Steak is an all-time favorite dish that has become a staple in households across the world. However, with so many different cuts and cooking methods available, it can be challenging to select the right one.

A comprehensive guide to 17 types of steak will enable you to become a steak connoisseur in no time. This article aims to provide home cooks with an objective and technical guide on the unique flavor profiles and best ways to prepare 17 different types of steak.

From tender Filet Mignon to juicy Ribeye, we will explore popular and underrated cuts, marinating tips, overcooking prevention techniques, and other types of steaks that are worth trying.

By mastering these fundamental skills, readers will gain confidence in selecting and preparing various steaks for their families or guests while elevating their culinary expertise.

Key Takeaways of The Beef Cut

• There are 17 types of steak that home cooks should know about, each with their own unique flavor and texture.
• The steak’s doneness affects its taste and texture, and butchers can advise on how to cook each type of steak.
• Grilling and searing in a cast iron pan are both great cooking methods for steak, and using an instant-read thermometer can help achieve the desired level of doneness.
• Some popular types of steak include ribeye, tenderloin, strip, hanger, porterhouse, flank, skirt, and flat iron steak, each with its own unique characteristics and best cooking methods.

What is Steak?

In the context of discussing various types of steak, it is important to understand that steak is a cut of meat typically taken from beef or other animals and is known for its tenderness, juiciness, and rich flavor. Steak can be prepared in a variety of ways, such as grilling, broiling, pan-searing, or smoking. It can also be marinated and served with a variety of sauces and sides.

There are several types of steak available on the market today. Some popular cuts include flank, strip, sirloin, filet mignon, ribeye, and T-bone steaks. Each type has its own unique characteristics, including fat content, texture, and level of tenderness. The choice of cut often depends on personal preference, budget, and availability.

Flank steak is a leaner cut with long muscle fibers that require tenderizing before cooking. Strip steak comes from the short loin area near the spine and has moderate fat content with good marbling for flavor. Sirloin steaks come from the back part of the cow near the hip bone and are generally more affordable than other cuts while still providing pleasant beef-forward flavor.

Overall, understanding different types of steak will enable home cooks to make informed choices when selecting cuts for their meals.

Popular Cut of Beef

One’s choice of steak may vary depending on the desired level of tenderness, marbling, and flavor. However, a few popular cuts are typically a safe bet for any meat lover.

1. Ribeye Steak: Known for its juicy and flavorful qualities, the ribeye is one of the most popular steak cuts. It has ample marbling throughout the meat, giving it a buttery texture and rich taste.
2. Top Sirloin: This boneless cut is leaner than other steak cuts but still packs in a hearty beef flavor. It’s also more affordable than some of the other popular cuts like ribeye or porterhouse.
3. Flank Steak: This long and flat cut comes from the abdominal muscles of the cow and has a pronounced grain running through it. While it can be tougher than other steaks, flank steak makes up for its flavor.

Other popular cuts include New York Strip and Porterhouse Steak, which contain both strip steak and tenderloin sections in one cut.

Ultimately, selecting the right type of steak depends on personal preference and the cooking method used to prepare it.

When choosing a cut of steak, consider factors such as fat content (marbling), tenderness, price point, and intended use (e.g., grilling or pan-searing).

Knowing what to expect from each type of meat will help you make an informed decision when selecting your next piece of beef.

Underrated Cuts of Steak

Underrated cuts of beef offer a unique and flavorful experience for those looking to expand their meat repertoire. While popular steak cuts such as Ribeye, Tenderloin, and Strip Steak are widely known and enjoyed, lesser-known cuts like Flank Steak, Hanger Steak, Flat Iron Steak, and Coulotte Steak should not be overlooked. These underrated cuts are often more affordable than their popular counterparts but still provide excellent flavor when cooked correctly.

To help home cooks navigate these underrated types of steak, here is a table that outlines the characteristics of each cut:

When cooking these underrated cuts of steak, it is essential to remember that they require different cooking methods than popular cuts. For example, Flank Steak benefits from marinating before grilling or pan-frying to increase tenderness and enhance flavors. Hanger Steak should also be marinated before grilling over high heat to achieve maximum tenderness. Flat Iron Steak can be grilled or seared on a cast-iron skillet for optimal results.

