Filet t bone
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture’filet t bone Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.
T-bone must be at least 0. T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. Some British on-line butchers also offer American style porterhouse steaks. To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.
Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. Bistecca alla fiorentina, or ‘beefsteak Florentine style’, consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. The same cut of meat, but from a calf, is used for Cotoletta alla milanese, which consists of 1. 5 cm-thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. A Review of Factors That Influence Cooked Meat Color”.
How to Grill a T-Bone Steak”. Waverly Root, The Food of Italy, 1971, ISBN 0-394-72429-1. Pretty much everyone loves a good steak. After all — unless you’re vegetarian or vegan — there’s nothing quite like a nice cut of beef, grilled or fried nicely with a little bit of seasoning, and served with a nice batch of fries or potatoes. The problem is, however, that there is such a thing as a bad steak. And there are plenty of mistakes to make when cooking up a steak, of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef.
It’s probably important to point out that few cuts of steak are genuinely nasty. Some are better than others, sure, but most have some kind of purpose and there aren’t many that you ought to genuinely avoid at any cost. Then again, there is the beef round. It’s a large primal cut of the cow, mainly coming from its rear leg and rump. It’s made up of three parts — the top, the tip, and the bottom.
Let’s start with the top round. It’s basically the most tender part of the round, though that’s not saying much, and tends to be extremely tough and lean. Otherwise known as sirloin tip, this lean, boneless cut might do you a good kabob or stew, but the connective tissue in there means that, unless you braise it, it’s going to turn out all chewy and gross. Finally, there’s the bottom round — which includes the eye of round, a cut of meat The Splendid Table once called “one of the few unredeemable cuts of meat. Nigh-on tasteless, tougher than John Wick and absolutely not worth your money, no matter how cheap it comes.
Skirt steak comes from the part of the cow known as the plate, which is essentially the muscle that you find inside the chest and below the ribs. Skirt does have one or two things going for it. Mainly, the fact that it’s genuinely quite flavorful — although, like the round, it’s still best cut into thin slices than served as a full steak. This is because it’s a very tough, muscle-heavy cut, meaning overcooking by just the slightest amount is going to make you very unhappy. If you really must cook skirt steak, keep it rare or medium rare at the very most.
Frustratingly, although they’re fine to pan-fry, the long shape of the skirt makes it unwieldy to prepare and season, and a total nightmare to fit into all the but the largest pans. For many, skirt steak just isn’t worth the fuss. That said, you may find that this simple 3-ingredient steak marinade is all you need to elevate the cut of meat. Like skirt steak, the flank cut of beef comes from the underside of the cow — this time a little further back, right behind the plate. It’s actually very similar to skirt steak too, with each having their own advantages and neither really being much better or worse than the other. Again, you’re generally not going to want to cook flank as a steak at all unless you intend to serve it as thin slices, but they do at least marinade nicely.
As ever, remember to cut against the grain or you’re in for a whole world of pain. All things considered, there’s not a lot more to be said for this one. Either way, you’re probably better off with something else. The sirloin is one of the most famous cuts of beef, but it’s actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. These different parts vary wildly in general quality, tenderness, and flavor. By and large, the bottom sirloin is the inferior cut of the three.
