If you love eating beef, missing a delectably tender grassfed beef steak is missing the best out of beef. Grassfed beef are popular for its distinct beef flavor and it is a promise of an eating delight in every bite.
The word "steak" is Norse in origin as "steik" that means "roast". It is generally a big cut of meat or fish sliced perpendicular to its muscle fibers (fish on th other-hand is cut perpendicular to the spine). Steaks are basically cooked in a dry-heat cooking method like grilling, pan-frying, and broiling. Though there are many kinds of steak, "steak" nowadays is generalized as a delicacy cooked from a cut of beef.
Tender cuts of beef like the rib and loin are the finest among all steaks because of the amount of marbling and soft meat. The fine fibers of muscles from these cuts makes it special than any other type of steak that makes it a bit pricey. Moreover, there still are types of cuts which are less expensive. The chuck and round are good options as long as cooked with good tenderizing techniques to achieve good texture. Steaks from the chuck are flavorful because it is very lean and benefits a lot from a well-seasoned marinade.
Steak doneness vary from rare, medium rare, medium, medium well-done, and well-done. To perfect the doneness of a steak, a meat thermometer is necessary.
Check out for types of grassfed beef steaks cut from the rib and loin.
Boneless Rib Roast
Rib and beef loin are natural tender cuts that doesn't need lots of effort to cook. Even with less spices, these cuts boasts great flavor because of the ample amount of marbling that melts in the meat as cooked. Steaks from grassfed beef are naturally flavorful because of the cow's grass diet. It makes the meat taste better and full of health benefits. For additional information about the health benefits of grassfed beef, visit http://www.naturallygrassfed.com/newsarticles/ for list of articles.