Beefsteak
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A beefsteak, often called just steak, is a flat
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, ...
with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually
grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
,
pan-fried Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, n ...
, or
broiled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
. The more tender cuts from the
loin The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to p ...
and
rib In vertebrate anatomy, ribs ( la, costae) are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the ches ...
are cooked quickly, using dry heat, and served whole. Less tender cuts from the
chuck Chuck is a masculine given name or a nickname for Charles or Charlie. It may refer to: People Arts and entertainment * Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet * Chuck Barris (1929–2017), American TV producer * C ...
or
round Round or rounds may refer to: Mathematics and science * The contour of a closed curve or surface with no sharp corners, such as an ellipse, circle, rounded rectangle, cant, or sphere * Rounding, the shortening of a number to reduce the number ...
are cooked with moist heat or are mechanically tenderized (''cf.''
cube steak Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most co ...
).


Regional variations


Australia

In Australia, beef steak is referred to as just "steak" and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every
pub A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ...
,
bistro A bistro or bistrot , is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods ...
, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have three to seven different cuts of steak on their menu and serve it from blue to well-done according to preference. A steak is normally accompanied by a choice of sauces and a choice of either chips (thick fried potatoes) or mash potato. A complementary choice of side salad or steamed vegetables is also commonly offered.


France

In
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
, steak, locally called , is usually served with fried potatoes ( in French). The combination is known as
steak frites ''Steak frites'', meaning "steak ndfries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the pla ...
. Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in Argentina. Steaks are often served with classic French sauces.


Indonesia

In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is
selat solo Selat is a village in the Batang Hari Regency in the Jambi Province of Sumatra, Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of ...
with Dutch-influence, a specialty of
Surakarta Surakarta ( jv, ꦯꦸꦫꦏꦂꦠ), known colloquially as Solo ( jv, ꦱꦭ; ), is a city in Central Java, Indonesia. The 44 km2 (16.2 sq mi) city adjoins Karanganyar Regency and Boyolali Regency to the north, Karanganyar Regency and Sukoh ...
,
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in t ...
.


Italy

In
Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...
, steak was not widely eaten until after
World War II World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposin ...
because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of
Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
,
Lombardy Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
, and
Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...
, however, were renowned for the quality of their beef. is a well-known specialty of
Florence Florence ( ; it, Firenze ) is a city in Central Italy and the capital city of the Tuscany region. It is the most populated city in Tuscany, with 383,083 inhabitants in 2016, and over 1,520,000 in its metropolitan area.Bilancio demografico an ...
; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford a red-meat diet.


Mexico

In
Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...
, as well as in Spain and other former Spanish colonies, (a Spanish loanword from English "beefsteak") refers to dishes of salted and peppered beef sirloin strips. One form of Mexican is usually flattened with a meat tenderizing tool. The dish is usually served in
tortillas A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...
as a
taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of filling ...
.


Spain

Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...
and its former colonies have variations of (beefsteak with onions). It can be found across
Latin America Latin America or * french: Amérique Latine, link=no * ht, Amerik Latin, link=no * pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived f ...
and in
The Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
.


Philippines

In
The Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...
, '' bistek Tagalog'', a specialty of the Tagalog provinces, is typically made with strips of sirloin beef and onions slowly cooked in
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
and
calamansi Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, ...
juice. It comes from the Spanish influence on The Philippines, and is the same as bistec encebollado found in Spain and Latin America, but with more Filipino ingredients and a slightly different flavor. Unlike usual beefsteak that has different degrees of doneness, Filipino ''bistek'' is always served well done.


United Kingdom

In the United Kingdom, steak is often served with medium-thick fried potatoes (chips), fried onions, mushrooms, and tomatoes; however, in some restaurants, it is more likely to be served with potatoes and other vegetables and offered with a selection of cooked sauces such as red wine, Diane, Bordelaise, mushroom,
Hollandaise Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known a ...
, (peppercorn), or Béarnaise. Other vegetables such as peas or a green salad can also be served. Various types of
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
are sometimes offered as a condiment.


