What is marbled beef? Marble meat is a natural delicacy.

Beef meat is very popular and has a wide distribution. One of the most famous delicacies in the world is marbled beef, from which it is not so difficult to prepare dishes, the main thing is to choose the right recipe with a photo. A competent approach and fresh high-quality meat are the components that will help to prepare a delicious meal. Gobies and cows that produce marbled meat are raised using a special livestock fattening technology. Such beef is produced in many countries of the world, for example, in Russia, the USA, Australia, Argentina, Chile, etc.

What is marbled beef

Buying marbled beef today is not problematic, because. it is sold by a large number of butcher shops and specialized stores. Before making such a purchase, find out what the product is. They call it marble because there is a characteristic marble pattern on the red cut, which resembles a stone dotted with lines. It differs from ordinary beef in that the muscle tissue contains thin streaks of fat. Thanks to this, such red meat is surprisingly juicy and tender.

How to cook marbled beef

Before you make a medium or light marbled beef steak, familiarize yourself with the specifics of the preparation. First you need to buy marbled meat. At the same time, keep in mind that veal is not very prone to the formation of "marbling", because. young cattle develop subcutaneous fat first rather than intermuscular fat. Check out the recommendations to help you make a delicious meat dish.

Such a product can not be pickled, because. and so it turns out soft, juicy.
If you want to give beef original flavor notes, you can make a marinade.
Thick pieces are recommended to be cooked on the grill, and for tenderloin, a frying pan is an ideal choice. In addition, dishes can be baked in the oven or on a special large stove.
Of no small importance is the duration of heat treatment. If the steak is overheated during cooking, it will become rubbery.
The product can be supplemented with olive oil, basil, rosemary.
Best of all, the finished dish is combined with side dishes made from fruits and vegetables. You can serve different sauces.
Salt should be relatively small. Some chefs recommend adding it at the beginning of a heat treatment or at the end.

Marbled beef dishes

Having decided to cook marbled beef in a pan, grill or in the oven, choose a recipe according to the level of your culinary skills. Marble meat is a delicacy due to its small share in the total volume of meat produced. In addition, its cost is an order of magnitude higher than that of ordinary beef. Having bought the pulp of the thigh, shoulder blade or tenderloin, you can cook not only a barbecue or chop, but also other dishes:

schnitzel;
cutlets;
ribeye steak;
marinated teebone steaks;
burger and others

Marbled beef steak

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 175 kcal per 100 g.
Purpose: for dinner, on the festive table.
Cuisine: European.
Difficulty: easy.

Having bought slices of beef for steaks, first wash the meat thoroughly and dry it. The resulting dish will be a real delicacy both in taste and aroma. You can treat them not only to your relatives during a family dinner, but also to guests whom you invite on the occasion of any celebration. All you need to have on hand is meat pieces 3-5 cm thick (optional) and some seasonings.

Ingredients:

marbled beef - 1 kg;
a mixture of herbs, olive oil - to taste;
salt, pepper - to taste.

Cooking method:

After washing and drying the base, pepper it abundantly. Rub salt with herbs into it. Don't forget to brush with olive oil.
Turn the oven on to high, and while it's preheating, preheat the skillet. Put pieces of the main ingredient on it.
You need to fry for 3 minutes. Turn the meat over and fry on the other side for 3 minutes.
Send future steaks to the oven - about 5 minutes.
Check doneness with a knife and fork. If the degree of roasting is insufficient, then return the steaks to the oven for another 2-3 minutes.

Beef in a pan

Time: 30 minutes.
Servings: 5 persons.
Cuisine: European.
Difficulty: easy.

Often there are questions related to the preparation of meat for frying in a pan. It's very simple - never send beef to the grill or pan, which until recently was in the refrigerator. Raw steak should be warmed to a temperature that is close to room temperature. Otherwise, the steaks will acquire an appetizing crust, but will be unevenly fried from the inside.

Ingredients:

steak "New York" Primebeef - 800 g;
oil (olive) - 3 tablespoons;
a mixture of peppers, salt - to taste;
seasonings (thyme, rosemary, basil) - to taste.

