June 12, 2018 • Page 6 shop online at www.missourivalleyshopper.com The Experts Share Tips To Selecting The Perfect Steak BROOKINGS, S.D. - With grilling season in full swing, many grillers are in search of the perfect steak. SDSU Extension staff teamed up with the South Dakota Beef Industry Council to share their best tips to selecting the perfect steak. "With so many different options out there it's good to have plan before you head out to shop," explained Amanda Blair, Associate Professor & SDSU Extension Meat Science Specialist. "The type of steak you select is a personal choice." Blair explained that if a consumer knows their preferences for flavor, Sign nus o nB O tenderness or marbling, selection shouldn't be too tough. However, if you're unsure, she, along with Holly Swee, Director of Nutrition & Consumer Information and Adam Rhody, SDSU Meat Lab Manager, developed this guide for you. Traditional Steak Options "A general rule of thumb is, the more expensive the steak, the more tender it should be. But, finding a great steak really depends on what you like," explained Rhody. If your top priority is tenderness, a tenderloin - also known as a filet or filet Mignon - is a great option. If you're after an extremely flavorful cut, a sirloin should be on your list. Looking for both tenderness and flavor? Ribeyes and strip steaks are what you're looking for. "One reason ribeyes and New York strips are so flavorful is the amount of marbling," Blair said. Marbling is the small flecks of fat within the meat. The amount of marbling determines the grade. The U.S. Department of Agriculture (USDA) beef grades typically found in grocery stores or at restaurants are Select, Choice, and Prime. These are also related to price. Select cuts will have the least amount of marbling and Prime will have the most. Cuts with a quality grade of Prime are most often the most expensive. Other popular beef items for summer grilling are fajitas and kabobs. "Grocery stores will sell these items, but you can save a little money by cutting them yourself," Rhody said. A sirloin works great for kabobs since it is a tender, lean cut. For fajitas, try a beef skirt steak or flank steak, which can be grilled whole and sliced thinly across the grain. New Value Cuts Speaking of price, the beef industry has developed several new value cuts over the past few years including the flat iron, Denver cut, and chuck eye steak. "These cuts have great flavor and tenderness and generally sold at retail for less than more traditional steaks such as the ribeye," Blair said. However, since they're new to the market they may not always be available at retail so if a consumer has a difficult time accessing them, ask the butcher or grocer. 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She explained that one cutting method results in an oval shape with a long section of connective tissue down the middle, which can lead to tenderness issues. The more preferred cutting method results in a rectangular shaped flat iron. Lean Beef Options Beef is a great option to add to your diet because it contributes important nutrients such as protein, iron and zinc. "There are plenty of lean beef options that can be incorporated into a balanced diet," Swee explained. "In fact, there are over 37 cuts that meet the government guidelines for lean." Many popular cuts in the meat case qualify as lean such as flank steak, tenderloin, T-bone steak and 95 percent lean ground beef. "A good rule of thumb is to look for the word loin or round in the name - which usually indicates a lean cut," Swee said. The American Heart Association has also named nine fresh lean cuts of beef that meet the Heart Checkmark certification. Sutton Steps Down From Board Of Regents PIERRE, S.D. – The Board of Regents announced today that Bob Sutton of Sioux Falls has resigned from his position on the South Dakota Board of Regents. On May 31st Sutton was named president and CEO of Avera Health. “It has been a true pleasure serving on the Board of Regents. I put great value on higher education and am pleased that during my time on the board I was able to help shape it here in South Dakota,” said Sutton. “I thank Bob Sutton for his leadership of the university system over the past five years. Bob has been a great advocate for our state universities and their students, and I wish him all the best in his new role,” said Gov. Daugaard. Sutton’s resignation from the Board of Regents is effective Monday, June 4th. The Governor will name a successor as soon as possible to complete Sutton’s term, which ends in 2019. “Bob has been an excellent and irreplaceable leader for the regents and a great champion for public higher education in South Dakota,” said Regents Vice President Kevin Schieffer. “We understand Bob’s need to concentrate all his time on this huge CEO position, which is also incredibly important for our state, but as a friend and leader on this Board he will be sorely missed. Our great loss is Avera’s gain. On behalf of everyone on the Board, our congratulations and best wishes go to President Sutton.” Sutton has served on the Board of Regents, the constitutional governing body for South Dakota’s six public universities and two special K-12 schools serving deaf and blind students, since April 2013. He served as the board’s president from March 2017 to present.