Get 5% Off + a Free Item for Life
When you Subscribe and Save

The Ultimate Steak Buying Guide

written by

Brooks Hitzfield

posted on

May 1, 2019

The purpose of this video is to make you more educated when it comes to buying steak. Shopping for these cuts can be intimidating because there are lots of names/types, and you can easily spend a lot of money, but still have a poor experience.

In this video, we are going to help you take the stress out of buying steak and feel like the most-educated person at the dinner table.


What makes a good steak?


Tenderness 

For everyone who appreciates texture more than flavor, the tenderness of a steak is going to make the right experience for you. Tenderness is determined by both fat marbling (the amount of intramuscular fat), and connective tissue (mostly determined by how much the muscle is used by the cow).

Flavor

For folks who appreciate more intense beefy flavors and don't mind a little chew, you're going to want to explore your cuts. There are many different cuts, and some of a slew of different names, but a lot of times you're more likely to find higher flavor in the less popular cuts (skirt, hanging tender, etc.).

Of course, there are lower value cuts that still lack flavor, so this does take some exploring. I highlighted some of my favorites in the video above.

What about color?

A lot of people get hung up on color and use it as a visual guide to help determine freshness and quality. There are SOOO many factors that can determine meat color, it really is not helpful hear. In fact, meat that is bright cherry red is often thought to be the freshest and therefore is highly sought after by consumers.

Create Seven Sons Account.png

However, fresh meat right after it has been cut will actually have a much deeper purple/red hue and will stay this way if it's frozen properly in vacuum packaging. It will only turn cherry-red, after it has been set out and exposed to oxygen.

So if you're ever concerned that your meat has been spoiled, your nose is going to be a more reliable tool than your eyes. 


Two MYTHS about grass-fed steak/beef


(1) Grass-fed beef is too lean! 

Unfortunately, in the early days of grass-fed beef, this could have been an experience for people because much of the first beef marketed as grass-fed would have been old dairy cows which were mostly raised on grass and would have been much leaner (they're bred for milk production, not beef).

(2) Grass-fed beef tastes gamey! 

This also could have been an unfortunate experience for some, but back to the answer for myth #1, it's not hard to see why. Any dairy animals marketed as grass-fed, would have been older cows who weren't intended for meat production, and yes, could have taste gamey, similar to deer meat.


    Cooking Temps and Tips

    (1) Five-degree rule.

    It's important to know that steak will continue to cook even after it has been pulled from the grill. I've outlined the internal cook temperatures next to the desired doneness, but it's important to remove the steak from the heat 5 degrees prior to the desired doneness.

    (2) Let it REST!!

    This cannot be stressed enough. If you cut into the steak too early, you'll lose much of the juices and moisture we all love. When you let the steak rest for 10 minutes, it relaxes and the moisture returns to the muscle fibers instead of making a mess on your plate.

    (3) Reverse Searing

    If you don't have access to a grill, you can still achieve excellent tasting steak in the kitchen. A method called reverse searing lets your oven do most of the work and is even preferred over grilling by some. There lots of helpful instructions for this on Google/YouTube.

    Internal Meat Temperature Guide

    Explore the cuts

    Below I've highlighted some of our favorite cuts and wrote my thoughts on their fat marbling, tenderness, cost and cookability (yes, I made up that word to stand for how easy each cut will be to prepare and carve).   

    Filet Mignon

    Seven Sons Filet Mignon

    The Cut | The Filet Mignon comes from the tenderloin, which is a muscle that is hardly used.

    Fat Marbling | The filet is learner than some other popular cuts, but since it has little connective tissue, you won't have the same chew of other lean cuts.

    Tenderness | This is the most tender cut of beef, so for those who highly desire texture, the filet is king!

    Cost | $$$

    Cookability | This cut is relatively easy to prepare, but the circumference can vary, so you need to adjust cook times from package to package.

    Delmonico Ribeyes

    Seven Sons Delmonico Steak

    The Cut | The Delmonico comes from a tender part of the rib section, which is why it's often referred to as a Ribeye or Rib Steak.

