Search results
Results from the WOW.Com Content Network
This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut. Each regions of the diagram is linked to the corresponding article which describes the cut.
The steak is said to "hang" from the diaphragm of the heifer or steer. [2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the ...
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.
Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the ...
Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle.
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [ 1 ] The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle , and is often known as a " 7-bone steak ," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
The NCBA started promoting flat iron steak in 2001 and in the early 2000s Applebee's put it on the menu, and the Kroger grocery store chain started carrying the cut in 2006. In 2012, sales of flat iron steak brought in approximately $80 million USD. [3] [5] The name flat iron steak comes from the cut's resemblance to an old-fashioned flat iron. [6]
The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. [4] This muscle does very little work, so it is the tenderest part of the beef.