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Round Steak
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. Topside and silverside British cuts topside and silverside togeth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Round Top Round Steak In Pan, Raw
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Beef
An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's preference, often dipped (or double-dipped) into the juice the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, green Italian sweet peppers (called "sweet"). Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in Chicagoland. Chicago expatriates have opened restaurants serving Italian beef in other places. In the United States, demand for the sandwich spiked with the popularity of the television show '' The Bear,'' set in a fictional Chicago restaurant. Preparation Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popeseye Steak
Popeseye steak is thinly sliced rump steak, originating in Scotland. Etymology The etymology of the term "popeseye steak" is twofold: * It is possibly from ''pope's eye'', "the gland surrounded with fat in the middle of the thigh of an ox or a sheep". * The base steak from which the popeseye steak is cut is the Rump steak or Round Steak, which consists of the "eye round, bottom round, and top round still connected together". Butchery One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz" each. Characteristics Popeseye steak is very tender, and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as a pan frying steak. Cooking of this cut should stop as soon as it is brown on each side. Food preparation These steaks can be enjoy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steak Dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beef Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). * – some asado dishes use beef steak * * * * * * * * * * * * * * – term originally referred to the cut of beef used in the dish which is known as skirt steak. * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Steak
Swiss steak is a dish of meat, usually beef, that is '' swissed'' by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command ... by pounding or rolling called "swissing". See also * Salisbury steak * Smothering (food) References Beef steak dishes American meat dishes {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterflying
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way. Etymology "Butterfly" comes from the resemblance of the cut to the wings of a butterfly. Red meat In butchery, butterflying transforms a thick, compact piece of meat into a thinner, larger one. The meat is laid out on a cutting board and cut in half parallel to the board almost all the way to the other side, leaving a small "hinge", which is used to fold the meat out like a book. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a meat mallet to make it thinner. For leg of lamb, it is generally followed by boning. Common uses of this technique include creating thin cutlets from chicken breast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Accordion Cut
An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece. This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut. A similar technique is also seen in accordion potatoes (also known as Hasselback potatoes Hasselback potatoes or Potato à la Hasselbacken ( Swedish: ''Hasselbackspotatis'') are a type of baked potato that is cut about halfway through into thin, fan-like slices. They can be served as a main course, side dish, or canapé. Various toppi ...) where the potatoes are sliced across the surface to create a larger surface area. See also * Butterflying External links How to Cut Korean Ribs Cutting techniques (cooking) {{cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Round
Ground Round Grill & Bar is an American casual dining restaurant that was founded in 1969 by Howard Johnson's. On January 17, 2010, Independent Owners Cooperative, LLC—a group originally formed of 30 franchisee owners, which is based in Freeport, Maine Freeport is a town in Cumberland County, Maine, United States. The population was 8,737 at the 2020 census. Once home to a prominent shipbuilding industry, timber operations, and farming, it is now known for its numerous outlet stores; Freeport ...—became the owner of Ground Round. During the 1970s and 1980s, Ground Round was well known for its children's parties, showing silent movies and cartoons on a big screen, a mascot named Bingo the Clown and for passing out whole peanuts where consumers were not discouraged from dropping the shells on the floor. At its peak, the chain had over 200 restaurant locations The newest incarnation of Ground Round markets to families and also to the adult dining and cocktails crowd with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat. Contents In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements. In the U.S., a maximum of 30% fat by weight ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shishito Pepper
is a sometimes hot East Asian pepper variety of the species ''Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occur.." Characteristics The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the looks like the head; in Japanese it is often abbreviated as ''shishitō''. About one out of every ten to twenty peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses. The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant., also posted by blo新建設 ま� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangjorim
Jang-jorim * ( ko, 장조림) is a Korean side dish consisting mainly of boiled or braised beef and soy sauce. Pork, quail eggs or eggs, beef, and mushrooms are sometimes used. History First instance of Jang-jorim is in "Sejong Annals" Vol. 128 (醓 醢), in the volume the instruction says that the Jang-jorim is to be made by cutting beef into soy sauce. It is not clear the time when these recipes turned into the present-day recipe. Nowdays, it is made by cutting a piece of lean beef boiling it in a pot of water. Then, the recipes calls to slice the ginger and garlic flat, then pour the soy sauce and boil it again. Types of jang-jorim Beef jang-jorim Cut the meat into 6 ~ 7 cm lengths, pour water enough to lock the meat, and simmer for 20 ~ 30 minutes. When the meat is cooked, add soy sauce and garlic and simmer for 20 minutes in the middle fire. If it is touched, open the lid, cool it, place it in a bowl and seal it. When placed on a table, beef is torn, and wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tafelspitz
Tafelspitz (German ''Tafelspitz'', ''top of the table'') is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." The dish Tafelspitz is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with chives. The cut Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox. This cut is typically known in the United States as the Standing Rump or Top Round, depending on the nomenclature of cuts u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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