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Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors Filet mignon is one of the most expensive cuts on the menu because it plays well ...
Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [ 2 ] [ 3 ] It is usually served with onions , capers , parsley or chive , salt , pepper , Worcestershire sauce , and other seasonings , often presented separately, to be added to taste.
The porterhouse is thicker and cut from the back end of the short loin, so it contains more tenderloin meat in each steak.) Also known as: T-bone (although they’re not the same) Best for ...
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [ 5 ] The butt end is usually suitable for carpaccio , as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
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Proper steak tartare is always done from shredded meat not minced. The best way to shred meat is first freeze the piece and then grate it with coarse grater. Linkato1 19:21, 7 January 2014 (UTC) Neither ground, chopped, minced, nor shredded. Done correctly, the raw meat should be a smooth paste having no remaining texture at all.
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