Types of steaks
Steak (from English steak - a piece of meat) - a thick piece of fried meat. The steak from the best parts of beef is usually called simply steak (sometimes also beef steak ).
Sometimes the history of the steak is taken in the times of Ancient Rome, "where in the temples during the ritual of sacrifice the priests roasted large pieces of beef on the bars in order to entrust them to the divine altar." In medieval Europe, beef had a low reputation: it was almost exclusively meat of old cows and bulls. Extra large cattle were killed at an early age, so veal was quite common in the kitchen of the wealthy strata of the population.
Meat for steak is always a product of elite livestock. To get a quality dish, only meat of young bull-calves (from year to 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 pieces of beef or lamb and fried them on fire. It has been a long time since then, but each of us, to one degree or another, can feel that pioneer. To do this, simply steak the steak .
The choice of meat for steak is a whole science. It would be nice to know how to do it today, because the end result depends on it - the quality of the meat is on your plate. Let's try together?
Types of steaks
By themselves, beef steaks are an expensive dish, as meat for them is taken from the best parts of the bull-calf carcass. For their preparation is suitable for about 7-10% of the entire animal carcass. Modern cuisine distinguishes the following types of steaks, whose name depends on which part of the carcass meat was cut:
- Rib-steak cut from the nasal part of the carcass and having a large number of fatty veins;
- club-steak cut from the dorsal part in the area of the thick edge of the longest muscle of the back and having a small rib bone;
- a steak on a T-bone, cut from a carcass section on the border between the dorsal and lumbar parts in the region of the thin edge of the longest muscle of the back and the thin edge of the tenderloin, therefore, consisting of two types of steak meat - the fillet mignon from one side bones and "New York" - on the other;
- Porterhouse steak cut from the lumbar part of the back in the region of the thick edge of the tenderloin;
- Striploin-steak (New York strip), cut from the boneless strip of the lumbar part;
- Sirloin steak cut from the lumbar part of the back in the head region of the tenderloin;
- Roundramb-steak cut from the upper piece of the hip part;
- fillet-mignon - transverse thin section of the central part of loin fillet with the most tender meat, not cooked "with blood";
- chateaubriand - thick edge of the central part of the beef tenderloin (fried entirely or portioned, most often for two), which in fact is the same large fillet 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 notch used to make medallions;
- Skirt-steak is not the most delicate, but very tasty piece of meat from the diaphragm.
Fillet mignon (tenderloin, fillet, tenderender)
The first thing that catches your eye is the velvet surface. Such a tenderloin will please those who prefer lean meat. Do not look for him equal in taste and tenderness. There is simply no other such steak.
Porterhouse (Florentine steak)
It is also called a premium steak because of the perfect combination of tender fillet mignon and fragrant steak "New York". The steak is divided by a T-shaped bone.
T-Bon (men's steak)
At first glance, tibon is a copy of the porterhouse. However, there is one small difference: the filet-mignon in the chimney 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 clipping decreases.
Ribey steak (Scottish fillet, Delmonico steak, entrecote)
It is prepared from the subscapular part . The number of fatty veins is greater, so the cut also acquires a marble shade. When frying these layers begin to melt. This is the secret of the amazing juiciness of meat.
Prime-rib (baked rib, roast on the ribs)
It is called a thick steak, which is simply ideal for baking. Again, numerous layers, melting during roasting, make it juicy after cooking.
Steak "Tomahawk" ("Cote du Boeuf", riba on the bone)
Such a cut is obtained only from a very large animal. On average, the weight of the 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 meat is dense, so it is more flavorful and less fatty . Cooks say that in the steak "Kansas City" there are all those qualities that we value in good meat.
Steak "Cowboy" (Tomahawk, riba on the 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 her merit.
Steak "Flat Apple" (Butler-steak, scapular steak)
As a variant of boneless cut , it combines both excellent aroma, and a good degree of marbling, and excellent taste. As for tenderness, then this steak is second only to the tenderloin.
Chopped meat (hamburger, minced meat)
It is a mix of cuts of a rump, a thick edge and a neck part. It is a mistake to call this type of meat a steak, because all the ingredients passed through a meat grinder. Nevertheless, today chopped meat is used to make burgers and cutlets .
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