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Types of steaks. A guide to classic marbled beef steaks

We think that each of us, meat lovers, can name all the more or less decent meat establishments in our city - we have visited each of them more than once, having tasted the positions on the menu and roasts, savoring the sauces and studying the preferences of the chefs. In our eternal desire to learn more about meat, the Steak at Home team travels the world, learning how different types of steaks are prepared in one or another corner of the planet. This time we went to old England to find out what part of the beef goes for steak, how steaks are cooked by butchers and chefs of the Old World.

We met many interesting people, documented everything and now we are pleased to present you a complete guide to steaks from the words of the masters of Foggy Albion. Enjoy reading!

Types of steaks

Ribeye

Oh, this is the star of the steak world. Even as people learn more and more about meat, this rich and vibrant cut does not even think of leaving the top of popularity. "Our customers' favorite cut," says Richard Turner, head butcher at Hawksmoor in London, "is rich in marbled layers of aromatic fat, which gives this piece the lion's share of its uniqueness." Chop it no thinner than two fingers thick and cook a little longer than other steaks, before medium or medium rare, to melt the fat.

This type of steak should be served with a salad to compensate for its calorie content; the British, for example, serve it with a tomato salad. For a 250g steak, spend 4-6 minutes for medium rare and 6-8 minutes for medium rare. The notorious marbled fat is a key element in the attractiveness of ribeye. Carved from the front ribs, it generally has no bone or fat around it, instead, the fat forms a marble mesh inside it. Michael Gale, head butcher at Allens of Mayfair, advises paying attention first: “Look for good marbling and make sure the meat is aged for at least 21 and no more than 35 days. In general, this rule is true for any piece, except the tenderloin. "

Wine: Sommelier Gaspard Corbett suggests something fruity to complement the richness of the ribeye, such as the Australian Cabernet Sauvignon.

Prime Rib (Rib eye on the bone)

For this type of steak, a portion of the beef from the back of the carcass is used. Different butchers call it differently (it's good that this is not practiced among surgeons). Prime ribs can be cut from the ribs and are also called ribs on the bone. “In the case of this cut, you get bigger piece meat rather than ribeye, says Turner, often weighing from 800 grams to a kilogram. Its taste is richer because everything cooked on the bone is always better. In addition, I give it a little longer rest after frying, and serve it with the same side dish as the ribeye. " “I think this part of the beef that goes into the steak is better than the sirloin,” Gale says. “Again, look at the marbling. True, you also have to pay for the bone, remember that. "

Wine. Corbett suggests something refreshing: "Try Barbera d'Alba from the Italian region of Piedmont, 2008 or older - floral and fruity aromas with a cherry aftertaste."

Sirloin

“In the case of sirloin, watch out for the thinner pieces,” advises Gail. This cut is definitely a good choice for those looking for leaner meat and the fat around the edges is easy to trim. "

Situated between the ribs and fillet, sirloin is a steak with a perfectly balanced ratio of tenderness and body. “Fry it the same way as a rib eye, just a couple of minutes longer,” says Turner. - And show your imagination with a side dish - you can serve something richer than vegetables to the lean sirloin. “I love sirloin garnished with potato chips and béarnaise,” says François O'Neill, owner and chef of Brompton Bar & Grill. "Make a sauce with egg yolks, vinegar, melted butter, cayenne pepper, and chopped fresh tarragon."

Wine: “Stay on Shiraz,” Corbett suggests, “Chateaneuf du Pape, 2005 or older, is perfect. Alternatively, New Zealand's Villa Maria. "

Fillet and chateaubriand

“I think these clippings are too overrated,” Gale says sternly. "This is the part of the bull that is practically not used during life, so yes, it is very delicate, but it has very little aroma, which, in my opinion, is not the best characteristic."

Our chefs disagree with him, believing that fillet and chateaubriand (an impressive and most expensive part of beef fillet that goes on a steak, usually served in portions for two) are unique in their tenderness. Moreover, their lean structure does not require much aging. “These types of steaks are so lean that you can add some fat,” Turner rubs his hands together. “A good creamy sauce, for example. Cook them until medium or medium rare, 8 to 10 minutes. Be careful, they dry out easily.