    Fat Marbling |     One of, if not the most marbled cut on the animal. It has an amazing amount of intramuscular fat that breaks up the muscle and provides a fantastic eating experience. 

    Tenderness | Combined with the high marbling, and being sliced against the grain of muscle fibers, this steak is both tender and easy to cut.

    Cost | $$

    Cookability | Delmonicos are some of your most consistent cuts, which makes it easy to get in a routine to prepare. 

    New York Strip

    NY Strip Steak image

    The Cut | Cut from another part of the loin that is doesn't get much use from the animal.

    Fat Marbling | Typically leaner than Delmonico, but still a great amount of marbling.

    Tenderness | High marbling, plus less connective tissue makes the strips highly desired.

    Cost | $$

    Cookability | Same story as Delmonico, consistent and easy to get into a routine to prepare.

    Sirloin

    Sirloin Steak Image

    The Cut | sliced from another tender part of the loin, and is from the same muscle as your sirloin Roast.

    Fat Marbling | Typically a leaner cut, with only little visual signs of marbling.

    Tenderness | Tender, but more chew than the Filet, but also sold at a much lower price point.

    Cost | $

    Cookability | Easy to prepare and easy to cut. A great steak for beginners!

    Seven-Sons-Farm-Free-Tour.png

     

    Skirt Steak

      Outside Skirt Steak Image

      The Cut | Skirts are actually a diaphragm muscle just below the rib. There's only a few per animal.

      Fat Marbling | This cut has lots of intramuscular fat than run along the grain with the meat, which is different, but still ads that same great flavor.

      Tenderness | Skirts are tender, but need to be cut carefully. If cut on it's width the same way as the grain, it will eat a little stringy. Important to slice against the muscle grain on this one.

      Cost | $

      Cookability | Skirts are thin and very easy to overcook. Best to watch these ones carefully.

       

      Hanging Tender

      Hanging Tender Steak image

        The Cut | Another diaphragm muscle, and shares many attributes as the Skirt and Filet.

        Fat Marbling | Both Skirts and Hanging Tenders are highly underrated in my opinion. The fat looks strange and different from typical marbling, but it's definitely there and achieves the same thing.

        Tenderness | Hanging Tenders live up to their name, and their texture is similar to a filet. The entire cut actually just looks like a smaller version of a tenderloin (the muscle Filets are cut from).

        Cost | $

        Cookability | These can be difficult to cook evenly because one end usually starts out thick and tapers to a point on the other. But some extra attention by utilizing hot/cool parts of the grill can solve that.

        Flat iron 

        Flat Iron Steak Seven Sons

        The Cut | Flat Iron is cut from the shoulder and can sometimes be referred to as a blade steak.

        Fat Marbling | Great fat marbling on this cut, but it can sometimes include facia membranes if not cleaned properly.

        Tenderness | The shoulder gets more work than most the cuts mentioned above so there can be more connective tissue.

        Cost | $

        Cookability | Like the Sirloin and Strips, this steak is very easy to work with. Because of the lower cost, it is often used in dishes like stir fry, or even cut for steak sandwiches.

        I hope this has been helpful.

        ACTION ITEM: In the comment section below, share (1) what your current favorite steak cut, and (2) what new cut are you up for trying next?

