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  #1 Felix MacGregor on 18 May 12

   

  Of course, carcasses are sometimes sectioned into sides and sold by two or quarter portions.
  
  The standing rib roast proceeds from - you guessed it - the rib section! During processing, the component of the steer between ribs no. 6 and 12 is removed - with ribs and a few portion of the backbone attached. A rib eye steak are going to 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 a 'third best' cut, and also the best value.
  
  It's normally sized somewhere between a tenderloin and 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 since it bastes the meat while cooking and keeps it moist.
  
  Sirloin is very tasty and a excellent cut, but can be tough if not very careful about picking out the brand or level of meat. A 'standard' portion is 250 grams, with a large steak being 350 to help 400 grams.
  
  T-Bone and Porterhouse
  
  These are typically a 'combination' steak over the bone.
  
  The bone can be a "T" shape. One side with the "T" is a fillet steak or tenderloin, the other side is a sirloin. Both are attached to the bone.
  
  these are the same steak, except the Porterhouse is cut from the back of the shortloin where the fillet steak piece is usually large and meaty.
  
  entry of the shortloin is in which the fillet steak starts to obtain smaller, so these steaks with smaller tenderloin pieces attached are referred to as "T-Bone"
  
  These are great steaks, normally big. A porterhouse cut thick is among the largest steak of this lot. Expect around 550 gr??
  
  Rump Steak
  
  This can be the 'bum' of the pet. A plump buttock with an external layer of fat that could be trimmed down to a good level.
  
  The rump is probably the 'driest' steak, with the least marbling through the meat compared to the other premium cuts previously mentioned.
  
  The rump can have great texture and flavour.
  
  Often the rump is sliced across the grain to give a large piece involving tasty meat.
  
  This will be disadvantage because done this way the grain will run in several directions through the different muscles in the rump.
  
  Which means that some bits will end up tougher than others.
  
  Steak ought to be cut across the grain with the meat for best results.
  
  One method for this is 'seam-cutting' or splitting a whole rump into different muscles and then cutting each across your grain into smaller steaks.
  
  A rump are going to be around 250 grams when seam cut, to 400 or 500 grams cut across all the muscles.
  
  Reduced cuts
  
  Flank steak and Skirt steak
  
  These are typically cut from the abdomen or belly in the beef and have a very specific texture. They're OK seasoned and seared over high heat, but they don't enjoy the typical 'steak' appeal of the prime cuts above.??
  
  Bad steaks
  
  Any other cut is not a steak.
  
  Lots of leg meat or get cuts are passed off of by supermarkets and 'creative' butchers since "steak"
  kobebeef, buy kobe beef, kobe beef
  

   

  <div class="cArrow"> </div><div class="cContentInner">Of course, carcasses are sometimes sectioned into sides and sold by two or quarter portions. <br /> <br /> The standing rib roast proceeds from - you guessed it - the rib section! During processing, the component of the steer between ribs no. 6 and 12 is removed - with ribs and a few portion of the backbone attached. A rib eye steak are going to be between 250 grams to get a tin one, to 300 grams medium or 400g for a thick one.?? <br /> <br /> <strong> Sirloin, Entrecote, striploin, New York strip </strong> <br /> <br /> This can be a 'third best' cut, and also the best value. <br /> <br /> It's normally sized somewhere between a tenderloin and a rib steak too. <br /> <br /> 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 since it bastes the meat while cooking and keeps it moist. <br /> <br /> Sirloin is very tasty and a excellent cut, but can be tough if not very careful about picking out the brand or level of meat. A 'standard' portion is 250 grams, with a large steak being 350 to help 400 grams. <br /> <br /> <strong> T-Bone and Porterhouse </strong> <br /> <br /> These are typically a 'combination' steak over the bone. <br /> <br /> The bone can be a "T" shape. One side with the "T" is a fillet steak or tenderloin, the other side is a sirloin. Both are attached to the bone. <br /> <br /> these are the same steak, except the Porterhouse is cut from the back of the shortloin where the fillet steak piece is usually large and meaty. <br /> <br /> entry of the shortloin is in which the fillet steak starts to obtain smaller, so these steaks with smaller tenderloin pieces attached are referred to as "T-Bone" <br /> <br /> These are great steaks, normally big. A porterhouse cut thick is among the largest steak of this lot. Expect around 550 gr?? <br /> <br /> <strong> Rump Steak </strong> <br /> <br /> This can be the 'bum' of the pet. A plump buttock with an external layer of fat that could be trimmed down to a good level. <br /> <br /> The rump is probably the 'driest' steak, with the least marbling through the meat compared to the other premium cuts previously mentioned. <br /> <br /> The rump can have great texture and flavour. <br /> <br /> Often the rump is sliced across the grain to give a large piece involving tasty meat. <br /> <br /> This will be disadvantage because done this way the grain will run in several directions through the different muscles in the rump. <br /> <br /> Which means that some bits will end up tougher than others. <br /> <br /> Steak ought to be cut across the grain with the meat for best results. <br /> <br /> One method for this is 'seam-cutting' or splitting a whole rump into different muscles and then cutting each across your grain into smaller steaks. <br /> <br /> A rump are going to be around 250 grams when seam cut, to 400 or 500 grams cut across all the muscles. <br /> <br /> <strong> Reduced cuts </strong> <br /> <br /> Flank steak and Skirt steak <br /> <br /> These are typically cut from the abdomen or belly in the beef and have a very specific texture. They're OK seasoned and seared over high heat, but they don't enjoy the typical 'steak' appeal of the prime cuts above.?? <br /> <br /> <strong> Bad steaks </strong> <br /> <br /> Any other cut is not a steak. <br /> <br /> Lots of leg meat or get cuts are passed off of by supermarkets and 'creative' butchers since "steak" <br /><a rel="nofollow" href="http://www.eprimecuts.com">kobebeef</a>, <a rel="nofollow" href="http://www.eprimecuts.com/recipes.asp">buy kobe beef</a>, <a rel="nofollow" href="http://www.eprimecuts.com/shop.asp?sub=Wagyu%20Kobe%20Beef">kobe beef</a><br /></div>

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