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, and optimal roasting.

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

Types of steaks, their culinary characteristics and names

Regular veal tenderloin is suitable for preparing delicious steaks, but experts buy meat from specially bred breeds. There are only a few of them: Scottish Angus (Aberdeen Angus), Japanese Wagyu, English Hereford, and their hybrids.

Angus and Hereford inherit the best qualities: high degree of marbling, large muscle mass, low percentage of waste.

The usual beef cutlet (entrecote, thick edge) is not entirely suitable for frying, because its structure is quite dense and there are no fat layers at all. The steak will be too dry, tough, and unappetizing in appearance. It is better to marinate such a product and prepare another dish: veal chops, fried, medallions in sauce.

Attention!

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

So, let's look at 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 and does not participate in the animal’s loads, 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 can restore strength after physical or mental labor. Suitable for dietary nutrition, because it contains practically no fatty inclusions.


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

How to distinguish tenderloin from thick edge and other meats?

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

Chefs recommend buying unpeeled tenderloin, because it has a unique muscle structure, unlike other cuts. It consists of a head, central part, tail and cuff. The pieces differ in thickness and density from each other, so not all cuts are used for steaks.

Culinary features of tenderloin

Head located in the widest part of the Tenderloin, it resembles a weighty appendage. It has more fat layers than other sections. The piece is good for preparing beef stroganoff, steak, goulash (the tail and cuffs can be used for these dishes). Carpaccio is often made from it. However, in inexpensive restaurants they often use it for steaks, although they turn out to be a bit tough.

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

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

For chefs, the central part is worth its weight in gold, 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. Cheap restaurants may use all the pulp, including the head. Mignon is deservedly considered a woman's steak, as it is the softest and leanest. The meat captivates with its bright taste, juiciness and tenderness.


Chateaubriand is made from the thick part of the tenderloin, which is located near the head. Cooks fry it whole, for two people, or divide it into 2 pieces. The steak comes out slightly wider and thicker than Mignon. It was invented by the personal chef of Viscount Chateaubriand. Served with an amazing sauce made from white wine with wormwood, shallots and lemon juice.

Ribeye or thick end is a popular restaurant dish.

The thick edge has a special structure and is valued for its high degree of marbling and original taste. The name of the cut translates as “eye on the bone.”


Closer to the neck, it consists of three muscles that smoothly transform 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 muscle section, although in cross-section 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). It 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 by the thick edge that conclusions are drawn about the marbling of the rest of the meat!

Thick edge steaks can be of two types:

1. Rib (Cowboy Steak or Prime Rib) is cut together with the rib bone. During frying, it imparts an incredible aroma and a slightly nutty flavor.
2. Ribeye is tender, boneless meat. The rib is removed immediately when cutting the carcass.

Striploin (thin edge) - excellent meat for frying

Striploin is translated as flat cut, since 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 delicate and soft. There is a dense vein on the edge, which is cut only in the kitchens of expensive restaurants. A small spinal muscle runs along the entire length (from the side). It may fall off during cooking, so you need to turn the piece over very carefully. The cut is surrounded by a thick layer of fat, but only on one side.

Steaks fascinate with their concentrated meat flavor, which is why they are rightfully considered a man’s dish. Two types of steaks are prepared from the thin edge: Striploin and New York.

Rump or Sirloin – moderately tough and lean meat

Sirloin is the flesh of the loin, which is located near the head of the tenderloin. The meat is a little tough, lean and with large fibers.


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

Attention!

Due to the low degree of marbling, steak is easy to dry out, so it is not advisable to overheat it.

A piece of sirloin is fried over an open fire, mainly on coals. It is not as juicy and tender as Ribeye, but we love it precisely for its amazing meaty 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. Chefs recommend frying it medium-dry, otherwise the meat will turn into crackers.
2. Top sirloin is taken from the central lumbar region and fried at a high temperature, like other steaks. Recommended roasting medium medium.

Large T-bone steaks are food for real men!

Some types of steaks are gigantic in size and are usually served without any trimmings. A piece is cut from the carcass along with the rib bones and vertebrae. There are different cuts on both sides: Tenderloin and Striploin (or Ribeye). They differ in fiber structure, amount of fat inclusions, density and hardness.

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

Due to its large size, the meat takes a long time to fry. There is a risk of drying out the lean part, and not bringing the thick or thin edge to the desired degree of frying.

