Foodie Friday: Beef Made Easy (Part Two)

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I had a dream about cows last night.  I have consumed more information about cows and steaks in the last week than any man really should.  I also consumed some great steaks along the way.  The difficulty in this topic is differentiating the marketing material from the facts.  The line is blurred because a great number of these terms were conceived as marketing tools.  I tried to sort through it all to provide you with a factual background to increase the knowledge you have to share with your tables and avoid the hype at the butcher counter.

This week I tried to tackle one of the most confusing areas for a server and a consumer.  The difference between some of the most popular and pricey breeds of beef is an incredibly complex topic and the basis for much debate even among experts.  The focus this post is the differences between Kobe, American Kobe, Angus, Black Angus, and Certified Angus Beef.  Confused yet?  Hopefully this will help clarify.

Read the full post at Foodie Knowledge

Foodie Friday: Beef Made Easy (Part One)

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Even some great servers have trouble explaining steak cuts.  There are so many terms used to describe beef that it almost becomes a case of contrived complexity.  Some terms are legitimate government sponsored grades while cattle ranchers create others as a marketing tool.  For a food that many of us eat for nearly every meal, we know remarkably little about what these terms mean.  With a few basic facts about steaks, you can easily look like an expert, impress your guests, and sell more expensive cuts.

Even if you are not a server, knowing about steak cuts will help you as a more educated consumer.  Guests ask me from time to time, “what is the best steak?”  This is like asking what the best type of soda is.  I have a definitive opinion, but it is a subjective question.  The “best” cut depends on your preferences.

Here are the basics of steaks:

Read the full post at Foodie Knowledge

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