Lovers of meat will undoubtedly agree that the real king of any meat showcase will be a steak. It's not just a piece of meat, it's a special product that must meet certain requirements.
Not everyone knows about what kinds of steaks happen and how they differ from each other. Initially, this word was applied exclusively to the meat of young bulls. Therefore, we will dwell in detail on what kinds of beef steaks are available.
Basic types of steaks
So, steak is a slice of beef or veal, the thickness of which is not less than 2.5, but not more than 5 cm, naturally cut across the fibers. Steaks are not cut from any part of the animal's carcass.
Steak fillet-mignon - this is the most expensive type of steak. It's simple - it is cut from a single round muscle, which is always at rest, and therefore the meat is exceptionally tender and juicy. Of course, because the muscle is one and it is small in size, it is worth such a steak is expensive.
Striploin - this is another type of steak, which is cut from the fillet from the back of the animal, the so-called thin edge. This piece of meat is not quite the usual form - it is rather triangular, but otherwise it is an ordinary steak. Its subspecies-steak New York is the same fillet, but with a completely removed fat layer.
Ribey steak is a fillet with fatty interlayers, which make the meat especially tender and juicy during cooking. This fillet is cut from the costal part between 5 and 12 ribs.
The tibon steak is the only kind of steak on the bone. Since the bone has a shape resembling the letter "T", the steak has received this name. This species combines different types of meat: thin edge and fillets of the middle part, so these steaks are the most popular. Ordering one steak, you get essentially two.
About "marble" beef
Undoubtedly, the best type of meat for cooking steaks is a special kind of beef - "marble". This is beef with a lot of thin fat layers, evenly distributed in the meat. Types of steaks from the "marble" meat are cut the same as from the usual carcass, but their quality will be fundamentally different, and therefore the cost of the product is different.
About roasting
Whichever type of steaks you order, be sure to specify how the dish will be cooked. Types of steak roasting are usually indicated in the menu, but not everyone knows how they differ.
- Raw meat is served with the designation raw . It should be very thinly sliced and fermented with something sour (vinegar, lemon juice) or spices.
- A little fried steak (the crust was outlined, but the temperature inside the piece did not almost increase) is called rare .
- The most common type of roasting - the top is fried, but inside the meat is only heated - medium rare .
- It does not particularly distinguish cooking in the style of medium - the middle is not red, but pink, but the meat remains damp.
- Almost fried meat (the core is slightly pinkish, but mostly the piece has a pale grayish color) is served under the name medium well done .
- And, finally, the degree of well done is perfectly ready meat, which, however, is less often ordered.