        More from the blog

        Sustainable Dining: Delicious Side Dishes to Serve with Your Pork Chops

        Sustainable Dining: Delicious Side Dishes to Serve with Your Pork Chops

        Tender, juicy, and flavorful pork chops are always a great idea for dinner. Better still, this nutritious, premium cut is exceptionally versatile.  Whether you’re in the mood for Mexican, Italian, or a good old-fashioned cookout, pork chops can be paired with a variety of side dishes for a satisfying, nutritious meal.  Ready for some inspiration? Here are a few of our favorite sides to accompany our pasture-raised heritage pork chops.  Classic Companions for Pork Chops Classic recipes are classics for a reason. These tried-and-tested flavor combinations make for beautifully balanced, mouth-watering dinners that you’ll want to cook again and again. They’ll taste even better when you prepare with high-quality chops from heritage pork. Thyme and Garlic Roasted Vegetables Pork chops’ delicately sweet yet savory flavor harmonizes wonderfully with roasted vegetables. Better still, you can use whatever you have in the refrigerator: peppers, onions, green beans, broccoli–any and all vegetables pair well with our pork chops. Season your vegetables and pork chops with oil, salt, pepper, garlic powder, and thyme for a quick and tasty midweek meal. Spread them on a baking tray and cook in the oven for around 30 minutes at 400F. Try different flavor combinations, like honey and garlic, smoked paprika, or a few tablespoons of balsamic vinegar for a bit of a twist.  Apple Sauce Pork chops and applesauce have been a winning duo for generations. The apple's acidic sweetness beautifully complements the pork's meatiness.  To serve up a tasty dinner, cook your pork chops in the skillet and serve with nutty brown rice, roasted green beans, and a generous side of sweet, tart applesauce.  Other fruit sauces, such as pear or cranberry sauce, work fantastically, too. Try our recipe for pear sauce with pork chops, and let us know what you think.  Mashed Potatoes and Gravy Another hearty, decadent dinner is oven-roasted pork chops with buttery mashed potatoes, smothered in a rich, velvety gravy. In fact, any kind of potato accompanies pork chops perfectly. Some of our favorites are hasselback potatoes, potatoes au gratin, or garlic butter-roasted potatoes.  Whatever you cook, serve your meal alongside a helping of steaming, meaty gravy to accentuate the taste of the pork and enhance the creaminess of your potatoes.  Contemporary Twist on Pork Chop Sides If you’d like to cook something a little more inventive, the following recipes will surely be a hit with friends and family.  Zesty Quinoa Salad When the weather’s warmer outside, you’ll no doubt want to grill your pork chops. Try pairing them with a light, zesty quinoa salad for a healthy, deliciously textured lunch or dinner. The great thing about quinoa salad is how easy it is to make. Simply prep your quinoa with a little onion, garlic, salt, pepper, and lime juice. Then, add some chopped, grilled vegetables of your choice. Serve the pork chops on top for a colorful barbecue centerpiece. Caramelized Barbecue Sweet Potato Wedges This bright, flavourful dish is bursting with a medley of flavors: the meaty melt-in-your-mouth pork, the sweetness of the potato, the saltiness of the seasoning, and the tangy barbecue sauce. It’s also effortless to make. Simply douse your pork chops with your favorite barbecue sauce and put them on a sheet pan. Then, cut your sweet potato into wedges and season with cayenne pepper, salt, and a generous coating of olive oil. Add them to your sheet pan and cook in the oven at 400F for about 30 minutes for a delicious, juicy dinner. You can serve this dish with a light green salad for extra vitamins and minerals. Butterbean Chorizo Casserole  For a Spanish-inspired dinner, try this tender pork, butterbean, and smoky chorizo casserole. This easy, slow-cooked dish promises succulent, juicy perfection with every bite. All you’ll need are canned cherry tomatoes, garlic, sage, butter beans, chopped chorizo, and pork chops. Throw all your ingredients in the slow cooker, leave to stew for 3-4 hours, and then serve. It’s really that simple! Sides That Pair Well With all Pork Cuts The fantastic thing about these side dishes is that they go well with several different cuts of pork.  For example, pork ribs are delicious when glazed in sweet, tangy apple sauce. They also pair excellently with sweet potato fries, quinoa salad, or mashed potatoes and gravy.  The same goes for pork roasts like succulent pork belly and tender pork tenderloin. You can turn these versatile cuts into the centerpiece of any dish, across almost any cuisine.  Whether you cook a British-style roast dinner with creamy mashed potatoes or a Spanish-inspired butterbean dish, these cuts can be paired with a number of side dishes for a variety of delectable flavor combinations.  Why Choose Seven Sons for Your Pork At Seven Sons, we’re committed to providing you with the highest-quality food. That means sustainably raised pork, free from antibiotics, hormones, and GMOs.  Together, with our partner farms, we provide our hogs with a stress-free environment on open fields and regenerative pastures using animal stewardship practices that promote health and hardiness. Not only is our way kinder, but the quality of the meat is better. Compared to conventional pork, Seven Sons’ pork cuts are far more nutritious, tender, richer in flavor, and higher in beneficial omega-3 fatty acids. Ready to taste the difference? Order your Seven Sons pork chops today.

