How to choose meat: types of beef steaks and their names. Types of steaks

Rump steak is very popular in french cuisine. The local butchers cut the cut in such a way that it turns out as many as three varieties of Rampa with different taste characteristics:
- coeur de romsteck (meat cut from the center of the croup, used to prepare a classic self-serve steak);
- filet de romsteck (“round steak fillet” has a cylindrical shape, about 30 cm long and somewhat resembles a tenderloin);
- pavé de romsteck (a long loin cut into separate portions of steaks).

Rump steak also called "biker" or "bachelor" steak. It is prepared quite quickly and, at first glance, simply. However, in this case, the line between a juicy steak and a dry, overcooked cut is very thin. For this reason, we recommend that you adhere to the correct temperature regime. Read more about it.

It will take no more than 7 minutes to cook a Rump steak. Please note that the cut is suitable for both grilling and oven cooking. In addition, the lean flesh from the back of the carcass is great for making beef steaks. You will find their recipes.

What is ramp steak and how to cook it

Although the Rump steak is classified as a tough cut, moist aging of the meat helps to make it softer and more tender. In order for the budget cuts to turn out soft and juicy, they are recommended to be marinated beforehand. For example, in pepper, spices, lemon juice or soy sauce. For spice, you can add garlic and smoked paprika.

The approximate marinating time for a steak is 40-60 minutes, but more is possible. But salting the Rump steak is better at the very end, as the salt “draws” moisture from the muscle fibers. Because of this, the finished meat is tough and tasteless.

While frying the steak, do not turn it over too often, as all the spices will burn out and the pattern will be broken. Frequent turning is recommended for thin and tough steaks - this ensures they are quickly and evenly cooked. In our case, fry the steak for 4 minutes on each side. For steaks from the back of a beef carcass (the so-called "back"), medium rare is considered the optimal degree of roasting.

If you're grilling Rump Steak, be careful not to drip fat onto the coals. Otherwise, ignition cannot be avoided. You need heat, not fire. It is contraindicated for lean steaks, as it turns them into a "sole".

You should always have a spare surface where you can transfer the meat if suddenly the coals get too hot. To do this, two zones of heat (high and moderate) are formed in the grill. It is not recommended to cool the lit coals with water, since this causes the temperature of the working surface to drop sharply and then you can forget about a beautiful crust and proper roasting.

Ready Rump steak you need to remove from the grill or pan and give a few minutes to "rest". During this time, the internal temperature of the meat will rise a few more degrees - you need to remove the meat from the grill when its internal temperature is 2-3 degrees lower than what you need.

An ideal side dish for such a steak would be potatoes baked in slices in the oven, or vegetable stew. They perfectly complement the taste of meat. Lunch will be very hearty and delicious. Optionally, you can add sauce - spicy or sweet and sour - depending on your taste preferences.

Enjoy your meal!

Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece of fried beef.

Until recently, only cuts from premium cuts were preferred to be called steaks, but now the so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.

We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how to handle them better: with a frying pan, charcoal grill - and contact grill (using the example of Tefal Optigrill+).

The general rules for cooking steaks are the same. First of all, the meat must be pulled out of the refrigerator and wait until it warms up to room temperature - this will take from half an hour (for portioned pieces) to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and getting a golden crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, displaced by the compressed proteins into the center of the piece, evenly disperse over it. Is it possible to bring a steak to readiness in the oven after a quick fry? Oh sure. When should you salt a steak - before cooking or after? Opinions on this matter are different, so the answer is this: try it both ways - and choose the end result that you personally liked.

Many people in our country still do not trust lightly fried meat - as they say, with blood. So, there is no blood in the steaks, almost all of it comes out of the carcass after slaughter before cutting at the meat processing plant. If you like well done, fry like this; but remember: all recommendations for optimum doneness are based on the experience of chefs and butchers over the years - and there are steaks that, when cooked to a degree of well done, turn into a real sole.

The difference between the degrees of doneness is determined by the temperature in the very center of the steak. Blue (very low roast) - 46–49 degrees, rare (low roast) - 50–55 degrees, medium rare (medium-low roast) - 55–60 degrees, medium (medium roast) - 60–65 degrees, medium well (medium-strong roast) - 65–70 degrees, well done (full roast) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and consider that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already completely fried at 64 degrees.

It is important to remember that it is best to remove the steak from the fire at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of roasting during the rest.

And here's how to properly fry steaks on a contact grill, a convenient modern device that does frying large pieces meat process is extremely simple. Chef Konstantin Ivlev tells - on the example of Tefal Optigrill. This device in the "Red Meat" mode automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of roasting.

classic steaks

Steaks from the best parts of the carcass, which take up only 10-12 percent of it, which is why they are so expensive - and of course, because they are considered the most delicious. Rib-eye, cowboy-steak (the same rib-eye, only with a bone), tomahawk (rib-eye with a long bone), striploin, filet mignon, chateaubriand, tibon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to spoil the steak. The contact grill Optigrill, for example, finds out the thickness of the piece itself and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.

ribeye

Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the rib cage of the bull - from the 6th to the 12th rib. In the United States, bone-in ribeye is often referred to as rib steak, and boneless ribeye is often referred to as spencer steak, or ribeye proper. In Australia, on the other hand, a bone-in steak is called a ribeye, and a boneless variant is a scotch fillet (“Scottish fillet”).

