There’s nothing quite like a tender, juicy,freshly-cooked steakwith a glass of red wine.
Buying andcooking your own meatat home is a more affordable option.
Then, for more shopping tips check outWe Tasted 6 Barbecue Sauces & This Is the Best.
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Are you going for flavor, value, nutrition, etc.?
No matter how you slice it, the sirloin steak is a great choice," says Rastelli.
“If you’re looking for an overall ‘better for you’ option, I’d suggest grass-fed beef.
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Ribeyes are known for being well-marbled, tender, and juicy.
What makes a ribeye so special is those beautiful white flecks throughout the steak.
“In my opinion, there is no such thing as a ‘bad cut.’
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We want to check that that the whole carcass is utilized.
For example, a tough cut of meat is excellent when it’s marinated overnight.
Here are a few things to consider when it comes to the “worst cuts.”
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Eye of round
Eye of round is not a bad cut of steak.
“USDA Prime has the highest quality, meaning it has the most marbling.
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