In summary, while popular types of steak like Ribeye or Tenderloin may take center stage in most menus, there are plenty of other options worth exploring for the adventurous home cook. Underrated types like Flank Steak, Hanger Steak, Flat Iron Steak, and Coulotte offer distinct flavors at affordable prices when prepared correctly using appropriate cooking techniques.

Tenderloin

The Tenderloin, also known as Filet Mignon, is a highly sought-after cut of beef due to its exceptional tenderness and mild flavor. This steak comes from the short loin area of the cow and is one of the most expensive cuts available. It has a low-fat content, which makes it leaner than other types of steak.

The best way to cook tenderloin steak is by grilling or pan-searing with high heat to create a crusty exterior while leaving the inside juicy and tender. Due to its low-fat content, it’s important not to overcook this cut as it can easily become dry and tough. A meat thermometer can help ensure that the internal temperature reaches 135°F for medium-rare doneness.

When preparing tenderloin steak, seasoning should be minimal in order to let its natural flavor shine through. Salt and pepper are typically enough, but some may opt for additional flavors such as garlic or herbs.

Sides that pair well with this cut include roasted vegetables or creamy mashed potatoes. Overall, cooking tenderloin requires attention to detail, resulting in an unforgettable dining experience for any steak lover.

Strip Steak

Strip steak, a type of steak that is popular among steakhouses, is known for its strong beefy flavor and moderate marbling. This meat cut is usually boneless from the cow’s short loin section.

Strip steak is considered by many as one of the best cuts of steak due to its balance between tenderness and flavor. When cooking strip steak, it is recommended to cook it over high heat to achieve a crust on the outside while maintaining tenderness on the inside. It’s also important to let the meat rest before slicing it to ensure that all juices remain intact.

Strip steaks can be cooked using various methods, such as grilling or pan-frying, making it versatile for different cooking preferences. Although similar in appearance to Porterhouse steaks, strip steaks have less fat content than their counterpart but still pack enough flavor to stand out on their own.

Strip steaks are often compared with Ribeye steaks but have a stronger beefy flavor due to their location on the cow. The strip steak is an excellent choice when looking for a delicious meat cut that balances taste and texture.

Hanger Steak

Hanger steak, a cut of beef obtained from the diaphragm muscles of the cow, is known for its unique and rich flavor. The texture of hanger steak is loose with a coarse grain, making it best suited for marinating and grilling. When cooked correctly, this cut of meat offers a tender bite that pairs well with bold sauces.

To achieve maximum tenderness when cooking hanger steak, it’s essential to marinate the meat before grilling properly. A marinade made with acidic ingredients like lemon juice or vinegar can help break down connective tissues in the meat and enhance its flavor. Grilling over high heat for several minutes on each side will give you a juicy and tender result.

While hanger steak may not be as popular as other types of steak, it offers an excellent alternative to flank steak. With its powerful beefy taste and affordability, this cut is becoming increasingly popular among home cooks who seek flavorful meals without breaking the bank.

So why not try something new and add hanger steak to your next barbecue menu?

Porterhouse Steak

Moving on from the hanger steak, let’s delve into the porterhouse steak. This is a steak cut known for its impressive size and combination of two different types of steaks: tenderloin and strip steak. The porterhouse is similar to the T-bone but has a larger tenderloin. It is considered an expensive cut due to its large size and high quality.

To achieve the best results when cooking a porterhouse steak, it’s important to consider its thickness. Due to its size, it can be challenging to cook evenly throughout without overcooking or undercooking certain parts. Using a meat thermometer is recommended to ensure that the internal temperature reaches at least 135°F for medium-rare doneness.

When preparing a porterhouse steak, seasoning it generously with salt beforehand is essential. This will help bring out its natural flavors and create a delicious crust when seared on high heat. Because this cut contains both tenderloin and strip steaks, it has a combination of tenderness and flavor, making it an excellent choice for special occasions or as part of a luxurious meal.

Flank Steak

Flank steak, a lean and tough cut of meat that requires proper preparation, is commonly used in fajitas and stir-fries due to its intense beefy flavor. However, home cooks should know that this flavorful cut can be made tender with the right technique. To cook flank steak over high heat, slicing against the grain and marinating it beforehand is essential to break down its connective tissues.

Here are some tips for preparing flank steak:

• Marinate the meat for at least 2 hours before cooking.
• Preheat a cast iron skillet or grill pan on high heat.
• Season both sides of the steak with salt and pepper.
• Cook each side for 4-5 minutes until browned and charred.

