Steak grades are all about intermuscular fat.
“They’re looking at the size of that, and the amount of intramuscular fat.
The more intramuscular fat, the better the grade you’re going to get.”
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A steak’s grade can vary based on other factors.
“You’re gonna have a fat steak that has zero flavor,” says Peisker.
The flavor of steak is all dependent on the animal’s diet.
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This grading system really encourages concentrated animal feeding operations."
“And because they’re never given any growth hormones or antibiotics.”
How to choose the best steak
Peisker’s advice?
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“The more complex whatever we’re eating becomes, the more flavorful it becomes.”
