Skirt steak is a term commonly used to describe two separate cuts of beef. One type is cut from the flank and the other from the plate. Both flat steaks are long and fibrous, prized for their flavor in spite of their lack of natural tenderness. In cooking, the cuts can be used ...
A porterhouse steak is a large, thick cut of beef that is often very expensive. Cut from the back of the short loin, porterhouse...
Steak Diane is a beef dish that's made by rubbing the steak with garlic and pepper, frying it in butter, and then adding cream and...
Is Skirt Steak & flank steak the same? Where it's from: Skirt steak is athin, long cut of beeffrom the diaphragm muscles of the cow. ... Flavor and texture: Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though,...
Wagyu beef is fast-becoming the beef of choice for many meat connoisseurs across the USA. Beloved for its intricate marbling, succulent texture and buttery, mouthwatering flavor, Wagyu meat has something special that you won’t find in grocery store beef. But what is wagyu beef, exactly, and...
Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with...
Selecting the right cut of beef is not just about taste; it’s about understanding the unique characteristics of each cut and how to use them to your advantage in the kitchen. This guide is tailored for chefs who are looking to deepen their knowledge of beef cuts, discover some lesser-know...
Mock tender steak is acut of beeffrom the back of the cow. It got its name from its shape (similar to the tenderloin) rather than its texture, as it can be quite chewy. This lesser-known cut is cooked as a steak and ideally served thinly sliced, or it can be used in soups or st...
Bottom sirloin is a cut of beef — part of the sirloin primal cut. Primal cuts are large divisions of the cow, and the sirloin primal cut is a section that runs from the spine down to about the middle of the body above the flank just in front of the rear leg. Bottom sirloin is ...
If you’re a carnivore, Argentina will be your steak heaven. The average Argentinian consumes over 120 pounds of beef per year, with most of it cooked slowly on theparrilla(grill).Asado, or Argentine BBQ, is more than just a meal—it’s a cultural experience. ...