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2. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.

3. No Name (brand) - Wikipedia

   en.wikipedia.org/wiki/No_Name_(brand)

   No Name (styled as no name, French: sans nom) is a line of generic brand grocery and household products sold by Loblaw Companies Limited, Canada's largest food retailer.. No Name products are available in stores across Canada that include Loblaws, Dominion, Extra Foods, Fortinos, Freshmart, Maxi, No Frills, Provigo, Real Atlantic Superstore, Real Canadian Superstore, Shoppers Drug Mart ...

4. Chateaubriand (dish) - Wikipedia

   en.wikipedia.org/wiki/Chateaubriand_(dish)

   French chef Georges Auguste Escoffier gave names to different steak cuts. Tournedos were the name given for the kernels of the fillet, cut into rounds. Escoffier states: Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak.

5. Schwartz's - Wikipedia

   en.wikipedia.org/wiki/Schwartz's

   Schwartz's is also credited with creating Montreal steak seasoning or Montreal steak spice when Morris "The Shadow" Sherman, a broilerman working at Schwartz's in the 1940s and '50s, began adding the deli-smoked meat pickling spices to his own rib and liver steaks. It was so popular that it was copied by other Montreal delis and steakhouses.

6. List of steak dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_steak_dishes

   Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.

7. How to Cook (or Order) Almost Every Cut of Steak - AOL

   www.aol.com/cook-order-almost-every-cut...

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8. 3 meats you should always order at Korean barbecue and ... - AOL

   www.aol.com/3-meats-always-order-korean...

   A good Korean barbecue restaurant sequences the order of your meats based on their increasing levels of fat, according to Kim. The meal always begins with beef and finishes with pork.

9. Moishes Steakhouse - Wikipedia

   en.wikipedia.org/wiki/Moishes_Steakhouse

   Despite retaining the former restaurant's name, it featured a redesigned menu, modified recipes, an entirely new staff and team of chefs, as well as differing interior style with all new amenities and ambience. Essentially a new operation from the ground up, many consider it a re-imagined version of Moishe's with few, if any, ties to the original.