Rib-eye consists of muscles that have minimal stress during the life of the animal, so the meat fibers here are soft and tender. This steak has four muscles - spinalis dorsi (the upper part of the steak, very fatty, with loose meat fibers, it is considered the most delicious part, it is separated from the rest of the steak by a large fat layer) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was in the head, the more spinalis dorsi will be in the steak, respectively, the tastier and more valuable it will be.

Due to the significant content of fat and its uniform distribution throughout the piece of meat, this is the most unpretentious in cooking and guaranteed to be delicious, juicy and soft steak. The fat is also responsible for the nice buttery nutty flavor that comes with a cooked steak. When heated, it melts and impregnates the already soft fibers, making them even more juicy and melting in the mouth.

The ideal degree of roasting ribeye - medium rare, amateurs appreciate rare, but medium will also be good. Preparing this steak is very simple: salt, sear each side and sides of the ribeye in a very hot skillet or charcoal grill for a minute. The entire searing process will take approximately four to six minutes for a medium 300g steak, during which time the steak will reach medium rare. If you want to brown the meat better, lower the heat or transfer the steak to a cooler section of the grill and bring to your desired doneness.

cowboy steak

This is the same ribeye, only on a short rib (in Russia it is often called a cowboy steak and simply ribeye on the bone). Average weight- 600 g. If you cook a cowboy steak on a charcoal grill, then at first it is better to sweat it for fifteen to twenty minutes in the cold zone, turning every five minutes, and then quickly fry it on both sides over high heat until an appetizing crust forms. If cooking in a skillet, then you need to quickly fry it over high heat on all sides, including the edges, and then send it to the oven, heated to 200 degrees (the time it has to spend there depends on the desired degree of roasting; the easiest way to control it is with using a temperature probe). The recommended degree of roasting is medium.

This steak looks like a tomahawk - a ribeye on a long stripped rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing ploy to help sell the bone at a price marbled beef. Many sellers and chefs, however, argue that the meaning of the bone is not only in the visual wow effect - but in the rich flavor that it gives to the meat. The statement is controversial: she will pass it on to the broth with much greater success than grilled steak. In addition, for a tomahawk, you will need either a grill or a decent-sized frying pan. Treat a tomahawk the same way you treat a cowboy steak.

Striploin

He is a New York steak (he got this name because he was signature dish Delmonico's New York restaurant). It is cut from a thin sirloin located in the lumbar region of the carcass after the 13th rib. There is a strip of fat along the perimeter of the steak, sometimes it is cut off.

Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It is more aromatic than ribeye, with a pronounced meaty taste - but you need an eye and an eye for strpiloin. It is very easy to overdry it, you need to cook the striploin first on high heat, then on slow (in the case of a charcoal grill, first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. It is best to season this steak with only salt and pepper so that nothing interrupts the taste of the meat.

filet mignon

Steak from tenderloin, that is, a large psoas muscle. This muscle is practically not involved in the life of animals, it has almost no connective tissues, so it remains very soft. A whole tenderloin is a long piece of meat resembling a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it is the most delicate in taste. It is cut into small cylinders - the thickness varies from 3 to 6 cm.

One animal, on average, can only produce 500 grams of meat for a filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like him too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy velvety tenderness, but by no means meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conventionally called the “female” steak (as opposed to the “male”, brutal “New York” or teebone).

When cooking filet mignon, you need to fry for four minutes on all sides, and then leave to rest for five minutes, wrapped in foil, or fry on all sides until a good crust and send for 10 minutes in the oven. The recommended degree of roasting is medium, it is almost never cooked with blood. To make the filet mignon more juicy, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with fragrant complex sauces.

Konstantin Ivlev tells how to cook filet mignon in a contact grill.

Chateaubriand

Chateaubriand is also made from tenderloin - only from its wide part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not constitute any digestive problem. Probably, this was the viscount and writer Francois-Rene de Chateaubriand, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high quality cattle was raised.

When cooking Chatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of roasting on a quieter fire - or send it to the oven, heated to 200 degrees for 15–20 minutes, depending on the desired degree of roasting. Then you need to let the steak rest in a warm place. Classic Chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.

Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth and butter with parsley. Now most often Chateaubriand is accompanied by sauce.

Tibon

The name (T-Bone Steak) fully corresponds to the appearance - it is a steak of two pieces of muscle separated by a T-shaped bone. On the one hand - a tender lean tenderloin, on the other - a brutal striploin with a rich meat taste. The farther from the head the steak was cut, the larger it is and the more tenderloin (filet mignon) it contains. The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. The Florentine steak is also a teebone or porterhouse, only, as a rule, from beef of the Italian breeds of Chianina and Marreman. Kuban steak, invented by Takhir Holkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Club steak is close to t-bone: a bone-in steak taken from the end of a thin edge, where the proportion of tenderloin is negligible.

