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T-bone
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while that of ... [...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] |
Short Loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the 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 di ... (sometimes as the ''striploin'' in South Africa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Short Loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the 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 di ... (sometimes as the ''striploin'' in South Africa ... [...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] |
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] |
Strip 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) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fillet Steak
Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. E.g. filet de bœuf in French, fillet steak in the UK, oxfilé in Swedish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. E.g. filet de bœuf in French, fillet steak in the UK, oxfilé in Swedish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Florentine Steak, Florence, Italy
Florentine most commonly refers to: * a person or thing from: **Florence, a city in Italy **Republic of Florence or the Florentine Republic * the Florentine dialect of Italian or Tuscan language Florentine may also refer to: Places * Florentin, Tel Aviv, a neighborhood in the southern part of Tel Aviv, Israel * Leone, Florentine and Carpathia Apartment Buildings, an historic property in Omaha * Upper Florentine Valley, a region in Tasmania People * Isaac Florentine (born 1958), Israeli film director and martial artist * Jim Florentine (born 1964), American comedian * Mary Florentine, American psychologist * Florentine Rost van Tonningen (1914–2007), Dutch National Socialist Films * ''Florentine'' (film), a 1937 Austrian film * ''The Florentine'' (film), a 1999 American film Food * Florentine (culinary term), a dish prepared with spinach and a creamy sauce. * Florentine biscuit, an Italian pastry of nuts and fruit *Florentine, a very thick T-bone steak which is usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vertebra
The spinal column, a defining synapomorphy shared by nearly all vertebrates,Hagfish are believed to have secondarily lost their spinal column is a moderately flexible series of vertebrae (singular vertebra), each constituting a characteristic irregular bone whose complex structure is composed primarily of bone, and secondarily of hyaline cartilage. They show variation in the proportion contributed by these two tissue types; such variations correlate on one hand with the cerebral/caudal rank (i.e., location within the backbone), and on the other with phylogenetic differences among the vertebrate taxa. The basic configuration of a vertebra varies, but the bone is its ''body'', with the central part of the body constituting the ''centrum''. The upper (closer to) and lower (further from), respectively, the cranium and its central nervous system surfaces of the vertebra body support attachment to the intervertebral discs. The posterior part of a vertebra forms a vertebral arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscle
Skeletal muscles (commonly referred to as muscles) are organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other types of muscle tissue, and are often known as muscle fibers. The muscle tissue of a skeletal muscle is striated – having a striped appearance due to the arrangement of the sarcomeres. Skeletal muscles are voluntary muscles under the control of the somatic nervous system. The other types of muscle are cardiac muscle which is also striated and smooth muscle which is non-striated; both of these types of muscle tissue are classified as involuntary, or, under the control of the autonomic nervous system. A skeletal muscle contains multiple fascicles – bundles of muscle fibers. Each individual fiber, and each muscle is surrounded by a type of connective tissue layer of fascia. Muscle fibers are formed from the fusion of developmental myoblasts in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