Giant steaks are prized for their stunning flavor. The bone enriches the food: the pulp captivates with its amazing taste, and new notes appear with each bite. The dish is rightfully considered masculine, because girls practically don’t order it because of its impressive weight and rich aftertaste.


There are two types of meat on the bone:

1. T-bone is a delicacy for 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 there is a striploin with a thick layer of fat. A raw steak weighs more than 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 region. It is similar to 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, porterhouses were London taverns where workers came to drink beer or porter. Over time, the establishments turned into restaurants that impressed 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 luxurious dish? The flesh of the shoulder, thigh and flank can be used to create an amazing dish!

Flank - the highlight of steakhouses

Flank is a small cut that supports the stomach and intestines of the animal and does not participate in its movement. The piece is unusually flat and wide, resembling a rectangle. Fat streaks are located on top, but in small quantities. The muscle fibers are quite large and loose, which must be taken into account during preparation. 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 not advisable to overheat it. The degree of marbling is much lower than that of ribeye, so the cut is easy to dry out. Despite the low quality, it has an amazing meaty taste: refined and pronounced. Typically 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 angle of the cut. Meat is considered a budget option, initially ending up in the kitchens of the poor.

Several steaks can be prepared from the Flank cut:

1. Flank steak is cut from the flank. It is distinguished by its excellent juiciness, aroma and luxurious taste.
2. Steak Machete- a long and narrow piece of internal diaphragm with relatively good marbling. It was loved for its intense and pronounced taste. The piece visually resembles a Latin American knife, which is where it gets its name.
3. Butcher steak is cut from the diaphragm. Butchers and traders initially did not put it on the counter, but kept it for themselves. It is valued for its bright taste, original and delicate texture. Like all flank steaks, when serving it must be cut or divided into two parts.

Chuck - a wide variety of steaks

The Chuck cut is cut from the neck and shoulder portions of steers. There are a few fatty inclusions in it, but the dish comes out quite juicy and moderately tough. During cooking, chefs take into account all the nuances, so from one cut you can make several steaks, completely different in taste and texture.


Denver steak. The pulp is located under the animal's shoulder blade. The marbling is quite high, so the dish turns out tasty, juicy, and not too tough. Average weight is about 700 grams.

Top Blade. The meat has a dense structure. A dense vein runs through the entire length of the piece. During the cooking process, it practically does not soften, which is why the product is used in budget establishments. If you cut out the vein, you will get a wonderful Flat Iron dish. The weight of the 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 so that the meat taste is 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 outline of an iron sole, 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, open the meat and carefully remove the vein, leaving all the fatty layers. The weight of one steak can be about 200 grams, so one cut will yield a dozen servings. Gourmets ranked Flat Iron second after the Tenderloin.

Chuck Eye Roll cut from the neck cut. The steak turns out a little tough, but quite juicy. Gourmets are sure that it tastes like ribeye, but takes a little longer to cook due to its dense texture. The piece is sinewy, tapers on one side, and has connective tissue. Fat threads are not scattered over the surface of the meat, but are concentrated closer to the center and edge.

Vegas Strip The taste is reminiscent of New York, but it comes out a little tougher. Attracts with a stunning aftertaste. The marbling is good: the 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 cut, the flesh may contain a thigh bone.


The piece is framed by a thick 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 spicy sauces, made into roast beef, stuffed, baked at low temperatures (in foil or vacuum bags).

Several types of steak can be prepared from the cut:

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

Each type has a wonderful 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 taste range, richness and fat content of the cut. It’s easy to prepare a sumptuous dish from the right piece of pulp!

Useful video

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

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Whoever wished for a more affordable sirloin has had his wish come true. Our butcher shop now has a cut of Rump Prime Beef, almost as good as Sirloin in its rich aroma and taste, but noticeably less expensive. There is only one caveat: this cut is cut from the butt of a beef bull, and therefore, if cooked incorrectly, it can turn out to be tough. Just leave the beef thigh in the refrigerator for 8-10 hours with softening marinades (like soy sauce, red wine, tomato pulp or onion juice) - and it will fully delight you with its taste.

