- A
steak is a
thick cut of meat
sliced across the
muscle fibers,
sometimes including a bone. It is
normally grilled or fried.
Steak can be diced, or cooked...
-
Flank steak is a cut of beef
steak taken from the
abdominal muscles of the cow,
located just
behind the
plate and in
front of the rear quarter. It is a...
-
Steak tartare or
tartar steak is a
French dish of raw
ground (minced) beef. It is
usually served with onions, capers,
parsley or chive, salt, pepper,...
-
Hamburg steak is a
patty of
ground beef. Made po****r
worldwide by
migrating Germans, it
became a
mainstream dish
around the
start of the 19th century...
- In
American butchery, the
sirloin steak (called the rump
steak in
British butchery) is cut from the sirloin, the
subprimal posterior to the
short loin...
- Flat iron
steak (US), butlers'
steak (UK),
feather steak (UK) or
oyster blade steak (Australia and New Zealand) is a cut of
steak cut with the
grain from...
-
Salisbury steak is a dish
originating in the
United States and made from a
blend of
ground beef and
other ingredients,
being considered a
version of Hamburg...
- Rump
steak is a cut of beef. The rump is the
division between the leg and the
chine cut
right through the
aitch bone. It may
refer to: A
steak from the...
-
Delmonico steak (/dɛlˈmɒnɪkoʊ/) is one of
several cuts of beef (usually ribeye), cut
thickly as po****rized by Delmonico's
restaurant in New York City...
-
Chuck steak is a cut of beef and is part of the sub-prime cut
known as the chuck. The
typical chuck steak is a
rectangular cut,
about 2.5 cm (1 inch)...