Another great option is to eat the steak raw, that is, make the tartare. “And how wonderful the baked fillet is,” O'Neill clicks with his tongue. - Brown it on the sides and rub sea ​​salt and pepper, and then put it in an oven preheated to 200 ° C for 12-16 minutes to get a medium rare roast. "

Wine: "Fillet is meat with a distinct texture," says Corbett, "so let's go for St Emilion or Pomerol Bordeaux, 2006 or older."

Rump

“Three times the flavor of a fillet for a third of the price,” Gale says, “this is the best steak for every day. How much of the beef goes into this steak? Be sure to make sure your ramp is sliced ​​from the middle of the piece. " Rump is a real man's steak, loved by chefs as much as butchers. Cut from the back of a cow that has a lot of work to do during the life of the animal, it is slightly tougher but also much more flavorful than other cutouts. “The ramp should always be sliced ​​across the grain,” says O'Neill, “and I suggest grilling it and chopping it yourself before serving so that the guest has a chance to taste the steak correctly cut. Serve to medium or medium rare, with grilled vegetables and salsa verde sauce. "

Wine: “Rump pairs well with the rich, rich Californian Zinfandel wine made from large black grapes,” advises Corbett.

Porterhouse and tee-bon

The difference between types of steaks such as porterhouse and tibon is negligible. Both are half sirloin and half fillet. The T-bon gets smaller towards the end of the spine, which means that the closer to the tail, the more bone and less meat you get (this is one of the reasons Gail "wouldn't sell it to his mother"). Nevertheless, this steak is popular with chefs and many meat eaters.

“These steaks combine the best of both tenderloins,” Turner says, “you get a little less fillet on a tee-bon, but it's still a terrific piece of meat. Since fillets take longer to cook, they will be less cooked than sirloin, which is just fine. Fry, turning constantly. Serve with salad. " O'Neill adds: “Start grilling or skillet these steaks and finish in the oven. This type of steak is ideal for the oven. If you cook it whole over an open fire or skillet, you will dry it on the outside. Serve with potato chips, salad and sauce to taste ".

Wine: These powerful steaks require something to reliably refresh. “I suggest Chateau Beaumont 2004 or 2005, aged in oak barrels cabernet sauvignon, ”says Corbett.

Ask a question to the butcher

Ask a question to the butcher

How to cook Rump Steak? This type of steak is often overshadowed by its premium cousins. Ramp steak is believed to be quite tough and can be easily turned into a piece of sole. This is partly true. But, if you stick to the technology, then the ramp steak will surprise you with its juiciness and excellent taste. Where is he from?

Rump steak is cut from the so-called rump (thigh of the carcass). Steaks cut across the grain at an angle are. This part of the animal's carcass is very mobile during life, which makes the hip meat tougher in comparison with other cuts.

However, those who have tried ramp steak have noted its pronounced "beef" flavor. Some even argue that it is not inferior in taste. The meat is quite lean. It has no streaks of fat or bone that would give the meat extra juiciness. That's why it's easy to dry out. This steak requires certain skill in handling meat. Due to these features, ramp steak is much cheaper than other cuts.

Cooking features

The ramp steak will make an excellent grilled beefsteak. Also, this steak can be twisted in a meat grinder and minced, which will make excellent burger patties. Rump steak is also known as rump steak. In the minds of most of the citizens of the post-Soviet space, this is chopped meat, fried in breadcrumbs.

If you do decide to cook, then in the case of ramp steak, you cannot do without marinade. Pepper, salt, a little oil and lemon juice... The latter will well soften the tough muscle fibers of the ramp. True, you will have to marinate for a long time - about 40 minutes. A very tender and juicy steak will turn out if you marinate it in soy sauce and leave in the refrigerator overnight. After frying the meat on a preheated grill, you can put it in the oven for another 10 minutes. The ideal doneness for a ramp steak is medium rare or medium.

Rump steak is also suitable for cooking meat dishes in a wok. The meat should be cut into small strips and fried in a sauce with vegetables.

A guide to the most popular steaks based on the American carcass cutting scheme. You can order any of these pieces at Baranienbaum and prepare yourself at home.

All steaks can be divided into two large groups: premium and alternative.