Home cooks can transform this lean steak into a delicious meal without breaking the bank by following these steps.

Flank steak pairs well with bold flavors such as chimichurri sauce or roasted vegetables. With its intense beefy flavor and versatility in cooking methods, flank steak is definitely a type of steak that every home cook should know how to prepare properly.

Skirt Steak

Skirt steak is a flavorful cut of meat that is known for its rich, buttery taste and loose texture. It comes from the diaphragm muscle of the cow and has a distinctive grain running through it.

Skirt steak is often used in dishes like fajitas or served on its own as a main course. Its popularity stems from its unique flavor profile and versatility in cooking.

One notable characteristic of skirt steak is its high fat content, which contributes to its rich flavor. However, this can also make it difficult to cook since too much heat can cause the fat to render out and make the meat tough.

The best way to cook skirt steak is to grill or sear it over high heat for a short time, allowing it to develop a flavorful crust while retaining its tenderness. Another important factor in cooking skirt steak is properly handling the connective tissue that runs throughout the meat.

Despite being considered one of the tougher cuts of beef, skirt steak can be made tender with proper preparation and cooking techniques. Marinating it before grilling or searing can help break down some of the connective tissue, resulting in softer meat with more complex flavors.

Overall, skirt steak offers home cooks an opportunity to experiment with different cooking methods and flavors while providing delicious results when prepared correctly.

Flat Iron Steak

One flavorful cut of beef that is gaining popularity among meat lovers is the flat iron steak, which comes from the shoulder blade of the cow and has a distinct marbling pattern. This type of steak is also sometimes referred to as a top-blade steak or butler’s steak.

It is a tender and juicy cut with a rich flavor that can be cooked in various ways, such as grilling, broiling, or pan-searing. The flat iron steak has become a favorite among home cooks due to its versatility and cost-effectiveness. It is an affordable yet delicious option for those who want to explore different types of steak cuts without breaking the bank.

However, it requires proper preparation, such as generously trimming off excess fat and seasoning before cooking to achieve optimal taste and texture. When cooking flat iron steaks, it’s important to keep in mind that they are best-served medium-rare or medium to retain their tenderness and juiciness.

Overcooking can result in tough meat that lacks flavor. Pairing this type of steak with bold flavors such as chimichurri sauce or blue cheese butter can further enhance its taste profile. With its unique blend of flavor and affordability, the flat iron steak is worth trying out for any home cook looking to expand their knowledge of different steaks.

Short Ribs

Short ribs, a marbled and meaty cut of beef, can be prepared in various ways and are a popular choice for braising due to their rich flavor and tender texture. However, short ribs can also be cooked using other methods besides braising.

Here are three alternative methods for cooking this delicious cut of beef:

1) Grilling: Short ribs can be grilled over high heat until charred on the outside and medium-rare on the inside. This method allows the natural flavors of the beef to shine through without overpowering it with additional flavors.

2) Sous vide: They become incredibly tender while retaining all their juices and flavors by cooking short ribs in a vacuum-sealed bag in a water bath at a low temperature for several hours.

3) Oven-roasting: Short ribs can also be oven-roasted slowly at a low temperature until fork-tender. This method produces fall-off-the-bone meat that is perfect for shredding or serving in large chunks.

While many different cuts of beef are available, some other types to consider include round steak, rump steak, flap steak, tomahawk steak, and sirloin steak. Each cut has its own unique characteristics that make it suitable for specific cooking methods or flavor profiles.

In summary, short ribs are an excellent choice for home cooks looking to experiment with new cuts of beef. While braising is a popular preparation method, grilling, sous vide cooking, and oven-roasting are also great options to consider depending on personal preference.

By exploring different cuts of beef, like round steak or sirloin steak, and testing out various cooking techniques, home cooks can expand their culinary horizons and achieve mastery in the kitchen.

Sirloin Steak

Sirloin steak is a popular and versatile cut of beef that can be prepared in various ways to suit different cooking preferences. It comes from the rear back portion of the cow, specifically the primal loin section, and is known for its lean meat with moderate marbling.

The sirloin area has several sub-primal cuts, including top sirloin, bottom sirloin, and tri-tip. Top sirloin is one of the most tender types of sirloin cut and has a decent beefy flavor. It’s boneless, making it easy to prepare and grill or roast to perfection.

