A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks 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.
Donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called donburi-bachi and the food is called donburi-mono.
Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia and New Zealand.
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.
Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
A beef tenderloin, known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
Filet mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.
The rib eye or ribeye is a boneless rib steak from the rib section.
The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.
Pasanda, also called Parche, is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish.
A fillet or filet is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
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.
A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name.
A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread, on a bun, or on a roll. Variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chicken on a Kaiser , hot chicken, or chicken salad sandwich.
The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.
Meat on the bone, also called bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, and to fish. Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation.
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