Premium steaks are cut from the back: ribeye cuts, striploin (New York steak), tenderloin (filet mignon steak) and their derivatives with the inclusion of various bones - porterhouse, tee-bone, ribeye on the bone, etc. They are valued for best combination palatability, a beautiful shape with meat fibers located across the steak and the convenience of even portioned cutting. All of this is important for high-end restaurants and discerning consumers. The percentage of such meat in the total weight of the animal is very small, and the high demand determines the corresponding price.

Ribeye on the bone (Cowboy steak)

It's amazingly gentle and juicy steak contains a rib portion that adds even more flavor to this lovely marbled piece of meat. If the rib in the steak is whole, but short, then the steak is called "Cowboy", if very long, then the "Tomahawk". Buy Ribeye on the bone in Baranienbaum.

New York steak (Striploin steak, strip steak)

New York steak has a denser texture than Ribeye. It is less greasy, but more aromatic. It is New York that is our favorite premium steak; all the qualities important for a steak are perfectly balanced in it. It is important to understand that both Ribeye and New York are cut from different halves of the same dorsal muscle, so that the “last” Ribeye is adjacent to the “first” New York. Buy New York steak in Baranienbaum.

Filet mignon

Very expensive and velvety-tender, this steak may seem lean to someone and will not please with a rich meaty taste. But they appreciate him for one thing - incredible tenderness, and in this he simply has no equal. Buy Filet Mignon in Baranienbaum.

Florentine Steak (Porterhouse)

This is a classic premium steak that combines two very different kinds meat: fragrant New York and tender Filet Mignon, separated by a T-bone. Buy Porterhouse in Baranienbaum.

Tee-bone

The tee-bone is the same Porterhouse, only the part with the Filet Mignon in it is not so large, because the steak is cut a little further to the animal's head, where the thickness of the tenderloin decreases and gradually fades away. Buy T-Bone in Baranienbaum.

Top blade

The top blade is the most delicate part of the shoulder blade and belies all notions of it as tough and not meant for steaks. When a cut is sliced ​​across the steaks, with a vein that runs through the center of the cut, they are called top blade steaks. If the meat is removed from the vein so that long strips are obtained, then such a steak is called flat iron. Buy top blade steak in Baranienbaum.

Flank steak

Flank is easily recognizable by its oval shape and long, easily digestible meat fibers. This is an alternative steak, so it can be quite tough if you are not cooking top quality meats. After cooking, it is customary to cut this steak across the fibers into thin slices. Buy flank steak in Baranienbaum.

Skirt steak

Like Flank, this alternative belly steak has large, pronounced fibers. Over the years, Skert has remained the most popular steak among our customers and receives only excellent ratings. Prepare it from meat of the highest quality categories, cut it into slices across the fibers before serving, and then it will delight the branded juicy taste and softness. Buy skirt steak in Baranienbaum.

Hanger steak (onglet)

Very rare and delicious steak... Unlike all other cuts, this one is not paired. That is, one animal - one Onglet, weighing only about 1–1.5 kg. Incredible meat flavor and tenderness comparable to Filet Mignon distinguish this steak. There is one but: the tendon goes through the center of the piece and if it bothers you, cut it out before cooking. Buy Onglet steak in Baranienbaum.

Sirloin steak

Sirloin is a large and relatively inexpensive steak that can feel a little dry compared to the premium portions. However, it has a lot of great meat for its price. Cook Sirloin in the oven, don't dry it out, and it has every chance of becoming your favorite everyday steak. Buy Sirloin steak in Baranienbaum.

Tri Type

The tri-type is a small cut from the lumbar part, which is usually cooked whole, like one steak. Little known here, but deserves attention if you already have something to compare with. Differs in very high marbling and will delight you with excellent juiciness, the main thing is not to overcook and sustain a weak roast.

Holding Miratorg is the largest Russian manufacturer high quality meat. And what is meat used for more often? The explicit answer is for convenience foods - as dishes fast food... The company, formed in 1995, merged with the Brazilian company Sadia, and began to supply the market with semi-finished products prepared using a unique technology. One of the types of semi-finished products supplied are steaks.

Features of steaks from Miratorg

The steaks use premium beef and pork. Breed of meat and dairy bulls Aberdeen Angus, raised on grasses and grains own production companies. This ensures the inherent quality and flavor of the meat.