Storage recommendations: marbled beef thigh, after opening the vacuum packaging, is stored in the freshness zone of the refrigerator (temperature 0 °C) for no more than 3 or 4 days. Pre-blot the cut with a napkin to remove excess moisture, and wrap it in a waffle towel to prevent weathering. The towel should be changed every day for a clean one. Also, make sure there are no dairy products nearby.

You can order a cut of Ramp Prime Beef marbled beef from us with delivery.

Note:
• the weight of one cut can vary from 2 to 2.5 kg;
• the price is for 1 kg;
• simple step by step

We think that each of us, meat lovers, can name all the more or less decent meat establishments in our city - we have visited each of them more than once, tasting the menu items and roasts, savoring the sauces and studying the preferences of the chefs. In our eternal desire to learn more about meat, the Steak at Home team travels the world, learning how different types of steak are prepared in one corner of the planet or another. This time we went to old England to find out what part of the beef goes into steak, how butchers and chefs of the Old World prepare steaks.

We met a lot of interesting people, documented everything, and now we are pleased to present you with a complete guide to steaks from the words of the masters of Foggy Albion. Enjoy reading!

Types of steaks

Ribeye

Oh, this is the biggest star of the steak world. Even as people learn more about meat, this rich and vibrant cut shows no sign of falling out of favor. “Our customers’ favorite cut,” says Richard Turner, head butcher at London’s Hawksmoor, “it’s rich in marbled layers of aromatic fat, which gives this cut the lion’s share of its uniqueness.” Slice it no thinner than two fingers thick and cook it a little longer than other steaks, until medium or medium rare, to render the fat.

This type of steak should be served with a salad to compensate for its calorie content; the British, for example, serve it with tomato salad. For a 250 gram steak, spend 4-6 minutes for medium rare and 6-8 for medium. The notorious marbling fat is a key element of the ribeye's appeal. Cut from the front ribs, it typically has no bone or fat around it, instead the fat forms a marbled mesh within it. Michael Gale, head butcher at Allens of Mayfair, says this is the first thing to look for: “Look for good marbling and make sure the meat has been aged for at least 21 and no more than 35 days. In general, this rule is true for any piece, except for tenderloin.”

Wine: Sommelier Gaspard Corbett suggests something fruity to offset the richness of the ribeye, such as an Australian cabernet sauvignon.

Prime Rib (Ribeye on the bone)

For this type of steak, part of the beef from the back cut of the carcass is used. Different butchers call it differently (it’s good that this is not practiced among surgeons). Prime rib can be cut from the rib portion and is also called bone-in rib eye. “With this cut you get a larger piece of meat than a ribeye,” says Turner, “often weighing between 800g and a kilogram. Its flavor is richer because anything cooked on the bone is always better. Also, I let it rest a little longer after frying and serve it with the same side dish as the ribeye.” “I think this cut of beef that goes into steak is better than sirloin,” says Gale. “Again, look at the marbling. True, you will also have to pay for the bone, remember that.”

Wine. Corbett suggests something refreshing: "Try Barbera d'Alba from Italy's Piedmont region, 2008 or older—floral and fruity aromas with a cherry finish."

Sirloin

“With sirloin, look for thinner pieces,” advises Gale. This cut is definitely a good choice for those looking for a lower calorie cut, and the fat around the edges is easy to trim.”

Situated between the ribs and the fillet, sirloin is a steak with a perfectly balanced balance of tenderness and richness. “Grill it the same way you would a ribeye, just a couple minutes longer,” recommends Turner. “And show your imagination with the side dish - you can serve something richer than vegetables with the lean sirloin.” “I love sirloin with a side of potato chips and béarnaise sauce,” shares François O'Neill, owner and chef of Brompton Bar & Grill. “Make a sauce with egg yolks, vinegar, melted butter, cayenne pepper and chopped fresh tarragon.”

Wine: “Stick with shiraz,” suggests Corbett, “Chateaneuf du Pape, 2005 or older, is ideal. An alternative is the New Zealand Villa Maria.”

Filet and chateaubriand

“I think these clippings are way overrated,” Gail says sternly. “This is the part of the ox that is not used much during its life, so yes, it is very tender, but it has very little flavor, which, for me, is not the best characteristic.”