Since the teebone is essentially two different steaks in one, you need to cook it carefully so as not to overdry the tenderloin, while the striploin is not yet ready. You need to fry it in a pan over moderate heat - for 15-20 minutes, turning every 2-3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring over moderate heat, placing the part with the tenderloin in the colder zone. Then - be sure to let the steak rest. With a charcoal grill, the same recommendations. The ideal degree of roasting is medium rare. However, the same degree in different parts of the teebone is not always achieved, and if it turns out medium rare for the tenderloin, then medium for the striploin.

Alternative steaks

This is the name of steaks from those parts of the carcass that the majority did not even consider to be steaks before and which were previously intended for baking, stewing - or for minced meat. But it turned out that if you handle them correctly, then in a pan or on a grill, alternative steaks turn out to be excellent. This is the meat may seem harsh but it has a rich beef taste and is significantly cheaper than premium cuts (the difference in price comes up to three times) . Alternative steaks can also be marinated to soften the meat and add new flavors to it. Recommendations for cooking on a pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of roasting you need and wait for the corresponding signal in the "Red Meat" mode.

Skort steak

Diaphragm steak, an unpaired girdle muscle that separates the thoracic and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.

A skirt steak is usually called only the softer part (inside skirt), which refers to the hem, but sometimes the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).

This steak has large fibers with layers of fat, and when proper cooking it comes out very juicy, though tougher than premium thick or thin edge cuts. To soften the meat, it is recommended to pre-clean it from numerous films and lightly pre-marinate (onion or citrus marinades are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skint steak is to make small mesh cuts on both sides of the steak before marinating. Marinated steak is fried quickly, 3 minutes on each side.

However, you can do without marinade, just season the skirt steak with salt and pepper and brush with vegetable oil - and now the main thing is not to overdry: the steak is very thin, so fry it over moderate heat. 10-15 minutes, turning every 2-3 minutes, optimal roasting is medium rare.

Machete

About the machete steak (aka outside skirt), everything is basically said a little higher: it is a thin and long steak from the diaphragm, so named because it resembles a Latin American agricultural knife in shape. Handle the machete in the same way as the skint.

And here are Konstantin Ivlev's tips for cooking a machete steak in a contact grill.

flank steak

Flank steak, that is, from the inner fleshy part of the carcass, located between the ribs and thigh closer to the inguinal region of the animal. This cut produces rather tough and lean steaks, but they taste very bright, with a distinct meat flavor. It is most reasonable to marinate the flank steak - at least for a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; combination vegetable oil, wine vinegar, garlic and soy sauce and honey; a combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or pan for about ten minutes, turning regularly, until medium rare, maximum medium. (In a contact grill, of course, it is not necessary to turn over.)

butcher steak

Steak from the meaty part of the diaphragm. In English, it is also called hanger steak or hanging tender, in both cases the word "hanging" is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called butcher steak because butchers often did not sell it, but kept it for themselves - both because of its not too showy appearance, and because of the rich meat taste and aroma with which it resembles a flank steak. Some claim that butcher's steak tastes like liver, but you can also call it a bloody taste.

A vein runs through the center of the steak, to which large meat fibers are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into narrow two parts.

This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to overdry its tenderness. So you can fry it with minimal seasonings like salt and pepper and a branch of thyme in vegetable oil with a little butter - 5–6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and acidic environment (the base is citrus fruits, wine, wine vinegar), and fry just as briefly, constantly turning over.

Chuck roll

Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (this is a cut-neighbors), but this is a rather sinewy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after pre-marination- for barbecues. It can also be marinated for steaks. And you can, after salting and peppering and incising in several places the vein passing through the steak (due to this, it will become somewhat softer during cooking), fry for a couple of minutes on each side over high heat, cook on slow, also turning over every couple of minutes. The recommended degree of roasting is medium.

Top blade

Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second tenderness and softness (after tenderloin) part of the carcass, moreover, it costs two times cheaper.

The top blade is split in two by connective tissue - and this creates problems when frying: the high temperature turns it simply into rubber. The way out is just to carefully avoid it with a knife on a plate. Or pre-marinate the steak - the base options are the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness as for providing nice crust Maillard reaction involving sugars and amino acids).

flat iron

It's the same outer part shoulder blades, like the top blade, only cut differently. If you cut a cut across, so that the connective tissue runs in the middle of each piece, this is a top blade. If long and flat strips of meat are removed from the vein, then you get two flat irons. They are fried either in whole pieces or divided into two halves. The recommended degree of roasting is medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate the flat iron if you like, but it's good with minimal spices - like ribeye.

In addition - a story by Konstantin Ivlev about how best to fry this steak in a contact grill, after marinating the meat in honey-mustard-oyster sauce.

Denver

A steak made from a small muscle located between the cervical spine and shoulder blade. This is the most tender part of the neck cut: unlike the chuck roll, the Denver is a relatively soft steak. A relatively new cut - it was first introduced to the market in 2009 (the industry does not stand still, and butchers are still isolating interesting pieces from the carcass that are suitable for steaks). The best steaks come from an aged cut, and a marinade will not interfere with Denver. The optimal degree of roasting denver - medium

The youngest steak, American meat expert Tony Mata, singled it out in 2012 (by the way, it was he who invented the flat iron in 2003) - from the part of the shoulder blade that was previously used for minced meat. Mata's suggestion was to cut off the most unnecessary things, like connective tissue, and proclaim the rest as a new steak. The Vegas Strip tastes like a New York, except it has a tougher texture, but it is softer than many other alternative steaks and does not require marinating. The ideal degree of roasting is medium.

