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Veal: flesh of calf (less than three months of age)
Calves: the animals are from 3 to 8 months
Beef: the meat is taken when the animal is about 8 months

Beef is first divided into primal cuts. 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 progressively more tender as distance from "hoof
and horn" increases. The closer to the middle back, the more tender the meat.
CHUNK : Chuck steak is a cut of beef and is part of the primal cut known as the chuck.
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". (This is in reference to the shape
of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This
cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck

The beef brisket is one of the eight beef primal cuts. The beef shank is the shank (or leg) portion of a steer or heifer. which is one of the eight primal cuts of beef. While all meat animals have a brisket. . The dish prepared with beef rib is Beef Rib Roast SHORT PLATE : The plate cut (also known as the short plate) is from the front belly of the cow. the term is most often used to describe beef or veal. RIB : A standing rib roast is a cut of beef from the rib section. and fatty meat. new orlean. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap. boiled dinner. BRISKET AND SHANK: Brisket is a cut of meat from the breast or lower chest. just below the rib cut. Dishes produced with brisket and shank are corned beef. chili corn carne and beef stew. tough.Dishes produced are hamburger.

because the muscles still do quite a bit of work. much larger. The sirloin is actually divided into several types of steak. The bottom sirloin in turn connects to the sirloin tip roast. The t-bone is a cut which contains less of the tenderloin than does the porterhouse. Kansas City Strip. SIRLOIN: The sirloin steak is beef steak cut from the lower portion of the ribs.HIND QUARTER : SHORT LOIN : Short loin is a cut of beef that comes from the back of the steer or heifer. if somewhat tough. and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. Long and flat. This cut yields types of steak like strip steak (porterhouse. roast. The top sirloin is the most prized of these. which is generally considered to be a good. continuing off the tenderloin from which filet mignon is cut. as the dish did not originate in London . New York Strip) and t-bone (a cut also containing partial meat from the tender loin. Of the steaks typically considered to be premium steaks.) The t-bone also yields bone-in KC Strip steak (this is the t-bone without the tender loin portion. The bottom sirloin is less tender. The short loin contains part of the spine and includes the top loin and the tenderloin. the flank steak's best known application is London Broil — a misnomer. FLANK : The flank steak is a beef steak cut from the belly muscles of the cow. the sirloin is the cheapest.

broiled or fried. or rump.340 calories per 100grams. and may be known as a "rump steak" in the United Kingdom Quality of beef can be judged from the following points: 1. There should be little or no Gristle on steaks.ROUND : A round steak is a cut from the round section of a steer or heifer. 2. steak was originally cut from the fillet. 16-20% protein. but the Larousse Gastronomique says that steak is nothing but a slice of meat which may be with the bone or without the bone and which is cut from any part of the animal.e. It supplies 220 . It then became customary to cut steaks from all roasting joints and subsequently from braising joints as well. sirloin. Beef consists of 53-65% water. it should have a good showing of flecks of white fat. . and 16-31% fat. Yellowish fat is always a sign that the animal is older or of a dairy breed. It should be well marbled i. 5. It should have a good outside covering of fat. Introduced to France after the Battle of Waterloo by the occupying English forces. 3. with traces of phosphorus and iron. The meat should be firm and bright red. 4. creamy white in colour and of firm texture. The bones should be shiny and pinkish with a blue tinge. WHAT IS A STEAK ? There is as such no exact definition of steak. It says that ideally a steak should weigh between 100-200grams but exceptions are there and that it can be grilled.

Boneless slice cut from the rib. TYPES OF STEAKS :-  Ball Steak . It is 3. Chateaubriand .These are infact one inch thick tournedos cut through to leave only a small amount of connecting meat and then opened. filled with fresh or smoked oyster and sewn up before grilling.This is a steak cut from the shoulder of a beef and as such it not as tender as the other steaks.e. When grilling was over the outside pieces could be discarded. the thickest end which passes through the sirloin into the rump.Looks like a piece cut from the fillet but is actually from the leg of mutton cut. It was first presented at Champeaux Restaurant. to “sandwich” it between two thinner slices of inferior cut.  Blade Steak . 2-4 portions from a fillet.Stuff a fillet steak with oysters wrapped in bacon and grill it. Place de la Bourse in 1802.1000gm.  Carpet Bag Steak .  Club steak . It is more frequently grilled and is sent to the table with an accompanying portion of grilled prime suet. i.  Clochester steak . .As originally conceived this was a double thick slice of fillet sandwiched between 2 other steaks of the same size and grilled until the two outside pieces were burnt black.5 . Today the Chateaubriand is a double fillet steak cut from the head of the fillet. It is also has a very similar resemblance to Arm Steak which is also cut from the shoulder.Sirloin or rump steak with a pocket cut into it. The name Chateaubriand because a good steak sent to the fire between two malefactor steaks was a fair parody of Chateaubriand’s works Le Genie du Christianisme published during that period. Because of the steals large size it was then thought desirable. Average weight is 300 .10 cm(1.4") thick.Slice cut from a wing rib. flattened and batted to form two wings. because the exterior might tend to overcook.  Bola Steak .  Butterfly Steaks .

