Beef Evaluations Or Ratings Are Performed by the United States Department Of Agriculture. U.S.D.A. or a  Supposed Neutral Third Party. Much of the oversight does seem to have a slant toward the beef industry interest in the explanation or lack thereof in meat production and much of the consumer confusion on grades of beef or steaks.

Overall the Age of the animal in which the steak was derived from and the marbling are what make the overall grade of the meat in U.S.D.A. terms. Beef are graded whole so you will find variance in the individual cut of the meat.

USDA has three main grades of beef and they are rated in this order  according to quality. U.S.D.A. Prime, U.S.D.A. Choice & U.S.D.A. Select. Again they run in order in terms of quality.

USDA Prime accounts for less than 2% of all beef sold and can be quite hard to find due to cost and lack of popularity with the price level of true U.S.D.A. Prime. Most Prime Beef is either exported or sold to mostly very high end restaurants.

Most who purchase a Steak are buying a cut of the Steak rather than the whole beef. You can purchase a good cut to make up for the rating of the overall beef which is how most steaks sold in the U.S.A. are both sold or obtained. Learning to spot a quality cut of beef will compensate for a less than prime rating in  many cases and the reverse is true as well Even prime beef may have it's own weak area that could in theory produce a less than perfect steak cut.

Steaks are great, Premium Hamburgers, Cheese Burgers Or Other Types Of Specialty Burgers with premium beef grades can be most tasty as well. We look forward to bringing these to you as well on your National Steak Award site!

Find It All On Your Official National Steak Award Site!

One of the main misconceptions about great tasting Steaks is everyone thinks the USDA Grade will dictate the flavor of the Steak. It certainly helps but this is not the case at all when we are looking at the end product that hits America's Dinner table.

Our experience has taught us that the preparation of the meat and the meat cut quality far outweigh the origin rating given to it by the US Department Of Agriculture. Many very tasty and tender steaks served are actually less then desirable meat grades worked meticulously by experienced Chefs and Cooks who know what they are looking for in the meat cut and who also know how to effectively prepare it. Buying wholesale meats only by the animal grade is almost foolish because without the knowledge and mindset as to what you will do with the beef. This is almost just wasting money. Real Talent prevails in Beef preparation as it does with many other fine foods. One does not acquire this skill overnight and the masters have often been doing this for most of their lives.

We bring you one of the most popular and generous cuts of beef here on your Steak Award Site, It's the Massive Porterhouse Steak. Definitely not for the light appetite.

Now we are on track to Showcase & Award the best of Steakhouses. Here is Erickson's Steakhouse.

See about achieving The Official Steak Award for your Favorite Restaurant!

Does your restaurant offer the best Flame Grilled Steaks Seared To Perfection ? Contact Us Today About Showcasing You Own Fine Steak Restaurant on the World Showcase For Steaks Cooked To Perfection!

We want to feature your own house specialty Filet Mignon or Tenderloin Strip Steak here on your National Steak Award Site. A grilled beef tenderloin cooked to perfection is an experience to savor in itself. We are looking for the best of all premium Steaks to Award here on your National Steak Award Site!

We are interested in all sorts of great steaks of every type. Of course we realize some of the best tasting steaks may even be grilled out in your own back yard. We look forward to bringing you information on backyard delicious tasting steaks as well! It all happens on Your National Steak Award Site and more!

Look for Award Winning Steaks & Beef Specialty Entrees Of All Types To Be Featured on SteakAward.com

Welcome to the site for the Official National Steak Flavor Award Site celebrating the best of Steaks available in the United States and Steakhouse Restaurants around the USA. Carnivores can now delight as we have found our One & Only World Famous Original & Official Steak Award site. Your One & Only Official National Steak Award Site is sure to become every Steak Lovers Online Paradise For Great Tasting Steaks!

We will assume you are here because you like to eat beef and you enjoy a good juicy, tender, high flavor and protein Fresh Hot Steak.

Our site is brand new at this time and we are working on it what is worthy to appear and should be on the perfect flavor and best tasting award winning steak site. If you love great steak and are not afraid of good old fashioned high protein red meat. You have found your very special place on the Internet.

Your Official National Steak Award site is brought to you by people who have a real love for the best tasting steaks and have had an opportunity to sample a great part of the nation and a wide variety of what agricultural meat producers, butchers and meat processors put out for us and make available in our search for truly great tasting steaks either prepared on your own backyard grill, Your favorite steakhouse or major upscale steak or gourmet beef or carnivornian cuisine restaurants.

There is so much to bring you in the creation of a site like this. Gee, where do we start? We know steak is second to none in one of the best things you can have on your plate. 

