FOOD NEWS
The 14 Cuts Of Steak You Should Steer Clear Of Buying
BY CHRISTOPHER J. TEUTON
Eye of Round
An "eye of round" steak is incredibly lean and tough and lacking in flavor. It can be mistaken for a top-round steak, leading to a disappointing dinner revelation.
Skirt
Skirt steak is a thin cut of steak made mostly of muscle from the beef's plate. It has a strong grain that must be cut against properly so the meat doesn't become tough.
Since it's sold large, most people slice it into strips instead of cooking the whole steak at high heat, which retains the juices. Such improperly cooked skirt steak turns rubbery.
Tri-tip
Avoid this steak if you want to save time in food prep. Its triangular shape makes it difficult to cook evenly, requiring you to turn the meat often while it's on the grill.
It's easy to overcook a tri-tip's edges while the center remains rare. It has a grain that needs to be sliced properly, and it tends to be chewier than normal when overcooked.
Flank
Flank steak shares many of the same negative aspects as skirt steak cuts, and improperly cooked or cut flank steak can also end up being chewy and rubbery.
It's usually thicker than skirt steak and oblong, so it's easier to cook. You should still cook it whole first and then cut it against the grain into strips only before eating.
Cube
Most cube steaks go through a mechanical tenderizer but are still a difficult cut to get right since they come from the top round — a leaner cut with less fat and more muscle.
They have holes that come from the tenderization process, due to which they can't retain juices. Most cube steak recipes will call for extra liquid or generous amounts of gravy.