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.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
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.
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
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.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption.
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck.
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.
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat and chicken eggs have become prevalent in numerous cuisines.
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another. Short ribs are popular in many international cuisines.
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet.
A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrae, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly.
The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There are at least 25 Iberian pork cuts, including jamón.
Meat on the bone or 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 fillet knife is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm long. This allows them to move easily along the backbone and under the skin of meat.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