Bottom sirloin is tougher than top sirloin but has more flavor due to its proximity to the flank area. Tri-tip steak is another flavorful yet affordable option from the sirloin area that’s great for grilling over high heat.

As with other types of steak cuts, choosing the right cooking method for your sirloin steak will depend on factors such as thickness, desired level of doneness, and personal preference.

Grilling or pan-frying are popular options that allow you to sear in juicy flavors while achieving a crispy exterior crust. For best results when grilling or pan-frying a Sirloin steak, let it rest at room temperature before cooking and season generously with salt just before placing it on heat.

Whether you prefer rare or well-done steaks, following these tips will help ensure your home-cooked Sirloin steaks turn out juicy and delicious every time.

Cooking Preferences

When considering cooking preferences for steak, it’s important to keep in mind that the level of doneness affects both taste and texture, similar to how a musician can adjust the tempo and rhythm of a song to create a specific mood or feeling. Different cuts of steak excel in different cooking methods, such as grilling or pan-frying. For example, ribeye steak, with its high-fat content, is best cooked over high heat on a grill. In contrast, tenderloin steak is leaner and more delicate, requiring gentler cooking methods like pan-searing.

To choose the best cooking method for your chosen cut of steak, refer to this table:

Checking the doneness of your steak can be done using an instant-read thermometer. Insert it into the thickest part of the meat without touching bone or fat. For rare steaks, aim for 125°F; medium-rare should read at 135°F; medium hits at 145°F; medium-well reads at 150°F; and well-done is achieved at 160°F. Remember that removing your steak from heat when it’s about five degrees lower than the desired doneness will allow for carryover cooking and prevent overcooking.

In summary, knowing which cuts are best cooked using certain techniques combined with checking your steak’s temperature will help you achieve optimal flavors and textures when preparing different types of steaks. Keep in mind that personal preference may vary among individuals, but following these guidelines will ensure success in preparing delicious steaks every time.

Considerations for The Best Way to Cook

To achieve optimal flavor and tenderness when preparing different types of steak, it is important to consider both the steak cut and the cooking method utilized. Different cuts of steak require varying degrees of heat, timing, and preparation to bring out their unique qualities.

For example, tenderloin steaks like Filet Mignon are best cooked with dry heat methods like grilling or broiling, whereas tougher cuts like Flank Steak benefit from marinating before being grilled over high heat.

Home cooks should also consider the thickness of their chosen steak cut when selecting a cooking method. Thinner cuts like Skirt Steak cook quickly over high heat and are ideal for dishes like fajitas, while thicker cuts such as Porterhouse or T-bone Steaks require longer cooking times over lower heat to fully cook through without drying out.

Additionally, certain types of steaks may benefit from resting after being cooked. Ribeye Steaks, for instance, should be allowed to rest for several minutes before slicing into them in order to lock in their juices fully.

Choosing the right steak cut and cooking method can make all the difference in achieving a deliciously tender and flavorful meal. By considering factors such as cut thickness, cooking time/temperature, and resting periods, home cooks can elevate even budget-friendly cuts into restaurant-quality dishes that will impress any dinner guest.

Marinating Tips

Marinating is a crucial step in preparing certain cuts of steak as it can help to enhance the flavor and tenderize tougher meats. When marinating, it’s important to select the best type of marinade for the specific cut of meat.

For example, acidic marinades, such as those containing vinegar or citrus juice, are great for tougher cuts like flank or skirt steak because they help to break down the muscle fibers and make the meat more tender. On the other hand, milder marinades with herbs and spices work well with more tender cuts like filet mignon.

When marinating steak at home, there are several tips that can ensure optimal results. First, always use a non-reactive container like glass or plastic when marinating, as metal can give off a metallic taste. Second, be sure to fully coat all sides of the meat with the marinade and remove any excess air from the container before sealing it tightly.

Third, allow enough time for marination; while some cuts only need 15-30 minutes in the marinade (like hanger or skirt steak), others may require several hours (such as flank steak). Finally, when ready to cook a tomahawk steak or any other type of marinated steak, be sure to pat it dry with paper towels before cooking.

Overall, selecting the right type of marinade and following these simple marinating tips can significantly improve the taste and texture of your steaks at home. Experimenting with different types of marinades and cooking methods can also lead to new discoveries in flavor combinations that will impress even seasoned grill masters.

