Cuts of steak come from all different parts of beef cattle, and the amount of fat marbling a piece of meat has is what makes that distinct variation in taste and tenderness. Fat marbling is simply the dispersion of fat within the lean, and the more a steak has, the more tender it will be. The breed of cattle also plays a part in tenderized meat. Angus and Black Angus are cattle that are known for their marbling and taste. The only difference between the two is that Black Angus has 51% of its body solid black. Therefore, both share the same flavorful taste and are the number one choice for delicious cuts of meat. When it comes to mouthwatering steak here are the top five you should be grilling this weekend:
