|
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. A cut of beef and is part of the sub primal cut known
as the chuck. The typical chuck steak is a rectangular cut,
about 1" thick and containing parts of the shoulder bones, and
is often known as a "7-bone steak".
Cube Steak: A cut of meat,
usually top round, tenderized by fierce pounding with a mallet
or mechanical blades. Many professional cooks insist that
regular tenderizing mallets cause too much mashing to produce a
proper cube steak, and insist on either using specialized cube
steak machines.
Filet Mignon: A cut from the
small end of the tenderloin; the most tender and usually the
most expensive cut by weight. The fillet is the most tender cut
of beef, and is the most expensive. The average steer or heifer
provides no more than 4-6 pounds of fillet. Because the muscle
is non-weight bearing, it receives very little exercise, which
makes it tender.
Flank Steak: From the underside.
Not as tender as steaks cut from the rib or loin. The flank
steak, also known as Arrachera or Bavette, is a beef steak cut
from the abdominal muscles of the cow. A relatively long and
flat cut of meat, flank steak is used in a variety of dishes
including London broil and fajitas. It is significantly tougher
than the other beef cuts; therefore, many recipes use moist
cooking methods such as braising.
Flat Iron Steak: The flat iron
steak is a cut of steak from the shoulder of a steer. The steak
encompasses the Teres minor and Infraspinatus muscles of the
steer, and one may see this displayed in some butcher shops and
meat markets as a "top blade" roast.
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.
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. The sirloin steak is beef steak cut from the rear
back portion of the animal, continuing off the short loin from
which T-bone, porterhouse, and club steaks are cut. The sirloin
is actually divided into several types of steak. The top sirloin
is the most prized of these. The bottom sirloin is less tender,
much larger, and is typically what is offered when one just buys
sirloin steaks instead of steaks specifically marked top
sirloin. The bottom sirloin in turn connects to the sirloin tip
roast.
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.
|
