Steaks

To get the steakhouse experience at home, think about these tips:

GRADE: a USDA quality rating of meat based on marbling, color, firmness, and the age of the animal.

MARBELIZATION: the amount of fat interspersed with lean meat.

PRIME: the highest grade of meat, followed by Choice and then Select.

Here's how to determine what cut is above the rest:

NY STRIP STEAK: cut from the short loin or lower back.

RIBEYE: cut from the rib. Prime rib is also cut from this area.

FILET MIGNON: cut from the center of the tenderloin.

PORTERHOUSE: cut from the large end of the short loin.

HANGER STEAK: a cut of meat that hangs between the rib and loin.

LOOK FOR:

• vibrant reds and bright whites
  
• a "pack on" date close to the day you’re buying

Resources:

Fox & Obel Market
401 E. Illinois Street
Chicago, IL 60611
312.410.7301
www.fox-obel.com/index.asp