Picanha

A triangular-shaped steak from the sacrum, from the upper part of the thigh, on top is covered with a uniform fat layer. In English, this part is called the top sirloin cap.

This is a favorite cut of Brazilians who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, the picanha is divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with fat outward, strung on skewers, pressing the pieces closely together, and fried on open fire, continuously turning over, and then cut into thin pieces - again across the fibers.

Whole pikanya is best cooked in the oven, but in Russia it is often sold already in the form of sliced ​​steaks. They must first be salted and left to marinate for half an hour, and you need to fry, remembering the main thing: do not overdry. First, on high heat for two minutes on each side (then on low heat for another 2-4 minutes on each side; in the case of a charcoal grill, on indirect fire). The meat is lean, but due to the fatty strip, the necessary juiciness is communicated to it during this time. The ideal degree of roasting is medium. Pikanya is valued not for tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate pikanya, we will not dissuade you: it will also turn out very tasty.

Sirloin

Also a cut from the sacrum. Cut from the loin near the widest part of the tenderloin. The meat is quite soft, but at the same time fragrant. Whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs of your choice) and send it to the oven, preheated to 160 degrees, for an hour and a half. Sirloin steaks are easy to overdry, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, and preferably medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a pan with a small amount of vegetable oil (finally add a piece of butter, a couple of garlic cloves and a rosemary branch to the pan). If grilling in a contact grill, simply press the button and wait for the desired degree of roasting. And be sure to let the steak rest after cooking.

Rump steak

A steak from the butt, with rather tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are low price compared to premium steaks and bright rich beef taste. Before frying this steak, it is better to marinate it well (4–8 hours) (the basics are traditional, to your taste: citrus fruits, wine, good vinegar, it works very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, fry for 4-5 minutes on each side, turning regularly, also over moderate heat.

A guide to the most popular types of steak based on the American carcass cutting scheme. You can order any of these pieces in Baranienbaum and cook them yourself at home.

All stakes can be divided into two large groups: premium and alternative.

Premium steaks are cut from the back: cuts ribeye, striploin (New York steak), tenderloin (filet mignon steak) and their derivatives with the inclusion of various bones - porterhouse, tee-bone, ribeye on the bone, etc. They are valued for the best combination of taste, beautiful shape with meat fibers located across the steak and the convenience of even portioning. All this is important for expensive restaurants and discerning consumers. The percentage of such meat in the total weight of the animal is very small, and the high demand determines the corresponding price.

Rib eye on the bone (Cowboy steak)

This amazingly tender and juicy steak contains a portion of the rib that adds even more flavor to this beautiful marbled cut of meat. If the rib in the steak is whole, but short, then the steak is called "Cowboy", if it is very long, then "Tomahawk". Buy Rib eye on the bone in Baranienbaum.

New York steak (Striploin steak, strip steak)

New York steak has a denser structure than Ribeye. It is less oily but more flavorful. New York is our favorite premium steak, it perfectly balances all the important qualities for a steak. It is important to understand that both Rib-eye and New York are cut off from different halves of the same dorsal muscle, so that the "last" Rib-eye is adjacent to the "first" New York. Buy New York steak in Baranienbaum.

filet mignon

Very expensive and velvety tender, this steak may seem lean to some and will not please with a rich meaty taste. But they appreciate him for one thing - incredible tenderness, and in this he simply has no equal. Buy Filet Mignon in Baranienbaum.

Florentine Steak (Porterhouse)

This is a classic premium steak that combines two very different types Meat: Fragrant New York and tender Filet Mignon, separated by a T-shaped bone. Buy Porterhouse in Baranienbaum.

T-bone

T-bone is the same Porterhouse, only the part with Filet Mignon in it is not so big, because the steak is cut a little further to the head of the animal, where the thickness of the tenderloin decreases and gradually disappears. Buy T-bone in Baranienbaum.

Top blade

The top blade is the tenderest part of the shoulder blade and defies all notions of being tough and not meant for steaks. If the cut is cut into steaks across, with a vein that runs through the center of the piece, then they are called top blade steaks. If the meat is removed from the vein so that long strips are obtained, then such a steak is called a flat iron. Buy top blade steak in Baranienbaum.

flank steak

Flank is easily recognizable by its oval shape and long, well-defined meat fibers. This is an alternative steak, so it can be quite tough unless you are cooking top quality meats. After cooking, it is customary to cut this steak across the grain into thin slices. Buy flank steak in Baranienbaum.

Skert steak

Like Flank, this alternative belly steak has large, pronounced fibers. Over the years Skert has been the most popular steak among our customers and has received only excellent ratings. Prepare it from meat of the highest quality categories, cut it into slices across the grain before serving, and then it will delight you with the signature juicy taste and softness. Buy a skert steak in Baranienbaum.

