Steak at Ruth Chris Steakhouse

Beef it's what for dinner! It is the culinary name for meat from domestic cattle (cows). It is one of the principal meats used in the cuisine of Australia, Argentina, Europe and America.

It is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

Louisiana produces our own cattle which results in great tasting meats. These meats have a distinct souhthern flavour when combined with our terrific seafood. There are hundred of slaughter houses that brings the meat fresh to local markets. The smaller the distance the product has to travel the better quality you will receive.

All you need to know about beef

American Cuts

Diagram of Cow

Upper Half Cuts Chuck — one of the most common sources for roasts and hamburgers

Rib — short ribs, rib eye steak and prime rib

Loin — subprimals are:

Short loin — from which T-bone steaks are cut

Sirloin — less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin

Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks

Round — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness

Lower Half Cuts

Cut Description

Brisket- often associated with barbecue brisket or corned.

Shank- used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.

Plate- produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.

Flank-used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades. Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality with superior taste

Organic meat is produced without added hormones, pesticides, or other chemicals, though requirements for labeling something organic vary widely.

Grades of Meat

In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary meat grading program.

There are eight quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the product, and the maturity (estimated age of the animal at slaughter.

Most that are offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants

U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

U.S. Choice - High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content than Choice. The fat in Prime beef is also distributed evenly (also known as "marbling"). U.S. Select (formerly Good) - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.

U.S. Standard - Lower quality yet economical, lacking marbling.

U.S. Commercial - Low quality, lacking tenderness, produced from older animals.

U.S. Utility-lowest grade that is allowed to be sold to the public

To improve tenderness, it often is aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins.

Cooking and Preparation

Grilling is cooking the meat over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A. grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to BBQ. When cooked over charcoal, this method can also be called Charbroiling. Broiling is similar to grilling, but specifically with the heat source above the meat. Outside North America, this is known as grilling. Roasting is a way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.

Grilled meat can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.

Very rare 115–125 °F (46–52 °C) Blood-red meat, soft, slightly juicy

Rare 125–135 °F (52–57 °C) Red center, gray surface, soft, juicy

Medium rare 135–145 °F (57–63 °C) Dark Pink throughout, gray-brown surface, very juicy

Medium 145–155 °F (63–68 °C) Pink center, becomes gray-brown towards surface

Medium well 155–165 °F (68–74 °C) Thin line of pink, firm texture.

Well done >165 °F (74 °C) Gray-brown throughout, tough texture.

My Great Filet Recipe

1 Whole Black Angus Peeled Butt Tenderloin

Italian Salad Dressing

Garlic Powder

Slap Ya Mama Seasoning

Minced Garlic

Butter First you will need to trim your tenderlion into filets about 1.5 inches thick. I buy the whole tenderloin and cut the steaks because I know exactly how I like them.

-Season all the steaks with a generous portion of Slap Ya Mama and garlic powder.

-Put the steaks in a deep dish and pour Italian dressing over the steaks-Pour enough that half of the steak is sitting in the dressing.

-Let the steaks sit in the refrigerator for 4 hours.

-The grill temperature must be over 450 degrees. I use a grill that has 3 different burners.

-Put the steaks on the grill for 5 minutes on both sides. This will sear the flavour into the meat.

-Put the steaks in the middle of the grill and turn off the middle burner. The other burners will call raditional heating and cook the steaks without burning the outside. The steaks ar not over a direct flame.

-The butter garlic sauce must know be made. It is very easy- just mix a couple spoonfuls of butter with 2 tablespoons of minced garlic. Put the bowl in the microwave for 30 seconds.

-Once the staeks are cooke to the appropriate temperature it is know time ot pour the garlic butter over them while they are still on the grill. Pour the butter on both sides. Leave the steaks on each side for about one minute.

-Now it is time to enjoy the best steaks ever.

Home of the Best Steaks in America

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