Hello, this is Amanda
today we will be talking about steak
because I want to help people choose their cut of steak
so I chose high quality steak cuts that you can buy in the store
which you can compare right here side by side
when buying a steak, you can see
they will show their own identity from their names
the easiest cut to buy is
is angus steak or wagyu
angus is a type of beef originating from Scotland
If you think about Scotland, the terrain is very mountainous and hard place to live
so the cows there are a little more muscular and tough
so they will have more fat and muscles on their meat
so angus is a great portion to cook steak with
the other is wagyu
this is the Japanese way of calling this cut
and they have multiple types of cows in different regions in Japan
they are grown differently
but in our country's market
there is no legal way to import Japanese wagyu
so the wagyu that we can get here is all from Australia
Long time ago, Australians cross-bred Japanese cows to make wagyu
and they grew with other cows
so they have created their own grading system of their cuts of steak
but because more than 95% of the beef produced is not pure-bred wagyu
after they import cows from Japan
they will cross-breed them
so strictly saying
Japanese wagyu's quality is a little higher
these are the cuts and portions of a beef
steak cuts usually come from the back of the cow
people who work out might understand, but it is easier to work muscles constantly being used
but to get muscles on the back that we don't use often can be quite difficult
cows are the same and they have to work those muscles for them to be tender
the fat will be plentiful
I hope people don't think I'm talking to much because I want to
introduce the differences of cuts side by side
everybody might have a different way of cooking their steak
in order to keep everyone's opinion neutral
I will use a meat-thermometer to control how the steaks are cooked
each center will have the same temperature of 55 C
then there can be a better comparison between each cut
so I will use a professional steak cooker
let's start with the ribs
you can cut the rib-eye steak in this portion
the cut here is close to the bone, so the fat is plentiful
rib-eye comes from the fat portion that looks like an eye
this is a M 4-5 level rib-eye steak
anything below M4 cannot be called wagyu
this is an angus rib-eye steak
it should be around a M3 grade
why can angus be similar to the fat of wagyu
it is from the grains that they are fed
there is a dispute between whether grain fed or grass fed is better
but normally grain fed beef is normally sold at a higher price
because if we compare people
it would be people who eat grain everyday versus
someone who eats vegetables all day for their health
so there would be more fat on the grain fed cow for sure
and the fat portion will be plentiful
which is welcomed on the market
but the marbling is still important
no matter how well the angus cows are fed, they cannot compare to the quality of wagyu beef
for example, the same rib-eye cut
you can see the difference in the quality between the grades
the machine can help you preheat to a certain temperature
it's basic setting is set to 230 C
I only used salt and pepper to season
spread oil on both sides
put the meat-thermometer in to keep the center at 55 C
this is between medium rare to medium
place the steak on the pan
wait until the steak reaches the correct temperature
I used the same technique to cook 4 cuts of steak
I sliced each cut
you can tell the amount of fat for each of the grades of meat
it is very clear
it will directly influence the taste of the steak
the next part is the sirloin
it is normally called the sirloin
it is also called sirloin or new york strip
the fat on this cut is not as much as the rib-eye
but it is beefier
you can tell which cut this is by the fat on that envelopes the top portion
so this will help you determine which cut you are buying
I placed 4 different grades of sirloin and
cooked them until the center was 55 C
let's slice them
you cannot see the fat as easily as you could with rib-eye
but it definitely has it's differences
the next portion is close to the sirloin
but it is closer to the central muscular portions
next is the tenderloin
tenderloin is one of the smallest portions for steaks
so they are more expensive
it has multiple layers
the muscle is easy to move
that is why it is tender, but has the least amount of fat
we used 4 different grades of tenderloin and cooked them
with the center at 55 C
the shape is usually one thick point at the top and a long narrow point at the bottom
tenderloin does not have a specific shape
each portion has their differences
let's cut them and see
tenderloin has even less fat
so it requires even more attention towards the heat
I have a chart over here
horizontally it is 4 different grades and vertically it is 3 different cuts of meat
you can screenshot and keep it for your use
the pictures show the three most used cuts of steak
there are also two others that you could see
one is a tomahawk steak
the name describes it's outward appearance
tomahawk actually contains one of the beef's bone connecting to the rib-eye
considering the beef's width, it will be at least 3cm wide
using a steak cooker, you will need to adjust the settings
this is enough for 4 people, letting a whole family share one steak
this one is called T-bone steak because of it's shape as well
one side is sirloin and the other tenderloin
if the size of the two portions are similar
they are also called Porterhouse steaks
this is the end of my video today
my hopes for this video was to compare cuts of steaks side by side
so that it will help you to buy the steaks you want
if this helped you then, it certainly makes it worth it to buy all these steaks
if you are curious or have any questions about steaks
then you can leave a comment for me
then I will make a video about it! until next time, bye bye
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