字幕表 動画を再生する 英語字幕をプリント Welcome to Steaks 101: Know Your Cuts. With so many different cuts of steak out there, how do you know which one to choose? Today, we’re going to learn it all. As we look at each steak, we’ll discuss four main points: appearance, flavor, aroma, and texture. Let’s dive right in. These are filets, also called tenderloins or filet mignons. It’s a round steak with mild beef flavor and mild aroma, and it’s the most tender steak of all. In fact, it’s our customer favorite. Here we have some ribeyes, also known as Delmonico steak, Spencer steak, and filet of prime rib. It’s an oval steak with a kernel of fat called the eye. They have a medium beef aroma, and are about halfway between tender and firm. Because they are naturally rich, people who love bold beef flavor love ribeyes. The next steak is my favorite steak, the New York strip, also known as the strip loin. It’s a long narrow steak with strong beef flavor and strong beef aroma. It has a medium to firm texture and is naturally very well-marbled. Here are top-sirloins. As the name implies, they are cut from the top of the sirloin. They have a very strong beef aroma and a firm texture. The flavor of this steak is bold and distinctly different. Next, we have the flatiron steak. It’s a rectangle shape with a tender texture and medium beef aroma and flavor. You get great value and great flavor – try them with your favorite marinade. Here are the T-bone and porterhouses. These are a combination of the strip loin and the filet, with that familiar T-shaped bone in between. The difference between the T-bone and the porter house is that the porterhouse has a larger portion of filet. These are the best of both worlds with the mildness of the filet, mixed with the strong classic flavor and texture of the New York strip. Plus, the bone-in cooking adds great extra flavor and juiciness. And that’s an overview of your main steak cuts. Try them all and see which one you like best.