Today we will tell you what kind of meat a steak is making and will reveal some secrets that will help you choose the best meat for a steak, because the key to success in the preparation of any dish is undoubtedly the right and high quality raw materials.
What kind of meat is a steak made from?
In the classical version, beef is used for the steak, but it is also possible to cook dishes from pork, lamb and poultry. Pork steaks are best prepared from the scapula, femoral and cervical parts of the carcass, and for sheep you can use only the neck and thigh. Steaks from poultry meat are made from thighs and shins.
We will dwell in more detail on the choice of raw materials for beef steaks, since they are the most popular and insanely delicious.
How to choose meat for a beef steak?
To make the dish perfect, the main parts are usually taken from the best parts of the beef carcass, and depending on what kind of meat is used for the dish, the steak gets its specific name. We list the main types of steaks, which are often cooks in restaurants.
- "Marble steak" or "Ribei" is prepared from the meat of the subscapular part of the carcass, which has a lot of small fatty interlayers. The smaller and thinner the interlayer, the more delicious the finished steak will be.
- Steak "T-bons" involves the use of meat on a T-shaped bone, carved on the border of the lumbar and dorsal parts of the carcass. Such meat, as a rule, is sold in ready-made cuts, as it is immediately cut by the collars when carcasses are carved.
- "Striplone" is prepared from the meat of the lumbar part of the carcass, its thin part from the rump to the ribs. This steak has the most intense beef flavor and is therefore very popular.
- For the Tenderloin steak, rounded slices of beef pulp are cut across the fibers.
- "Fillet Mignon" is prepared from the tender middle part of the tenderloin. It is cut across the fibers in slices in
kind of "penechka" and slightly beaten with a knife handle or hand, but not with a kitchen hammer.
Having decided on the choice of meat for a steak and buying it in the market or in a store, be sure to pay attention to its freshness and color. The darker the product, the older the animal was and the harder the dish will turn out. When you press your finger on the meat product for a while there must be a trace and disappear gradually. If the meat springs, the steak will turn out to be tough. Not at all a missing print indicates the staleness of meat raw materials. And one more important point. Fatty layers should be necessarily white, and not yellow or cream. Such shades of adipose tissue can be inherent only in mutton meat.