Please be patient as our site builders get this all together for you. Just like our own great Steak Cooks, Grillers, Broilers & Chefs know. Building a quality web site to showcase the award winning flavor of great steaks and beef requires a lot of time and careful attention to the slightest of fine detail just like preparing your favorite beef entrees does. If you are a steak house, restaurant or beef seller and you are looking to where America will be focused for their great tasting steaks. This is the site that will showcase your product efforts in a new way never before seen as only we can do on this site being that it is the One & Only SteakAward.com, 

Bookmark this site and check back soon. You have found the new Official National Steak Flavor Award Site which will soon be a favorite of any real meat or beef lovers out there.

We are just getting it together at this time and we look forward to bringing you the best of the best in Great Award Winning Flavor Steak & Pure Best Tasting Beef  information on this site as it develops.

At the time of this site. We just finished an absolutely divine Award Winning T-Bone Steak Dinner as shown below. 

Which Great Steak cut will be worthy of The Steak Award ? We have a few explanations below of popular steaks with a description of beef type cuts and an in depth look at the origins of some of the popular cuts and their food service applications. This is meant as just a little to help you decide which Steak is worthy of your own Steak Award!

Beef Brisket: The Brisket is from the breast section above the lower front shank beneath the first five ribs of the animal. The brisket is often the toughest meat and usually sold in larger portions which can make it more rare to find and a little pricey in the local meat shop, but with knowledgeable cooking skills. It can become a wonderful tender and quite flavorable section of meat that often really highlights the cooking skills of those who effectively prepare it. A winning beef brisket is both one of the most challenging to make and tasty to enjoy with an experienced skilled chef behind it. Up for a challenge? Make a great tasting and tender Brisket this weekend when you have some extra time.  

Beef Tenderloin Steak, Filet Mignon Or Fillet Strip Steak: The tenderloin is probably the most expensive cut of the meat because it is usually the most tender. The Tenderloin is found between the sirloin and rib of the animal. The popular and most well known name for this cut of steak is Filet Mignon. Filet strips are removed from the short loin before any other steaks are cut. A whole filet strip can be broiled and then cut into individual portions, or covered with pastry and baked, as in Beef Wellington. The Tenderloin Steak is the most tender of all Steaks. But no matter how delicious and tender, some find the texture too soft.

Black Angus Beef:  Black Angus is the the type of cow originally from Scotland. The hype over this this cow has its official designation from the U.S.D.A. The black Angus  is one of the most popular beef cows in existence and is often identified by being at least 51% black and being able to be prove it's angus origin by tagging, branding or bloodline back to it's Black Angus ancestry as well. So long as the Angus cow is 51% or better black. It may receive the U.S.D.A. designation as Black Angus. Also See Certified Angus Beef Below. 

Certified Angus Beef Or CAB: Is a special certification designation created to set a premium standard in beef and to distinguish marbling, age & color of meat. This is used as a meat quality measurement working with the terms Prime, Choice & Select. This is not to be confused with Black Angus which refers to the beef cow being at least 51% black and it's angus origin. Certified refers to the end meat quality versus bloodline and type of the animal as explained above on Black Angus Beef.

Chopped Steak, Ground Or Chopped Sirloin, Ground Beef, Ground Chuck, Ground Round, Ground Up Beefburger, Hamburger Steak or Salisbury Steak: Whatever you want to call it. We love it and we see it in many forms or creations derived from it or the name anyway. Ground beef needs no introduction or explanation. It is of course our most popular and affordable meat product on your grocers shelves & in your favorite fast food restaurants. Many will attempt to dazzle you with new hybrid or spin-off terms or names of this product. It all comes down to when you grind up beef, It's still ground beef. The emphasis really is on the level of fat in the meat which is clearly visible as more the white texture and if other meat byproducts are present in the ground beef. Many will try and add the variation that it's real black angus ground beef. What's is this all about? Moo, Read the above explanation on Black Angus Beef! 

Chuck Steak: Also known as Chuck Roast or as 7 Bone Steak. The 7 bone reference is not because of the number of bones but for the bone's appearance in similarity to the number 7. The Chuck Steak is part of the sub-primal cut known as the chuck and is typically rectangle and cut about an inch thick. As the well known term Chuck Roast implies. The Chuck Steak is often used in pot roast or other miscellaneous cooking meat needs. Other variations on the Chuck Steak are the Boneless Chuck Eye, The Chuck Fillet, Top Blade Steak, Under Blade Steak, Shoulder Steak or Arm Steak. Chuck Steaks are often sold in Family Value priced quantity packs at lower cost than other cuts. 

Club Steak: Sometimes called Delmonico, named after the famous 19th century New York dining club that specialized in this steak, The club steak is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly, it is a most delicious and tender steak. You can tell the quality by looking at the steak's eye. The meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.


