For those new to the world of steak, or for those who are just not well-versed in steak lingo, the next posts coming up should serve as a jumping-off point for all there is to know. The posts that follow will trace grades and quality, origins, anatomy and cuts, cooking styles, and flavors of meat.
There are several common cuts of steak on a typical steakhouse menu. If a steakhouse doesn’t have some of the main choices, then it needs new management, or perhaps it’s not a real steakhouse. These essential cuts will be featured over a series of posts soon to come!