How to pick out a good steak - as one supermarket's range gets shoutout from top chef

Renowned British Michelin-starred chef Tom Kerridge partnered with supermarket giant Waitrose in London this week to provide consumers with expert guidance on selecting high-quality steaks, aiming to demystify the complex process of identifying superior cuts of beef for home cooking. The collaboration comes as part of a wider initiative to educate shoppers on meat quality, ensuring that customers can distinguish between various grades and aging processes while navigating the supermarket aisles. By sharing his professional insights, Kerridge seeks to help the public achieve restaurant-quality results in their own kitchens by focusing on specific visual and textural cues. According to Kerridge, the secret to a perfect steak begins long before the pan hits the heat, starting specifically with the marbling and color of the raw meat. He emphasizes that shoppers should look for fine flecks of white fat—known as intramuscular fat—distributed evenly throughout the muscle, as this is the primary source of flavor and tenderness during the rendering process. Additionally, the chef highlights the importance of the aging process, noting that dry-aged beef often possesses a deeper, darker color and a more concentrated flavor profile compared to fresher, bright red cuts found in budget ranges. Beyond visual aesthetics, the texture and firmness of the steak serve as critical indicators of its eventual eating quality. Kerridge advises that the meat should feel firm to the touch rather than soft or mushy, which often indicates better muscle structure and proper handling. The partnership also shines a spotlight on Waitrose’s specific range, which the chef praised for its consistency and adherence to high welfare standards, suggesting that the origin and treatment of the cattle are just as important as the cut itself. This educational push aims to empower consumers to make informed decisions, potentially saving them money by avoiding inferior products that may shrink or lose flavor during preparation.