What is the steak on the ranch?

Steak

Ranch is the name given by the central cut steak of the exploited shoulder, which is usually cut between 0.5 inches (1.3 cm) to 1 inch (2.5 cm) thickness, weighing 10 ounces (283.5 grams) or less, with excessive fat. This cut of meat can also be called an exploited steak of the shoulder shoulder, a shoulder small or center steak, although the name "ranch steak" is commonly used in butcher shops and food stores.

It is a tasty cut of meat, and although it tends to be hard, it can be ready for nice tenderness. The steak comes from cutting meat on the shoulders, above the chest and just before the rib. In some cases, for example, when buying frozen frozen steaks from postal or fundraising suppliers, other beef cuts may be improperly dubbed by the ranch steak, but supermarkets usually sell a real cut.

As with other meat cuts, dry cooking of the ranch can lead to drought and toughness. Is the best -cut stewed or grilled, but may bealso grilled. Prevailing should be avoided, because it only highlights the toughness of the meat. The steak should be marinated before cooking for the best results and cooked for medium or 140 ° to 150 ° F (60 ° to 65 ° C).

steak on the ranch, which is cut thin, can also be prepared fried, like a fried steak or with eggs. Recipes for stronger cuts often require preparation in a slow stove, which brings a result similar to roast cut.

Although not as common as other steak slices such as sirloin, T-Bone and fillets, there are restaurants that serve the ranch steak. It is a decent choice for those who like the taste of the steak, but do not like to eat fat lining. To prepare at home, chefs should simply apply for a butcher shop or supermarket for this specific cut of the required thickness. Shoppers should try to trim you that are for easier cooking between 0.5 and 0.75 inches (1.9 cm).