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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"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
[clarification needed] It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than ...
Steak can be diced, or cooked in sauce, as in steak and kidney pie. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, [1] [2] sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.
In Australia, a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato sauce/tomato ketchup. Cheese, a fried egg, bacon or pineapple might also be added. [7]
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
The entire "minute Steak" section contradicts itself and is written in a nonsensical way. [ edit ] One part says that many English-speaking countries call this "minute steak", but a redirect says that butchers sometimes call something else that, and then the section at the bottom acts like something said there's a difference between cube steak ...
Steak Tartare with Parmesan Crisp Main Oxtail, Steak and Kidney Stew: Dessert Cheese Sorbet with Walnut Cake and Carrot TAS: Damo & Caz 5 4 5 5 5 5 29: Eliminated Dishes Entrée Fish Cakes with Lime Slaw and Sriracha Aioli Main Lamb Backstrap with Roasted Beetroot, Capsicum Purée and Goats Cheese Cream Dessert Red Wine Poached Pears with ...