Hanger steak (onglet)

Very rare and tasty steak. Unlike all other cuts, this one is not paired. That is, one animal - one Onglet, weighing only about 1–1.5 kg. Incredible meat flavor and tenderness comparable to Filet Mignon distinguish this steak. There is one but: the tendon runs through the center of the piece and, if it bothers you, cut it out before cooking. Buy Onglet steak in Baranienbaum.

Sirloin steak

Sirloin is a large and relatively inexpensive steak that can feel dry compared to the premium cuts. However, it has a lot of great meat for the price. Cook sirloin in the oven, don't dry it out, and it has every chance of becoming your favorite everyday steak. Buy sirloin steak in Baranienbaum.

Tri Type

Tray type is a small cut from the loin, which is usually cooked as a whole, like one steak. It is little known among us, but it deserves attention if you already have something to compare with. It has a very high marbling and will delight you with excellent juiciness, the main thing is not to overcook and withstand low roasting.

Taste, texture and aroma directly depend on the location of the pulp in the carcass. Do not forget that each cut has its own culinary value, method of preparation, optimal roasting.

Tenderloin, thin and thick edge, scapular part, flank differ in structure, fiber thickness, amount of fatty layers. Experienced chefs pay attention to the degree of marbling, the presence of bones and other important nuances. To choose the right meat, it is advisable to understand its types, find out from which part of the beef the steak is made. So, let's look at the kitchen of steakhouses ...

A variety of steaks, their culinary features and names

For cooking delicious steaks, ordinary veal tenderloin is suitable, but experts buy meat of specially bred breeds. There are only a few of them: Scottish Angus (Aberdeen-Angus), Japanese Wagyu, English Hereford, their hybrids.

Angus and Hereford inherit the best qualities: a high degree of marbling, a large mass of muscles, a small percentage of waste.

The usual beef cue ball (entrecote, thick edge) is not quite suitable for frying, because its structure is quite dense, and the fat layers are completely absent. The steak will come out too dry, tough, not appetizing in appearance. It is better to marinate such a product and prepare another dish: veal chops, roast, medallions in sauce.

Attention!

Juiciness and tenderness of fried meat, its aroma, flavor range, even the choice of garnish and sauce depend on the type of cut.

So, consider the optimal parts of the carcass and types of beef steaks.

Tenderloin or Tenderloin - lean and tender meat

The meat is located under the spine, does not participate in the loads of the animal, therefore it is considered the softest part of the carcass. The tenderloin contains a sufficient amount of valuable protein, which is necessary for children and pregnant women. One piece is able to restore strength after physical or mental labor. Suitable for diet food, because there are practically no fat inclusions in it.


In the market, it is easy to confuse tenderloin with the cheaper, tougher entrecote. Cunning sellers skillfully disguise it, passing it off as a tender and expensive cut. Often, the flesh is cut from the shoulder blade or thigh, giving the piece an oblong shape.

How to distinguish Tenderloin from thick edge and other meat?

• no veins;
• on one side there is a thin and long film;
• loose texture;
• fibers are large and long;
• the tenderloin is much narrower than the entrecote;
• the pulp is evenly colored;
• the color is darker than at the thick edge;
• slices can be seen on a piece, the surface is not smooth;
• piece length no more than 45 cm;
• The tenderloin tapers evenly.

Chefs recommend buying unpeeled tenderloin, because she has a peculiar muscle structure, not like other cuts. It consists of a head, a central part, a tail and a cuff. Between themselves, the pieces differ in thickness and density, so not all segments are used for steaks.

Culinary features of tenderloin

Head located in the widest part of the Tenderloin, resembles a weighty process. It has more fat layers than other segments. A piece is good for cooking beef stroganoff, steak, goulash (tail and cuffs can be used for these dishes). Often they make carpaccio from it. However, in inexpensive restaurants it is often used for steaks, although they turn out to be harsh.

Cuff- the thinnest strip of meat that runs along the entire length of the tail, and is connected to the “torso” with a film. The meat is tender and cooks very quickly. Mainly used for frying meat dishes with sauce.

Tail- the narrowed part of the Tenderloin, which dries quickly in the pan. In budget restaurants, culinary specialists are cunning: they cut a piece, turn it inside out and fix it with foil, then fry it, and serve it as a favorite dish!

The central part is worth its weight in gold for chefs, because the most tender beef steaks (Mignon and Chateaubriand) are prepared from it.

For filet Mignon, only the middle part is taken, so only two thick pieces are obtained from one tenderloin. In cheap restaurants, they can use all the pulp, along with the head. Mignon is considered to be a female steak, as it is the softest and leanest. Meat fascinates with bright taste, juiciness and tenderness.


Chateaubriand is made from the thick part of the tenderloin that is near the head. Cooks fry whole, with the expectation of two people, or divided into 2 pieces. The steak comes out a little wider and thicker than the Mignon. It was invented by the personal chef of the Viscount Chateaubriand. Served with amazing sauce prepared on the basis of white wine with wormwood, shallots and lemon juice.

Rib eye or thick edge is a popular restaurant dish.