Cooking method:

Wipe the steak dry with paper towels, leave it on the table to oxygenate it. Let the meat warm a little at room temperature - this is necessary for even frying.
Rub the steaks with a mixture of peppers, salt and olive oil. Heat up the pan.
Put a piece on a heated surface, press with a spatula. Fry each side for about 2.5 minutes. Don't forget to keep turning.
At the end of the process, add aromatic herbs. Turn the steak 4 more times. With a piece thickness of no more than 3 cm, this is quite enough to obtain the ideal degree of readiness.
Transfer the resulting gourmet dish from the pan to a plate.

Meat in the oven

Time: 3 hours.
Servings: 5-6 persons.
Calorie content of the dish: 218 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

To cook marbled beef in the oven, you will need much more time than with a simple frying in a pan. Before you bake such meat, you need to buy beef on the ribs. Some recipes use soy sauce, but in general, you can do without it. The cooking process itself is relatively simple.

Ingredients:

beef on the ribs - 2.5 kg;
oil (olive) - 3-4 tablespoons;
salt, a mixture of aromatic herbs - 1 tsp. (oregano, rosemary, basil);
black pepper (ground) - 1/4 tsp

Cooking method:

Rinse the meat thoroughly, blot with paper towels and tie with a thread (culinary). Due to this, during baking, the piece will retain its original shape.
Brush the base with oil, sprinkle with a mixture of pepper, herbs and salt. Then place in a baking dish with the ribs down.
Send to the oven preheated to 200 degrees for about 20 minutes. Let a crust form on the piece, which will not allow the meat juice to flow out.
Cover the piece with foil, reduce the temperature to 160 degrees. Continue to bake the dish for about an hour, every half hour check its readiness with a fork and knife.
Once the meat is ready, take it out and let it sit for 15 minutes. Only after that you can cut and serve.

Marbled beef chops

Time: 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 170 kcal per 100 g.
Purpose: for dinner, festive table.
Cuisine: European.
Difficulty: medium.

Despite the fact that beef is a very high-calorie product, it is useful for the normal functioning of the human body. The composition of such meat is rich in proteins, amino acids and minerals. In addition, beef is able to neutralize hydrochloric acid and other irritants contained in gastric juice. If you decide to do something original, pay attention to the recipe for chops in white wine.

Ingredients:

beef (neck part) - at your discretion;
onions - 3 pcs.;
confectionery sugar - 2 pinches;
salt, sunflower oil, allspice (ground) - to taste;
dry white wine (table) - to taste.

Cooking method:

Prepare the meat, beat it well.
Cut the onion into half rings.
Sprinkle the marbled meat with salt and pepper.
After heating the pan, add sunflower oil and lay out the meat.
You can fry over medium heat. Once the meat is ready, transfer it to a plate.
Fry the onion, pour white wine and add sugar to it.
Put the resulting mass on top of the meat and let the dish brew a little.

Burger

Time: 30 minutes.
Servings: 3 persons.
Calorie content of the dish: about 250 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: medium.

A juicy and tasty marbled meat burger cooked on your own is not fast food, but the most natural delicacy. It is prepared relatively quickly, like most other dishes from this base. The recipe described below is one of the easiest and fastest ways to feed all your household, especially since the burger turns out to be very tasty and satisfying.

Ingredients:

marble meat - 500 g;
red onion (sweet), tomatoes - 2 pcs.;
salted / pickled cucumber - 1-2 pcs.;
cheese (cheddar), bacon - 75 g each;
burger buns - 3 pcs.;
lettuce leaves - 5-6 pieces;
tomato sauce, mayonnaise, olive oil - 1 tbsp. l.;
salt - 1/3 tsp;
black pepper (ground) - 1-2 pinches.

