Types of Steaks
Steak (from the English steak - a piece of meat) - a thick piece of fried meat. A steak from the best parts of beef is usually called simply a steak (sometimes also a beef steak ).
Sometimes the history of the steak dates back to ancient Rome, "where in the temples during the sacrifice ritual the priests roasted large pieces of beef on the grills in order to lay them on the divine altar." In medieval Europe, beef had a low reputation: it was almost exclusively the meat of old cows and bulls. Excess cattle were slaughtered at an early age, so veal was quite common in the kitchen of wealthy segments of the population.
Steak meat is always a product of elite animal husbandry. To get a quality dish, only meat of young gobies (from one to one and a half years) of certain breeds is suitable. Hereford and Angus are considered the best meat breeds, and the most valuable is pure meat - English. certified angus beef .
During the development of the continents, the pioneers took large pieces of beef or lamb and roasted them on fire. A lot of time has passed since then, but each of us, to one degree or another, can feel like that pioneer. To do this, just fry the steak .
The choice of meat for steak is a science. It would be nice already today to know how to do this, because the final result depends on it - the quality of meat on your plate. Let's try it together?
Types of Steaks
Beef steaks themselves are an expensive dish, because the meat for them is taken from the best parts of the carcass of gobies. About 7-10% of the entire animal carcass is suitable for their preparation. Modern cuisine distinguishes the following types of steaks, the name of which depends on which part of the carcass the meat was cut from:
- rib-eye steak cut from the subscap of the carcass and having a large number of fatty veins;
- club-steak cut from the dorsal part on the site of the thick edge of the longest muscle of the back and having a small rib bone;
- tibone steak (steak on a T-bone), cut from a section of carcass at the border between the dorsal and lumbar parts in the region of the thin edge of the longest muscle of the back and thin edge of the tenderloin, therefore consisting of two types of steak meat at once - filet mignon on one side bones and New York on the other;
- a Porterhouse steak cut from the lumbar back in the area of the thick edge of the tenderloin;
- striploin steak (New York strip) cut from the boneless strip of the lumbar;
- sirloin steak cut from the lumbar part of the back in the head portion of the tenderloin;
- roundramb steak cut from the upper piece of the hip;
- filet mignon - a transverse thin section of the central part of the fillet tenderloin with the most tender meat that is not prepared “with blood”;
- châteaubrian - a thick edge of the central part of a beef tenderloin (fried whole or portioned, most often for two), essentially representing the same large filet mignon, but served not standing, but laid out on a plate in length;
- tornedos - small pieces from the thin edge of the central part of the tenderloin, used to make medallions;
- Skirt steak is not the most tender, but very tasty piece of meat from the diaphragm.
Filet Mignon (tenderloin, tenderloin, tenderloin)
The first thing that catches your eye is a velvet surface. This tenderloin will appeal to those who prefer lean meat. Do not seek equal to him in taste and tenderness. There is simply no other such steak.
Porterhouse (Florentine Steak)
It is also called premium steak because of the perfect combination of tender filet mignon and fragrant New York steak. The steak is divided by a T- bone.
T-bon (male steak)
At first glance, ti-bon is a copy of the porterhouse. Nevertheless, there is one small difference: the filet mignon in the cut takes up little space due to the fact that the steak is cut closer to the head of the animal. It is there that the thickness of the tenderloin decreases.
Rib eye steak (Scottish fillet, Delmonico steak, entrecote)
It is prepared from the subscap . The number of fatty veins here is greater, therefore, the cut becomes a marble tint. When frying, these layers begin to melt. This is the secret of amazing juiciness of meat.
Prime Rib (Baked Rib Eye, Rib Roast)
It is called a thick steak, which is just perfect for baking. Again, the numerous layers melting during frying make it juicy after cooking.
Tomahawk Steak (Cote du Beauf, Rib Eye Bone)
Such a cut is obtained only from a very large animal. On average, the weight of a steak reaches about two kilograms . This steak is not only very rare, but also incredibly tasty.
Strip steak (New York, striploin, Kansas City)
The meat structure is dense, therefore it is more aromatic and less fat . Chefs say that Kansas City steak contains all the qualities that we value in good meat.
Cowboy Steak (Tomahawk, Rib Eye Bone)
The difference between this type of cut from the above in juiciness and tenderness of the costal part . The aroma of steak is only her merit.
Flat Iron steak (Butler steak, shoulder steak)
As an option of boneless cut , it combines both excellent aroma, and a good degree of marbling, and excellent taste. As for tenderness, such a steak is second only to tenderloin.
Minced meat (hamburger, minced meat)
This is a mix of cuts of rump, thick edge and cervical part. It is a mistake to call this type of meat a steak, because all the components went through a meat grinder. Nevertheless, today minced meat is used for cooking burgers and meatballs .
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