Gente, let me make one thing clear, I like carne! I do. For me a delicious well prepared steak is spectacular. The funny thing is that even though I like steak very much and I know that I like certain cuts like rib eye, New York strip and filet mignon the best, I have been pretty ignorant when it comes to the difference between steak cuts or even knowing where they come from.
I've stood in front of a carnicero or stared at endless options of steaks on a menu with a confused look on my face and just defaulted to asking for one of my "favorite" cuts because that's what I knew. Well, now I feel like a bit of an expert and if you give me two minutes, I can make you an expert on steak cuts too. This will come in handy for shopping, cooking and even dining out!.
Read more ¿Qué más?: Hispanic Heritage Month: Argentinian Gaucho-style steak with chimichurri sauce (RECIPE)
The video below breaks it all down. I learned so much from it. Like did you know that a New York strip, a Kansas City strip and sirloin are all actually the same cut? I had no idea. Even though I love New York strip up until now if I had gone to a restaurant and it said sirloin or Kansas City strip, I probably would have passed on it.
The other thing that I found super interesting is that T-bone, porterhouse, rib eye, filet mignon and New York strip all come from the same part of the cow: the longissimus muscle. And yes, I did also learn where the longissimus muscle on a cow is.
So what makes the cuts different if they all come from the same part? Well, you'll just have to watch the video to find out. Hmmm, I think I'll have steak for dinner.
Image via Corbis Images
