FACTS ABOUT STEAK THAT EVERY CONNOISSEUR SHOULD KNOW (PART 2)

Fun Facts About Steaks

RUMP IS NOT A BAD STEAK

 Because of the toughness of its meat, Rump is routinely rubbished and underrated. Truth is, Rump is extremely flavorful – more than filet mignon – and priced very reasonably. Brits love a good Rump, but the steak is not ordered much in the US. Best grilled with rosemary salt.

 

PRIME RIBS ARE GETTING HARD TO FIND

 Prime Rib is getting harder and harder to find in New York steakhouses these days. Most have taken expensive Prime Ribs off the menu because whatever doesn’t sell by the end of the night cannot be served again the next day.

 

DRY-AGING MAKES A STEAK MORE EXPENSIVE

 It’s because of weight and mass loss. When meat is dry-aged in a temperature and humidity-controlled refrigerator for 3 to 6 weeks, the moisture evaporates. The fibrous connective tissue also breaks down (softening the texture) and a layer of mold forms, which has to be trimmed before cooking. All this make the piece of meat much smaller than when it was first bought by the restaurant, and customers have to make up this price difference to enjoy the enhanced dry-aged flavor.

 

DROUGHT MAKES STEAKS MORE EXPENSIVE

 If there’s a drought, the price of your steak goes up automatically. Dead, dry grass means less grazing for the cows and farmers are forced to purchase hay and corn to provide daily feed.

 

AMERICANS EAT MOST BEEF ON 4TH OF JULY

 According to the Old Homestead Steakhouse – the legendary steakhouse in New York City that opened its doors in 1868 – Memorial Day is the biggest day for beef in USA. Not 4th of July or Labor Day.

 

AN AVERAGE COW IS ABOUT 40% STEAK

 A 1,200 pound cow of ordinary musculature should yield between 38-44 % beef, which is approximately 460 pounds.

 

THE RED IN RARE IS NOT BLOOD

 The red fluid that oozes out of a rare steak when you cut it is not really blood. It’s juice, made up of water, fat and protein called myoglobin.

 

WHY BEEF JERKY IS EXPENSIVE

 The beef that makes jerky is bought by the pound, but 3/4th of that weight is lost in the smoking process.

 

RAW KOBE BEEF LOOKS WHITE

 The world’s priciest, wonder beef raised exclusively in Japan, is almost white in color. This is because the cows are so pampered, they get lazy from eating well and lying around, and the meat holds proof of their luxurious lifestyle in the solid streaking of white fat that overshadow the meat.

Leave a Comment