Cooking method:

Pass the main ingredient along with the peeled onion through a meat grinder with a large mesh.
Add salt and pepper, mix, put in the refrigerator for 10 minutes.
Fry the bacon strips until crispy. Lay out on a paper towel.
Take a cooking ring and form patties. Their thickness should be no more than 2 cm. Give them a slightly concave shape and brush with oil.
Fry the cutlets on each side, remove to a plate, cover with foil.
Mix mayonnaise and hot tomato sauce. Cut the buns in half, lightly fry, then grease with the resulting sauce.
Put the cutlet, brush with sauce. Top with cheese slices, tomato circle, onion rings. Then - bacon with slices of cucumbers.
Cover everything with lettuce and the second half of the bun - pre-lubricate it with sauce. Secure everything with a wooden skewer.

Schnitzel

Time: 30 minutes.
Servings: 2-3 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: for lunch, dinner, festive table.
Cuisine: Austrian.
Difficulty: medium.

Such a wonderful dish as schnitzel is appreciated in different countries of the world. The inhabitants of Europe have a special love for him. For the preparation of this dish, both pork and chicken, as well as turkey, and beef are used. The marble variety of the latter product will help make the schnitzel more tasty and juicy. The main secret of cooking such beef is fast heat treatment.

Ingredients:

marbled meat - at your discretion;
vegetable oil (refined) - 1 tbsp;
onions - 1 pc.;
parsley, green onion (feather) - 1 bunch each;
rosemary, thyme - 10 branches each;
butter - to taste.

Cooking method:

Buy meat that is sold in a vacuum package already cut into plates (about 1 cm thick) in the form. Blot with a napkin, let lie down for about half an hour.
Lightly brush the schnitzel with oil.
Put the meat on a dry, but heated frying pan. Fry on each side for about 1 minute.
Salt and pepper after cooking. Put a few grams of butter on each piece, sprinkle with chives and parsley.
Let the schnitzels "rest" for a few minutes until the butter melts and the meat itself cools slightly. You can serve the dish on lettuce leaves.

Beef- dietary meat, which should dominate the tables of every family. Since it is rich in iron and other useful trace elements. In this article, let's talk about marbled beef. How does it differ from ordinary meat, and why is it so interestingly called marbled beef.

What is marbled beef?

Marble beef is called red meat of cattle, in which there is a beautiful fatty layer. It is these white layers of fat located between the muscle fibers that give this meat marbling. Thanks to this combination, the meat turns out to be surprisingly juicy, and its taste when cooked is tender and light.

What can be marbled beef? Quality scale

According to the developed standards of the US Department of Agriculture, there are 8 degrees of meat marbling (quality scale). But only:

three of them ( prime,Choice,select) are considered extra-class beef;
two ( standard,commercial) available in free sale, in supermarkets;
three ( utility,Cutter,canner), in most cases, go for further processing.

These standards are used all over the world. The first three degrees are elite beef with varying degrees of marbling. It is produced from special breeds of bulls up to 3 years old. Other degrees of marbling are more budgetary and can be purchased at the supermarket.

How is beef marbling assessed?

To assess how marbled beef steak is, a rib eye cut is taken, which is cut strictly along the 12th rib. After the resulting slice is compared with the reference template. After comparison, the meat is assigned a degree of marbling. The age of the animal is also taken into account. There are 5 categories of quality (meat rank) by age:

"A" -9-30 months;
"B" - 2.5–3.5 years;
"C" - 3.5-6 years;
"D" -6-8 years;
"E" - over 8 years old.

The combination of maximum marbling and minimum age gives the meat the right to be called elite.

What is extra-class marbled beef?

As already figured out, elite varieties include three degrees of meat marbling:

Prime (maximum marbling). This meat has 1 degree of marbling. Get it from young fattened bulls. It is considered an extra-class meat with the highest degree of intermuscular fat content, which is evenly distributed throughout all tissues. It is used in the best restaurants and is very expensive.
Choice (golden mean). Such meat is classified by the degree of marbling from 2 to 4. It is also considered high-class marbled beef, but there are much fewer fat layers between the fibers. It can be found on sale, in elite supermarkets.
Select (moderately bold). The marbling of this degree is calculated from 5 to 6. It is considered the most budgetary of the extra-class category. Differs in inconspicuous streaks of fat.

