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Eye Of Round
A round steak is a beef steak from the "round", the rear end 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 marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky. The rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly Brazil and Argentina, but is rarely found elsewhere. Topside and silverside British cuts topside and silverside together are roughly equivalent to the Americ ... [...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''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, 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 meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Beef
An Italian beef is a sandwich of American origin, originating in Chicago, made from thin slices of roast beef simmered and served with a thin gravy on French bread. Common toppings are a choice between spicy giardiniera (called "hot") or mild bell peppers (called "sweet"). The entire sandwich is traditionally dipped in the juice the meat is cooked in before serving with a side of French fries. The sandwich traces back to Italian-American immigrants in Chicago as early as the 1930s, but the exact origin is unknown. The sandwich gradually grew in popularity and was widely eaten in the city by the 1970s and 1980s. The sandwich saw a substantial rise in popularity with the 2020s television show '' The Bear,'' set in a fictional Chicago restaurant which specializes in the sandwich. Preparation The sandwich is made from beef that has been roasted in beef stock and other seasonings. A 1962 recipe calls for bay leaves, garlic powder, tomato paste, and crushed dried red pepper. The cho ... [...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 * * Bistecca alla fiorentina * * * * * * * * * * – 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 ''wikt:swiss, swissed'' by rolling or pounding before being braising, 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 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 breas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Accordion Cut
Accordions (from 19th-century German ', from '—"musical chord, concord of sounds") are a family of box-shaped musical instruments of the bellows-driven free reed aerophone type (producing sound as air flows past a reed in a frame). The essential characteristic of the accordion is to combine in one instrument a melody section, also called the diskant, usually on the right-hand keyboard, with an accompaniment or Basso continuo functionality on the left-hand. The musician normally plays the melody on buttons or keys on the right-hand side (referred to as the keyboard or sometimes the ''manual''), and the accompaniment on bass or pre-set chord buttons on the left-hand side. A person who plays the accordion is called an accordionist. The accordion belongs to the free-reed aerophone family. Other instruments in this family include the concertina, harmonica, and bandoneon. The concertina and bandoneon do not have the melody–accompaniment duality. The harmoneon is also related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Round
The Ground Round is an American casual dining restaurant chain that was founded in 1969 in Massachusetts by Howard Johnson's. Originally intended as a secondary concept to upgrade poorly performing units of Howard Johnson's, it also operated on a standalone basis and became a major growth focus for Howard Johnson after the 1973 oil crisis hurt its other concepts. By 1985, when Ground Round was separated from Howard Johnson, it had 215 restaurants. In the late 1980s and 1990s, Ground Round suffered from an outdated image compared to other casual dining competitors such as Chili's and Applebee's, an overly large menu, and debt from multiple sales that diminished the chain's ability to invest in restaurant remodels and other initiatives. Boston Ventures Management acquired Ground Round in 1997 but struggled from delayed sales of corporate locations and a refranchising effort that left the company-owned stores underperforming franchised units. After filing for Chapter 11 bankruptcy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Beef
Ground beef, hamburger, hamburger meat (North American English), minced beef or beef mince (Commonwealth English; often just generically referred to as ground meat, ''mince'' or ''mincemeat'') is beef that has been finely chopped with a knife or meat grinder (North American), i.e., mincer or mincing machine (Commonwealth). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, kofta, and burritos. "Mincemeat" may also refer to a mixture of chopped fruit, distilled spirits, and spices, with or without minced/ground meat, as found in mince pies. 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 United States Department of Agriculture, USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shishito Pepper
is a popular, normally mild 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. For cooking, a hole is p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangjorim
''Jang-jorim'' () is a Korean side dish consisting of lean beef braised in soy sauce with shishito peppers and eggs. ''Jang-jorim'' is a type of ''jorim'', a Korean simmered dish that preserves well. The side dish is commonly packed in lunch boxes in South Korea and is sold at South Korean convenience stores as a lunchtime dish. The dish can also be made using shiitake mushrooms, quail eggs, and pork. History The first known description of ''jang-jorim'' is in Volume 128 of the ''Veritable Records of the Joseon Dynasty'', where it describes a dish called ''damhae'' () made by slicing beef and braising it in soy sauce. Description The dish is made by simmering small chunks of lean beef first in water, skimming off any scum. Once the beef is cooked, the meat is simmered in soy sauce along with a mixture of garlic, ginger, and sugar. When served, the meat is shredded along the grain, and drizzled with the braising liquid to re-moisten the meat. The dish preserves well in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tafelspitz
Tafelspitz (German language, German ''Tafelspitz'', ; ''top of the table'') is boiled veal or beef in broth, served with a mix of minced Apple, apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighbouring Germany, German state of Bavaria. Franz Joseph I of Austria, 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 Austria-Hungary, Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favourite 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 St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
