bone gets its name from the shape of the bone in the meat. This bone separates the top loin from the tenderloin section. This cut is much tougher than the nearby tenderloin and requires a good deal more effort to cut it.
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 is a huge favorite all over the USA. Taken from the rib of the cow, the meat on a rib-eye is tender, tasty and full of juices. However, it is important to realize that this extra flavor comes from a much higher fat content. The full flavor of a rib-eye comes with a significantly higher calorific value than most other cuts.
Found very near the rump of the animal, the sirloin steak is also a popular choice in restaurants. A sirloin is tougher than a tenderloin or rib-eye but it has the advantage of having a much lower fat content. For people controlling calorie intake or suffering with high cholesterol, this cut is an excellent choice. The restaurants in New York City offer all these varieties of cut and many more. Read more about: Best steak house NYC