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2. Fish steak - Wikipedia

   en.wikipedia.org/wiki/Fish_steak

   A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...

3. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.

4. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/Fillet_(cut)

   Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.

5. I Tried Every Steak at Texas Roadhouse & One Blew Me Away - AOL

   www.aol.com/tried-every-steak-texas-roadhouse...

   Calories: 760. Fat: 56 g (Saturated Fat: 23 g, Trans Fat: 2 g) Sodium: 1,410 mg. Carbs: 10 g (Fiber: 3 g, Sugar: 4 g) Protein: 55 g. At Texas Roadhouse, you can smother any steak in onions ...

6. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   v. t. e. 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.

7. Pozharsky cutlet - Wikipedia

   en.wikipedia.org/wiki/Pozharsky_cutlet

   A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical of Russian cuisine. [1][2][3] A distinct feature of this cutlet is adding butter to minced meat, which results in an ...