Search results
Results from the WOW.Com Content Network
Delmonico steak is a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, [dubious – discuss] originally from the mid-19th century. [28] Hundreds of restaurants specialize in serving steak, describing themselves as "steakhouses".
Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak.Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables (typically green beans and occasionally peas or corn).
A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". Club steak A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak.
Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century.
Originally the term itself was applied to the manner of preparation of the meat; however, by the 1870s at its introduction to the English, the term was transferred to the steak or cut of meat itself. Steak originally called filet de bœuf was now served as Chateaubriand. [11]
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...