Flank Steak : The Flank Steak or also known by it's French name Bavette. This is a beef steak from the abdominal muscle of the cow. A popular usage of the Flank Steak is for the meat in Mexican tortillas, Stir Fry or in various Asian cuisines. A Flank Steak should be marinated for best flavor at least overnight before preparation. 

Kobe Beef: With its true origin and roots from Japan named after the Wagyu cattle that produce this highly prized beef with the unique feature of superior marbling due to such laborious endeavors such as massaging the backside meat of the animal by hand to improve tenderness and distinct feeding practices make the Wagyu a unique breed of cattle of their own. The Wagyu must be born in specific locations in Japan to have the true designation as Kobe Beef. The Wagyu were initially used in rice cultivation prior to the explosion in popularity of beef where the superior quality was recognized and cultivated. Most of what is found in America will be Kobe Style Beef rather than true designated Kobe Beef. This Kobe Style Beef which often comes from Wagyu cattle bred with Angus cattle to give the U.S. market our Kobe type of beef at a more attainable price level. True Kobe Beef can often put a Steak dinner in Japan into the several hundred dollar price level for the one plate.

Porterhouse Steak: This is one of the most popular steak cuts, perhaps because it has a generous quantity of tenderloin. The porterhouse name evolved from its British roots when it was first served in the drinking houses where porter, ale, and stout were featured. A large, flavorful steak cut from the short loin, nearest the sirloin. Fine-grained with a characteristic portion of fat. It is usually cut from 1" to 3" thick. The tenderloin portion can be removed and served separately as a filet mignon.

Ribeye or Rib Steak: Also known as the Scotch Fillet. This is similar in appearance to club steak and is sometimes sold as such, even though it is less tender and more fatty. The Rib Eye Steak is the Rib Steak with the rib bone still attached. This cut is full of flavor and they are one of the most popular both on the dinner table and on the restaurant menu. Ribeyes can be on the upper end of the price scale as well. Rib steaks have an excellent flavor and, of course, come from the beef rib section. This cut is often sold in almost all grocery stores, butcher and meat shops.


Sirloin Steak: The sirloin is often a larger steak cut coming from the rump of the animal which is not always as tender as other cuts of beef. Its large size makes it suitable for families or larger parties. Usually cut from 2 1/2" to 3 1/2" thick, with a small amount of wedge bone. Sirloins vary in shape and bone size. Sirloins come in round bone,  flat bone, hip bone & pin bone varieties.  The bone adds flavor to the meat. Top & Bottom Sirloin Steaks are sold from the Sirloin as well. These can be cut from 1" to 3" thick. Most sirloin steaks are tender, delicious, and excellent when grilled, flame broiled or broiled in the oven. The thinner cuts may be pan-broiled. 

Sirloin Tip Steak or Boneless Sirloin Steak: This cut comes from the bottom tip of the sirloin section. It is less tender than the sirloins with bones, but it has a delicious flavor. Many butchers and restaurants cut it about 2 inches thick and suggest that it be braised for about 3 minutes before preparation.

Skirt Steak: The skirt steak is a cut of beef steak from the belly primal cut. The skirt steak is a strip and kind of looks like a skirt with it's flat cut that is flavorful, but tougher than most other steak cuts. One of the most popular uses of the Skirt Steak is to make fajitas.

Strip Steak, Shell Steak, Kansas City Strip Or New York Strip: When the tenderloin strip has been removed from the short loin, the remaining meat is known as a shell steak. Shell steaks are called by a variety of names, such as strip, New York strip and Kansas City strip. Ideal for one person, these steaks can be cut in any thickness you wish, usually from 1 to 2 1/2 inches. Many butchers and Meat specialty vendors often remove the bone for their customers so the steak can be easily sliced.

T-Bone Steak: This steak is obviously & probably the most known popular cut and features the unique characteristic of T-shape bone. It comes from the center section of the short loin, between the porterhouse and club. This Steak is not unlike the porterhouse with a smaller section of tenderloin and a smaller tail, with a fine-grained shell. They say the tastiest part of the T-Bone is the meat toward the bone. Eat a T-Bone Steak and we think you you will agree. The bone in a steak will definitely affect the price of the cut at the market, grocery store or on your favorite local steakhouse or restaurant menu.

Top Blade Steak: This is probably one of the less known and definitely under appreciated cuts of steak that is cut from the top of the blade roast and comes from the chuck primal. The Top Blade Steak is also known by it's more popular name or as the meat cut to make the much more Trendy & Contemporary Named & Much More Famous Steak Out there. This steak is actually much better known as The Flat Iron Steak. The Flat Iron Steak name and true origin seem to really be a mystery as to the exact answer. One thing we can attest to the Top Blade or Flat Iron Steak is easy to prepare and a pleasure to grill. The meat comes out with a nice tender flavor and this meat cut is one of the more value priced quality Steak cuts available.   