Overcooking Prevention

Preventing overcooking is crucial for achieving the perfect steak, as it can lead to tough and dry meat that lacks flavor. Home cooks must be vigilant when cooking different types of steak since each cut of meat requires a specific cooking time and temperature.

Here are some tips for preventing overcooking:

• Use an instant-read thermometer to check the internal temperature of the steak.
• Remove the steak from heat before it reaches its desired temperature since residual heat will continue to cook the meat.
• Letting the steak rest for a few minutes allows it to reabsorb moisture and redistribute juices, resulting in a more succulent and flavorful dish.
• Sear the steak first before finishing it in the oven or on lower heat. This method ensures that a crust forms on both sides of the meat while retaining its natural juices.
• Experiment with different cooking methods until you find one that works best for your preferred cut of meat.

Overcooking affects how tender your steak ends up being and alters its taste profile. By following these guidelines, home cooks can prepare restaurant-quality steaks at home without any fear of ruining them due to overcooking.

The advantage of Blade Meat Tenderizing Cut of Meat

This discussion will focus on the advantages of blade meat tenderizing and provide a guide on how to execute this technique properly.

Additionally, we will explore the best methods for marinating and cooking steak after it has been tenderized with a blade tool.

By following these steps, home cooks can achieve consistently delicious and succulent meals that are sure to impress their guests.

How To Blade Meat Tenderizing Cut of Meat

To ensure maximum tenderness and flavor in any steak, a home cook can consider using a meat tenderizer tool such as the Bold XL Meat Tenderizer Tool from XSpecial. This tool features 48 or 60 stainless steel blades that are designed to break down tough connective tissues and lock in juices, resulting in succulent, mouthwatering meat. The unique detachable design makes it easy to clean and dishwasher-safe for convenience. The ergonomic design is arthritis-friendly and requires no force, making it easy to handle for all users.

Using a meat tenderizer tool such as the Bold XL Meat Tenderizer Tool is simple. First, ensure that the meat is thawed and at room temperature before use. Then, place the meat on a cutting board or other flat surface and apply gentle pressure with the tenderizing tool until cuts appear on the surface of the meat. Repeat this process on both sides of the meat for best results. Afterward, season or marinate according to preference before cooking.

How to Marinate the Steak after Tenderizing

Marinating the tenderized steak is essential to enhance its flavor and tenderness, as it allows for the absorption of additional flavors and seasonings. The meat’s surface becomes permeable enough to absorb marinade easily after using a meat tenderizer tool like XSpecial Bold XL 48 Blades Stainless Steel. A good marinade consists of acidic ingredients like vinegar or citrus juice that help break down muscle fibers, resulting in a more tender steak. Additionally, herbs and spices can be added to infuse more flavor into the meat.

To marinate a tenderized steak properly, place it in a resealable plastic bag or shallow dish with enough marinade to coat it evenly. The amount of time needed for marination varies depending on personal preference and cut type; however, most steaks benefit from leaving them in the fridge overnight or at least 10 minutes before grilling. It is crucial not to over-marinate as this may lead to mushy and overly soft meat.

How to Cook the Steak after tenderizing

Cooking the tenderized steak requires precision in temperature and time, as overcooking can lead to tough and dry meat; according to a recent study by the USDA, the ideal internal temperature for a medium-rare steak is 145°F. Before cooking, it is important to let the steak come to room temperature and season it generously with salt. Depending on personal preference and the type of cut, steaks can be cooked using various methods such as grilling, pan-frying, broiling, or roasting.

When grilling a tenderized steak, preheat the grill to high heat and brush the grate with oil before placing it on. Cook for about 4-5 minutes per side (for medium-rare) until charred on both sides.

When pan-frying, heat up a heavy-bottomed skillet over medium-high heat until hot before adding oil or butter. Let the fat melt before adding your seasoned steak to the pan. Cook for 3-4 minutes per side (medium-rare) until browned on both sides.

Other Types of Steaks

The article on types of steak provides valuable information on lesser-known cuts that are worth trying. One such cut is the Coulotte steak, which comes from the top sirloin and is both tender and delicious. It has a fat cap that adds flavor to the meat when cooked correctly.

