Experienced butchers point these cuts as the ideal for a good steak, even if they have their specificities
The steak is one of the most traditional dishes of Brazilian cuisine. Simple to prepare and versatile on a daily basis, it can be served in different versions, from the classic accessible to more elaborate side dishes.
However, to achieve the ideal taste and soft texture that pleases the taste, the choice of meat cut makes all the difference. Experienced butchers point out which are the four best options for those who want to prepare juicy and tasty steaks.
The 4 best meats for steak, according to experienced butchers
The first nomination is Contrafile, a very popular cut and considered one of the most versatile for steaks. It has a layer of lateral fat that ensures juicide and intense flavor during preparation. When grilled in the skillet or plate, it offers it a perfect balance between softness and taste, being one of the favorite choices of barbecue.
Another highly valued option is the rump, noble cut that combines softness and lightness. Because it has less fat than contrast, it is ideal for those looking for a more balanced meal without giving up the taste. The butchers point out that the rump is perfect for accessible steaks, breaded steaks or even the famous Parmegiana steak.
The soft cushion is also among the favorites. Known for the soft texture, this cut is practical and easy to prepare. In addition, it is one of the most suitable meats for those who want thin and fast grill steaks. It is considered a joker cut, as it can be used in everyday recipes and also in more elaborate dishes.
Finally, experienced butchers emphasize the duckling as an excellent option for steaks. Although it is a thinner cut when prepared in the right way it maintains softness and becomes ideal for those looking for less fat meat.
Although each one has their own characteristics that can please different palates, they can be variety options on the menu, ensuring tasty, nutritious and traditional meals.
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