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10 Meat topics matching:
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| x T-bone steak |
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The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side is the New York Strip, which is from the strip loin, whereas the smaller side contains the tenderloin. Porterhouse steaks are...
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| x Brisket |
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Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef and sometimes veal. The beef brisket is one of the eight beef primal cuts. According to the Random House...
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| x Rib steak |
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A rib steak is a beef steak sliced from the rib primal of a beef animal. In the United States, a rib steak is usually a rib eye steak with the rib bone still attached to the meat; however in some areas, and outside the U.S., the terms are often used...
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| x Beef shank |
The beef shank is the shank (or leg) portion of a steer or heifer.
Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely...
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| x Chuck steak |
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Chuck steak is a cut of beef and is part of the Sub-primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference...
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| x Oxtail |
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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox, a castrated male. The tail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into...
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| x Flank steak |
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The flank steak or bavette is a beef steak cut from the abdominal muscles of the cow. Long and flat, the steak's best known application is the fajitas, in which either skirt steak (arrachera in Spanish) or flank steak can be used as filling in flour...
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| x Filet mignon |
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Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.
The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped...
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| x Strip steak |
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The strip steak is a type of cut of beef steaks. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City strip or New York strip steak. Cut from the strip loin part of the sirloin, the strip steak consists...
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| x Tri-tip |
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The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
In the United States, this cut was typically used for ground beef or sliced into steaks until...
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