Our chefs do not agree with him, believing that the fillet and chateaubriand (the impressive and most expensive part of the beef fillet that goes into steak, usually served as a portion for two) are unique in their tenderness. In addition, their lean structure does not require much aging. “These types of steaks are so lean that you can add a little fat,” Turner rubs his hands, “a good cream sauce, for example. Cook until cooked medium or medium rare, 8 to 10 minutes. Be careful: they are easy to dry out.

There is another great option - to eat the steak raw, that is, to cook tartare. “What a wonderfully baked fillet,” O’Neill clicks his tongue. “Brown it on the sides and rub it with sea salt and pepper, and then place it in the oven preheated to 200°C for 12-16 minutes to get medium rare.”

Wine: "Fillet is a meat with a lot of texture," says Corbett, "so let's go for a St Emilion or Pomerol Bordeaux, 2006 or older."

Ramp

“Three the flavor of filet at a third the price,” states Gayle, “this is the ultimate everyday steak. What cut of beef goes into this steak? Make sure your ramp is cut from the middle of the piece.” Rump is a true “man's steak”, loved by chefs as much as by butchers. Cut from the hindquarters of the cow, which does a lot of work during the animal's life, it is a little tougher, but also much more flavorful than other cuts. “The rump should always be cut against the grain,” says O'Neill, “and I suggest grilling it and cutting it yourself before serving so that the guest has the opportunity to taste the steak cut correctly. Serve cooked to medium or medium rare, with roasted vegetables and salsa verde.”

Wine: "Ramp pairs wonderfully with a full-bodied, rich California Zinfandel wine made from large black grapes," advises Corbett.

Porterhouse and T-bone

The difference between such types of steaks as porterhouse and T-bone is insignificant. Both are half sirloin and half fillet. The T-bone gets smaller towards the end of the spine, which means that the closer you get to the tail, the more bone and less meat you get (which is one of the reasons Gale "wouldn't sell him to his mother"). Nevertheless, this steak is popular among chefs and many meat eaters.

“These steaks combine the best of both cuts,” Turner believes, “you get a little less fillet on the T-bone, but it's still an amazing cut of meat. Since the fillet takes longer to cook, it will be less done than sirloin, which is just fine. Fry, turning constantly. Serve with salad." O'Neill adds, "Start these steaks on the grill or skillet and finish in the oven. This type of steak is ideal for the oven. If you cook it entirely over an open fire or frying pan, you will dry it out on the outside. Serve with potato chips, salad and dressing to taste."

Wine: These powerful steaks require something that can reliably refresh. “I suggest a 2004 or 2005 Chateau Beaumont, an oak-aged cabernet sauvignon,” says Corbett.

Ask the butcher a question

Ask the butcher a question

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, it was preferred to call only pieces from premium cuts steaks, but now 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 best to handle them: using a frying pan, a charcoal grill - and a contact grill (using the example of Tefal Optigrill+).

The general rules for cooking steaks are the same. First of all, you need to take the meat 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 brown crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, forced out by the compressed proteins into the center of the piece, disperse evenly throughout it. Is it possible to cook a steak in the oven after a quick sear? Yes, sure. When should you salt your steak - before or after cooking? Opinions on this matter vary, so the answer is this: try both ways - and choose the end result that you personally liked.

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

The difference between degrees of doneness is determined by the temperature at the very center of the steak. Blue (very lightly done) - 46–49 degrees, rare (low done) - 50–55 degrees, medium rare (medium-low done) - 55–60 degrees, medium (medium done) - 60–65 degrees, medium well (medium-deep roast) - 65–70 degrees, well done (full roast) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and believe 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 fully cooked at 64 degrees.

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

Here's how to properly grill steaks on a contact grill, a convenient modern device that makes frying large pieces of meat extremely simple. Chef Konstantin Ivlev talks, using the Tefal Optigrill as an example. 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 doneness.

Classic steaks

Steaks are made from the best parts of the carcass, which occupy only 10-12 percent of it, and that is why they are so expensive - and of course, because they are considered the most delicious. Ribeye, cowboy steak (the same ribeye, only with the bone), tomahawk (ribeye with a long bone), striploin, filet mignon, chateaubriand, T-bon, 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 ruin the steak. The Optigrill contact grill, for example, automatically determines the thickness of the piece 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 bull's rib cage - from the 6th to the 12th rib. In the USA, bone-in ribeye is often called rib steak, and boneless ribeye is often called Spencer steak, or rib-eye itself. In Australia, on the other hand, a ribeye is a bone-in steak, while the boneless version is a scotch fillet.

