What are some of the different steak cuts?

In a restaurant or grocery store you will find many different cuts of steak. Although several different cuts can come from the same animal, it will vary significantly in taste, structure and shape. In the UK, the cut is called a "fillet steak". These slices come from the muscle area near the spine of a cow, which is very tender. Normally, the cow will produce between £ 4 and £ 6 (between 1.8 and 2.7 kg) of a fillet Mignon that are cut into two long tubular shapes. These tubes can then be cut into slices a few centimeters thick and grilled, grilled or fried. This is usually the most expensive type of steak and can stand in the restaurant over $ 30 (USD) (USD) to part. In Britain it is called "Porterhouse Steak". Like the fillet migonextrex meat cut and comes from a short loin of a cow. When the bone and part of the sirloin are connected to the strip steakm, the steak T-Bone is called.

rib eye steak, which also onThe Delmonico Steak or Scotch Fillet in Australia is another of the premium steak cuts and can be quite expensive to buy. This meat comes from the rib area and it is the same meat as the meat used in first -class roast. Because this cut contains more fat than most other steaks, it is known to be incredibly tasty.

Another steak cut is called a side steak, which comes from the stomach muscle of the cow. It is much harder than steaks Strip or Filet Mignon, which makes it a much cheaper purchase. The side steak is often prepared in the marinade that helps to choose meat before cooking. It can be fried, grilled or grilled, or can be cut into thin strips Mix to fry food. The side steak is one of the most popular cuts used in Chinese cuisine.

Another of the cheapest steak cuts is Steak Chuck, which comes from the shoulder muscle of the cow. Chuck Steak is generally relatively strong, but can be very hard. The best is when it is slowly cooked or steamedá or when it is chopped into smaller pieces for frying. Larger pieces of Chuck steak are sold as roasts that can be used to make roasts.