  Cube Steak . round or oval. . Surface and seam fat must not cover more than 15% of the total area on either side of the steak.These are finely mixed minced beef with chopped cooked onion and egg.Also known as the “Rib Eye Steak” this steak comes from the rib of the beef.5 inch in width at any one point when measured from the edge of the lean.  Feather steak . Mignon Steaks .This steak comes from the sirloin of the beef and are 2” thick trimmed slices each weighing approximately 300gms (12oz).1") thick.75 . Usually 1 1. Cubed steak must be reasonably uniform in shape practically square.A slice cut from the skirt of beef. moulded as a flat round cake.6 oz) and are 1.  Delmonico Steak .  Entercote Steak . They are used as patties for the ever famous “Hamburgers”.The lean. The meat must be made into cube steaks through machines designed for this purpose. tender eye muscle from a boneless sirloin.150gms (4 .  Knuckle Steaks .5" thick slices and weigh 150gms (6oz).2cm (0. After cubing surface fat on the edge of the cube steak must not exceed 0. They are usually slit open lengthwise and are also made into kebabs.  Hamburg Steaks . The knuckle may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks. It is one of the most popular steaks as it can be cut to uniform weight and size.These as the name goes are cut from the fillet of the beef.5 .It is cut from the tail or the end of a fillet and is best grilled or sautéed. One fillet yields approximately 4 steaks each weighing about 100 .  Double Entrecote Steak .A cube steak may be produced from any boneless meat from the beef carcass which is reasonably free of membranous tissue. It is in fact cut from a boned out rib. tendons and ligaments.  Fillet Steaks .Knuckle steaks are cut from the knuckle of the beef except that the knuckle cover facing the flank meat and the membranous tissue must be removed and excluded.

Meat proteins coagulate at from 165 -175ºF.25” and lengthwise the steak should not exceed 4 inch. Some people consider this to be the best flavoured steak. It resembles a large chop. An indiscretion is said to have led to the word’s appearing on a restaurant menu one day.5”) thick slices from the sirloin which are flattened with a cutlet bat dipped in water. By analogy.These are 1 cm(0. or frying with onions. In the cooking process protein fibers pull away from the bones and shrink when the heat strikes them. adopted it. The diameter of the steak should not be less than 1.  Skirt Steak . Testing steaks or . excellent for grilling. denaturing occurring before this.A steak cut from the chump end of the sirloin. They usually weigh about 100grams each (4oz). denaturation occurs and the juices flow from the meat as the meat drippings. Tournedos . It is usually cut to serve two portions.This steak also comes from the rump of the beef. the public not knowing its origin.  Rump Steak .The etymology of the word Tournedo which appeared around 1864 is as follows: In the 17th century the stalls backing onto ( tournant le dos) the central alleys of the fresh fish pavilion. Usually 1” thick. Moisture is forced out.  Minute Steak .As the name goes this steak is cut from the rump of a beef . This steak should have 0. the name Tournedos was given to pieces of beef that were kept for a few days in storage. from between the chump end and the wing rib. Usually 0.  T.75 -1 inch thick it is excellent for grilling. in the Paris Halles. The whole steak weighs 2lb(1kg) so it can be served whole as well as sliced diagonally into small steaks for individual portions.Bone Steak . were assigned fish of doubtful freshness. a process in which the flavor of the meat changes. but may also be cut out as individual steaks.25” fat on the outside edge and no gristle. COOKING STEAKS Meat begins to cook at about 140ºF.A T-bone steak is prepared from the sirloin and includes both the sirloin and the fillet. especially over charcoal. It is cut including the bone from the rib end of the sirloin. making as them thin as possible and then trimming them to give them proper shape. The name derives from the fact that it takes not more than a minute to cook these steaks because they are paper thin. A tournedos is a slice of beef in fact it is a small round slice of beef 2cm (1”) thick cut from the heart or the middle end of a beef fillet. The same happens when cooking a steak.  Porterhouse Steaks . This steak is cut on the bone. containing part of the fillet.

which has been trimmed of. this pressure brings juices to the surface and their color is a guide to their doneness.(73. 1) Very rare done . Fillet steaks : it is cut from the upper middle part of the prepared fillet.(48. furthermore.9°C/120°F core temp) the outside is gray-brown. it is 3. The steaks are 2 cm thick and weigh-100-150 gm Tournedos: a round barrel shaped steak cut from the lower middle of the beef fillet.8°C/100°F core temp) Cooked very quickly 2) Rare Done . 3) Just Done. FILLET STEAKS: Special names have been given to the steaks cut from the different areas of the beef fillet.3 cm thick and weigh.(52.100 gm Fillet mignon: it is prepared from the tail of the fillet.5 cm to 8 cm thick. warm center. Weigh. Weigh – 250 gm – 1 kg. and the middle of the steak is red and slightly warm. By pressing the meat with the tongs the firmness of the meat can be tested. 4) Well done . cut from the head of the fillet.chops for doneness is always almost accomplished by visual inspection and by feel. It is 2.(37.2°C/126°F degrees core temp) the steak will have a fully red. Chateaubriand: it is a large steak.9°C/165°F degrees core temp) the meat is gray-brown throughout and slightly charred.50 gm .