Thanks for stopping by and check back soon for more Great Tasting & Award Winning Steaks !

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Popular Consumer Or Home Cooking Food Safety & Helpful Tips Information Section.

How Long can food sit safely before worrying about food spoiling or bacteria.

There is a term known in food service known as the Danger Zone. This typically refers to food stored inside of the temperature range of 40-140 Degrees Fahrenheit. Exact rules will vary with particular food. In food service we learn keep cold foods Cold and hot foods Hot. A little more on this means keep it refrigerated or frozen or keep it cooked and hot.

A few popular exceptions to the above rule are 

1. Rare Roast Beef which can be roughly safe at 130 Degrees Hot.

2. Beef Pork Steak Lamb Seafood and Eggs which should be kept at no less than 145 Degrees Hot.

3. Hamburger and all ground meats except poultry should be kept at 155 Degrees Hot.

Food Temperatures should be tested in the middle of the food without the temperature probe touching the bottom of the pan which could affect accuracy of food temp. reading.

What is the difference between Prime Rib and Steak ? Prime Rib is one of eight cuts from the rib section cut from the primal rib of the beef and a desired unique trait is to leave the fat intact for flavoring verses trimming the fat as we might with a steak. Prime Rib may be also referred to as Standing Rib Roast.

One of the main cooking preparation differences in prime rib is that it is often oven or dry roasted and not grilled or cooked as a steak is. A cut of prime rib will include part of the rib bone itself and a much higher quantity of fat and marbled muscle.

If we were to trim out the fat a bit and cook it or grill it, We would basically have a Ribeye Steak. Filleted Prime Rib & Cut Into Steaks are better known as Ribeys.

The meat cut for premium Prime rib is often USDA Prime which is usually only found in high end restaurants or from your butcher's counter (Premium Priced and only a small percentage of actual prime rib served) or USDA Choice which is a popular and often much more cost effective choice from a food cost standpoint. U.S.D.A. Choice is what will be found in most grocery stores and even most higher end food service facilities due to the high price and scarcity of try USDA Prime.

We usually cook a traditional steak by some form of seasoning or rubbing the outside with seasoning, salt, marinade or various flavorings and grilling or cooking it versus cooking Prime Rib which slow roasting it in dry heat or though smoking it for two to three hours before roasting is popular for outdoor barbecue fans.

Who are the judges and site creators within your National Steak Award site and why is our program on the fast track to become one of the Top In The USA? All of our site editor management or culinary skilled team within SteakAward.com are either American Culinary Federation (ACF) Chefs or those who have held State Hospitality Establishment Licensing or Food Management Certifications from recognized Food Management Certifications such as Experior, ServSafe, SafeStaff  NRFSP, Prometric Services or other accredited programs for the Food Management, Preparation or Hospitality Industries.

Our team is comprised of experienced food service career professionals who take their food quality quite seriously and we deliver on this with the introduction of the one & only SteakAward.com

With all that we have seen on the cut of the beef or steak and the preparation that goes into it. Now we will leave you with another most important direction to create your own Award Winning Steak. 

For Your Own Perfect Steak. Will You Marinade It? If you answered yes to this question as many will. This is an in depth decision in itself and we can refer you to a great site to make this process much easier for you with many Award Winning Readers Marinade Recipes. Read all about effective techniques for great steak marinade with this great link below. SteakMarinade.org

Firing Up Your Home Barbeque Grill To Make Your Own Award Winning Steak? Check Out The Barbecued Steak site for great tips on Creating Your Own Perfect Steak In Your Backyard. BarbecuedSteak.com

Most of us who enjoy a great Steak also probably eat our fair share of Chicken as well. There are so many things you can do with Chicken and some great Baked Chicken ideas and recipes are waiting for you here on BakedChicken.org

Going off track a little bit but still a favorite with many. Check Out The Original Potato Salad Site. PotatoSalad.org

Regardless if you are looking for New York Steak or the best of the Eastern Seaboard from Pennsylvania, Georgia North or South Carolina, Tennessee, Alabama or of Course the Lone Star State of Texas where Cattle grow really big. Of course many great cattle come from Wisconsin, Nebraska and Montana or even our far West with all the great Steak & Gourmet Restaurants in California. We are here and ready to feature it all on your One & Only World Famous Steak Award Site! Thanks for taking the time to learn about the site and get ready to enjoy more great steak than you ever thought possible!