How Steak Works

Most cows raised in the U.S. are Angus, Hereford and Shorthorn. "Certified Angus Beef" is a marketing term, but an effective one; it applies to most of the beef in U.S. stores [sources: Miller, The Nibble].

A cow's diet has a major role in the flavor of beef. In the U.S., most commercially available beef -- the flavor you're most likely used to -- is corn-fed or grain-fed (usually "grain" denotes corn and soy). This usually means it has been raised on a feedlot.

A growing school of thought opposes grain- and corn-fed beef, on the grounds that these foods are not part of the natural diet of cows. Corn, in particular, can lead to health problems, which is one of the reasons it is so often combined with antibiotics. But the antibiotics themselves are implicated for a whole host of health problems, including new strains of disease-resistant bacteria [source: Time].

The alternative is grass-fed beef. Grass-fed cows graze in pastures -- usually prairies left to grow their native grasses. Grass-fed beef tends to be less marbled than grain-fed beef and it's significantly lower in saturated fat. It has a distinctive flavor, which varies depending on the region and the kind of grass [source: Time]. This is the beef you'll usually encounter at South American steakhouses.

People who are concerned about health -- their own health, as well as the health of the planet -- often seek out beef that is free of growth hormones and antibiotics. By law, no beef may contain antibiotic traces when it is sold to consumers; that, however, doesn't mean it has been raised without drugs [source: Time].

Organic beef must have been raised without hormones or antibiotics. The cow must have been given organic feed [source: Tyree]. But "organic" can mean a lot of different things; sometimes it just means that the cow ate corn that had no pesticides. If you're looking for an environmentally friendly designation, "grass-fed" is actually more meaningful [source: Time].

Many beef producers voluntarily submit their beef to be evaluated by the USDA, which ranks beef according to its maturity and marbling. Prime beef, the top grade, comes from the youngest cows and has the most marbling (that is, the highest fat content). In descending order, the next grades are choice, select and standard.

On the next page, we'll take a look at the different cuts of steak.

A cow is a very large animal. A typical cow yields more than 500 pounds (226.8 kg) of meat in various cuts [source: Gourmet Sleuth].

The fat content and tenderness of a cut depend on which part of the cow's body it comes from. Here are some of the most popular cuts:

After butchering, a cut is left to age, a natural process in which enzymes deteriorate in the meat, increasing tenderness. The best cuts are usually aged "dry" in controlled open-air environments. Dry aging results in smaller steaks with more intense flavor. Other cuts are "wet aged" or "vacuum aged" -- sealed into an airless plastic pouch [source: The Nibble].

After the steak has aged, it's time for the most exciting -- and most contentious -- part. Whether you like your steak charred to perfection or "so bloody it moos," head to the next page to learn about the different ways to cook a steak.

Whether grilling, frying or broiling, cook steak over a dry heat source -- that is, don't use much oil or butter, if any. If you've marinated the steak, the oil in the marinade is probably sufficient. The dryness caramelizes sugars on the surface of the meat, which is the key to achieving a flavorful crust [source: Stradley].

Perhaps nothing provokes the passions of steak aficionados more than the issue of cooking temperature. Food safety and flavor walk a fine line here. Some chefs consider the food safety temperatures flavorless and too conservative. A chef gauges a steak's doneness with a meat thermometer, which should be inserted horizontally, from the side of the steak [source: Tyree]. The meat's color also reveals how thoroughly it has been cooked. But in general, don't slice open a cooking steak; you'll let out the juices, and with them, you'll lose flavor and tenderness.

Steak's doneness is ranked according to the following system. The lower end of the temperature range represents the opinion of fans of rare steak. The higher end represents the opinion of food safety types. Low temperatures may not kill all food-borne pathogens, so eat at your own risk.

Whether you like it rare or well done, the key to cooking a steak to the ideal degree -- and no more -- is to remove it from the heat before the meat is done. Let it rest for a few minutes before you serve it [source: Tyree]. The steak will continue to cook in its own juices for up to five minutes after leaving the heat source. In fact, its temperature will actually go up [source: Stradley].

Try pairing the steak with some steamed or sautéed vegetables and a side of sweet potatoes, and you have a balanced, gloriously flavorful meal.

To learn more, visit the links on the next page.