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What to Look for When Buying Steak

7/5/2025

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Feeling Lost at the Meat Counter? You’re Not Alone.

You’re staring at rows of steaks, wondering why one cut is double the price of another. What’s the real difference, and which one should you take home? It can be confusing — but it doesn’t have to be. With a few key principles, you’ll be choosing the perfect cut like a seasoned pro. Let’s dive into the essentials.

What Makes a Great Steak?
At the end of the day, the best steak is the one *you* love. Maybe it’s a buttery, bone-in ribeye or a lean, flavour-packed New York strip. Whatever your preference, there are a few universal traits that set great steaks apart. Here’s what to look for:

1. Marbling
Marbling — the tiny streaks and flecks of fat within the meat — is the number one indicator of flavour and tenderness. Think of it as white confetti that signals a party for your palate.
Look for steaks with plenty of fine, evenly distributed marbling. Steaks that are mostly solid red tend to be leaner, tougher, and less juicy. Skip large fat bands (they can be chewy) and go for those delicate white flecks that melt during cooking, delivering rich, juicy flavour in every bite.

2. Colour
A fresh steak should have a deep pink or bright red colour. The fat should be white (or slightly yellow in grass-fed beef), but never brown.
Steaks that look gray or brown around the edges aren’t necessarily spoiled, but they have likely been sitting out longer and may not be as fresh as you’d like.

3. Moisture & Packaging
Check the packaging. If the steak is sitting in liquid or looks especially wet, it may have been previously frozen and thawed — not ideal for flavour or texture.
Also, inspect the packaging for tears or damage and always check the sell-by date. A secure, clean package is a good sign of a fresh, well-handled steak.

4. Tenderness
While you can’t see tenderness, you *can* predict it based on the cut. Muscles that do less work (like those from the loin) are more tender, while harder-working muscles (like chuck or round) tend to be tougher.
Top sirloin, for example, is generally more tender than bottom sirloin. That said, don’t discount a slightly tougher steak with excellent marbling — it might win in the flavour department.

5. Thickness
Steak thickness is mostly personal preference, but many grill masters swear by cuts at least 1 inch thick — ideally 1.5 inches. Thicker steaks allow you to achieve a good sear on the outside without overcooking the inside.

Prefer a thinner, well-done steak? That’s totally fine — just don’t let the steak snobs get to you. It’s your dinner.

6. Carcass Classification (South Africa Specific)
In South Africa, beef is graded using a carcass classification system that considers:
  • Age: Indicated by A (young) to C (older), with stamps in purple, green, brown, or pink.
  • Fat coverage: Scored from 0 (no fat) to 6 (excessive fat), with 2–3 being ideal.
  • Conformation: A muscle shape score from 0 (flat) to 3 (round and well-developed).
While this system helps assess age and fat content, it doesn’t guarantee eating quality. For that, your best ally is a knowledgeable local butcher.

Final Tip: Talk to Your Butcher
Don’t underestimate the value of a good butcher. They can trim, portion, advise on cuts and cooking methods — and even steer you toward the freshest steaks in the case. Build a relationship, ask questions, and let their expertise guide your choices.
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Ready to pick the perfect steak? With this guide in hand, your next trip to the butcher counter will be a whole lot less intimidating — and a whole lot more delicious.
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