Another lesser-known cut is the Denver steak, which comes from the chuck roll’s underblade region and has a meaty flavor with lots of marbling. This cut is great for grilling and can be relatively soft.

The T-bone and Porterhouse steaks are well-known cuts that contain two different types of steak in one piece. The T-bone contains a strip steak on one side of the bone and tenderloin on the other, while the Porterhouse contains a larger portion of tenderloin. These steaks are best cooked over high heat to achieve medium-rare or medium doneness.

Finally, there is ribeye steak with the bone still attached, also known as tomahawk steak, which can feed multiple people due to its large size.

Cube steaks are another less expensive cut that can be flattened and pounded before cooking quickly. Skirt or flank steak has loose textures but adds tons of flavor when marinated before grilling over high heat. In contrast, ribeye has more marbling than filet mignon but requires little marinating due to its juiciness.

Many types of steaks are available in various price ranges, so it’s important to consider their unique characteristics when choosing one for your meal.

Overall, understanding different cuts of beef and how to cook them properly will help you create mouth-watering dishes at home as a professional chef would do in a restaurant kitchen. So whether you prefer tenderloin or ribeye with the bone still attached or even cube steak for quick meals during busy weekdays – this guide will help you make informed decisions about what kind of meat works best for your meal.

Conclusion

In conclusion, the world of steak can be overwhelming for novice home cooks. However, with this comprehensive guide to 17 types of steak, readers can gain a deeper understanding of the different cuts and cooking methods for each one.

From tenderloin to strip steak to underrated cuts like hanger and skirt steak, this guide provides insight into the unique flavor profiles and best ways to prepare each cut. It is important for home cooks to understand marinating tips and overcooking prevention techniques in order to ensure that their steaks are cooked perfectly every time. Additionally, the advantage of blade meat tenderizing should not be overlooked, as it can greatly improve the texture and tenderness of certain cuts.

Overall, becoming a steak connoisseur takes time and practice. But armed with knowledge about these 17 types of steak, home cooks can experiment with different flavors and cooking techniques to create delicious meals that will impress even the most discerning palates.

As Albert Einstein once said, “In matters of truth and justice, there is no difference between large and small problems.” In the same way, whether you’re cooking a simple sirloin or an extravagant Wagyu beef filet mignon, attention to detail is key in achieving perfection on your plate.

FQA’s

Q: What is a primal cut of beef?

A: A primal cut of beef refers to the initial cut made during butchering, which separates the carcass into large sections, such as the chuck, rib, brisket, loin, round, and plate.

Q: What is the best cut of beef?

A: The best cut of beef depends on personal preference and cooking method. Some popular and highly regarded cuts include ribeye steak, filet mignon, and New York strip steak.

Q: How can I better understand beef cuts?

A: Understanding beef cuts can be overwhelming, but with a little knowledge, it becomes much easier. The key is to familiarize yourself with the different primal cuts and the specific muscles they encompass.

Q: What is the best cooking method for a roast?

A: The best cooking method for a roast depends on the cut of beef. For tougher cuts like chuck roast or round roast, slow cooking methods such as braising or pot roasting are recommended. However, for leaner cuts like loin roast, roasting in the oven at a higher temperature is preferred.

Q: What is the role of a butcher in the meat industry?

A: A butcher is a trained professional who specializes in cutting, preparing, and selling meat products. They have a deep understanding of different cuts and can provide valuable advice on cooking methods and selection.

Q: Can ground beef be used for various dishes?

A: Yes, ground beef is one of the most versatile cuts of beef and can be used in a wide range of dishes, such as burgers, meatballs, tacos, and casseroles.

Q: What are some popular steak cuts?

A: Some popular steak cuts include ribeye steak, filet mignon, T-bone steak, and sirloin steak. Each cut offers a unique combination of tenderness and flavor.

Q: What is the difference between a ribeye steak and a lean cut?

A: A ribeye steak is known for its marbling and tenderness, while a lean cut, such as sirloin or round steak, has less fat and is considered a healthier option.

Q: What are some different cuts of beef?

A: Some different cuts of beef include chuck roast, round steak, loin cut, brisket, short ribs, and flank steak. Each cut has its own unique characteristics and is best suited for specific cooking methods.

Q: Where can I find fresh beef?

A: Fresh beef can be found at local butcher shops, supermarkets, and online meat retailers. It is important to ensure that the beef you purchase is of high quality and has been handled properly.