What makes a steak tender? Discussion

[f308gt4]

What are the factors involved that make a steak tender? I have had some experiences lately that have caused me to think about it, but alas, don't really have any answers. So, I thought it might make a good discussion topic. Here's my story (a bit long):

I normally cook steaks this way: Take them out of the fridge to rest at room temp for about 30-45 minutes, then sprinkle with salt and pepper about a minute or so before grilling. On the grill (a BGE), I sear first, then cook at a lower temp (on a raised grid on the BGE) until they are to temp (about 125 internal). Then I rest, usually 10-20 minutes, and eat.

This technique works for me, and I get really good steak. I occasionally think I should try a reverse sear, but then I feel that if it ain't broke, don't fix it.

Normally, I've bought my steaks from a local Albertsons, usually Ribeye's, Choice grade. I try to get them about 1-1.5" thick, ideally.

Recently a new Mediterranean/Arabic grocery store opened up nearby, a place called Aria (I swear that name sounds like a strip-club). I've bought steaks from them twice now. Both cases, they were Ribeyes, about 1-1.5" thick, like I usually get from Albertsons. They are not marked as being choice, or select (or prime, for that matter). Cook them up the same as always. But for some reason, these steaks have been super tender, almost cut with a fork tender. I've never cooked any steak this tender before. To have it happen twice in a row has been a very pleasant surprise.

Now, I am assuming that they are not prime grade, and maybe not even choice, since they aren't labelled as such. They have decent marbling, but nothing out of the ordinary, or very different to what I've bought from Albertsons. They are a little more expensive than what I usually get at Albertsons ($8.99/lb). I haven't changed anything in my cooking technique, so that wouldn't really be a variable, I think.

What would make such a difference from one store to the other? As far as I can tell, grade, marbling, thickness, cooking technique are the same. Is it as simple as a different source of meat from one store to the other? Anything else that might be responsible?

I'm curious to see what the brethren have to say about it.

Thanks!

 

[JD McGee]

Fat content...or "marbeling"...:thumb: I cook them @ 550 degrees for 3 minutes per side then rest for 5 minutes before serving...:icon_cool

 

[IamMadMan]

Meat for the Islamic Culture also has standards like Kosher foods do, although they are not identical they do share some standards. This might be your key difference?

Animals for food may not be killed by being boiled or electrocuted, and the carcass should be hung upside down for long enough to be blood-free. All water game is considered halal (although the Hanafi madhhab differs on this): Lawful to you is all water-game, and what the sea brings forth, as a provision for you [who are settled] as well as for travellers, although you are forbidden to hunt on land while you are in the state of pilgrimage. And be conscious of God, unto whom you shall be gathered. Quran 5:96




en.wikipedia.org/wiki/Islamic_dietary_laws

 

[Moose]

It really boils down to the quality of the meat, assuming you're not cooking your meat past medium-rare or medium.

Last week I did a post on a filet cook I did with some meat I get from my Armenian butcher down the street. You can read about it HERE.

Despite the fact this meat was not graded, it was well on the upper high end of USDA Prime in terms of marbling. It was also $8.99 per lb! There's only one market near us that carries anything comparable, and you'd be looking at paying $35+ per lb, and it still wouldn't be as good. I've also seen meat graded as Choice or Prime in chains that were NOT what they advertised them to be at all.

My point is that some of these local ethnic markets are a lot more picky about the quality of meat they carry then national chains. Sounds like you found a great resource!

 

[shakeandbake72]

It has been my experience from years of hunting and growing up working on farms that aging the meat properly makes a huge difference in the finished product. Maybe the meat you have gotten from the ethnic shop was aged longer than the meat in the supermarket.

I have also learned from hunting that a swift kill makes a lot of difference in the taste of the meat. I am fortunate enough to be able to still hunt and hunt with hounds here in Virginia and I have taken many deer both ways. Deer that are running or startled when harvested have a much more "gamier" taste than game that are taken completly by surprise with shots that kill them instantly. My theory, and one that is shared by a lot of folks I've talked with about this, is that the adrenaline and other hormones released when an animal is running, excited, or in fear may make the meat taste different than when an animal is calm. Maybe the Arab butcher uses meat that has come from animals that have been raised and killed in a different manner than the typical feed lot/slaughterhouse cattle that fill our supermarket shelves.

 

[caseydog]

I didn't even read the entire, long-winded OP.

Answer: Fat, properly rendered.

CD

 

[landarc]

I don't think there is enough info to know for sure in the OP. But, I would patronize and keep open a store that sells very tender beef for $9/#. There are a lot of variables to why beef is tender, marbelling of fat is the most commonly known and easily seen.

