Wagyu Kobe Beef - 0 views
started by Guglielmo Brooks on 22 May 12
started by Guglielmo Brooks on 22 May 12
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started by Guglielmo Brooks on 22 May 12
Expect a prime rib to be 450g to 550 gr.
A rib eye steak will be between 250 grams to get a tin one, to 300 grams medium or 400g for a thick one.??
Sirloin, Entrecote, striploin, New York strip
This can be the 'third best' cut, along with the best value.
It can be normally sized somewhere between a tenderloin in addition to a rib steak too.
The Striploin or sirloin has thick fat on the top which should be trimmed as a result of around 1cm thick. It shouldn't be trimmed off totally precisely as it bastes the meat although cooking and keeps it moist.
Sirloin is very tasty and a excellent cut, but can be tough if not very careful about choosing the brand or grade of meat. A 'standard' percentage is 250 grams, which has a large steak being 350 to 400 grams.
T-Bone and Porterhouse
These are a 'combination' steak on the bone.
The bone can be a "T" shape. One side of the "T" is a fillet beef or tenderloin, the other side can be a sirloin. Both are attached to the bone.
these are typically the same steak, except the Porterhouse is cut in the back of the shortloin in which the fillet steak piece is large and meaty.
leading of the shortloin is where the fillet steak starts to obtain smaller, so these steaks with smaller tenderloin pieces attached are called "T-Bone"
These are typically great steaks, normally good sized. A porterhouse cut thick is probably the largest steak of your lot. Expect around 550 grams??
Rump Steak
This can be a 'bum' of the animal. A plump buttock with the external layer of fat which can be trimmed down to an acceptable level.
The rump is among the 'driest' steak, with the least marbling through the meat than the other premium cuts above.
The rump may have great texture and taste.
Often the rump is just sliced across the grain to provide a large piece with tasty meat.
This may be a disadvantage because done this way the grain will run inside directions through the different muscles in the rump.
This means that some bits will get tougher than others.
Steak should be cut across the grain of the meat for best outcomes.
One resolution for this is 'seam-cutting' or splitting a completely rump into different muscles and cutting each across this grain into smaller meats.
A rump will be around 250 grams if seam cut, to 400 or 500 grams cut across most of the muscles.
Reduced cuts
Flank beef and Skirt steak
These are cut from the abdomen or belly with the beef and have a very specific texture. They're OK seasoned and seared over high temperature, but they don't have the typical 'steak' appeal in the prime cuts above.??
Poor steaks
Any other cut is not some sort of steak.
A whole lot of leg meat or shoulder cuts are passed off by supermarkets and 'creative' butchers as "steak"
They're just not.
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