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Top Blade Steak
The beef top blade steak (also known as the chicken steak) comes from the chuck section of a steer or heifer. Description The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue (fascia A fascia (; : fasciae or fascias; adjective fascial; ) is a generic term for macroscopic membranous bodily structures. Fasciae are classified as superficial, visceral or deep, and further designated according to their anatomical location. ...) that runs down the middle of this steak. See also * Beef clod * Flat iron steak References Cuts of beef {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuck Steak
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a " 7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a " 7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat. Variations Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as ''Delmonico steak'' or ''chuck eye steak''), chuck fillet (sold as ''chuck tender steak'' or ''mock tender steak''), cross-rib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts. For instance, the cut described as "brisket" in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to skeletal muscle (sometimes attached to bone), but they can also include other edible parts such as offal (organ meats) or bones that are not attached to significant muscle. American and Canadian The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuck Steak
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a " 7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a " 7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat. Variations Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as ''Delmonico steak'' or ''chuck eye steak''), chuck fillet (sold as ''chuck tender steak'' or ''mock tender steak''), cross-rib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blade Steak
The beef top blade steak (also known as the chicken steak) comes from the chuck section of a steer or heifer. Description The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue (fascia A fascia (; : fasciae or fascias; adjective fascial; ) is a generic term for macroscopic membranous bodily structures. Fasciae are classified as superficial, visceral or deep, and further designated according to their anatomical location. ...) that runs down the middle of this steak. See also * Beef clod * Flat iron steak References Cuts of beef {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flat Iron Steak
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. Origin The origin of flat iron steak began with the National Cattlemen's Beef Association's Beef Checkoff program in 1998, as an effort to reduce waste and promote beef, which was selling at a 25-50% discount in 1996 as compared to 1993. Dwain Johnson at the University of Florida's Institute of Food and Agricultural Sciences and Chris Calkins at the University of Nebraska–Lincoln were given grants to help mitigate these issues. Calkins and Johnson focused on the cheaper parts of beef, the chuck and the round, to see if a desirable steak could be produced from either of these. The research teams at both schools found that the top blade of the chuck, specifically the infraspinatus muscle, contained tender meat, but there was a large seam of tough connective tissue down the middle that had to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fascia
A fascia (; : fasciae or fascias; adjective fascial; ) is a generic term for macroscopic membranous bodily structures. Fasciae are classified as superficial, visceral or deep, and further designated according to their anatomical location. The knowledge of fascial structures is essential in surgery, as they create borders for infectious processes (for example Psoas abscess) and haematoma. An increase in pressure may result in a compartment syndrome, where a prompt fasciotomy may be necessary. For this reason, profound descriptions of fascial structures are available in anatomical literature from the 19th century. Function Fasciae were traditionally thought of as passive structures that transmit mechanical tension generated by muscular activities or external forces throughout the body. An important function of muscle fasciae is to reduce friction of muscular force. In doing so, fasciae provide a supportive and movable wrapping for nerves and blood vessels as they pass thro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Clod
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale. Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. Beef clod may also be prepared with moist heat or braising. Shoulder tender A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flat Iron Steak
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. Origin The origin of flat iron steak began with the National Cattlemen's Beef Association's Beef Checkoff program in 1998, as an effort to reduce waste and promote beef, which was selling at a 25-50% discount in 1996 as compared to 1993. Dwain Johnson at the University of Florida's Institute of Food and Agricultural Sciences and Chris Calkins at the University of Nebraska–Lincoln were given grants to help mitigate these issues. Calkins and Johnson focused on the cheaper parts of beef, the chuck and the round, to see if a desirable steak could be produced from either of these. The research teams at both schools found that the top blade of the chuck, specifically the infraspinatus muscle, contained tender meat, but there was a large seam of tough connective tissue down the middle that had to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
