Profiling Taste and Texture in Steak Cuts

Restaurants with premium steak cuts have gained immense popularity among gourmets and food lovers from around the world, including the steaks at Tomahawk that serves as a halal steak house in Singapore. The growing recognition of these delicious steak cuts has developed a mass interest in understanding the differences between them. Learning the distinctions between the taste and texture of these steak cuts can heighten the sense of your palate and elevate your dining experience at Tomahawk. 

Meat Anatomy’s Influences on Flavor and Tenderness

It is important to know where each cut comes from on the cow, in order to learn the taste and texture of each cut. The location of the cut directly affects its flavor, tenderness, and marbling of the steak.

Source: iStock

Striploin

Striploin is also known as New York strip, which is a highly regarded steak cut known for its distinctive taste often seeked by steak enthusiasts. Striploin is located in the back area of the cow, taken from the short loin of its body. This particular component of the cow consists of muscles that require little work, which contributes to its tenderness.

Texture-wise, striploin holds a balance between firm and tender in its cut. It offers chew whilst experiencing tenderness, which adds a more dynamic blend of textures inside the mouth. Marbling on the meat is the fat distribution of the cut that affects the flavor of the steak. The pronounced, beefy flavor of the meat is distinct to the other cuts due to the nature of striploin having moderate marbling running through the meat. 

• Location: The back area of the cow, part of the short loin
• Texture: A balance between tenderness and firmness.
• Flavor: Bold, beefy flavor due to the slight marbling of fat.

Tenderloin

When cut into the shape of medallions, tenderloin is known as Filet Mignon that is popularly known as the most tender cut of beef. Tenderloin is found beneath the backbone of the cow as the portion of muscle that is barely exercised.

Source: iStock

True to its name, tenderloin is the most tender cut among the other proportions of the cow, due to the lack of connective tissues that are more visible on active parts of the muscle. Therefore, tenderloin is valued for the soft texture that can be described as a texture that easily melts in the mouth. The smoother texture is also due to the lack of marbling and fat that can affect the tenderness of the meat based on its thickness. Due to this factor, tenderloin retains a mild flavor in comparison to the other cuts containing marblings, which adds to the juiciness and taste of the steak.

• Location: Beneath and along the backbone.
• Texture: Incredibly tender with a buttery, melt-in-your-mouth feel.
• Flavor: Subtle, delicate beef flavor.

Wagyu

In terms of anatomy, wagyu is different from striploin and tenderloin, which are identified as parts of a cow. The literal translation of the word “wagyu” in Japanese is “Japanese cow” or “Japanese beef”, therefore not limiting wagyu as specific parts but rather referring to the whole expanse of the cow. What differentiates Japanese cattles apart from other types of cattle is the breeding practices that these cows underwent, ranging from diet to environmental conditions. Originally, these Japanese cows were used for agriculture due to their physical endurance, which contributes to the taste and texture of wagyu.

Source: iStock

The characteristics of this Japanese cow breed allow the production of meat with excellent, intricate marbling as its defining quality. The fine, white streaks engulfing the meat are the monounsaturated fat that melts when cooked, creating a silky, buttery texture to the wagyu steak. The abundance of the fine marblings impart a rich, juicy flavour to the meat in every singular bite of the steak. This unique flavor is known as umami, a savory sensation in the mouth that is often associated with mouthwatering flavors. 

• Location: A specific breed of Japanese cattle, not just a location on the cow. 
• Texture: Luxuriously tender with fine marbling throughout.
• Flavor: Rich, umami-packed flavor with intense juiciness.

Meat Tenderness: Natural or Manmade?

Customers’ dining experience and satisfaction are the utmost priority at Tomahawk as a halal steak house that serves only the best quality steaks for our customers. The tenderness of meat refers to the effort needed when chewing, with the least amount of effort being the most tender, and ultimately the most ideal steak. Tenderness is influenced by multiple factors ranging from the nature of the cuts and the preparation of the steaks.

Muscle Location

Specific parts of the cow serve variant tenderness to each cut. Parts of meat that are located at the back area of the cattle are typically more tender due to the least amount of usage for bodily movement. Conversely, the components of muscle that support movement are less tender due to the abundance of connective tissues that toughens the texture.

The parts of meat located at the back of the cow that are also known to be tender are striploin, tenderloin, ribeye and sirloin. Those cuts are noticeably placed close together as a section, signifying the importance of the back part of the cow as the most tender portion. The tougher cuts are made up of shank, brisket and chuck that are found at the lower body of the cow. These cuts are involved in a lot of movement especially around the legs that requires great power and support when moving. 

Striploin and tenderloin are favored cuts in acquiring tenderness in steaks. However, the two cuts present a different texture of tenderness that is unique to the cut. Striploin has a chewier texture in its meat, placing right in between firm and absolute tenderness with every mouthful. Tenderloin on the other hand is significantly known as the most tender part of a cow’s meat. The differences of tenderness between striploin and tenderloin are also due to the other factor of marbling.

Marbling

The white streaks seen on cut meat is called marbling, where the fine, elegant pattern resembles a marble pattern. Marbling contains intramuscular fat that affects the tenderness, texture, and flavor of the beef. The fats help to enhance the eating experience when cooked, as the fats melt to create a juicy and velvety texture to the meat. 