A few words about the meat itself

It should be noted that the best pieces are those muscle groups that were not involved in the movement. Marbled beef is not recommended to be cut into pieces for cooking (steak) less than 3 cm and more than 5 cm. Before using marbled beef, it must be allowed to mature up to 23 days. During this time, the fermentation process will take place, which will make the meat fibers more loose and tender.

Now you know what marbled beef is. Cook it with love and bon appetit.

A true culinary delicacy is marbled beef. Its thinnest fatty paths, passing through the entire pulp, are heated at the time of heat treatment, saturate the meat piece and make it especially juicy and tender.

Marble beef - what kind of meat is it?

This is one of the famous delicacies that many gourmets dream of trying. The meat got its name due to the fact that the cut looks like a stone, speckled with veins. This effect is due to the layers of fat that are in the muscle tissue and make the meat incredibly juicy, light and tender. This is achieved by raising animals using special technologies. Bulls are restricted in movement and fed only grain in the last three months. Marble effect is only in the meat of young bulls.

What is the difference between marbled beef and regular beef?

Marble meat is obtained only from special breeds of bulls. At the genetic level, they have the property of forming fatty threads inside the meat. Animals are raised according to special principles. The difference from the usual one lies in the special formation of veins that create a unique pattern and a special delicate taste of meat. The threads melt during cooking, thereby impregnating the meat, making it fragrant and juicy.

Ribeye steak

The most famous marbled beef steak in the world. This dish is prepared in many restaurants, but it costs decent money. Therefore, we offer to save money and cook the famous dish at home.

Ingredients:

butter - 25 g;
ribeye steak - 1 pc. (height 4 cm);
garlic - 1 crushed clove;
thyme - a branch;
sea salt;
refined oil;
ground black pepper.

Cooking:

Before cooking, take the meat product out of the cold and let it lie in the room for an hour and a half.
Prepare a frying pan. It should be cast iron and have a thick bottom. Put on medium flame.
Take a waffle towel. Wet the meat. Lubricate with refined oil.
Sprinkle salt on a plate. Pepper on top. Roll the steak. Place in skillet. Each side will take one and a half minutes. Press with tongs while frying. The meat should brown evenly.
Reduce the flame. Place butter, garlic and thyme in a skillet. When melted, water the steak. It will take about six minutes to fry.
Remove from heat and place on a warm surface. You can use a warm plate. Hold for seven minutes.

How delicious to cook on the grill?

The beauty of this recipe is that marbled meat is used, which in itself turns out to be the most tender.

Ingredients:

sea salt - 0.5 tsp;
marble steak - 4 pcs.;
ground black pepper - 0.5 tsp;
olive oil - 2 tbsp. spoons.

Sauce:

balsamic vinegar - 1 tbsp. a spoon;
ground chili ancho - 2 teaspoons;
strong natural coffee - 4 tbsp. spoons;
brown sugar - 1 tbsp. a spoon;
butter - 1 tbsp. a spoon;
shallots - 2 teaspoons finely chopped;
garlic - 1 clove, squeezed through a press;
ketchup - 125 ml.

Everyone tried it in restaurants, but almost no one cooked it on their own. What are we talking about? Oh yes, marbled beef! After all, joking aside: how often have you had to serve this delicacy product for dinner at home? Not? And absolutely in vain! After all, home-cooked marbled meat steak contains a unique ingredient that not every restaurant chef has. We are talking about a piece of soul and mood that you put into a dish made by yourself. And if you add a little more “knowledge of the matter” to this, then the success of the venture is guaranteed.

For those who are just discovering such a delicious delicacy as marbled beef and want to learn how to cook it in their kitchen, we have prepared a series of articles. In the first of them, we will tell you why marbled beef is so famous and why it cannot be compared with the meat of an ordinary cow, which is sold on the market.

Believe it or not, you want it, but it was like this

It is believed that marble cows originated in Japan. According to an ancient legend, this happened even before our era with the light hand of a certain local goddess. Like it or not, it has not been established for certain. However, there is still a certain historical clue: references to this wonderful animal are contained in the chronicles of the Land of the Rising Sun a thousand years ago.

