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Published:February 16th, 2009 11:04 EST
Everything You Wanted To Know About Steak

Everything You Wanted To Know About Steak

By Rocco Loosbrock

One of the great benefits of owning and running a popular, monthly gourmet
food club, such as our "Coastal Vineyards Monthly Prime Steak Club,"
 is the fact that I get the opportunity
to spend a whole lot of time sitting down and talking "steak" with some of
the most noted and respected experts on the subject.

That places me in a uniquely awesome position to then turn right around
share with you, the rarely revealed, valuable insider information that these
experts, from renowned and respected beef producers, butchers and Master
Chefs, pass along to me during our conversations.

I definitely think that you will find this information about steak pretty
helpful and downright fascinating!

Fact: Americans still love red meat, especially their beef and eat an
average of 67 pounds of it per year according to the latest government
figures. For all the totally lame attempts to drive people to eat less beef
and more chicken and fish over the last 10 years, the facts show no decrease
at all in the average American`s consumption of beef over the past decade.
We love our steak and burgers!

Fact: If you want your steak to be juicy and tender when served, you want
lots marbling and little white flecks of fat in your steak. These flecks
melt away during the cooking process, adding to the meat`s over-all flavor.

Fact: You want your steak to have a consistent, even thickness throughout
the cut of the meat. If it`s thinner in some parts and thicker in others,
your steak will cook unevenly and the thinner areas will likely burn. If
you`re buying more than one steak, find consistent, professional cuts that
are all extremely close in size so that they finish cooking at approximately
the same time.

Fact: Don`t waste your time and energy on cuts that are less than an inch
thick, it will cook up tough and flavorless and be a huge disappointment.
That`s were store bought steaks will get you!

Fact: Never trim the fat off of a steak. The fat will help keep the steak
moist and hold its shape during cooking as well as enhances the meat`s
natural flavor. If you want to trim off any excess fat after the steak is
cooked, that`s completely up to you!

Fact: Rib and Loin = Good, tender, juicy, flavorful steak. Chuck and Round =
low quality, tough, flavorless, steaks that will desperately need to be
utterly, enthusiastically marinated for long periods of time to try to force
a little flavor and plumpness into the overly muscular, stringy meat. Yuck!

Fact: The absolute best steaks you can get without having them expensively
shipped all the way over to you from Japan are" Prime Angus" cuts. Prime
Angus is so deliciously tender and flavorful; I actually know people who
truly prefer the flavor and texture to the highly expensive "Kobe Beef
"coming over to us from Japan.

Fact: Watch out for unusual or fancy brand names Usually these clever names
are nothing more than marketing scams to trick you into buying sadly
inferior steaks.

Fact:  Beware of "Enhanced" beef, which means the steak has been injected
with artificial additives such as various preservatives to artificially
tenderize, color, add flavor, plump up /moisturize and preserve the steak
from falling apart, showing it`s true color or smell.

Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock

Use coupon code (sop) to get a 10% discount at


Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club