        Read more
        A Complete Guide to Pork Cuts and How to Cook Them

        A Complete Guide to Pork Cuts and How to Cook Them

        Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things.  Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products.  But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts!  1. Bacon  Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste.  For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. 3. Ham Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite.  4. Bone-in Pork Chops Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party.  Pork chops are also versatile. You can marinate them and then toss them on the grill, sautĂŠe, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making.  6. Baby Back Ribs  Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. 7. Pork Shoulder Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. 8. Tenderloin Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways.  Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. 9. Pork Crown A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. 10. Pork Butt Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork.  As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. 11. Pork Loin  Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising.  For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. 12. Pork Belly “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making.  Whatever you fancy, you’ll taste the superior quality of pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

        Read more
        How to Cook Pork Sausages: Top 3 Methods

        How to Cook Pork Sausages: Top 3 Methods

        Whether served in a bun, mixed with rich tomato penne, or fried in a pan with eggs and cheese, protein-rich pork sausages are a versatile, delectable choice for a flavor-packed breakfast, lunch, or dinner.  Not only are pork sausages rich, meaty, and delicious, but they can also make for a nutritious meal if you buy the right type. Some sausages include added sugar and are high in sodium and additives, which don’t bode well for a healthy diet.  However, if you choose pasture-raised, heritage pork sausages, you’ll get high-quality meat free of hormones, antibiotics, and GMOs. This makes for a healthier, ethical choice and better taste. Not to “humble brag,” but we’re kind of known for our sugar-free breakfast sausage, so we feel really good about putting together this article. 🙂 But, for those of you who prefer to make your own sausage, our ground pork is perfect! Here, we’ll discuss the top three ways to cook sugar-free, heritage pork sausages perfectly. Prep Time: 5 minutes Cook Time: 12 minutes Servings: 6-8 What You'll Need One of the appeals of cooking pork sausages is how quick and easy the process is. Because the meat is so naturally flavourful, all you’ll need is a tablespoon of oil, and you’re ready to go:  1 tbsp oil (Avocado or Extra Virgin Olive) 1 lb. Sugar-Free Pork Sausage All our pastured pork sausage is made from the highest-quality meat raised on our regenerative family farm or within our trusted partner farm network. With the cooking methods below, enjoy a variety of flavors, including kielbasa, Italian, bratwurst, and breakfast patties. Instructions Now, it’s time to explore our three favorite methods for cooking pork sausages: on the stove, in the oven, and on the grill. Cooking on the Stovetop This is the classic way to cook pork sausages–and it’s quick and easy.  Heat a drizzle of oil in a non-stick skillet over medium heat. Place four sausages in the skillet, cooking for 5 minutes on each side or until the middle of the patties reaches 160°F.  Once cooked, remove the sausages from the skillet and let stand for five minutes.  Repeat the process until all sausages are done.  Baking in the Oven If you’re looking for an oil-free or low-effort cooking method, baking your pork sausages is the way to go.  Preheat oven to 375°F. While it warms, line a baking tray with non-stick parchment paper and place the sausages or patties on it. Put the tray in the oven and bake for 18-20 minutes or until sausages or patties reach 160°F. Halfway through baking time, flip so they’re nicely browned all over.  For extra crispy results, cook sausages in a skillet on high heat for two minutes after baking.  Option: You can also use a cast iron skillet as an alternative to a baking sheet. Cooking on the Grill In the mood for a barbecue? Pork sausage links also cook wonderfully on the grill. Here’s what to do:  Preheat grill to medium-high heat and gently oil grates. Place sausages on grill, cooking for roughly 5 minutes on each side or until the middle of the sausages reach 160°F.  Remove sausages from the grill and let stand for five minutes.  