How to Choose the Perfect Steak (& Why Cavallari Gourmet Makes It Easy)

There’s nothing quite like a perfectly cooked steak—but that experience starts long before the grill. It begins at the butcher counter. Knowing how to select the right cut, the right marbling, and the right quality can make all the difference in flavor, texture, and satisfaction.

At Cavallari Gourmet, we pride ourselves on taking the guesswork out of steak shopping. But if you ever find yourself staring down a meat case—whether it’s here with us or somewhere else—here’s what to look for to bring home the best steak, every time.

1. Firmness is Key

When evaluating steaks, firmness matters more than you might think. The muscle fibers in a high-quality steak should feel dense and slightly springy when pressed. Avoid steaks that feel mushy or soft—these often indicate excess moisture or poor handling.

At Cavallari Gourmet, our steaks are well-trimmed and properly aged, giving them a tight, dry surface and firm texture that translates to better crusts and richer flavor when cooked.

2. Don’t Judge a Steak by Its Color

Contrary to popular belief, bright red isn’t always better. A deep, darker red or even a purplish hue can actually indicate a steak has been aged, concentrating its flavor and tenderizing the meat naturally over time.

Color changes depending on oxygen exposure and age, so don’t worry if a steak isn’t neon red. Instead, ask your butcher about how it was aged and handled—that’s where the real story is.

3. Marbling Over Grade

While USDA grades like Prime, Choice, and Select offer general guidelines, the amount and quality of marbling (intramuscular fat) are what really matter. Marbling adds richness, juiciness, and flavor. Look for steaks with fine, evenly distributed white flecks of fat throughout the meat. While Prime, Choice and Select typically indicate the amount of marbling and firm texture a steak has, there are indeed exceptions that make it through.  If one of our High Choice steaks is looking exceptionally good, it’s a great buy!

At Cavallari Gourmet, we pay a premium to bring in the best-marbled beef in each grade—so even our USDA Choice looks and eats a grade above!

4. Know Your Cuts

Different cuts serve different purposes. Here's a quick cheat sheet:

• Ribeye: Rich, fatty, and deeply marbled—perfect for grill masters.

• NY Strip: Leaner than ribeye but still flavorful, with a good chew.

• Filet Mignon: Very tender, mild in flavor—best cooked rare to medium.

• Tri-Tip: Versatile, beefy, and perfect for slicing. Great reverse-seared or smoked.

• Bavette: Versatile, good for larger parties, slice against the grain and on the bias.

• Flank: Thin, intensely flavorful, best sliced against the grain after a quick sear or grill.

• Brisket: Slow Braising or smoking are key to break down the connective tissue.

• Chuck: Also good on a smoker but can be slow cooked and braised.

• Picanha: Great cut into steaks but we prefer it left whole and reverse seared.

• Sirloin: Perfect for larger parties, good steak flavor without breaking the bank.

• There are so many more options, come on in the shop and we will show you our world!

Our team at Cavallari is always happy to guide you based on how you plan to cook and serve your steak.

5. Cut Quality and Butcher Skill

Steak selection isn’t just about the meat—it’s also about how it’s cut. A good butcher ensures clean lines, proper trimming, and correct thickness. A poorly cut steak can cook unevenly, dry out quickly, or lack visual appeal.

At Cavallari Gourmet, we cut and trim every steak in-house, the old-school way. That means no shortcuts, no mass-packaging, and no excess waste—just perfectly prepared steaks, ready to shine.

Bonus Tips:

• Ask for the “center cut”: It’s often the most uniform and consistent part of the primal.

• Look for dry-aged options: These have a deeper, nuttier flavor due to controlled aging.

• Don’t be afraid of fat caps: A little external fat adds flavor and protects the steak while cooking.

• Trust your butcher: If you're shopping somewhere reputable, the butcher’s advice is gold. If you're shopping here at Cavallari—you’re already in the right hands.

Final Thoughts: Why Cavallari Gourmet is Your Steak Source

We believe great steak starts with great sourcing. That’s why we go the extra mile to select beef that’s ethically raised, expertly aged, and hand-trimmed for maximum quality. Every steak we sell reflects our commitment to traditional butchery, premium standards, and bold flavor.

Next time you’re choosing a steak, remember: you don’t need to be a pro—but it helps to shop where the pros do.

Come see us at Cavallari Gourmet—and let’s pick your perfect cut together.