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Arrachera
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fajita
A fajita (; ), in Tex-Mex cuisine, is strips of any grilled meat, optionally served with strips of peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish. Etymology ''Fajita'' is a Tex-Mex or Tejano diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word ''fajita'' is not known to have appeared in print until 1971, according to the ''Oxford English Dictionary''. (The word is Spanish for "strip", or "belt", from the Latin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate Steak
Beef plate (also known as the short plate) is a Cut of beef#Forequarter cuts, forequarter cut from the abdomen of the cow, just below the standing rib roast, rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for short ribs and two kinds of steak: skirt steak, skirt and hanger steak, hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the anatomical terms of location#Dorsal and ventral, ventral part of the plate, and it is commonly used to make pastrami. The remainder is usually used for ground beef. References Cuts of beef {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Beef Imports In Japan
United States beef imports in Japan were a contentious issue in Japan–United States relations after BSE (mad cow disease) was detected in a steer in Washington. After multiple beef import restrictions in Japan, the United States and Japan struck a trade deal to lift the beef import ban in May 2019. Exports of U.S. beef to Japan totaled almost $2.4 billion in 2021. Import ban In late 2003, Japan suspended all imports of American beef due to a single BSE case in Washington. Japan had been the largest export market for US beef, valued at $1.2 billion in 2003. In December 2005, Japan agreed to remove the restriction on importing US beef. However, in January imports stopped again because inspectors found banned cattle parts in a veal shipment from the U.S. Japan again halted all imports of US beef in January 2006—just six weeks after the Japanese government began to allow boneless beef from animals younger than 21 months into Japan after a two-year ban—because of bone materia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flap Steak
Flap steak, or flap meat (IMPS/ NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt steak and hanger steak. It is very common in France (''bavette'') and in other countries such as Brazil (''fraldinha''), Argentina, and Uruguay. The cut is often mistranslated as " flank steak". Use Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips". It has seen increasing acceptance from some bistro owners serving steaks, as it is less expensive than other cuts, ( tenderloin, shortloin, and ribeye in particular) and, if prepared correctly, is enjoyed by cost-conscious ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food, flank steak is referred to differently across the globe and is prepared in a variety of ways in different cultures (one example being Carne Asada). Terminology In Brazil, flank steak is called ''bife do vazio'' or ''pacú'' (many people confuse it with ''fraldinha'', which is actually the flap steak). It is popular in southern Brazil specifically in Rio Grande do Sul state. The cut is also common in Colombia, where it is called '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Both Argentina and Uruguay call flank steak ''churrasquito de vacío'' or ''bife de vacío''. In Spain and Cuba, flank steak is often referred to as ''falda.'' The names flank steak and skirt steak, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat; the process may last seconds or days. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation. Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornish Pasties
A pasty () or Cornish pasty is a British baked turnover pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins of the pasty are unclear, though there are many references to them throughout historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taco
A taco (, , ) is a traditional Mexican cuisine, Mexican dish consisting of a small hand-sized corn tortilla, corn- or Flour tortilla, wheat-based tortilla topped with a Stuffing, filling. The tortilla is then folded around the filling and finger food, eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa (sauce), salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and Chili pepper, chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/Tostada (tortilla), tostadas, in which the tortilla is fried before filling. Etymology The origins of the taco are not precisely known, and etymologies for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
