What steak consist?

Here's a breakdown of what makes up a steak:

* Muscle fibers: These are the long, thin cells that contract to allow movement. They give the steak its texture and chewiness.

* Fat: Marbling is the presence of fat within the muscle fibers, which adds flavor, tenderness, and juiciness to the steak.

* Connective tissue: This is a protein called collagen that helps hold the muscle fibers together. It breaks down during cooking, resulting in a more tender steak.

* Water: Muscle contains a lot of water, which is why steaks can shrink during cooking.

Beyond the basics:

* Grade: The grade of a steak refers to its quality and marbling, which affects flavor and tenderness.

* Cut: The location on the animal where the steak is cut determines its thickness, shape, and flavor profile. Some popular cuts include ribeye, strip steak, sirloin, and filet mignon.

* Dry-aging: This is a process where the steak is aged for weeks in a controlled environment, which concentrates flavor and tenderizes the meat.

Let me know if you'd like more details on specific cuts of steak, cooking methods, or anything else related to this delicious food!