When it comes to tender cuts of steak, every meat-eater has their preference. Whether it’s their preferred cut, sauce, or side dishes, there are so many options and expert opinions. With meat, the cut matters as much as how you cook it. Inside this guide we look at the tender and tough cuts.
Some Cuts are Naturally Tougher Than Others
The many different types of beef cuts are categorized by the section of the cow from which they are cut. These are known as primal cuts of beef. There are eight primal beef cuts: chuck, rib, loin, round, flank, brisket, shank, and short plate. The meat from some primal cuts can be tough, so extra care needs to be taken when preparing and cooking these. Others can be very tender, so they can be quite forgiving to chefs. Each cut has an ideal cooking method that will bring out the best qualities the meat naturally has.
Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan. Knowing what the most tender cut of steak is will help make your meals more delectable.
The Anatomy of Tough and Tender
Knowing which cuts are tough and which are tender requires learning a little bovine anatomy. Meat is mainly muscle. When you are trying to figure out whether it will be succulent or leave your jaw muscles in spasm, you should consider what those particular muscles did when the animal was alive.
For example, beef cheeks are hardworking as they spend all day chewing the cud. That would make the cheek tough. On the other hand, the back muscles of bovines are relatively lazy, which is why the most melt-in-the-mouth cut – the tenderloin – comes from that region.
Basically, a cut’s tenderness can be ascertained by measuring its distance from the spot in the middle of the animal’s back. As you move lower and outward, the meat will become tougher.
With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
Match the Cut to the Cooking Method
Just because a cut of meat is tougher, doesn’t mean you should banish it from your kitchen or plate. Every cut has its strength. Chuck will fare far better in a stew or a curry than rib eye steak will. By the same token, tender cuts can have weaknesses.
The low and slow cooking methods are generally better for those tougher cuts. During a lengthy braise, the ample collagen in a brisket will slowly break down into gelatin, transforming that brisket into a succulent, flavorful dish.
You will want to use tender cuts of beef for steaks and tough ones for braises, but rules are made to be broken. With some creative cooking, successful dishes are made to delight the senses.
With a bit of understanding of where the cut comes from on the animal, and some knowledge of how to make a steak tender, you can create delicious meals from any cut. Remember that your personal preference is what really matters when it comes to the different types of steak.
Because our beef is selected from the top 2% of the herd or better and it is dry-aged in-house, Chophouse Steaks is confident about the quality and taste you will enjoy. Explore our online butcher shop or contact one of our beef gurus to discuss the wide selection of tender cuts of steak.
FAQs
Notable examples include the tenderloin (also known as filet mignon), ribeye, and sirloin. These are primarily from the mid-upper back of the animal, where there is less movement. In contrast, tough cuts come from areas involving more motion, such as the shoulder (chuck), the rear (round), and the lower leg (shank).
What is the difference between tender and tough cuts? ›
As you move lower and outward, the meat will become tougher. With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
What will tell you if meat it tough or tender? ›
Visually Identifying Tough And Tender Cuts
Small streaks of fat within the muscle are known as marbling and enhance both the tenderness and flavor of meat. On the other hand, strips of thick fat between the muscles and around the edges of the meat can become rubbery when cooked.
What does it mean when a steak is tough? ›
So the more exercise a muscle gets, the tougher the meat. That means that in the case of a steer, the big muscles around the legs and shoulders, which are used for locomotion and supporting the animal's weight, yield tougher cuts such as the chuck, the flank, and the round.
What determines the tenderness or toughness of a cut of beef? ›
Meat tenderness is determined by factors like background toughness, the toughening phase, and tenderization. Meat toughness depends on the nature, structure, and amount of different connective tissues like collagen and elastin (Lepetit, 2008).
What does tough vs tender mean? ›
Each beef cut offers unique textures and flavors, making some ideal for quick searing, while others benefit from slow cooking to achieve optimal tenderness. Generally speaking, tough cuts are more budget-friendly but require longer cooking times. Tender cuts are typically more expensive and are quicker to cook.
Is ribeye tough or tender? ›
This muscle isn't used as much as the animal's other muscles, which is what makes both the NY strip and the ribeye such tender, flavorful cuts of meat. However, the ribeye has more marbling, making it slightly more tender than the New York strip.
Can tough meat become tender? ›
When cooked in the presence of moisture, collagen dissolves into gelatin, which allows the meat fibers to separate more easily. This is the essence of tenderizing tough cuts of meat.
How do I make my steak tender and not tough? ›
Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.
Why is my ribeye steak chewy? ›
Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
The biggest factor is probably size. Top sirloin is often cut 1.5” to 1.75” inches thick. Any thinner and it's easier to overcook the meat. Go much thicker and you'll need to start thinking about low and slow cooking techniques like braising so you can break down the meat and produce a tender result.
What is the least tough steak? ›
Key findings: Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last.
What is the meaning of tough cut? ›
Hardworking muscles contain more collagen, a protein that connects muscle fibers together and keeps them attached to bones. Connective tissue is much chewier than muscle tissue, so more collagen means tougher meat.
What does tender cut mean? ›
Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat.
Is brisket tender or tough? ›
Brisket is a tough cut of meat, but this toughness can be counteracted with long, slow cooking which gives the chance for the abundance of connective tissue to break down and gelatinize into a rich, tender meat.
What does tender mean wound? ›
: sensitive to touch or palpation. the bruise was still tender. b. : sensitive to injury or insult : touchy.
