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JennyAtl

Evgeniya

38 лет

Мясо расфасовано "по органам": У чецловек сам решает, что на жрку, что на варку. единственное, что никогда не беру, так это фарш, но это личное

Types of beef steaks

Chateaubriand steak
Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.

Chuck steak
A cut from neck to the ribs.
Cube steak
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet Mignon
A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Flap steak
A cut from the bottom sirloin.
Flank steak
From the underside. Not as tender as steaks cut from the rib or loin.
Flat iron steak
A cut from under the shoulder blade.
Hanger steak or (French) onglet
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
Popeseye steak
Thinly sliced rump steak, originating in Scotland and available in the UK.
American cuts of beef.
Rib eye steak
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as Delmonico or Spencer Steak.
Round steak, rump steak, or (French) rumsteak
A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
Sirloin steak
A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
Outside Skirt steak
A steak made from the diaphragm. Very flavorful, but also rather tough.
Inside skirt steak
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Strip steak
(also known as Delmonico, Kansas City strip, New York strip, and Entrecôte), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
T-bone steak and Porterhouse
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Tri-tip steak/roast
Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
Several other foods are called "steak" without actually being steaks:
Salisbury steak
Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak
Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg


взяла у повара, надо будет перевести сюда Wink

 
28 Сен 2010 2:42

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