The texture of steak, whether it is soft or hard (tough), depends on the specific cut of meat.
According to information from Tough vs. Tender Cuts of Steak Explained, some cuts are more tender than others. The short loin, rib, and sirloin are considered more tender, while cuts like the chuck, round, brisket, and shank are tougher. This means that a ribeye steak, for example, is generally softer than a flank steak.
Here’s a breakdown:
- Tender Cuts: These steaks are generally softer and easier to chew.
- Short Loin
- Rib
- Sirloin
- Tougher Cuts: These steaks require more effort to chew.
- Chuck
- Round
- Brisket
- Shank
Therefore, the answer to whether steak is soft or hard is: It depends on the cut of steak.