Since then, the breeding of this variety of cattle has become a real cult. All the Japanese dreamed of tasting this “divine” cow meat, but only a few representatives of the authorities were awarded such an honor. And only at the end of the 17th century, when Buddhism became the state religion of the country and eating beef was banned, interest in this topic subsided. But, as it turned out, not for long. Changes in the cultural and political life of the country allowed the tradition to revive: in the 1860s, during the Meiji Revolution, marble animal husbandry began to develop rapidly again. And today the country supplies more than 120 varieties of similar meat products to the world market.

There is an opinion that one of the first statesmen who became interested in her was N. S. Khrushchev. During an official visit to the United States, he happened to taste a surprisingly fragrant beef steak. Khrushchev liked the taste of this dish so much that, upon returning home, he asked his chef to conduct a gastronomic experiment. And then everyone was in for a surprise. It turned out that the recipe for the preparation of the dish did not play a primary role. Much more important was the type of meat from which such a steak was made. And the necessary beef in the USSR of those times was simply not found. Therefore, the Secretary of State had to open a special farm, where special bulls of meat breeds were imported from abroad.

Marble vs. "regular" beef: the difference is significant

“This is all understandable, but what is worse than the meat of an ordinary cow, which I can buy cheaper at the nearest market?” - you ask. And we will explain to you that it differs in everything, from the quality of the product to its taste. The fact is that there are cows of dairy and meat breeds.

As the name suggests, the first designed to give milk. This is what they do all their lives. And when a dairy cow becomes old, it is allowed to be slaughtered. Do not throw away such "valuable" meat! You can easily find such a product in the market or in the nearest supermarket. Even after prolonged heat treatment (boiling or stewing), dishes made from it remain tough, hard to chew and have a characteristic aftertaste.

Meat breeds of beef are bred precisely in order to get to your table after a certain period of fattening - grass or grain. These animals are genetically predisposed to the formation of an intramuscular fat layer. Thanks to this, a marble pattern appears in the texture of their meat, according to which such beef is easy to distinguish visually. It is incredibly juicy and tender, because bulls are slaughtered at a young age. Therefore, steak and other marbled beef dishes are cooked very quickly - in just a few minutes.

There is a market for marbled beef in modern Russia!

One of the leaders in this agricultural segment is the Zarechnoye group of innovative companies, whose products are known under the brand. This meat is a high degree of marbling - Choice, Top Choice and Prime, which is obtained from bulls of the Aberdeen Angus breed. Animals are grazed and fattened in ecologically clean areas of the Voronezh and Kaluga regions. For 10-12 months they simply live in an environment close to natural and eat meadow grasses. Then young bulls are transferred to feedlots, where they are given a special 4-component grain mixture based on wet corn for 180 days. No hormones or chemicals! The output is amazing world-class quality marbled meat, from which juicy and fragrant steaks are made. And in order to fully reveal the taste of beef, before getting on the cutting board to the chef, the product undergoes a 2-week wet ripening procedure.

We can talk for a long time about the "evolution" of marbled beef in Russia and in the world, provide information from history and genetics. But the facts are inedible ... What can not be said about or any other dish of marbled meat. So treat yourself to it tonight, just like that! And you yourself will feel and understand.

June 27th, 2017

Yesterday we dealt with you, And today, in continuation of the topic - marbled beef.

Marbled meat simply cannot be cheap, this is due to the fact that raising animals for making marbled beef and the cooking process itself is a laborious and expensive task. Where did such a romantic name come from - marbled beef? The meat owes its appearance to them.

The fact is that the streaks of fat in the meat are arranged in such a way that a beautiful pattern is obtained on the cut, resembling a pattern on marble slabs.

However, this meat is valued not at all for its interesting appearance, but for its surprisingly tender, uncharacteristic taste for ordinary beef.

It is important to note that only beef can be marbled. Unfortunately, from time to time, scammers sell naive and ignorant people a cut of "marbled" pork or lamb. Such meat is obtained only by special processing after slaughter. The appearance in this case corresponds to the marble, but the similarity ends there. Initially, marbled beef was produced only in Japan from the meat of young gobies of a special breed of tojima or cows of the wagyu breed.

