Have you ever picked out a good piece of meat and then after eating it, you realized it was a bad one?
“People ask me, how do i pick out a good Shell/Strip steak?”
Above is a photo of a shell/strip from the loin end.
In this post I will teach to you how to pick out a great Shell steak/Strip steak, so next time they’re on sale you’ll be able to bring home a winner for your family! Above is a ugly looking shell/strip steak!
I feel the cut of Shell/Strip steak that is from the hip end of the loin is a not so great steak. It tends to be a bit tougher and fattier than from the Rib end. If you see a package like this ( (like the one below), avoid it at all costs!
A package that looks like this, I would avoid.
The center cut shell/strip steaks of beef are good cut of steak. They’re not the best cut but, sometimes you’re at the mercy of selection! The center cuts are good for children and people who prefer a smaller steak. Usually if cut at a inch thick each steak will weigh less then a 3/4 of a pound.
Now for the most desirable cut of Shell/Strip loin of beef that’s considered the best cut.
The Delmonico cut of Shell/Strip steak is adjoined to the first cut of rib . This cut is very tender and has the most amount of meat per steak. There are only one to two Delmonico cuts per shell. Instead of asking for a Delmonico cut, you can also ask your butcher for a rib end cut of the Shell. The name is different but your butcher will know exactly what you’re talking about. A steak a inch in height will generally weigh over a 3/4 of a pound.
I love when the Shell/Strip steak is on sale! It cooks about 7 minutes per each side to become medium rare .
Remember, always look for good marbling and a beautiful colors ! Use this pick below as reference for the next time your in the mood for
The best always and don’t forget to like and share!