The thick edge is distinguished by a special structure, valued for its high degree of marbling and original taste. The name of the cut is translated as "eye on the bone."


Closer to the neck, it consists of three muscles that smoothly merge into one. The steak comes out fatty, tender and juicy, which is why men often order it.

"Eye" is a professional term that refers to the size of the muscular section, although in the cut the contours of the muscles slightly resemble the organ of vision.

The ribeye is located in the upper back, between the 5th and 13th ribs, connected to a thin edge (Striploin). Practically does not participate in the life of the animal, so the meat is quite soft. Fat layers accumulate more actively than in other muscles. The most valuable part is the first third of the cut, which is located near the neck. It is along the thick edge that conclusions are drawn about the marbling of the rest of the meat!

Steaks from a thick edge can be of two types:

1. The rib (Cowboy Steak or Prime Rib) is cut along with the rib bone. During frying, it gives an incredible aroma, slightly nutty flavor.
2. Ribeye is tender meat without bones. The rib is removed immediately when cutting the carcass.

Striploin (thin edge) - chic meat for frying

Striploin is translated as a flat tenderloin, as the cut is slightly wider and lower in shape than Ribeye. The meat is cut from the lumbar part of the carcass, after the 13th rib.


The fibers are large, but quite tender and soft. On the edge is a dense vein, which is cut only in the kitchen of expensive restaurants. A small vertebral muscle runs along the entire length (on the side). During cooking, it can fall off, so you need to turn the piece over very carefully. The cut frames a thick layer of fat, but only on one side.

Steaks fascinate with a concentrated meat taste, therefore they are rightfully considered male dish. Two types of steaks are prepared from a thin edge: Striploin and New York.

Butt or Sirloin – Moderately tough and lean meat

Sirloin - the pulp of the lumbar part, which is located near the head of the tenderloin. The meat is a bit harsh, lean and with large fibers.


Fat layers are concentrated on one side, giving the dish an original aftertaste.

Attention!

Due to the low degree of marbling, the steak is easy to dry, so it is undesirable to overcook it on fire.

A piece of butt is roasted over an open fire, mostly on charcoal. It is not as juicy and tender as Ribeye, but we love it for its amazing meat taste, which is quite bright and rich.

The cut is divided into several types:

1. Sirloin flap has a rough texture. To soften the fibers a little, the piece is pre-marinated. Cooks advise medium roasting, otherwise the meat will turn into crackers.
2. Top sirloin is taken from the central loin, fried at a high temperature, like other steaks. Recommended roast medium re.

Large bone-in steaks are food for real men!

Some types of steaks are gigantic, mostly served without garnish. A piece is cut from the carcass along with the costal bones and vertebrae. There are different cuts on both sides: tenderloin and striploin (or ribeye). They differ in the structure of the fibers, the number of fatty inclusions, density and stiffness.

Each part requires a different cooking time, so this dish is trusted exclusively by experienced chefs.

Due to the large size, the meat is fried for a long time. There is a risk of overdrying the lean part, and not bringing the thick or thin edge to the desired degree of roasting.

Giant steaks are prized for their overwhelming flavor. The stone enriches the food: the pulp fascinates with amazing taste, and with each piece new notes appear. The dish is considered to be masculine, because girls practically do not order it because of its impressive weight and rich aftertaste.


Meat on the bone is of two types:

1. T-bone is a delicacy of real gourmets. Distinctive feature - T-shaped bone. On one side there is a small piece of tenderloin (mostly the narrow part), and on the other side there is a striploin with a thick fat layer. A raw steak weighs over 450 grams and can reach up to a kilogram.
2. Porterhouse is the king of steaks. The heaviest, most satisfying piece of meat, which is cut from the lumbar. It looks like a T-bone, but the cuts in the cut are an order of magnitude larger, and the bone itself is several times smaller. One serving can weigh about a kilogram. In the 18th century, London taverns were called porterhouses, where workers came to drink beer or porter. Over time, the establishments turned into restaurants that impress with a variety of delicious steaks.

Budget steaks - amazing food at a low cost

Who said that cheap meat is not suitable for preparing a chic dish? From the pulp of the shoulder blade, thigh and flank, you can create an amazing dish!

Flank - the highlight of steakhouses

Flank - a small cut that supports the stomach and intestines of the animal, does not participate in its movement. The piece is unusually flat and wide, resembling a rectangle. Fat streaks are located on top, but in a small amount. Muscle fibers are quite large and loose, which must be taken into account during cooking. They are directed differently than other cuts: at an angle, almost parallel to the plane of the grill.


Flank is considered a lean and tough steak, so it is undesirable to overexpose it on fire. The degree of marbling is much lower than that of Ribeye, so the cut is easy to overdry. Despite the low quality, it has an amazing meat taste.: refined and pronounced. Usually a piece weighs more than a kilogram.

When serving, be sure to cut it, since the degree of softness of the dish depends on the slope of the cut. Meat is considered a budget option, initially settled in the kitchen of the poor.

