Types of steaks
Steak (from the English. Steak - a piece of meat) - a thick piece of roasted meat. Steak from the best parts of the beef is usually called just the steak (sometimes also beefsteak).
Sometimes the history of the steak is carried back to the times of ancient Rome, “where in temples during the ritual of sacrifice priests grilled large pieces of beef on the grill in order to place them on the divine altar”. In medieval Europe, beef had a low reputation: it was almost exclusively the meat of old cows and bulls. The excess cattle were slaughtered at an early age, so veal was quite common in the kitchen of the well-to-do population.
Meat for steak is always a product of elite animal husbandry. To get a quality dish, only meat of young bulls (from a year to a year and a half) of certain breeds is suitable. The best breeds are Hereford and Angus, and the most valuable is pure meat - English. certified angus beef .
During the development of the continents, the pioneers took large chunks of beef or lamb and roasted them over the fire. A lot of time has passed since then, but each of us in one degree or another can feel that pioneer. To do this, simply fry the steak .
Choosing meat for steak is a complete science. It would be nice today to know how to do it, because the end result depends on it - the quality of the meat on your plate. Let's try together?
Types of steaks
By themselves, beef steaks are an expensive dish, because the meat for them is taken from the best parts of the bull calves. About 7-10% of the total animal carcass is suitable for their preparation. Modern cuisine identifies the following types of steaks, whose name depends on which part of the carcass meat was cut:
- rib-steak , cut from the subscapular region of the carcass and having a large amount of fatty streaks;
- Club Steak , cut from the dorsal part of the thick edge of the longest back muscle and having a small rib bone;
- Tiboon-steak (steak on T-shaped bone), cut from the carcass section on the border between the dorsal and lumbar parts in the region of the thin edge of the longest back muscle and the thin cutting edge, therefore consisting of two types of steak meat at once - filet mignon on one side Bones and "New York" on the other;
- Porterhouse Steak , cut from the lumbar back in the area of a thick cutting edge;
- striploin steak (New York strip), cut from the boneless lumbar strip;
- sirloyn-steak , cut from the lumbar back in the head of the tenderloin;
- Roundramb steak , cut from the upper piece of the hip portion;
- filet mignon - a transverse thin section of the central part of filet sirloin with the most tender meat, which is not prepared “with blood”;
- Chateaubriand - a thick edge of the central part of the beef tenderloin (fried entirely 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;
- steak steak is not the most delicate, but very tasty piece of meat from the diaphragm.
Filet Mignon (tenderloin, tenderloin)
The first thing that catches your eye is the velvet surface. Such a tenderloin will appeal to those who prefer lean meat. Do not look for 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 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 off closer to the head of the animal. It is there that the thickness of the tenderloin decreases.
Ribeye steak (Scottish fillet, Delmonico steak, entrecote)
It is prepared from the subscapularis . The amount of fatty streaks here is more, so the cut gets a marble shade. When frying, these layers begin to melt. This is the secret of amazing juiciness of meat.
Prime Rib (Baked Rib, Stir-Fry)
It is called the thick steak, which is just perfect for baking. Again, numerous layers melting when roasted, make it juicy after cooking.
Tomahawk steak (Cotes-du-Béf, rib-on-the-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 structure of the meat here is dense, so it is more fragrant and less fat . The chefs say that the Kansas City steak contains all the qualities that we value in good meat.
Cowboy Steak (Tomahawk, Rib-Bone)
The difference of this type of cut from the above in the juiciness and tenderness of the costal part . The aroma of steak is only its merit.
Flat Iron Steak (Butler Steak, Spatula Steak)
As a boneless cut option, it combines excellent flavor, a good degree of marbling, and excellent taste. As for tenderness, this steak is inferior only to tenderloin.
Minced meat (hamburger, minced meat)
This is a mix of cuts rump, thick edges and neck. It is a mistake to call this type of meat a steak, because all the ingredients went through a meat grinder. Nevertheless, today minced meat is used to make burgers and meatballs .
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