Ribeye consists of muscles that experience minimal stress during the life of the animal, so the fibers of the meat 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 to the head, the more spinalis dorsi there will be in the steak, and accordingly, the tastier and more valuable it will be.

Due to the significant fat content and its even distribution throughout the entire piece of meat, this is the easiest steak to prepare and is guaranteed to be tasty, juicy and soft. The fat is also responsible for the pleasant, buttery, nutty flavor present in the finished steak. When heated, it melts and soaks the already soft fibers, making them even juicier and melting in your mouth.

The ideal degree of doneness for a ribeye is: medium rare, lovers appreciate rare, but medium will also be good. Cooking this steak is very simple: season with salt and sear each side and sides of the rib eye in a very hot pan or charcoal grill for a minute. The entire roasting process will take approximately four to six minutes for an average 300g steak, during which time the steak will reach medium rare. If you want to sear the meat further, reduce the heat or move the steak to a cooler section of the grill and cook to your desired level of doneness.

Cowboy steak

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

This steak is similar to a tomahawk - ribeye on a long trimmed rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing device to help sell a bone for the price of 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 aroma that it gives to the meat. The statement is controversial: she will be much more likely to transfer it to broth than to grilled steak. In addition, for a tomahawk you will need either a grill or a decent-sized frying pan. You should treat a tomahawk the same way you would a cowboy steak.

Striploin

It is also known as “New York” steak (it got its name because it was a signature dish of the New York restaurant Delmonico's). It is cut from a thin fillet edge located in the lumbar region of the carcass after the 13th rib. There is a strip along the perimeter of the steak fat, sometimes it is cut off.

Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It's more flavorful than ribeye, with a distinct meaty flavor - but the striploin requires an eye and an eye. It is very easy to dry it out; you need to cook the striploin first on high heat, then on low (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 only with salt and pepper so that nothing interferes with the taste of the meat.

Filet mignon

Tenderloin steak, that is, the psoas major muscle. This muscle is practically not involved in the life of animals; there is almost no connective tissue in it, so it remains very soft. A whole tenderloin is a long piece of meat, shaped like 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 has the most delicate taste. It is cut into small cylinders - thickness varies from 3 to 6 cm.

On average, one animal can only produce 500 grams of meat for filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like it too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy, velvety tenderness, but not 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 a “female” steak (as opposed to a “male”, brutal “New York” or T-bone).

When cooking filet mignon, you need to fry it for four minutes on all sides, and then leave it to rest for five minutes, wrapped in foil, or fry it on all sides until nicely browned and put it in the oven for 10 minutes. The recommended degree of roasting is medium; it is almost never cooked with rare meat. To make filet mignon juicier, 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 aromatic, complex sauces.

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

Chateaubriand

Chateaubriand is also made from tenderloin - only from its widest 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 pose any digestive problem. This is probably exactly what the Viscount and writer Francois-René de Chateaubriand was like, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high-quality cattle were raised.

When cooking shatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of frying over a lower fire - or send it to the oven preheated to 200 degrees for 15–20 minutes, depending on the desired degree of frying. 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. Nowadays, chateaubriand is most often accompanied by sauce.

T-bone

The name (T-Bone Steak) fully corresponds to its appearance - it is a steak made from two pieces of muscle separated by a T-shaped bone. On the one hand there is a tender lean tenderloin, on the other there is a brutal striploin with a rich meaty taste. The farther from the head the steak is cut, the larger it is and the more tenderloin it contains (filet mignon). The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. Florentine steak is also a T-bone or Porterhouse, but, as a rule, it is made from the Italian Chianina and Marremana beef breeds. Kuban steak, invented by Tahir Kholkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Close to the T-bone, the club steak is a bone-in steak taken from the end of the thin edge where the portion of the tenderloin is negligible.

Since the T-bone is essentially two different steaks in one, you need to cook it carefully so as not to dry out the tenderloin, while the striploin is not yet ready. You need to fry it in a frying pan over moderate heat for 15–20 minutes, turning it over 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 to a moderate heat, placing the part with the tenderloin in a cooler zone. Then, be sure to let the steak rest. The same recommendations apply to a charcoal grill. The ideal degree of roasting is medium rare. However, the same degree in different parts of the T-bone is not always achieved, and if for the tenderloin it turns out to be medium rare, then for the striploin it is medium.