From the Flank cut, you can cook several steaks:

1. Flank steak is cut from the flank. Differs in fine juiciness, aroma and smart taste scale.
2. Steak Machete- a long and narrow piece of internal diaphragm with relatively good marbling. He was loved for his intense and pronounced taste. The piece visually resembles a Latin American knife, which is why it owes its name.
3. Butcher's steak is cut from the diaphragm. Butchers and merchants initially did not put it on the counter, but left it for themselves. He is valued for bright taste, original and delicate texture. Like all Flank cut steaks, it must be cut or divided into two parts when serving.

Chuck - rich variety of steaks

The Chuck cut is cut from the neck and shoulder part of the bulls. There are few fat inclusions in it, but the dish comes out quite juicy and moderately hard. During cooking, cooks take into account all the nuances, so several steaks can be made from one cut, completely different in taste and texture.


Denver steak. The pulp is under the shoulder blade of the animal. Marbling is quite high, so the dish turns out tasty, juicy, not too hard. The average weight is about 700 grams.

Top Blade. The meat has a dense texture. A dense vein runs through the entire length of the piece. During the cooking process, it practically does not soften, so the product is used in budgetary institutions. If you cut out the vein, you get a wonderful Flat Iron dish. The weight of a piece is about 600 grams. Marbling is quite good, fatty streaks are scattered over the entire surface. The steak comes out quite juicy, so it is not marinated before cooking. Chefs recommend buying a wet-aged product to make the meat taste more harmonious.

Flat Iron(Kansas or Top Blade) has an incredible aroma and taste. The flesh is cut from the shoulder part, which is adjacent to the shoulder blade. The piece resembles the shape of an iron soleplate, which is how it got its name. It has a good degree of marbling, so the food comes out quite juicy and tender. Before cooking, the meat is opened, the vein is carefully removed, leaving all the fatty layers. The weight of one steak can be about 200 grams, so a dozen servings will be obtained from one cut. Gourmets determined Flat Iron second place after Tenderloin.

Chuck I Roll cut from the neck cut. The steak is tough but juicy enough. Gourmets are sure that it tastes like Ribeye, but cooks a little longer due to the dense texture. The piece is sinewy, narrows on one side, there are connective tissues. Fat filaments are not scattered over the surface of the meat, but are concentrated closer to the center and edge.

Vegas Strip tastes like New York, but comes out a little tougher. It attracts with an amazing aftertaste. Marbling is good: fried piece turns out quite juicy.

Specific Steaks Round

Round - a cut from the hip part of the carcass. It has a low degree of marbling, so the dish will not be as juicy as Tenderloin or Striploin. Depending on the cutting, the pulp may contain a thigh bone.


A piece is framed by a dense film with a small amount of fat. Before cooking, the meat must be marinated to soften the tough fibers. It is often beaten and grilled, stewed in savory sauces, make roast beef, stuff, bake at low temperatures (in foil or vacuum bags).

From the cut, you can cook several types of steak:

• Rump (Romsteak);
• Top Side;
• I of the Round;
• Bottom Round.

Each type is different great taste and aroma. After marinating, 10 minutes is enough to prepare an excellent dish!

When choosing meat for future steaks, it is advisable to take into account the personal preferences of the guests, the specific flavor range, saturation and fat content of the cut. It is easy to prepare a chic dish from a properly selected piece of pulp!

Useful video

The meat specialist talks in detail about how to choose the right steak and how one meat differs from another.

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Miratorg Holding is the largest Russian manufacturer high quality meat. What is meat used for? Explicit answer - for semi-finished products - as dishes fast food. The company, founded in 1995, merged with the Brazilian company Sadia, began to supply the market with semi-finished products prepared using a unique technology. One of the types of supplied semi-finished products are steaks.

Features of steaks from Miratorg

Steaks use beef and pork premium. The breed of meat and dairy bulls Aberdeen Angus, grown on herbs and grain own production companies. This ensures the inherent quality and taste of the meat.

The following are different kinds steaks.

Tender shoulder part of the carcass used for the production of "blade steaks" - soft and tasty meat for cooking family dinner or lunch. The presence of thin cartilage, with proper frying, not only does not worsen, but rather adds spice to the dish. Due to the selected breed of gobies and the part of the carcass used, it can be quickly fried in a pan or grill, or baked in the oven. Roasting in the oven will be effective for lovers of a fully fried steak. The allocation of this type of semi-finished product is fully called "top blade".

Used for a steak called "Chuck Roll", the long muscular part of the back, from the cervical region to the 5th vertebra, is prepared according to the Medium standard (presented on the package) with slight differences:

• it is necessary to break the structure of the cartilage by piercing it in several places;
• observe the phased clarity of roasting for the gradual rendering of fat.

Packing a steak by weight from 350 g, which allows you to purchase a blank for a dish both for one person and for a large company (4-5 kg).

Lean, with a small presence of fatty layers, the Denver steak from the loin of the cervical section of marble bulls is suitable for the “losing weight” population of Russia (230 kcal per 100 g). The cartilaginous fibrous part is quickly fried according to standard technology. The minimum package weight is 290 g, which is enough to prepare a lean dinner for two.

Considered a "brutal", masculine type of steak, "flank" is cut from the hem, part of the flank, is meatless dish. The energy value only 180 kcal per 100 g. The meat is tough, it needs to be chewed thoroughly. But due to the special technology of preparation ready meal becomes quite soft.

