What to do about a chewy steak? - Heartstone Farm

What to do about a chewy steak?

By Dan Kaplan

Ah, the art of a perfect steak! At Heartstone Farm, our slogan is "meat you can trust," which means we pride ourselves on delivering the best grass-fed beef directly to your table.
But even the finest cuts can sometimes turn out a tad chewier than expected.
Let's dive into the reasons why a steak can turn out chewy and, more importantly, what you can do about it.

Why Is My Steak Chewy?

At Heartstone Farm, we think of our steaks falling into two categories - tender and less tender. The primary difference is that less tender steaks are cut from muscles that are more exercised. And tender steaks come from muscles that are used less. At Heartstone Farm, our beef are dry aged for 14 days - which makes the beef both more flavorful and more tender. 
  1. Cut of Meat: Not all cuts are made equal. Some parts of the cow are more prone to being chewy because of their muscle structure. Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly.
  2. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough.
  3. Aging Process: Steaks that are not properly aged can be less tender. At Heartstone Farm, our grass-fed beef is aged 14 days for optimal tenderness.

Solutions for a Chewy Steak

  1. Marinate Your Meat: Especially for leaner cuts, a good marinade can break down tough fibers. Use acidic ingredients like vinegar or citrus, combined with flavorful herbs and spices.
  2. Tenderize with Tools: Before cooking, use a meat mallet to tenderize your steak. This breaks down tough muscle fibers and can make your steak more tender.
  3. Low and Slow: For certain cuts, it's better to cook them at a lower temperature for a longer time. This method allows the collagen in the meat to break down, making it more tender.
  4. Slice Against the Grain: When you're ready to serve, make sure you slice your steak against the grain. This shortens the muscle fibers and makes each bite more tender.
  5. Rest Your Steak: After cooking, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite.
  6. Reconsider Your Cut: If you consistently find one cut to be too chewy, try switching to a more tender cut next time.


Embrace the Process

Cooking the perfect steak is both a science and an art. By understanding the characteristics of your beef and adjusting your preparation and cooking methods, you can ensure a tender, flavorful result every time.
Remember, at Heartstone Farm, our commitment is to provide you with "meat you can trust."
Our grass-fed beef is a testament to our dedication to quality. But even the best beef requires a bit of love and know-how in the kitchen.
With these tips in hand, you're well on your way to steak perfection!

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