Meats Beef

Groceries.MeatsBeef History

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November 01, 2010, at 03:31 AM EST by Site Admin - Addition and modification of items
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__ asado
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__ carpetbag (Australian)
__ cheese steak (Philly)
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__ roast beef
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__ restructured steak
__ roast beef
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__ carpetbag (Australian)
__ restructured steak
__ cheese steak (Philly)
__ asado
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__ veal
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November 01, 2010, at 03:22 AM EST by Site Admin - Addition and modification of items
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__ bologna
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__ hot dogs
to:
__ hot dogs (kosher)
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October 31, 2010, at 07:45 PM EST by Site Admin - Addition of items
Added line 41:
__ roast beef
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October 29, 2010, at 04:23 AM EST by Site Admin - Addition of charts for descriptions
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----
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(:table border=0 width=90% align=center bgcolor=#fafafa cellspacing=1 cellpadding=2 :)
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'''ALL-AROUND CUTS OF BEEF'''
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->Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
to:
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Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
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->A cut from neck to the ribs.
to:
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A cut from neck to the ribs.
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->A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
to:
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A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
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->A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
to:
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A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
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->A cut from the bottom sirloin.
to:
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A cut from the bottom sirloin.
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->From the underside. Not as tender as steaks cut from the rib or loin.
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From the underside. Not as tender as steaks cut from the rib or loin.
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->A cut from under the shoulder blade.
Hanger steak or (French) onglet
->A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
to:
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A cut from under the shoulder blade.
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Hanger steak
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(Also called French onglet.) A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
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->Thinly sliced rump steak, originating in Scotland and available in the UK.

'''American Cuts of Beef.'''
to:
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Thinly sliced rump steak, originating in Scotland and available in the UK.
(:tableend:)
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Rib eye steak(also known as
->A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
Round steak, rump steak, or (French) rumsteak
->A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
to:
(:table border=0 width=90% align=center bgcolor=#fafafa cellspacing=1 cellpadding=2 :)
(:cellnr colspan=2 align=center:)
'''AMERICAN CUTS OF BEEF'''
(:cellnr align=left:)
Rib eye steak
(:cell align=left:)
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
(:cellnr align=left:)
Round steak
(:cell align=left:)
(Also known as rump steak, or French rumsteak.) A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
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->A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
to:
(:cell align=left:)
A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
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->A steak made from the diaphragm. Very flavorful, but also rather tough.
to:
(:cell align=left:)
A steak made from the diaphragm. Very flavorful, but also rather tough.
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->A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
to:
(:cell align=left:)
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
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->(also known as Kansas City strip, New York strip, and ), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
to:
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(Also known as Kansas City strip, New York strip, and .) A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
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->A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse though generally smaller in the strip will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
to:
(:cell align=left:)
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse though generally smaller in the strip will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
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->Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
to:
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Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
(:tableend:)
----
(:table border=0 width=90% align=center bgcolor=#fafafa cellspacing=1 cellpadding=2 :)
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->Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak
->Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
to:
(:cell align=left:)
Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
(:cellnr align=left:)
Steak tartare
(:cell align=left:)
(or tartar steak.) Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
(:tableend:)
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October 25, 2010, at 04:23 AM EST by Site Admin -
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__ ground
to:
__ ground (hamburger)
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October 24, 2010, at 03:27 PM EST by Site Admin -
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__ Chateaubriand
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__ filet minion
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__ rib-eye (Scotch fillet)
 __ round
__ rump roast
 __ sirloin
 __ strip
__ t-bone (porterhouse)
 __ tri-tip (bottom sirloin)
to:
* Rib-eye
__ round steak
 __ rump steak (roast)
 __ rumsteak (French)
__ Scotch fillet
__ Spencer Steak

* Sirloin
__ Chateaubriand (top sirloin)
__ tri-tip (bottom sirloin)