United States

In the United States, a restaurant that specializes in beef steaks is a
steakhouse A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as f ...
. The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. A typical steak dinner consists of a steak, optionally topped with
sautéed onions Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked by basic pan f ...
or mushrooms, with a
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
y side dish; usually baked or mashed potatoes, or thick-cut fried potatoes known as steak fries. Chili, rice, pasta, or
bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
s are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with
corn on the cob Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, kernels are still tender. E ...
,
green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...
s, creamed
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
,
asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...
, tomatoes,
mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is t ...
s,
pea The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...
s, and
onion ring An onion ring, also called a French fried onion ring, is a form of appetizer or side dish in British cuisine, British and American cuisine. They generally consist of a cross-sectional "ring" of onion dipped in Batter (cooking), batter or bread ...
s being popular. Bread is generally served, usually a
dinner roll Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, ...
. Steak is sometimes served with
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
or
lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
tail, giving "
surf and turf Surf and turf or surf 'n' turf is a main course combining seafood and red meat. A typical seafood component would be lobster (either lobster tail or a whole lobster), prawns, shrimp, squid or scallops, any of which could be steamed, grille ...
" or "reef and beef". Special
steak knives A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and w ...
are provided, which are usually serrated, though straight blades also work; they also often have wooden handles. Prepared
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
s known as
steak sauce Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine. Overview Steak sauce is normally br ...
s are generally on the table in steakhouses. Tenderized round or
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 ...
steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively. An iconic specialty of Philadelphia is the Philly cheesesteak, composed of thinly sliced
ribeye 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 spina ...
or other tender cuts, cooked on a hot
griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...
and shredded slightly, and served on Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce).


Special beef designations


USDA beef grades


Degree of cooking

The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat, but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: * Raw (french: link=no, cru) – Uncooked. Used in dishes like
steak tartare Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented ...
,
carpaccio Carpaccio (, , ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Ita ...
,
gored gored Gored gored (; ) is a raw beef dish eaten in Ethiopia and Eritrea. Whereas kitfo is minced beef marinated in spices and clarified butter, ''gored gored'' is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dis ...
, tiger meat and
kitfo ''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in ''mitmita'' (a chili powder-based spice blend) and ''niter kibbeh'' (a clarified butter infused ...
. * Seared, blue rare or very rare (french: link=no, bleu) – Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. In the United States, this is also sometimes referred to as "black and blue" or "
Pittsburgh rare A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary accordin ...
". In Germany this is also known as "English-style or bloody". It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means that "blue" steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking. * Rare (french: link=no, saignant) – ( core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm. * Medium rare (french: link=no, entre saignant et à point) – ( core temperature) The steak will have a reddish-pink center. This is the standard degree of cooking at most
steakhouse A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as f ...
s, unless specified otherwise. * Medium (french: link=no, à point, anglais) – ( core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown. * Medium well done (french: link=no, demi-anglais, entre à point et bien cuit) – ( core temperature) The meat is lightly pink surrounding the center. * Well done (french: link=no, bien cuit) – ( and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style". * Overcooked (french: link=no, trop cuit) – (much more than core temperature) The meat is blackened throughout and slightly crispy. : A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In
Pittsburgh Pittsburgh ( ) is a city in the Commonwealth (U.S. state), Commonwealth of Pennsylvania, United States, and the county seat of Allegheny County, Pennsylvania, Allegheny County. It is the most populous city in both Allegheny County and Wester ...
, this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside).


