How do steaks rank in tenderness?

It's tricky to give a definitive ranking of steak tenderness, as it depends on several factors:

1. Cut of Meat: Some cuts are inherently more tender than others due to their muscle usage in the animal.

* Most Tender:

* Tenderloin (Filet Mignon): The least-worked muscle, so it's incredibly tender.

* Strip Steak (New York Strip): Also a very tender cut.

* Medium Tender:

* Rib Eye: Marbled and flavorful, but can have some tougher bits.

* Sirloin: Often more tender when aged.

* Less Tender:

* Chuck Steak: Great for braising, but needs long, slow cooking.

* Round Steak: Best suited for ground beef or slow-cooking.

2. Animal Age: Younger animals typically produce more tender meat.

3. Marbling: Fat content (marbling) within the muscle contributes to tenderness and flavor.

4. Cooking Method: Proper cooking can significantly impact tenderness. Overcooking can make even the tenderest steak tough.

5. Aging: Dry-aging can increase tenderness by breaking down muscle proteins.

General Ranking (Most Tender to Least Tender):

1. Tenderloin (Filet Mignon)

2. Strip Steak (New York Strip)

3. Rib Eye

4. Sirloin

5. Top Round

6. Bottom Round

7. Chuck Steak

Important Note: These rankings are general guides, and individual steaks can vary greatly in tenderness.