* T-bone
__ filet minion
__ porterhouse
__ short loin
__ strip
__ tenderloin
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__ salisbury
to:
__ Salisbury
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__ cheesesteak (Philly)
to:
__ cheese steak (Philly)
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October 24, 2010, at 02:21 PM EST by Site Admin -
Changed line 43 from:
Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
to:
->Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
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A cut from neck to the ribs.
to:
->A cut from neck to the ribs.
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A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
to:
->A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
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A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
to:
->A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
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A cut from the bottom sirloin.
to:
->A cut from the bottom sirloin.
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From the underside. Not as tender as steaks cut from the rib or loin.
to:
->From the underside. Not as tender as steaks cut from the rib or loin.
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A cut from under the shoulder blade.
to:
->A cut from under the shoulder blade.
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A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
to:
->A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
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Thinly sliced rump steak, originating in Scotland and available in the UK.
to:
->Thinly sliced rump steak, originating in Scotland and available in the UK.
Changed line 64 from:
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
to:
->A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
Changed line 66 from:
A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
to:
->A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
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A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
to:
->A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
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A steak made from the diaphragm. Very flavorful, but also rather tough.
to:
->A steak made from the diaphragm. Very flavorful, but also rather tough.
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A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
to:
->A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Changed line 74 from:
(also known as Kansas City strip, New York strip, and ), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
to:
->(also known as Kansas City strip, New York strip, and ), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
Changed line 76 from:
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse though generally smaller in the strip will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
to:
->A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse though generally smaller in the strip will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Changed lines 78-79 from:
Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
to:
->Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
Changed line 83 from:
Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
to:
->Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
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Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
to:
->Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
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October 23, 2010, at 05:56 PM EST by Site Admin - Additions and Modification of listings content
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__ inside
__ Kobe beef
__ outside
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__ rib-eye
to:
__ rib-eye (Scotch fillet)
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__ outside
__ inside
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__ tri-tip
to:
__ tri-tip (bottom sirloin)
Added lines 33-36:
__ carpetbag (Australian)
__ restructured steak
__ cheesesteak (Philly)
__ asado
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October 23, 2010, at 05:34 PM EST by Site Admin -
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American cuts of beef.
to:
'''American Cuts of Beef.'''
----
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October 23, 2010, at 05:33 PM EST by Site Admin - Additions and Modification of listings content
Changed lines 5-10 from:

deli meat
ground beef
kosher hot dogs
steak
to:
MEATS_BEEF
* Steak
__ Chateaubriand
__ chuck
__ cube
__ filet minion
__ flap
__ flank
__ flat iron
__ ground
__ hanger (onglet)
__ popeseye
__ rib-eye
__ round
__ rump roast
__ sirloin
__ outside
__ inside
__ strip
__ t-bone (porterhouse)
__ tri-tip

* Other Steaks and Beef
__ deli
__ hot dogs
__ salisbury
__ tartar
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[[#to]]
to:
[[#to]]

!From [[http://en.wikipedia.org/wiki/Steak]]
Chateaubriand steak
Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
Chuck steak
A cut from neck to the ribs.
Cube steak
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet Mignon
A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Flap steak
A cut from the bottom sirloin.
Flank steak
From the underside. Not as tender as steaks cut from the rib or loin.
Flat iron steak
A cut from under the shoulder blade.
Hanger steak or (French) onglet
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
Popeseye steak
Thinly sliced rump steak, originating in Scotland and available in the UK.

American cuts of beef.

Rib eye steak(also known as
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
Round steak, rump steak, or (French) rumsteak
A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
Sirloin steak
A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
Outside Skirt steak
A steak made from the diaphragm. Very flavorful, but also rather tough.
Inside skirt steak
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Strip steak
(also known as Kansas City strip, New York strip, and ), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
T-bone steak and Porterhouse
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse though generally smaller in the strip will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Tri-tip steak/roast
Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.

Several other foods are called "steak" without actually being steaks:

Salisbury steak
Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak
Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
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October 23, 2010, at 05:07 PM EST by Site Admin -
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[[#from]]
Added line 12:
[[#to]]
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October 17, 2010, at 10:15 PM EST by Site Admin - Addition of initial content to create page
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Space has been provided for check marks and entries have been formatted for your convenience.

[@

deli meat
ground beef
kosher hot dogs
steak

@]
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