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In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot. In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.
The French entrecôte corresponds to the rib eye steak, that is, a rib steak separated from its bone. In Argentine cuisine, roast short ribs are called indistinctly asado de tira or tira de asado. The rib steak is known as ancho de bife for the entire cut, served with or without the bone, and ojo de bife for the rib eye.
Steak. Delmonico steak (/ dɛlˈmɒnɪkoʊ /) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century. [1][2] The term applies to the cut, not its preparation. In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was ...
v. t. e. 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. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.
v. t. e. 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.
e. 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, buffalo, camel, goat, horse ...
Argentine cuisine. Asado in preparation. Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons (only behind the USA, Brazil and China).
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan 's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1] The meat is a delicacy, valued for its flavour, tenderness and fatty, well- marbled texture.