Both of these breeds were considered almost sacred in Japan, since according to legend, higher powers contributed to their appearance. For this reason, they could not be exported from the country, only recently these two breeds for marbled meat began to be grown in Australia. However, until now, it is Japanese marbled beef that is considered the best. Now about the process of growing animals for marbled meat. This process is costly and difficult. For a positive result, it is necessary to strictly observe a certain regime, menu, special procedures. Animals are kept in narrow stalls so that they do not move once again. The fact is that movements adversely affect the taste of meat. And in order not to form bedsores, they are given vibration massage. In addition, they include classical music.

Nutrition also plays an important role. Until the age of six months, animals are fed only with milk, then they are grazed in wild meadows. After that, they are transferred to a separate room, where they are fed with selected grains, and for appetite they drink beer and sake. This is what growing technology looks like. However, each manufacturer has its own secrets that they do not reveal to anyone. And those treatments that meat is subjected to immediately after the slaughter of animals are protected like the apple of an eye. All these manipulations create that wonderful taste, for which all the gourmets of the world appreciate it. How is marbled beef prepared? Recipes, or rather their details, are also kept secret. A feature of the preparation of marbled meat is that it is fried in the presence of the client. At least that's how they do it in Japan. A special brazier is installed next to the client's table, and he can observe the process. In addition, there is such a popular dish as "Sukiyaki nabe", a boiled marbled beef combined with egg noodles, bean curd, vegetables and a raw egg. This dish is served even more interesting: the client cooks the pieces of marbled meat prepared in advance, and then eats them with sauce while the rest of the ingredients are cooked in the meat broth. The noodle chowder completes the meal.

There is another interesting recipe: marbled beef steak. To do this, you will need, in fact, a piece of marbled meat and spices.
The thickness of a piece of meat should not exceed 2 cm. The meat should be washed and wiped with paper towels to get rid of excess moisture. Pieces of meat are laid out on a dry, hot frying pan. They are fried on each side for about 4 minutes. Marbled beef steak is ready. What side dish to choose for marbled meat - everyone decides for himself. However, it should be borne in mind that it makes no sense to combine such an exquisite delicacy with ordinary and boring side dishes. It is better to choose something more interesting and tasty.

When talking about beef, Steak immediately comes to mind. Steak (from the English steak - a piece of meat) - a thick piece of fried meat. A steak made from the best parts of beef is usually called simply a steak (sometimes also a beef steak).

Steak history.

Sometimes the history of the steak is attributed to the times of Ancient Rome, "where in the temples, during the ritual of sacrifice, the priests roasted large pieces of beef on grills in order to lay them on the divine altar."

In medieval Europe, beef had a low reputation: it was almost exclusively the meat of old cows and bulls. Excess cattle were slaughtered at an early age, so veal was quite common in the cuisine of the wealthy segments of the population.

The widespread practice of castration of young bulls and their increased fattening for meat began in England and only later spread throughout Europe, which explains the fact that almost all European languages, including Russian (through German), borrowed the basic names of fried beef cuts from English: steak and roast beef.

In the UK, the steak gained recognition only in the 15th century, in 1460 its description appeared in a recipe book, and three centuries later, the technology of cooking a piece of meat fried over an open fire became known on the mainland. The origin of the modern beef industry in America is considered to be the moment when Columbus brought Longhorn cattle to the New World across the Atlantic.

There is an opinion that classic steaks are a purely American national dish and perhaps the only valuable contribution of the United States to world cuisine. It is no coincidence that a real steak cult was created here, which became part of the national culture. And today this country is one of the leading exporters of beef. In the United States, its production is under state supervision. Here there are very high criteria for selecting meat for steaks: strict gradations and strict standards for fattening, slaughter and veterinary control of livestock. In addition to the United States, Australia and Argentina are major beef producers.

Meat for steaks

Steak meat is always a product of elite animal husbandry. To obtain a quality dish, only the meat of young bulls (from a year to a year and a half) of certain breeds is suitable. Hereford and Angus meat breeds are considered the best, and pure meat is the most valuable. certified angus beef.