Alternative steaks

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

Skirt steak

Steak from the diaphragm, an unpaired encircling muscle that separates the chest and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.

Skirt steak is usually called only the softer part (inside skirt), which belongs to the hem, but sometimes also 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 cooked properly, it is very juicy, although it is tougher than premium cuts from thick or thin edge. To soften the meat, it is recommended to first strip it of numerous films and lightly pre-marinate it (marinades made from onions or citrus fruits are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skirt steak is to make small mesh cuts on both sides of it before marinating. The 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 grease with vegetable oil - and now the main thing is not to dry it out: 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 diaphragm steak, so named because its shape resembles a Latin American farm knife. A machete should be handled in the same spirit as a skirt.

And here are Konstantin Ivlev’s tips for cooking 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 groin area of ​​the animal. This cut produces fairly tough and lean steaks, but the taste is very bright, with a distinct meaty aroma. It makes the most sense to marinate the flank steak - for at least a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; a combination of 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 frying pan for about ten minutes, turning regularly, until cooked medium rare, maximum medium. (In a contact grill, of course, there is no need to turn over.)

Butcher's 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 a butcher steak because butchers often did not put it on sale, but kept it for themselves - both because of its not too impressive appearance and because of the rich meat taste and aroma that it resembles flank steak. Some people claim that butcher's steak tastes like liver, but you could also call it bloody taste.

A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into two narrow 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 dry out its tenderness. So you can fry it with minimal seasonings like salt and pepper and a sprig of thyme in vegetable oil with a little added butter - 5-6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and sour environment (base - citrus fruits, wine, wine vinegar), and fry it just as briefly, turning it constantly.

Chuck roll

Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (it's a neighboring cut), but it's quite stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after preliminary marinating - for kebabs. For steaks, it can also be marinated. Or you can add salt and pepper and cut the vein running through the steak in several places (thanks to this it will become somewhat softer during the cooking process), fry for a couple of minutes on each side over high heat, finish cooking on low, also turning over every couple of minutes. 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 most tender and soft part (after the tenderloin) is the part of the carcass, which also costs half as much.

The top blade is divided in two by connective tissue - and this creates problems when frying: the high temperature simply turns it into rubber. The solution is to simply avoid it carefully with a knife on the 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, but for the Maillard reaction, which provides a beautiful crust, in which sugars and amino acids).

Flat iron

This is the same outer part of the blade as the top blade, just cut differently. If you cut a cut crosswise so that the connective tissue runs down the middle of each piece, it is a top blade. If the long, flat strips of meat are removed from the vein, you get two flat irons. They are fried either in whole pieces or divided into two halves. Recommended degrees of frying are medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate a flat iron if you like, but it's good with minimal spices - like a ribeye.

In addition, Konstantin Ivlev’s story about how best to fry this steak in a contact grill, having previously marinated the meat in honey-mustard-oyster sauce.

Denver

Steak from a small muscle located between the cervical spine and the shoulder blade. This is the most tender part of the neck cut: unlike Chuck Roll, 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 picking out interesting pieces from the carcass that are suitable for steaks). The best steaks come from a seasoned cut; a Denver marinade won't hurt either. The optimal degree of doneness for Denver is medium.

The youngest steak - American meat expert Tony Mata isolated it in 2012 (by the way, it was he who invented the flat iron in 2003) - from the part of the shoulder that was previously used for minced meat. Mata's proposal was to trim off all the unnecessary stuff, like connective tissue, and proclaim what was left as the new steak. Vegas Strip has a similar flavor to New York, albeit with a tougher texture, but is softer than many other steak alternatives and does not require marinating. The ideal degree of roasting is medium.

Picanha

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

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

It is better to cook whole picanha in the oven, but in Russia it is often sold in the form of sliced ​​steaks. They must first be salted and left to marinate for half an hour, and they must be fried, remembering the main thing: do not dry them out. First, on high heat for two minutes on each side (then on low for another 2–4 minutes on each side; in the case of a charcoal grill, on indirect heat). The meat is lean, but due to the fat strip, it is given the necessary juiciness during this time. The ideal degree of roasting is medium. Picanha is valued not for its tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate the picanha, we won’t dissuade you: it will also turn out very tasty.