Types

; 7-bone roast or 7-bone steak: From the
chuck Chuck is a masculine given name or a nickname for Charles or Charlie. It may refer to: People Arts and entertainment * Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet * Chuck Barris (1929–2017), American TV producer * C ...
section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name. ; Blade steak: Comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to
braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...
. ; Chateaubriand steak: Usually served for two, center cut from the large end of the tenderloin. Sometimes extra thick
top sirloin A spinning top, or simply a top, is a toy with a squat body and a sharp point at the bottom, designed to be spun on its vertical axis, balancing on the tip due to the gyroscopic effect. Once set in motion, a top will usually wobble for a f ...
. ;
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," ...
: A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". ; Club steak: A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak. It differs from the T-bone in that it lacks any of the tenderloin muscle. ;
Cube steak Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most co ...
: A cut of meat, usually
top round A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle ( sirloin tip ...
, tenderized by fierce pounding with a mallet or mechanical blades. ;
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 ...
: A cut from the small end of the tenderloin, or
psoas major The psoas major ( or ; from grc, ψόᾱ, psóā, muscles of the loins) is a long fusiform muscle located in the lateral lumbar region between the vertebral column and the brim of the lesser pelvis. It joins the iliacus muscle to form the iliop ...
, the most tender and usually the most expensive cut by weight. The word is French for ''dainty fillet''. In French this cut can also be called ''filet de bœuf'', which translates in English to ''beef fillet''. When found on a menu in France, filet mignon generally refers to pork rather than beef. ;
Flank steak 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 long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Te ...
: From the underside, the abdomen muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including
London broil London broil, also known as the “Dawson” in parts of the Southern United States, is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North Ame ...
and as an alternative to the traditional
skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a di ...
in ''
fajitas A fajita (; ), in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternativ ...
''. Not as tender as steaks cut from the rib or loin. ;
Flap steak Flap may refer to: Arts, entertainment, and media * ''Flap'' (film), a 1970 American film * Flap, a boss character in the arcade game ''Gaiapolis'' * Flap, a minor character in the film '' Little Nemo: Adventures in Slumberland'' Biology and he ...
: A cut from the
bottom sirloin The bottom sirloin steak is a steak cut from the back of the animal below top sirloin A spinning top, or simply a top, is a toy with a squat body and a sharp point at the bottom, designed to be spun on its vertical axis, balancing on the ...
, is generally a very thin steak. ; Flat iron steak: A cut from under the shoulder blade. It is the American name for the cut known as 'butlers' steak' in the U.K. and 'oyster blade steak' in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that is flavorful, but is a bit tougher because it is not cross-grain. ;
Hanger steak Hanger or hangers may refer to: Hardware * Clothes hanger, a device in the shape of human shoulders or legs used to hang clothes on * Casing hanger, part of a wellhead assembly in oil drilling * Derailleur hanger, a slot in a bicycle frame where ...
or (French) ''onglet'': A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. ;
Plate steak Plate may refer to: Cooking * Plate (dishware), a broad, mainly flat vessel commonly used to serve food * Plates, tableware, dishes or dishware used for setting a table, serving food and dining * Plate, the content of such a plate (for example: ...
: (also known as the short plate) is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat. ;
Popeseye steak Popeseye steak is thinly sliced rump steak, originating in Scotland. Etymology The etymology of the term "popeseye steak" is twofold: * It is possibly from ''pope's eye'', "the gland surrounded with fat in the middle of the thigh of an ox or a ...
: Thinly-sliced rump steak, originating in Scotland and available in the United Kingdom. ;
Ranch steak The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usua ...
: A chuck steak usually cut no thicker than one inch, 10 ounces or less, and trimmed of all excess fat. ;
Ranch steak The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usua ...
: is from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". ;
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; ...
: from the rib primal of a beef animal, usually with rib bone attached. In some areas, the boned version is called a "rib eye", in others the terms are interchangeable. ;
Rib eye steak The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the Beef ribs, rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus ...
, also known as Scotch fillet, Spencer steak, and
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 steak, ...
: the
longissimus The longissimus ( la, the longest one) is the muscle lateral to the semispinalis muscles. It is the longest subdivision of the erector spinae muscles that extends forward into the transverse processes of the posterior cervical vertebrae. Structur ...
muscle and the
spinalis The spinalis is a portion of the erector spinae, a bundle of muscles and tendons, located nearest to the spine. It is divided into three parts: Spinalis dorsi, spinalis cervicis, and spinalis capitis. Spinalis dorsi Spinalis dorsi, the medial c ...
or cap. This comes from the primal rib used to make
prime rib A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. I ...
which is typically oven roasted. ;
Round steak A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip) ...
, rump steak, or (French) ''rumsteak'': A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. ;
Rump steak 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 top half of an American-cut round steak primal * A British- or Australian-cut from the rum ...
: refers to a steak from the top half of an American-cut round steak primal or a steak from the top half of an American-cut
round steak A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip) ...
primal. ;
Sirloin steak 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 ...
: A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price. ; Outside
skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a di ...
: A steak made from the diaphragm. Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender. Skirt steaks are not to be confused with
flank steak 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 long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Te ...
s because they are near 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 ...
and shank. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for
fajitas A fajita (; ), in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternativ ...
and
arrachera Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a dif ...
. In the United Kingdom it is often used as filling for
Cornish pasties A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetab ...
as well as vegetables such as carrot and potato. In Chinese cuisine it is used for stir-fries, in
Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofri ...
the steak is made for
churrasco ''Churrasco'' (, ) is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay, and Argentina. The related term ''churrascaria'' (or ''churrasquería'') is mostly under ...
and Italian cuisine use skirt steak for making
bolognese sauce Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and ...
as well as with tomatoes. ; Inside skirt steak: A steak from the flank or bottom sirloin similar in appearance but more tender than the outside. ;
Standing rib roast A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. I ...
: also referred to as prime rib, is a cut of beef from the primal rib, one of the nine
primal cuts A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different ...
of beef. While the entire
rib In vertebrate anatomy, ribs ( la, costae) are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the ches ...
section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. ;
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 ...
, also known as a Kansas City or New York strip: A high-quality steak cut from the
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 ...
or strip loin, a muscle that is relatively low in connective tissue and does little work, and so it is particularly tender. It is referred to using different names in various countries. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is a
T-bone steak 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 ...
. ; Swiss steak: a steak which has been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce "
cube steak Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most co ...
". Typically made from relatively tough cuts of meat, such as the round. ;
T-bone steak 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 ...
and porterhouse: A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size. ; Tomahawk steak, cowboy steak (US): A bone-in rib steak with a length of rib bone scraped free of meat, so that it resembles a
tomahawk A tomahawk is a type of single-handed axe used by the many Indigenous peoples and nations of North America. It traditionally resembles a hatchet with a straight shaft. In pre-colonial times the head was made of stone, bone, or antler, and Europ ...
axe.Rich Tramonto, Mary Goodbody, ''Steak Friends'', p. 134 ;
Tri-tip The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C. Etymology The p ...
steak/roast: Also known as a Triangle Steak, due to its shape, a boneless cut from the bottom sirloin butt. Several other foods are called "steak" without actually being steaks: ; Beef tips or steak tips: Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from. Common as a "budget conscious" option for those who want to eat steak but cannot afford (or cannot consume) a whole steak. ;
Salisbury steak Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak. Background Hamburg was a common embarkatio ...
: Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "
Hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically Ground beef, beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles ...
Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat. ;
Steak tartare Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented ...
or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.


