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Entrecôte
In French, ''entrecôte'' () is a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico. The muscle group concerned is the ''longissimus dorsi'', which runs down the back of the animal adjacent to the vertebrae and above the rib cage, and continues into the hind quarter. Once past the rib cage into the area adjacent to the lumbar vertebrae, this muscle group is no longer called an "entrecôte"—at that point it becomes a sirloin/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French. Images File:Beef cuts France Côtes et entrecôtes highlighted.svg, Localisation of ribs and the entrecôte File:Entrecote.jpg, A grilled entrecote with french fries See also * Cuts of beef by nation * Entrecôte Café de Paris In French, ''entrecôte'' () is a premium cut of beef use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrecôte Café De Paris
In French, ''entrecôte'' () is a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico. The muscle group concerned is the ''longissimus dorsi'', which runs down the back of the animal adjacent to the vertebrae and above the rib cage, and continues into the hind quarter. Once past the rib cage into the area adjacent to the lumbar vertebrae, this muscle group is no longer called an "entrecôte"—at that point it becomes a sirloin/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French. Images File:Beef cuts France Côtes et entrecôtes highlighted.svg, Localisation of ribs and the entrecôte File:Entrecote.jpg, A grilled entrecote with french fries See also * Cuts of beef by nation * Entrecôte Café de Paris In French, ''entrecôte'' () is a premium cut of beef use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Steak
A rib steak (known as côte de boeuf or tomahawk steak in the UK) 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 U.S., 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. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Beef
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. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. American The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuts Of Beef
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. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. American The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Eye Steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is called ''côte de bœuf'' (literally: "bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angus Organic Entrecote
Angus may refer to: Media * ''Angus'' (film), a 1995 film * ''Angus Og'' (comics), in the ''Daily Record'' Places Australia * Angus, New South Wales Canada * Angus, Ontario, a community in Essa, Ontario * East Angus, Quebec Scotland * Angus, Scotland, a traditional county of Scotland and modern council area * Angus (Scottish Parliament constituency) * Angus (UK Parliament constituency) United States * Angus, Iowa * Angus, Nebraska * Angus, Ohio * Angus, Texas * Angus, Wisconsin * Angus Township, Polk County, Minnesota People Historical figures * Óengus I of the Picts (died 761), king of the Picts * Óengus of Tallaght (died 824), Irish bishop, reformer and writer * Óengus II of the Picts (died 834), king of the Picts * Óengus mac Óengusa (died 930), Irish poet * Óengus of Moray (died 1130), last King of Moray * Aonghus Mór (died 1293), chief of Clann Domhnaill * Aonghus Óg of Islay (died 1314×1318/c.1330), chief of Clann Domhnaill * Aonghas Óg (died 1490), chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Club Steak
The strip steak (sirloin in Britain, Australia, and South Africa) 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. Other names According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak. In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak) an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delmonico
Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century. A true Delmonico steak is cut from the first 3" of the chuck eye, Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak. In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming. See also * List of steak dishes * List of regional dishes of the United States The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States. __TOC__ Regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirloin
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 where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. Etymology The word ''sirloin'' derives from the Middle English ''surloine'', itself derived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