However, marbling can differ greatly based on certain characteristics, which includes the size and the distribution of marbling in the meat. Marbling is categorized into fine, medium, and coarse marbling. Fine marbling is what to look for in your steaks due to the ideal distribution of the fats through the meat in high frequency. This quality of marbling highly affects the tenderness and taste of steaks when cooked, where the infusion of fat into the steak takes place. Medium marbling consists of thicker and less even distribution of fat in the meat cut. The thicker streaks lengthen the cooking process in order to liquify the fat, while the uneven distribution creates an imbalance on the tenderness of the meat in certain areas. Coarse marbling is least desirable when identifying the quality of marbling, as coarse marbling contains even larger and uneven fats which negatively affect the cooking and dining experience.

Wagyu is known for its abundance of fine marbling that creates a beautiful expanse of meat that is pleasing to the eyes. The even distribution of the marbling in wagyu and its thin lines are ideal in achieving tenderness, as thicker and coarser lines would negatively affect the tenderness of meat. Striploin consists of a moderate marbling throughout the meat, which is lesser in comparison to wagyu. This specific amount of marbling allows the tenderness of striploin to be a balance of tender and slight firmness, which adds an interesting taste and texture to the meat. Despite the minimal marbling, tenderloin still contains tenderness by relying on its natural state. The lack of fat in tenderloin allows this component of meat to have a natural smoothness, especially due to the compact muscle fibers found in this cut.

Cooking Method

At Tomahawk, the cooking methods for each cut is carefully crafted before being dined to our customers. In this halal steak restaurant, Tomahawk provides a variety of dishes for our steaks according to the cooking methods that enhance the tenderness and taste. Specific cooking methods bring out the natural flavor of the steaks that are unique to each meat cut.

Source: Lid & Ladle

Tougher meat cuts are typically cooked by braising and slow cooking, as the methods tenderize the meat as a whole to achieve tenderness. While tender meats such as striploin, tenderloin and wagyu, utilize a high heat cooking method, as the main concern is to develop char and crust to the exterior of the steak while its inside retains the juicy tenderness. High heat cooking methods include grilling, broiling, and sous vide. 

Marbling in Wagyu as a Specialty

Wagyu stands out as a steak cut due to its designated characteristic of intense yet delicate lines of marbling visibly traced through the meat. The value of marbling is not only due to visually pleasing presentation, but also for the benefits that it provides to the beef. Hence, the consistent distribution of the web-like marbling also influences wagyu steak to achieve taste and tenderness that is unlike other meats. 

When cooked, the marbling which is the monounsaturated fats lined in the meat, melts and infuses into the meat, creating the soft, velvety texture that barely needs chewing. The tenderness of this meat is greatly valued, as the effort to chew when eating is a huge influence during a dining experience. 
Aside from texture and tenderness of the wagyu, marbling helps retain moisture during the cooking process, as the intramuscular fats of the marbling acts as a natural basting agent. Basting is a cooking technique used to moisten the meat during the cooking process and prevent dryness. The retained moisture creates the juicy and succulent taste to the wagyu, thus enhancing the flavor. When describing the flavor of wagyu, umami comes forward as the best description that encapsulates the savory taste uniquely found in certain food. The blends of the melted marblings and composition of fatty acids in wagyu, resulted in this deep and intense umami flavor that differentiate wagyu from any other meat.

Source: iStock

The abundance of marbling on the meat may sound alarming due to the fat distribution in one cut of wagyu meat, however the monounsaturated fat found in the marbling is considered as one of the ‘healthier’ fats. Monounsaturated fat is associated with weight loss and reducing the risk of heart disease if consumed moderately, proving the health benefits it imposes to individuals. The saturated fat with lower ration in wagyu beef contains stearic acid, which possesses low impact in raising cholesterol level in the body. Therefore, there is less concern when it comes to consuming wagyu while also managing your health, due to these attributes and health benefits of marbling in wagyu. 

Hand Pick Your Preferences

Along the journey of learning the taste and texture differences between striploin, tenderloin, and wagyu, the three cuts definitely vary from one another in their own way. As the customers at Tomahawk possess differing preferences when dining, let’s recap the attributes of each type of meat to navigate your favored dining experience. 

• If You Want Flavor and Texture: Go for Striploin. Its rich, beefy taste with dynamic texture is what most steak lovers crave.
• If You Want Absolute Tenderness: Choose Tenderloin. Its buttery, soft texture is perfect for those who love a refined, smooth steak experience.
• If You Want Luxury and Indulgence: Opt for Wagyu. The intense marbling, umami flavor, and melt-in-your-mouth texture make it a premium choice.

Source: Tomahawk Singapore

FAQs

Whether you’re dining out at Tomahawk in Singapore or cooking at home, understanding these cuts will make you a more confident steak lover. Now that you know the key differences between striploin, tenderloin, and wagyu, you’ll be able to choose the perfect cut for your next steak night.

Ready to taste the difference? Indulge in the finest cuts of meat served best at Tomahawk Singapore, to experience how texture, marbling, and flavor transform your dining experience. Get a reservation now to encounter the exciting experience when dining at Tomahawk. 

References

1. https://onestophalal.com/blogs/info/beef-striploin-vs-sirloin-a-comprehensive-guide-for-steak-lovers
2. https://onestophalal.com/blogs/info/a-beginners-guide-to-wagyu-beef-what-you-need-to-know 
3. https://learn.surlatable.com/different-cuts-of-beef-guide/
4. https://www.masterclass.com/articles/what-is-marbling-in-meat-learn-about-the-different-types-of-marbling-and-what-factors-impact-marbling
5. https://ask.usda.gov/s/article/What-is-basting#:~:text=The%20verb%20baste%20means%20to,the%20liquid%20over%20the%20food
6. https://wagyu.org/for-consumers/what-is-wagyu-beef