Gallery

File:Sunday Roast Rib of Beef.jpg,
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; ...
File:Filet de bœuf.jpg,
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 ...
Image:US Beef cuts.svg, American
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, ...
File:Beef round top round steak in pan, raw.jpg, A beef round top round steak in a pan Image:Rump steak.jpg, A
rump steak 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 top half of an American-cut round steak primal * A British- or Australian-cut from the rum ...
cooking in a griddle pan File:Faux-filet.jpg, An uncooked
sirloin steak 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 ...
File:Hampe de veau cuite.JPG, Cooked
skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a di ...
s File:Steak 03 bg 040306.jpg, A
T-bone steak 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 ...
being cooked on a grill File:Steak meal with fries and tater tots.JPG, A
ribeye 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 spi ...
meal with fries and tater tots File:Bistek Tagalog-02.jpg,
Bistek ''Bistek'' (from Spanish: ''bistec'', "beefsteak"), also known as ''bistek tagalog'' or ''karne frita'', is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut ...
Tagalog: strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.


See also

*
Asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, po ...
*
Beef aging Beef aging (American English) or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. Dry-aged beef Dry-aged beef is beef that has been hung or placed on a rack to ...
* Carpetbag steak *
Cheesesteak A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular ...
* Chicken fried steak *
Delmonico steak 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 ...
*
Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, te ...
*
List of beef dishes A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ...
*
List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. ...
*
Meat hanging Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness. It is applied both to beef and to game. Hanging game Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decompo ...
* Restructured steak – Inexpensive steak formed by binding together small chunks of low-quality meat using
transglutaminase Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ-carboxamide groups ( -(C=O)NH2 ) of glutamine residue side chains and the ε-amino groups ( -NH2 ) of lysine residue side cha ...
* Steak and eggs * Steak burger * ''
Taenia saginata ''Taenia saginata'' (synonym ''Taeniarhynchus saginatus''), commonly known as the beef tapeworm, is a zoonotic tapeworm belonging to the order Cyclophyllidea and genus ''Taenia''. It is an intestinal parasite in humans causing taeniasis (a typ ...
''


References


External links


Pictures and diagrams of beef cuts

USDA recommended temperatures for beef
{{Beef Cuts of beef Beef dishes American cuisine English cuisine Irish cuisine Japanese cuisine Steak