Center Cut Beef?
Is center cut beef always better? I know this applies to porterhouses and filets, but what about strips or other cheaper cuts of beef? I appreciate a fine steak and every now and then I dont mind paying for quality. But I want to get the best steak I can for the money Im spending.
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I've only ever seen "centre cut" applied to strips, where it refers to the anterior and centre section of the muscle and excludes the sirloin (vein) end, which has a tough membrane running through it. I have to say I've never seen single steaks marked as "centre-cut", though -- mostly used as a spec when purchasing a whole strip from a supplier.
I certainly prefer a strip from the centre or rib end rather than the vein end, that's for sure.
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tommy
Jul 25, 2011 12:27 PM
Half of the porterhouse is the strip.
I find strips are better marbled toward the rib section rather than the sirloin, so I try to buy those. I don't recall seeing the "center cut" description however.
It comes down to what part of the primal you happen to enjoy more.
