What Are the Different Cuts of Steak in Williamsport, PA?

November 15, 2019 12:10 am Published by Leave your thoughts

Whenever you head to your local butcher shop to pick out some steaks, you’re going to have a wide variety of options to choose form. Many people can name the different cuts of steak that exist, but might not have a good idea of the differences between the cuts.

With this in mind, here’s a quick overview of the different cuts of steak in Williamsport, PA and the differences among them:

  • Ribeye: A common favorite among steak enthusiasts, ribeye can come boneless or with the rib bone attached. It features a higher fat content, both marbled in the meat and along the edges, and that helps make the ribeye so flavorful. While the ribeye is not quite as soft as what you’d get in a filet, there’s still some chew that makes it a delicious and enjoyable feasting experience. Ribeye steak is especially good when cooked over charcoal flames, in a broiler or in a cast iron pan.
  • Filet mignon: You’ll find filet mignon in supper clubs and steakhouses all over the country. It’s known for its soft texture that is easy to slice through. Its low fat content results in a milder flavor and a bit less of the juiciness that steak enthusiasts might normally seek out. It’s commonly ordered for Valentine’s Day and other fancier occasions, and is a good option for people on a diet who want to cut their fat content. It can be cooked in just about any way you can think of.
  • Porterhouse: A porterhouse steak is a New York strip and filet mignon together that are separated by a T-shaped bone, hence why this steak cut is also often referred to as a T-bone steak. Cast iron is generally not the way to go here, because the porterhouse’s surface will not fully contact the pan while cooking, and that could result in it shriveling up. Instead, grill or broil it, and make sure the tenderloin side gets a little less heat so it doesn’t get overcooked.
  • New York strip: New York strip isn’t quite as tender as the filet or as juicy as the ribeye, but it does fall somewhere in between, which makes it versatile and appealing to a wide variety of people. It’s a little less expensive than other cuts of steak, which means you don’t necessarily have to reserve it for a special occasion. You should cook it just as you would a ribeye, though some New York strip steaks can be a bit lean, so you should be careful of overcooking.
  • Flank: Flank steak can be a bit tough to chew because it comes from some of the toughest muscle fibers on the cow. The meat should therefore always be sliced thinly and against the grain. It is of lower quality than other steaks, so you probably won’t order it from a restaurant.
  • Skirt: Skirt steak is frequently used for fajitas and carne asada. It’ll be one of the cheapest cuts you can find, and is delicious with a good marinade. It should be cooked quickly and cut thinly against the grain.

For more info about the different cuts of steak in Williamsport, PA, or to check out our high-quality cuts of steak, contact or visit Tony’s Delicatessen & Fresh Meats today.

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