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Flat Iron Steak
Flat iron steak (US), butlers' steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the Chuck steak, chuck, or shoulder of the animal. The cut This cut of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a "patio steak". Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Steaks that are cross cut from this muscle are called blade steak, top blade steaks, or chicken steaks. To make it more marketable, the cut which makes up this steak, which has the fascia dividing the infraspinatus wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuck Steak
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) thick and containing parts of the shoulder bones, and is often known as a " 7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a " 7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat. Variations Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as ''mock tender steak'' or ''chuck tender steak''), chuck fillet (sold as ''chuck eye steak'' and ''chuck tender steak''), cross-rib roast ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
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. Steaks are cut from animals including cattle, bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. Exceptions, in which the me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shoulder
The human shoulder is made up of three bones: the clavicle (collarbone), the scapula (shoulder blade), and the humerus (upper arm bone) as well as associated muscles, ligaments and tendons. The articulations between the bones of the shoulder make up the shoulder joints. The shoulder joint, also known as the glenohumeral joint, is the major joint of the shoulder, but can more broadly include the acromioclavicular joint. In human anatomy, the shoulder joint comprises the part of the body where the humerus attaches to the scapula, and the head sits in the glenoid cavity. The shoulder is the group of structures in the region of the joint. The shoulder joint is the main joint of the shoulder. It is a ball and socket joint that allows the arm to rotate in a circular fashion or to hinge out and up away from the body. The joint capsule is a soft tissue envelope that encircles the glenohumeral joint and attaches to the scapula, humerus, and head of the biceps. It is lined by a thin, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infraspinatus
In human anatomy, the infraspinatus muscle is a thick triangular muscle, which occupies the chief part of the infraspinatous fossa.''Gray's Anatomy'', see infobox. As one of the four muscles of the rotator cuff, the main function of the infraspinatus is to externally rotate the humerus and stabilize the shoulder joint. Structure It attaches medially to the infraspinous fossa of the scapula and laterally to the middle facet of the greater tubercle of the humerus. The muscle arises by fleshy fibers from the medial two-thirds of the infraspinatous fossa, and by tendinous fibers from the ridges on its surface; it also arises from the infraspinatous fascia which covers it, and separates it from the teres major and teres minor. The fibers converge to a tendon, which glides over the lateral border of the spine of the scapula and passing across the posterior part of the capsule of the shoulder-joint, is inserted into the middle impression on the greater tubercle of the humerus. The trape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shoulder Tender
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale. Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. Beef clod may also be prepared with moist heat or braising. Shoulder tender A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teres Major
The teres major muscle is a muscle of the upper limb. It attaches to the scapula and the humerus and is one of the seven scapulohumeral muscles. It is a thick but somewhat flattened muscle. The teres major muscle (from Latin ''teres'', meaning "rounded") is positioned above the latissimus dorsi muscle and assists in the Anatomical terms of motion#Flexion and extension, extension and Anatomical terms of motion#Rotation, medial rotation of the humerus. This muscle is commonly confused as a rotator cuff muscle, but it is not because it does not attach to the capsule of the shoulder joint, unlike the teres minor muscle for example. Structure The teres major muscle originates on the dorsal surface of the Scapula, inferior angle and the lower part of the Scapula, lateral border of the scapula. The fibers of teres major insert into the medial lip of the Bicipital groove, intertubercular sulcus of the humerus. Relations The tendon, at its insertion, lies behind that of the latissimus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blade Steak
A blade is the portion of a tool, weapon, or machine with an edge that is designed to puncture, chop, slice or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are to be used on. Historically, humans have made blades from flaking stones such as flint or obsidian, and from various metal such as copper, bronze and iron. Modern blades are often made of steel or ceramic. Blades are one of humanity's oldest tools, and continue to be used for combat, food preparation, and other purposes. Blades work by concentrating force on the cutting edge. Certain blades, such as those used on bread knives or saws, are serrated, further concentrating force on the point of each tooth. Uses During food preparation, knives are mainly used for slicing, chopping, and piercing. In combat, a blade may be used to slash or puncture, and may also be thrown or otherwise propelled. The function is to sever a nerve, muscle or tendon fibers, or blood ves ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fascia
A fascia (; plural fasciae or fascias; adjective fascial; from Latin: "band") is a band or sheet of connective tissue, primarily collagen, beneath the skin that attaches to, stabilizes, encloses, and separates muscles and other internal organs. Fascia is classified by layer, as superficial fascia, deep fascia, and ''visceral'' or ''parietal'' fascia, or by its function and anatomical location. Like ligaments, aponeuroses, and tendons, fascia is made up of fibrous connective tissue containing closely packed bundles of collagen fibers oriented in a wavy pattern parallel to the direction of pull. Fascia is consequently flexible and able to resist great unidirectional tension forces until the wavy pattern of fibers has been straightened out by the pulling force. These collagen fibers are produced by fibroblasts located within the fascia. Fasciae are similar to ligaments and tendons as they have collagen as their major component. They differ in their location and function: ligament ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marbled Meat
Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to marble. Important terms defined ''Beef quality grades'' - A quality grade is a composite evaluation of factors that affect palatability of meat ( tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. ''Marbling'' - (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. ''Maturity'' refers to the physiological age of the animal rather than the chronological age. Because the chronological age ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatiron Steak
Flat iron steak (US), butlers' steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the Chuck steak, chuck, or shoulder of the animal. The cut This cut of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a "patio steak". Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Steaks that are cross cut from this muscle are called blade steak, top blade steaks, or chicken steaks. To make it more marketable, the cut which makes up this steak, which has the fascia dividing the infraspinatus wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North American Meat Processors Association
The North American Meat Processors Association (NAMP) was an industry group for meat processors, packers, and distributors. It was a nonprofit, membership-based group with significant presence in the U.S., Canada and the Caribbean. Its Executive Director was Phil Kimball. The Executive Committee included John DeBenedetti, Chairman of Del Monte Meat Company (U.S.); Brent Cator, President of Cardinal Meat Specialists. Ltd (Canada); Mark Shuket, Vice President of Old World Provisions (U.S.); Michael Strauss, Treasurer of Colorado Boxed Beef Company (U.S.) and Gary Malenke, Assistant Treasurer of Sioux-Preme Pork Products (U.S.). As of January 1, 2015, NAMP is now merged into the North American Meat Institute (NAMI). NAMP was concerned with meat industry issues including nutrition, safety and hygiene, government and regulatory affairs, and standardization. It sponsors an annual convention, an annual business conference, regional meetings, and training programs. It was founded in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Industry
The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, the meat industry is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the meat industry is the meat packing industry – the segment that handles the slaughtering, processing, packaging, and distribution of animals such as poultry, cattle, pigs, sheep and other livestock. A great portion of the ever-growing meat branch in the food industry involves intensive animal farming in which livestock are kept almost entirely indoors or in restricted outdoor settings like pens. Many aspects of the raising of animals for meat have become industrialized, even many practices more associated with smaller family farms, e.g. gourmet foods such as foie gras. The product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