Animal fattening

Of great importance is the method of fattening animals. Grain-fed gobies are most valued (in America, preference is given to corn, in Australia - wheat), because they form delicate fatty layers inside the muscle fibers. Such beef, called marbled, in the process of cooking turns out to be more tender and juicy than the meat of a grass-fed bull. Of the marbling standards, preference is usually given to the highest (English prime) and selective (English choice) categories.

carcass cutting

Pieces for steaks are cut from those parts of the animal's carcass that were not involved in muscle movement. The meat is separated into thick (not less than 3 and not more than 5 cm) slices in the transverse direction. Such cutting will then allow the heat to evenly pass through the "pores" of the fibers, quickly heating the meat to the desired temperature.

Meat aging

Steaks are never cooked from fresh meat, beef must mature from 15 to 23 days. Such a period is necessary so that during the fermentation process the muscle tissue becomes more loose and tender.

Types of steaks

By themselves, beef steaks are an expensive dish, since the meat for them is taken from the best parts of the carcass of bulls. Approximately 7-10% of the entire animal carcass is suitable for their preparation. Modern cuisine distinguishes the following types of steaks, the name of which depends on which part of the carcass the meat was cut from:

ribeye steak, cut from the subscapular part of the carcass and having a large amount of fatty streaks;

club steak, cut from the dorsal part in the area of \u200b\u200bthe thick edge of the longest muscle of the back and having a small costal bone;

teebone steak (steak on a T-shaped bone), cut from the carcass section on the border between the dorsal and lumbar parts in the area of the thin edge of the longissimus dorsi muscle and the thin edge of the tenderloin, therefore consisting of two types of steak meat at once - filet mignon on one side bones and "New York" on the other;

porterhouse steak, cut from the lumbar part of the back in the region of the thick edge of the tenderloin;

striploin steak (New York strip), cut from a boneless lumbar strip;

sirloin steak, cut from the lumbar part of the back in the area of the head part of the tenderloin;

round ramb steak, cut from the upper piece of the hip part;

filet mignon - a thin cross section of the central part of the loin tenderloin with the most tender meat, not cooked "with blood";

chateaubriand - a thick edge of the central part of the beef tenderloin (whole fried or portioned, most often for two), essentially representing the same large filet mignon, but not served standing, but laid out on a plate in length;

tornedos - small pieces from the thin edge of the central part of the tenderloin, used to make medallions;

The skirt steak is not the most tender, but very tasty piece of meat from the diaphragm.

Cooking steaks

At first glance, the steak seems to be a rather simple dish in the form of a piece of meat fried on both sides. But not all cooks know how to cook this dish correctly. The process of working on it hides many subtleties, starting with the correct selection and preparation of meat and ending with the technology of roasting it.

The equipment for cooking steaks is an oven or charcoal oven, where the heat coming from all sides creates pressure inside the piece. In order for the meat to turn out tasty and meet the wishes of the guest, it is necessary to observe the desired degree of roasting of the steak, which corresponds to a certain temperature regime.

Roasting levels

In accordance with the American classification system, there are seven degrees of roasting steaks:

extra-rare (from English . extra rare, also blue rare or English . blue) - heated to 46-49 ° C and quickly "closed" on the grill, raw, but not cold;

with "blood" (red juice) (eng. rare) - uncooked meat (fried outside, red inside) with red juice, heated to 49-55 ° C (cooked 2-3 minutes at 200 ° C);

low rare (English) . medium rare) - unroasted meat, with juice of a pronounced pink color and warming up to 55-60 ° C (cooked for 4-5 minutes at 190-200 ° C);

medium rare (English) . medium) - medium-rare meat with light pink juice inside and warming up to 60-65 ° C (cook 6-7 minutes at 180 ° C);

almost fried medium well) - meat with clear juice and warming up to 65-69 ° C (cooked for 8-9 minutes at 180 ° C);

fried (English) well done) - completely fried meat with almost no juice, heated to 71-100 ° C (cooked for 8-9 minutes at 180 ° C with additional cooking in a combi oven);

deep fried (English) too well done, overcooked) - completely fried meat without any juice and heated to a temperature of over 100 ° C.

Sources:
wikipedia.org