Sirloin

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

Ramp steak

A steak from the butt, with fairly tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are its low price compared to premium steaks and its bright, rich beef taste. Before frying this steak, it is better to marinate it thoroughly (4-8 hours) (the bases 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.

Miratorg Holding is the largest Russian producer of high-quality meat. What is meat used for most often? The obvious answer is for semi-finished products - as instant meals. The company, founded in 1995, merged with the Brazilian company Sadia, and began supplying the market with semi-finished products prepared using unique technology. One of the types of semi-finished products supplied are steaks.

Features of steaks from Miratorg

The steaks use premium quality beef and pork. The Aberdeen Angus breed of beef and dairy bulls is raised on the company's own grass and grain. This ensures the inherent quality and flavor of the meat.

Below are the different types of steaks.

The tender shoulder part of the carcass, used for the production of “blade steaks” - soft and tasty meat for preparing a family dinner or lunch. The presence of thin cartilage, when cooked correctly, not only does not worsen, but rather adds piquancy to the dish. Due to the selected breed of bull and the part of the carcass used, it can be quickly fried in a frying pan or grill, or baked in the oven. Baking in the oven will be effective for lovers of a fully cooked steak. The selection 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 (shown on the package) with minor differences:

• it is necessary to disrupt the structure of the cartilage by piercing it in several places;
• Observe the gradual precision of frying to gradually melt out the fat.

The steak package weighs from 350 g, which allows you to purchase a preparation for a dish both for one person and for a large group (4-5 kg).

Lean, with a small amount of fat, “Denver” steak is made from the sirloin of the neck section of marble bulls, suitable for the “losing weight” population of Russia (230 kcal per 100 g). The cartilaginous fibrous part is quickly fried using 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 flank, part of the flank, and is a lean dish. The energy value is only 180 kcal per 100 g. The meat is tough and must be chewed thoroughly. But due to special cooking technology, the finished dish becomes quite tender.

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

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

The most tender hip cut of young bulls of the unchanged Black Argus breed is an excellent steak for frying outdoors (open fire or grill). Highly nutritious meat (940 kcal per 100 g), with frequent veins of a marbled pattern, does not require the addition of spices and seasonings. Packaging from 490 g.

The name of the steak speaks for itself! The recipe “smells” of Latin America. Its feature:

• the most delicate soft inner thigh;
• requires preliminary marinating;
• suitable for grilling.

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

Advice! The traditional roasting method is used (see package).

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

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

The most inexpensive version of steak, classic, is called “Classic” - these are selected pieces of meat, with fewer layers and many roasting options. Does not require additional marinating. Spices, herbs and vegetable side dishes are added as desired. Packaging from 340 g at a price from 200 rubles.

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

T-bone

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

The T-bone stack has its own characteristics:

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

Roasting technology:

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

For lovers of fried pork, this is an unsurpassed dish.

Country

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

The roasting technology is standard for preparing marbled beef.

"Gentle"

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

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

Selection of meat for steaks

High-quality home-produced meat is the key to success!

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

Fattened and raised animals on the company's own fields, on free grazing and in good conditions, the meat is tender, juicy and surprisingly tasty. Selected young animals are limited in movement 3-4 months before slaughter by organizing grazing areas. This allows them to gain meatiness. No GMOs or unnecessary additives. Also, animal fattening at Miratorg is based on a balanced grain-grass diet for animals from its own fields. This beef will have excellent marbling.

Steak cooking technology

Remove from packaging. There may be a slightly rotten smell from the meat after it is removed from the packaging. The presence of a smell indicates sufficient aging time for the meat. 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 steak to be medium (Medium), or almost completely (Medium well) or fully fried (or Well done).

Fry the steaks at 180 degrees Celsius:

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

To prepare steaks you need:

• 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.

Consumer opinion analysis

Main characteristics, according to consumers about Miratorg products:

• quality;
• high price.

The company uses only the best premium (striploin) meat. Raising and fully caring for animals requires significant investment. This is the justification for the cost of the product.

Important! Check the date of receipt in the store on the package so as not to be mistaken with the storage time in the refrigerator!

You can buy semi-finished products in numerous chains, or in Miratorg corporate stores - where the cost will be slightly lower. This is the perfect pan or grill dish!