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A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. Plate steak (also known as the short plate) is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak ...
Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor , while the inside is cooked to suit the diner's preference. Steaks cooked well done are usually cooked throughout the entire cut of meat.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [ 2 ] The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [ 3 ]
It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a "patio steak". Anatomically, the muscle forms the dorsal ...
Soul food is the ethnic cuisine of African Americans. [1] [2] Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. [3]
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.