Raw uncooked black angus beef tomahawk steaks on bones served with salt and pepper on round wooden slate cutting board over grey texture background Top view, copy space. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)
Food - Drink
What Key Word To Look For On The Menu When Ordering Steak
Whether cooked rare, medium, or well-done, the type of beef matters for any steak. Quality, cost, and flavor are three aspects to consider when deciding which grade of meat to choose, and choosing the best one is a matter of using the right keywords.
According to the U.S. Department of Agriculture, beef is graded on two aspects: quality, or how tender, juicy, and flavorful the meat is, and yield, or the meat to fat ratio. Prime beef and choice-grade beef are the two kinds with the highest grades.
Prime is a top-notch beef served in high-end hotels and restaurants, and sold at a higher price than other grades of meat. Only 4% to 5% of cattle are graded as Prime as the beef comes from well-fed, young cattle, and contains intricate marbling, which provides the beef's rich flavor.
Choice-grade beef is the second most common and widely available cut of beef. Though it is also of high quality, it does not taste as rich and savory as Prime cuts, and its flavor contrast results from the lack of marbling.