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How Can You Tell If Steak is of High Quality?

No matter how much money you have to spend, you are entitled to a quality piece of steak. The person who is buying a small piece of steak is entitled to the same quality as that person buying huge pieces of steak. However, how do you tell if a steak is of the right quality? This article looks at some of the factors that can help you know if a steak is of high quality.

  • Packaging

The condition in which the steak is packed can really speak a lot about the quality of the steak. A well-packed and labeled steak is most likely to be of high quality, while a steak packed without much care is a first sign that the steak may not be of the right quality. A quality steak should be well packed and properly labeled, without mixing up the types of steaks. The packaging materials should be clean transparent papers while the labels should be very clear and legible.

  • Storage Conditions

If a steak is not well stored in cool conditions in a freezer, chances are that the cut is not of quality since it could be going bad. A well-stored cut in a properly functioning freezer, on the other hand, is a sign that the cut is the right quality. A quality steak should be stored in a freezer with optimum temperatures. The temperatures should not be too high or too low and the cut should not be stored into the freezer for that long.

  • Best Before Date

A quality steak should be having a labeled best before date, which is legible and visible from afar. A cut that is of high quality should be within the due best before date, but after the best before date has expired, the cut may not be having the best quality as before the date. The customers should be able to see for themselves and make their own decision on whether to buy the cut or not.

  • Expiry Date

A steak that is of high quality should be accompanied by a legible and visible label of its expiry date. A quality steak should be within the expiry date, but after which the date has expired, the cut should be discarded since it is termed not fit for human consumption. Should you find a cut that is beyond the date of expiry, you should take the initiative to protect other people by alerting the management about the expired cut and they should get rid of it immediately.

  • Color

Naturally, fresh meat should be brightly red for the case of cuts from younger animals. For cuts from older animals, the color is a little dull red. A very good fresh beef cut should be a little dark while pork is brightly shining dark pink color. If an animal has been fed with a lot of corn for purposes of quick fattening, the cut is usually yellowish. If the cut contains a lot of fats, the color should be visible on the surface of the cut.

  • Smell

A freshly harvested piece of steak smells of raw blood and in fact, blood could be visible on the surface of the cut. The smell should be mild or neutral and should be comfortable, as anything else could be a sign of cut that is going bad. Sweet, acidic or bitter smells are a sign of a treated cut.

  • Marbling

A quality steak should be juicy and marbled. Marbling is usually felt and seen on the surface of the cut hence you should look out for it. Marbling looks like white deposits on the surface while juice can be seen and felt. Marbling is also critical for ensuring a delicious steak experience.

  • Connective Tissues

These should be visible or felt on the surface of the cut. The more the surface of the cut is rough, the more connective tissues the cut has, hence less juicy and less flavorful. A cut with less connective tissues feels softer on the surface and this means the cut is not hard and could be very juicy and flavorful.

You can tell if steak is of high quality by paying attention to factors such as marbling, packaging, and storage conditions. In addition to knowing if a cut is of high quality, you should also check for the steakhouse’s customer reviews and ratings. The better the reviews and ratings, the more quality they have. You should also check out for their license and clearance by the local food safety authority and the FDA clearance.

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