Why Sugar-Free Pork Sausage? If you’re watching your carb intake, sugar-free is a given. But even if you don’t mind a touch of added sugar to your diet, it's a good idea to be mindful of the sugar content in products like bacon and sausages. Added sugar in pork products indicates they’re highly processed, and highly processed foods have been linked to a variety of health problems, including increased risk of obesity, high blood pressure, and high cholesterol. To ensure you choose a healthy and tasty option, look for nutrition labels that are free of sugar and contain only a handful of ingredients: pork, water, and natural herbs and spices. All our pork product labels look like this because they’re all sugar-free! Side Dishes to Pair with Pork Sausage Pork sausages make for a hearty, delicious meal any time of the day. Here are some of our favorite ways to serve them for a mouth-wateringly tasty breakfast, lunch, or dinner:  Breakfast Gooey egg, sausage, and cheese breakfast sandwich Colorful fried sausage, veggie, and potato hash  Old-fashioned sausages, biscuits and gravy  Lunch Sauteed peppers, sausage, and onions laced with red pesto  Grilled sausages with creamy coleslaw and a dressed summer salad  Spiced, baked eggplant stuffed with herbs and sauteed sausage  Dinner  Sweet, zingy tomato and sausage penne pasta  Grilled sausages served with baked sweet potato wedges and roasted vegetables  Crumbled spicy sausage and caramelized onion pizza  Expert Tips & Tricks Before we dive into the cooking instructions, here are some helpful tips and tricks to keep in mind to get the perfect sausages every time:  Before cooking your breakfast sausage patties, gently press your thumb down into the center of each one. This will help the sausage to retain its circular shape during cooking.  When it comes to sausages, slow and steady wins the race. That means cooking them on low to medium heat. Otherwise, you risk a burned outside and undercooked inside.  While cooking as many patties or links as you can in a skillet might be tempting, it’s better to cook them in manageable batches. If you don’t, you may accidentally steam the sausages instead of browning them, and lose out on the crispy exterior. Once your sausages are cooked, allow them to rest for a few minutes before serving. This will make every bite more juicy and tender.  For the perfect pork sausage, a meat thermometer is your best friend! You’ll want to ensure the sausage's innermost part reaches 160°F–that’s how you’ll know it’s ready.  Recipe FAQs Is it better to cook sausages in the oven or pan? How you cook your pork sausages depends on your preferences. The oven, skillet, and grill are all great options. The oven is the best option if you prefer a more hands-off approach to cooking, but we'd recommend the pan if you enjoy sizzling your sausages to perfection.  What’s the difference between Italian sausage and breakfast sausage?  Seven Sons’ Italian and breakfast sausages are both beautifully seasoned and sugar-free. The major difference between the two is our selection of herbs and spices in each. While the breakfast sausage is milder and lighter in flavor, with hints of sage and rosemary, the Italian sausage has a lightly spiced flavor thanks to the addition of paprika.  How should sausages be cooked? Pork sausages are versatile and delicious. For best results, you can cook them in several ways, including in the oven, on a skillet, or on a grill.  Can you pan-fry pork sausages? Absolutely! Heat a drizzle of oil in a non-stick skillet over medium heat to pan-fry pork sausages. Next, cook your sausage patties for five minutes on each side or until the middle of the patties has reached 160°F. Don’t forget to let them rest for a few minutes after cooking, so they’re extra juicy and tender.  Should I add any seasonings to the sausage patties? Seven Son’s breakfast and Italian pork sausages are already perfectly seasoned with a delicate blend of herbs and spices, meaning all you need to do is cook them!  Can I store leftover cooked pork sausage? Yes, it’s easy to store leftover pork sausage. First, let the meat cool completely. Then, transfer it to an airtight container. You can refrigerate it for up to 4 days.  Ready to Cook?  Try Seven Sons’ delicious, sugar-free pork sausage range today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out!

        Read more
        Return To Top

        About

        Services

        Resources

        Visit

        Featured Articles

        Seven Sons Farms

        • 15718 Aboite Road
          Roanoke IN 46783
        • (877) 620-1977

        Seven Sons Family of Companies:

        GrazeCart.com | HenGear.com

        FreshEggCo.com

        Privacy Policy and Terms of Service