Steak Science: Crafting the Perfect Cut

The video explores the science behind a good steak, focusing on factors like cut, collagen, fat content, diet, breed, and aging. It explains how different cuts of steak, such as sirloin and rib steak, vary in tenderness and fat content, affecting their taste and cooking methods. The role of collagen in meat tenderness is discussed, highlighting the importance of low collagen for quick cooking. The video also emphasizes the significance of fat for flavor, the impact of a grass-based diet on meat quality, and the benefits of aging meat to enhance its taste and tenderness.

How does the cooking method affect the tenderness of steak?

What are the different breeds of cattle mentioned in the text and their characteristics?

What is the process of aging meat and why is it important?