#meat-quality

#meat-quality

To gain some sense of what diners should consider when ordering steak, we got insight from experts who prepare (and conceptualize) steak dishes for a living. Michael Reed, owner and chef of the Michelin Guide-recommended and James Beard Award-nominated Poppy & Seed in Anaheim, California, and Oliver Lange, corporate executive chef of Next Door Astor Place in New York City, shared their opinions on the mistakes they most frequently observe. Their view emphasizes what can go wrong with steak, but also how we can build a memorable experience when we order with a bit more thought.

"The public will always shop with their eyes and normally that'll be the best way in vetting a cut of meat. Beef should be an even, deep red."

Morton's The Steakhouse is renowned for its high-quality steaks, particularly the 36-ounce dry-aged porterhouse that garners a good reputation for flavor but mixed reviews overall.