Cuts of beef steaks

Go to a steakhouse or choice of beef in supermarkets these days is more complicated than ever. What is a flat iron steak? How do you cook a Porterhouse? It 'important to have different cuts of beef to see if you want the best type to buy for what purposes.

If you have a cow, from the neck and work your way down the back. First, I followed the drill through the rib and then the short loin. Next is the sirloin, and finally the trunk. The section on thehis side.

The most popular types of Steak

Chateaubriand is a large piece of tenderloin that the pointed end of the short loin. This cut is roasted and at least two people. By Delmonico rib section. This boneless cut is named after the restaurant in 1800 in New York, so this reduction announced. Edge is thin and comes from the underbelly of the wheel. The side grills quickly, so use the fajita marinade and recipes.

ThreadMignon was soft, tapered end of the short loin. The name is French for "the hare. London broil comes from the side. It should be marinated and cooked. Serve with thin slices of London broil. Tang style steak looks like an iron and cut the top sheet. Hanger Steak thread or suspended, from the diaphragm, between the loins and the ribs.

Prime rib is a bone in rib. It comes from ribs six to twelve. They may, gristly, but it is very tasty.Porter House is a huge chunk of meat and combine with the New York strip steak. New York strip, also known as Kansas City strip, club steak or shell, the larger end of the short loin. E 'marble and tasty. Beef steak is a bone with lots of flavor and marbling.

T-bone Porterhouse is similar, but the hare is smaller. This steak is a T-shaped bone in the middle. Sirloin steak is between the trunk and short and tasty but not as a currencyas short loin. Tri-tip, culotte, steak or triangle is a triangular piece of upper thread.

Different people like different types of meat. If the media do not mind some marbling and fat, you want a tenderloin, chops or T-bone. Filet Mignon is ideal if you do not like the idea of a fat or cartilage and no matter the heaviest price.

Meat quality

Beef can be divided into eight classes, Canner, Cutter, Utility,commercial, standard, select, choice, and the first, in ascending order of quality. Most restaurants serve choice or the first and less than two percent of all commercially produced beef qualifies as prime minister.

It 'important to realize that chops and beef are different things. Prime Rib refers to the location where the cut comes from the cow, not its quality. grades of beef related to the above fat and marbling. prime beef contains more than eight percent fat between the muscles.

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