Tag: Steak tenderness

According to meat scientists, all meat consists of three primary components: muscle, fat, and connective tissue. This means that to ask, "are steaks just muscle?" is to miss the crucial parts of a steak's composition that determine its taste, texture, and cooking method.

In the world of barbecue and grilling, tri-tip has experienced a surge in popularity beyond its Californian roots. While long-favored New York steak holds a prestigious place in steakhouses, the triangular tri-tip cut offers a flavorful, more forgiving, and often more budget-friendly alternative that challenges the strip's classic appeal.

Ranked as the fourth most tender steak cut, a fact discovered through extensive research by the Beef Checkoff Program in 2008, the Denver steak has rapidly gained popularity among steak enthusiasts. However, the established and beloved ribeye remains a strong contender. But is Denver steak better than ribeye when considering all factors?

While steak preference is highly subjective, it's widely agreed that the choice between fillet and ribeye often comes down to a trade-off between tenderness and flavor. A fillet offers unparalleled, buttery tenderness, while a ribeye delivers a richer, beefier flavor thanks to its generous marbling.

Over 70% of steak lovers prioritize flavor over tenderness, but the choice often depends on the specific cut. The question of whether is rib eye or fillet better is a classic culinary debate, pitting the rich, beefy flavor of a rib eye against the buttery, melt-in-your-mouth tenderness of a fillet (also known as filet mignon).

The tenderness of a steak is directly related to the muscle's activity on the cow, meaning hardworking muscles like the legs produce tougher meat. Therefore, if you're asking which steak is hardest to chew, you'll need to look at these highly-exercised cuts, which have a higher amount of connective tissue.