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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]
There's also a section called the tenderloin that goes from the short loin into the sirloin. When it comes to cooking, you can roast the tenderloin whole and either grill, sear, or broil the steaks.
rib steak, ribeye (2) Kontrfile Steak, striploin (3) Sokum rump (4) Bonfile fillet steak, tenderloin (5) Tranç the upper left side of nuar, inside round, top round (6) Nuar round of beef, eye of round (7) Kontrnuar the lower left side of nuar, flat, gooseneck (with eye of round) (8) incik front and rear leg (9, 14) Yumurta sirloin tip, the ...
The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short ...
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).
The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak". [3] In Texas, a boneless rib eye steak is sometimes called a "Maudeen Center Cut". A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared ...
Various cuts of beef are used for steak. The more tender cuts, from the loin and rib, are generally cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are generally cooked with moist heat or are mechanically tenderized (e.g., cube steak). Beefsteak is graded for quality, with higher prices for higher quality.
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