A cut of marbled beef ribs is the basis of the asado steak. high calorie dish for true connoisseurs of steaks. 100 g of the Product contains 360 kcal.

The roasting method is standard, but according to reviews, a man's hand is required!

The most tender butt of young calves of the same Black Argus breed is a great steak for frying outdoors (open fire or grill). Highly nutritious meat (940 kcal per 100 g), with frequent veins of a marble pattern, does not require the addition of spices and seasonings. Packing from 490 g.

The name of the steak speaks for itself! The recipe "smells" of Latin America. Its Feature:

• the most delicate soft inner part of the thigh;
• requires pre-marination;
• suitable for grilling.

A package of at least 490 g is suitable for preparing a nutritious meal for two. The energy value of the product is 220 kcal per 100 g of the product.

Advice! used traditional method frying (see on the package).

Tough but juicy pieces. The minimum package is 400 g. The absence of veins makes it possible to chew the pieces without hindrance, and the framing fat layer nourishes the meat and gives it juiciness and a crispy crust. Well-done cooking technology is recommended, but, according to reviews, it is also suitable for cooking according to other cooking technologies used for this product.

Connoisseurs of real beef taste will love the Bavet steak, which is in no way inferior to Denver steak in its qualities. The roasting technology is identical to Denver. But there is one feature - women really like this type, judging by the reviews, due to the soft, beef taste, but more tender meat.

The most inexpensive version of the steak, the classic, is called “Classic” - these are selected pieces of meat, with fewer layers and many roasting options. No additional pickling required. Spices, herbs and vegetable garnish are added as desired. Packing from 340 g at a price of 200 rubles.

Ribeye steak is similar in characteristics, which means grass-fed animals.

T-bone

Let us turn to the consideration of pork steaks, as well.

The teebone stack has its own characteristics:

• fewer bones, and they are quite soft;
• it is necessary to allow oxygen to be saturated before cooking for 30-60 minutes;
• pork fat gives a good impregnation to the dish;
• low cost of the product from 140 r for 310 g;
• The energy value is only 200 kcal per 100g.

Roasting technology:

• fry in a pan on each side for 1 - 2 minutes to defrost the meat;
• bring to a crisp, also on each side (takes no more than 5 minutes).

For lovers of fried pork - an unsurpassed dish.

Country

Let's get back to beef steaks. The cut of the inner pelvic part in a rustic way is also called the "butcher's steak". There are few veins and fatty edging. The shape is unusual - it resembles a "boomerang". Packing weighing 500 g. Cost from 650 rubles.

The roasting technology is standard for the preparation of marbled beef.

"Gentle"

And again, the pork steak is “tender”. A pure carbonade pork steak is an inexpensive, but tasty and truly tender product for a small and large family. Packages weighing from 300 g will allow you to fully enjoy the taste of excellent pork, but:

• thinly sliced ​​\u200b\u200bmeat cooks quickly (6 minutes is enough for this);
• does not require additional seasonings and spices (supplied with salt and spices);
• energy value - 520 kcal per 100 g.
• cook in a pan, as the thickness is only 1-1.15 cm.

Selection of meat for steaks

High-quality meat of own production is the key to success!

Important! Although the semi-finished meat product goes under category B, which means at least 60% of meat, but in some types of steaks, especially beef, it reaches 100% (category A).

Fattened and raised animals on the company's own fields, freely grazing and fully used, allow the meat to be tender, juicy and surprisingly tasty. Selected young animals 3-4 months before slaughter are limited in movement by organizing grazing sites. This allows them to gain fleshiness. No GMOs or extra additives. Also, the fattening of animals in the Miratorg company is based on a balanced grain-grass nutrition of animals from their own fields. This beef will get excellent marbling.

Steak cooking technology

Release from packaging. A slightly rotten smell of meat is possible after being released from the packaging. The presence of an odor indicates that the meat has matured sufficiently. Initially, it is necessary to allow the semi-finished product to be saturated with oxygen, this can take up to 30 minutes. After settling the semi-finished product, the unpleasant odor disappears.

The degree of roasting depends on preference, but it is recommended for a steak medium (Medium), almost completely (Medium well) or completely done (or Well done).

Steaks fry at 180 degrees Celsius:

• medium - 6-7 minutes;
• medium well - 8-9 minutes;
• well done - requires steaming after medium well.

To cook steaks you need:

• a frying pan with a thick bottom;
• grill, grate;
• turning tongs.

The recipe and technology for preparing steaks is indicated on each package of Miratorg semi-finished products.

Analysis of consumer opinion

The main characteristics, according to consumers about Miratorg products:

• quality;
• high price.

The company uses only the best premium (striploin) meat. Growing and full-fledged care of animals requires significant investments. This is the justification for the cost of production.

Important! Specify the date of receipt in the store on the packaging, so as not to be mistaken with the storage time in the refrigerator!

You can buy semi-finished products in numerous networks, or in Miratorg corporate stores - where the cost will be slightly lower. it the perfect dish for cooking on a pan or grill!