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Always purchase quality steaks,  is Chef Voelzing’s cardinal rule. Various factors go into the making of a good steak but the simplest marker is the marbling score – the amount of marbling. Marbling is the visible intramuscular fat content found as fine white streaks in the meat. So not the sinew – which is the big thick lines that you see sometimes. Whether your steak comes from a grain-fed or grass-fed cow affects marbling – grain-fed steaks have more visible marbling than grass-fed steaks – also alters chewiness and flavour of the meat. Striploin, rib-eye and tenderloins are usually preferred cuts of steak

Brian voelzingStefan lindequeGroup executive chef at lincoln hospitality incImage creditChef brian voelzingGroup executive chefLincoln hospitalityChef voelzingExecutive chefபடம் கடன்குழு நிர்வாகி செஃப்லிங்கன் விருந்தோம்பல்நிர்வாகி செஃப்