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Originally Posted by mairving
The big difference is steaks is marbling, type of cut and aging. The more marbled it is usually the better it is because the marble (fat) holds flavors better and is less.
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I didn't learn about the marbling until about two months ago. Up to that point, we always bought whatever looked the leanest and had the best red color. But a show I saw on tv said just what you said, that the marbling holds the flavor better, plus they said the marbling will make it more tender as well. I haven't grilled any steaks since watching that show, but next time I get some steaks to slap on the grill I'm gonna try some with the marbling in them and see what happens.