determined by the measureable amount of fat and marbling in a steer carcass. The more marbling, the greater the tenderness and flavor. There are fewer Prime grades given, which is one reason for its higher cost.

Before you spend money on steak, know the source. Ask if the market is selling grain-or grass-fed beef. Is it locally raised, or was it shipped from another state? Find out if the meat has been frozen, and how long it was in transit. Antibiotics and growth hormones are mainstays of the industry, but some ranchers are offering natural beef raised on organic feed. Even if yo u’ re not buying Prime, the taste and texture of your steak can be affected by any or all of these issues.

Boneless steaks are generally easier to cook to your preferred doneness than steaks with the bone in. Porterhouse, T-bone, and beef rib chops such as rib eye can come off the grill at various stages of cooking. Many restaurants and butcher shops sell steaks with part of the bone still attached, as this can affect the flavor of the steak. Beef tenderloin fillet steaks and New York strip steaks bone-in are popular in restaurants, and you can try them at home. Just be aware that your steak may be cooked the way you want it at the edge but much less near the bone. The steak is thicker and colder at the bone and will take longer to cook. Always check a spot near the bone with your thermometer or by touch to determine its doneness. Flank and sirloin are not technically steak cuts, but are large pieces that can be cut into pieces called steaks.

To get the best from your steak, bring it to room temperature at least 30 minutes before grilling. Keep the meat covered while it sits. A cold steak will cook unevenly, as the center stays colder than the outside. Moisture escapes from cold meat as soon as it starts heating, making it dry and tough. There are separate schools of thought regarding seasoning steaks. Meat is usually seasoned on both sides with a minimum of at least salt and pepper. Some steakhouses have developed proprietary blends of spices to season their meat. Some grill experts maintain that only one side be seasoned, as salt draws out moisture. And there are those who do n’ t season meat at all until it comes off the grill. The hot meat is then sprinkled with kosher salt and ground black pepper that is absorbed as the steak rests after cooking. Try any or all of these methods to see which one works best for you.

Ground Beef

Most people do n’ t question wha t’ s in their ground beef until a news story breaks about contamination and illness. Some of the same questions asked about prime steaks should be asked about ground meat. Most of the ground beef comes from