Well first, there is less of the primary cuts on a carcass. Two, the demand for secondary cuts is much less, so they have a real upper hand here when it comes to price! We try to have as many secondary cuts as possible but let us know if there's something we're missing and we'll try to get it for you assp!
Cooking a steak uses energy from heat to transform the proteins in meat into something more nutritious and delicious. This means that meat is still cooking after you take it off a hot pan. I like cooking to less than my desired doneness, say medium rare, so i get a nice medium. Got a thin-ish steak? Quick sear on a hot pan on both sides then tent with foil to cook internally!
Reverse searing or sous vide as a cooking method yields incredible consistently pink doneness throughout the interior of cooked steaks I find- instead of a grayish outer circle then a raw pink in the middle.
4. PREPARE ALONG, EAT AGAINST THE GRAIN
There are many times we get feedback that a steak was not tender. An important part of enjoying a steak is to cut or prepare it along the grain, then slicing it against the grain- meaning perpendicular or 90 degrees to the way the muscle is going. On primary steaks I don't find this of utmost importance but secondary cuts really benefit from this such a skirt steak and picanha.
Photo by Serious Eats.
5. Last but not least, FLAVOR YOUR MEAT IF IT'S NOT FLAVORED.
What do I mean? Fat is flavor. So a highly marbled steak requires little to no added flavor- a simple sprinkling of salt or dip in soy sauce will go a long way!
Secondary cuts like flank and skirt benefit from a marinade or sauce dressing like chimichurri. Angus or Grassfed steaks enjoy a good bathe or basting in melted butter, herbs and garlic too!
Photo by PCC
Thanks so much for reading, would love to know what you think! Leave a comment and share with a friend who loves steak!
Culinary Business Manager