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The most important cuts of beef in Argentine cuisine are: [3] Asado the large section of the rib cage including short ribs and spare ribs Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut). Bife de costilla T-bone or porterhouse steaks Bife de chorizo
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat. It's part of the back of the animal (or the hindquarter ...
A cut from the small end of the tenderloin, or psoas major, the most tender and usually the most expensive cut by weight. The word is French for dainty fillet. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. ... Filet mignon is one of the most expensive cuts on ...
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This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
One of the least expensive cuts of beef that you’ll find in the meat aisle, chuck steak is often derided as the “poor man’s ribeye.” But when cooked right — a fast sear on a hot grill or ...
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