This Is #1 Cut of Steak in America, Reveals New Survey — Eat This Not That

When it’s time to celebrate a big milestone in life, sometimes just a steak will do. According to a recent survey conducted by The Linz Shop—one of America’s leading independent meat suppliers to steakhouses worldwide—70% of consumers surveyed claim that their favorite food is steak. The 2022–23 Consumer Steak Report evaluates consumers’ favorite steak cuts, cooking methods, steak-eating patterns, and more.

While some American consumers can eat steak cooked to their liking without a second thought, many participants in this survey said there are other factors to consider when eating what is considered a “good” steak. More than half of them said they like to eat their steak with a sauce – about 39% agreed that A1 sauce is the best. The temperature of the cooked meat is also very important-most reported that medium rare is the only way it should be done. But what most of us think about when choosing a steak to eat is the cut.

Steakhouses usually offer many different cuts of steaks, all different grades and quality, but there are only one cut was 60% crown American steak king. Plus, if you’re confused about steak grades, which 53% of respondents said they were, check out The Surprising Secret Behind Steak Grades, According to a Butcher.

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Bavette cut
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Referred to as flap steak or “butcher’s cut”, bavette is one of the looser textured cuts that remains satisfying in terms of flavor. However, the survey reported that only 5% of participants chose it as their favorite.

flat iron cutting
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If you like your steak on the meatier side, a flat iron hits it right on the nail. But for most Americans, it’s not a top contender. In fact, about 12% consider the lean cut of meat to be their absolute favorite, possibly due to the fact that it is one of the most tender steaks on the list, according to Spruce Eats.

Tomahawk cut
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A tomahawk is a ribeye with at least five inches of bone attached to the end, and while impressive, it is not practical in many instances. Only 13% claimed that the tomahawk was the best cut of steak.

skirt cut steak
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What is easily one of the juiciest cuts of steak on the list (when cooked properly), doesn’t turn out to be one that Americans usually reach for. Skirt steak brought 16% of the vote for the best cut.

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Steak Porterhouse
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The porterhouse pulled in a good 27% of participants as a favorite, but it is still a bit far from the top-class status. This cut provides one big slab of meat, as it usually weighs around two pounds! A porterhouse is similar to a T-bone but must have a filet that is at least 1.25 inches thick from the bone to the widest point on the filet, to qualify as this premium cut.

Strip steak
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It is not unusual for many people to see a NY Strip on the menu and get a tingling sensation of excitement. According to steak reports, about 38% of Americans feel this way and find this cut of steak to be an order.

T-bone steak
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This cut of steak is named after the “T” shaped bone through the middle of the meat separating the strip side and the filet side. The T-bone cut is in the top three—with 43% of the vote. T-bones seem to be more popular than porterhouses because they are more manageable in size and not very expensive. At Ruth’s Chris steakhouse, for example, a T-bone is about $65 while a 40-ounce porterhouse is a whopping $115!

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Filet steak
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Very tender and very popular, filet mignon comes second. This cut of steak comes from the tip of the tenderloin where the muscles don’t have to work as hard, which makes the meat so tender that some say it can be cut with just a fork. And according to the survey, 47% of Americans like to eat filet steak. Some serious steak eaters admit, however, that this is the least flavorful of the cuts.

Ribeye steak
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Only more than 60% of the participants admitted that ribeye is one of their favorite cuts of steak to eat, order, and enjoy. Whether on or off the bone, this ribeye is loved for its intramuscular fat that helps maintain the moisture and flavor of the steak.

Jordan Summers-Marcouillier

Jordan Summers-Marcouillier was born and raised in San Jose, California and currently works as a writer in New York, NY. Read more about Jordan

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