 

[lemur]

I suspect it is a combo of Slaughtering technic( alowwing to bleed out and hang time) , quality of animal, proper aging and last cooking.

years ago I had a conversation with a buddy who worked at a LARGE beef slaughter house about aging\hanging sides of beef. He chuckled and said it was about 2 hrs from time they arrived on hoof till they were cyrovaced and in the cooler!!! I find local butchers products much better (bit pricier) than large grocery stores...I have been happy with quality of costco tho

 

[Sledneck]

I still cant get past the fact that so many folks buy meat from a supermarket chain. haven't done fhat in 15 years. I buy from small indendant markets or rd only. I think thats the problem right there. Im gonna also bet that the supermarket stuff is select or lower grade if that's possible labeled as choice.

 

[CarolinaQue]

It could also be the feed of the animal. That and along with the things mentioned above is likely why. If I were you, i wouldn't be changing supply sources any time soon if you're onto a good thing!!!

 

[jasonjax]

I'd be willing to echo some of the sentiments here and simply say it is sourcing of the beef. Better animal will always translate into better meat from said animal.

You ought to ask them where their beef comes from.

 

[CarolinaQue]

I still cant get past the fact that so many folks buy meat from a supermarket chain. haven't done fhat in 15 years. I buy from small indendant markets or rd only. I think thats the problem right there. Im gonna also bet that the supermarket stuff is select or lower grade if that's possible labeled as choice.

I can understand why those with the option of a small, independent market would feel this way. But unfortunately, not every one has this option available to them.

 

[f308gt4]

Meat for the Islamic Culture also has standards like Kosher foods do, although they are not identical they do share some standards. This might be your key difference?

http://en.wikipedia.org/wiki/Islamic_dietary_laws

My point is that some of these local ethnic markets are a lot more picky about the quality of meat they carry then national chains. Sounds like you found a great resource!

Thanks, it must be the source of the meat.

With regard to marbling, which has been mentioned by a few of you, I didn't see much difference in marbling between what I bought from the 2 different stores, so I don't think marbling was the factor contributing to the tenderness in my case. Of course, this is anecdotal evidence, and I am relying on my memory, so I could be wrong.

FWIW, one of the steaks (form Aria) yesterday was cooked a little on the well done side (oops), and it was still surprisingly tender.

I know where I'm getting my steaks from, for now on.

Thanks!

 

[Pigs on Fire]

I still cant get past the fact that so many folks buy meat from a supermarket chain. haven't done fhat in 15 years. I buy from small indendant markets or rd only. I think thats the problem right there. Im gonna also bet that the supermarket stuff is select or lower grade if that's possible labeled as choice.

And you'd be wrong on your assumptions.

Pretty much all of the commercially available meat in the US comes from a major meat packing house...IBP, Excel, Tyson, etc.

Restaurant Depot sells the same exact cry-o-vac'ed meat as the chain grocery store gets. The chain grocery store does not grade the meat they sell.

Meat is graded at the slaughter/packing house by the USDA.

Your local butcher most likely gets his meat from a distributor that sells to the small meat markets or from the packing house.

Sure, there's some small operations out there but they cater to high end restaurants and distributors that many people can't deal with.

 

[LT72884]

Salt is pretty good at making a steak tender. Cover heavily with kosher salt and let sit for at lest 45 minutes. Usually i let sit for an hour per inch of thickness. IE, steak is 1.5 inches thick, i let rest with kosher salt for 1.5 hours. The salt will draw moister and create a pelical layer on the top. That layer will carmelize with the heat. The salt will also help "unfold" the protiens in the meat.

Now if your asking what makes it tender form the get go. Its all on how the product was raised. If it was a happy cow, then you will get happy, tender meat. I just bought a grass fed free range side of beef a few months back. Best beef ever. It was given grains through out the week and what not but mostly gras feed. My nieghbor has a couple of acres of pasture my next to me house so i got to see the cow before we took it to market. They were happy cows. had plenty of food, water and company. haha. I have though had some good cuts of meat from the store that i know where not grass fed. For store baught, i look for marbeling and fat distrobution for sure. I also look for deep red cuts rather than the pink color. I may have that backwards. haha.

anyway good luck with your quest to a perfect steak
http://grillofmydreams.blogspot.com/2012/03/today-i-celebrate-new-mile-marker-in-my.html

 

[V-wiz]

It really boils down to the quality of the meat, assuming you're not cooking your meat past medium-rare or medium.

Last week I did a post on a filet cook I did with some meat I get from my Armenian butcher down the street. You can read about it HERE.

Despite the fact this meat was not graded, it was well on the upper high end of USDA Prime in terms of marbling. It was also $8.99 per lb! There's only one market near us that carries anything comparable, and you'd be looking at paying $35+ per lb, and it still wouldn't be as good. I've also seen meat graded as Choice or Prime in chains that were NOT what they advertised them to be at all.

My point is that some of these local ethnic markets are a lot more picky about the quality of meat they carry then national chains. Sounds like you found a great resource!

I can relate to this.

 

[AlanTX]

Aria is a high rolling resort and casino in Vegas too.

Maybe it sounds like a strip club because it close to sounding like this: Areola

Okay, back on topic!

 

[Mark]

quick cheat = papaya enzyme

slow/traditional = partial decomposition via natural enzymes & bacteria.