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This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone. With the combination of the full, meaty flavor of the strip and the tender filet, I recommend ...
Other cuts of steak — like filet mignon, rib-eye, and strip steaks — tend to have finer grains because they come from muscles that are not overly active. (Some of these naturally tender steaks ...
The steak is said to "hang" from the diaphragm of the heifer or steer. [2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...
For steaks, common gradations include rare, medium rare, medium, ... (63 °C) for cuts of beef, veal, and lamb in order to prevent foodborne illness, ...