The Perfect Cut: A Comprehensive Steak Guide for Novices

Steak Guide for Novices

It’s not just a slice of meat – it is a piece of heaven decorated beautifully on a plate.  

They say that ‘happiness is the first bite of a well-cooked steak’. The word ‘steak’ comes from the Scandinavian word called ‘steik’. There was a time when transporting fresh produce was a difficult task. With advanced technology, producers can export meats to different cities and countries. 

Steak enthusiasts would rely solely on the local meats that were readily available. As we go back in time, there are traces of hunters and gatherers eating a gracious meal amidst the jungles. In that era, there were no spices or sides served on a fancy plate. The hunters and gathered did not grow their crops or indulge in animal breeding. The task was to survive and hunting for animals was the only way to feed the family.

After private ownership of land came into existence, and the society started to evolve, the culinary masters began to develop the recipe of steak. Steak is a delectable dish that one can find in different parts of the world. It is usually grilled, but chefs across the globe have invented steak dishes that can be pan-fried. 

The question is – When did the beef industry begin? 

The Real Story – History of Steak 

The beef steak was not exactly a food item. It was an event where men sat with large beer mugs, and they would indulge in eating good food. As society progressed, the politicians welcomed the women into the eating fest. 

The inhabitants embraced the change and forks were introduced to cut through the meat. As soon as the food enthusiasts started enjoying the steak with a fork, a side dish emerged- potatoes. The original recipe of the dish entails dry-ageing the meat. The chef would hang the meat for about eight weeks. 

Ageing the meat helps in tenderizing the meat because the natural enzymes help in breaking down the tissues of the meat. The chefs practiced dry ageing; the surface of the meat would get covered with yeast. They had to cut off the mould or yeast and sell the remaining meat to the customers. 

In this era, the restaurants have started using vacuum sealing. The meats get tender through this process, and dry-ageing is not required. Many steak lovers still enjoy the dry-ageing processed meat because as per them, it gives a great texture and nuttiness. 

At michael’s on simcoe ( we pride our selves to be The top Steakhouse in Toronto for aged steak.

Types of Steaks Available 

Ever since trade became prevalent, there have been changes, and new flavours have crossed boundaries. The steak usually comes shoulders, legs and flanks of the cow. However, there are different types of steaks available in famous steak houses. 

Majority of the countries have a diversity of culture and religion, that’s why different kinds of animal meat are used to prepare steaks. While beef is the main meat for the classic steak, there are pork, fish, lamb and chicken steaks as well. 

Different cuts are used to prepare the classic beef steak. Let’s take a quick look at them! 

The Classic Beef Steak – Understanding The Types 

  • Tri-tip – This is located next to the rump or flank. The fat content is low, but the meat is tender. It is a popular cut and is more affordable as compared to t-bone or the rib eye. Here is some advice on how to cook this type of steak.
  • Flank – The flank is cut from the abdominal area. It is relatively large, but the cuts are thin. The ideal cook for this is medium-rare or medium. It is not exactly tender, but you can cut through easily. Avoid a well-done flank because it becomes too chewy for the customer.
  • Chuck Eye – This cut is from the shoulder muscle, says TheSpruceEats. Not the easiest to cut, but it costs lower as compared to other parts of the cow. To be precise, chuck eye is cut from 5th rib. The producers usually sell it to butchers who make ground beef. Do note that while cooking, the chuck eye can easily melt. It is because the area has collagen and a lot of connective tissues. 
  • Rib Eye – A tender part cut from the 6th to 12th rib, the rib eye is considered to be the king of steak. It has a lot of fat content and is highly flavorful. Majority of the steak enthusiasts enjoy this part. Also, the meat is easy to cook as compared to chuck eye or tri-tip. If you are not on a weight watchers diet, enjoy a rib-eye steak with potatoes, red wine sauce and broccoli. 
  • Sirloin or Strip – In U.S., the inhabitants call it strip and Canadian’s and Australian citizens call it a sirloin. It is quite popular and is cut from the short loin. The butcher will find it between the sirloin and the rib. There is enough fat content, and the meat is tender. 
  • Round – Also known as the topside cut, this is located at the cow’s upper leg. It has a chewy texture, and can be tough to cut. Majority of the chefs use a slow-cooking method to prepare this cut. It has low-fat content and is usually chopped and served with veggies. 
  • The T-bone – Another popular and much-loved cut, the T-bone is a tender part. It is known for its iconic shape, and the cut is similar to the rib eye. 
  • Tenderloin – Most of the restaurants serve tenderloin because it cuts like butter. It is also called filet steak or filet mignon in different countries. The taste is mild, and a steak lover may not enjoy it to the fullest. Since it lacks in terms of fat content, the taste is mild and not extraordinary. 

There are many other different types of cuts available but at least you know the popular cuts of steaks in Toronto.

This was a quick sneak peek of the types of steak cuts. When your friend talks about how much they enjoy eating a steak, ask them about the cut they like. Every cut has a distinct taste, and the method of cooking differs as well. 



Ashley Macdonald
Ashley has recently joined the FeedsPortal content writing team and brings with her a wealth of journalistic experience, which we believe our readers will find extremely useful.

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