The following are different kinds steaks.

The tender shoulder part of the carcass used for the production of "blade steaks" - soft and tasty meat for preparing a family dinner or lunch. The presence of thin cartilage, with proper roasting, not only does not worsen, but rather adds piquancy to the dish. Due to the chosen breed of bulls and the part of the carcass used, it can be quickly fried in a pan or grill, or baked in the oven. Oven baking will be effective for lovers of fully fried steak. Allocation of this type of semi-finished product has the full name "top blade".

Used for a steak called "Chuck Roll", the long muscular back, from the cervical spine to the 5th vertebra, is prepared according to the Medium standard (shown on the package) with slight differences:

  • it is necessary to disrupt the structure of the cartilage by piercing it in several places;
  • observe the gradual clarity of frying to gradually melt the fat.

Packing a steak by weight from 350 g, which allows you to purchase a preparation for a dish both for one person and for a large company (4-5 kg).

Lean, with a small presence of fatty layers, "Denver" steak from the loin of the cervical region of marble breeds of bulls, is suitable for the "losing weight" population of Russia (230 kcal per 100 g). The cartilaginous fibrous part is quickly fried using standard technology. The minimum package weight is 290 g, which is enough for preparing a lean dinner for two.

Considered a "brutal", masculine type of steak, "flank" is cut from the edge, part of the flank, is lean dish. Energy value only 180 kcal per 100 g. The meat is tough, it must be thoroughly chewed. But due to the special cooking technology ready meal becomes gentle enough.

Cut ribs marbled beef- the base of the asado steak. A high-calorie dish for true connoisseurs of steaks. 100 g of the product contains 360 kcal.

The roasting method is standard, but according to reviews - a man's hand is required!

The most delicate hip cut of young bulls of the unchanged Black Argus breed is an excellent steak for frying in nature (open fire or grilling). Highly nutritious meat (940 kcal per 100 g), with frequent streaks of marble pattern, does not require the addition of spices and seasonings. Packaging from 490 g.

The name of the steak speaks for itself! The recipe "smacks" of Latin America. Its feature:

  • the most delicate soft inner thigh;
  • requires preliminary marinating;
  • suitable for grilling.

A minimum package of 490 g is suitable for preparing a nutritious meal for two. The energy value of the product is 220 kcal per 100 g of the product.

Advice! The traditional frying method is used (see package).

Tough but juicy pieces. Minimum packaging from 400 g. The absence of veins makes it possible to chew the pieces without hindrance, and the framing fat layer nourishes the meat and gives it juiciness and crisp crust. The well-done frying technology is recommended, but, according to reviews, it is also suitable for cooking using other cooking technologies used for these products.

Connoisseurs of real beef taste will love the Bavet steak, which is in no way inferior in quality to Denver. The roasting technology is identical to Denver. But there is one feature - women really like this type, judging by the reviews, due to the soft, beef taste, but more tender meat.

The most inexpensive steak, classic, is called "Classic" - these are selected cuts of meat, with fewer layers and many options for roasting. Additional pickling is not required. Spices, herbs and vegetable side dish added at will. Packaging from 340 g at a price of 200 rubles.

Ribeye steak is similar in characteristics, which means - grass-fed animals.

Ti-bon

Let's turn to the consideration of pork steaks, in the same way.

The Tibon stack has its own characteristics:

  • fewer bones, and they are quite soft;
  • it is necessary to allow oxygen to saturate before cooking for 30-60 minutes;
  • pork fat gives good impregnation a dish;
  • low cost of the product from 140 rubles for 310 g;
  • Energy value is only 200 kcal per 100g.

Roasting technology:

  • fry in a pan on each side for 1 - 2 minutes to defrost the meat;
  • bring to a crisp, also on each side (takes no more than 5 minutes).

For lovers of fried pork, this is an unbeatable dish.

Country

Let's go back to the beef steaks. The country-style cut of the inner pelvic part is also called "butcher's steak". There are few veins and fatty edging. The shape is unusual - it resembles a "boomerang". Packaging weighing 500 g. Cost from 650 rubles.

The roasting technology is standard for the preparation of marbled beef.

"Gentle"

And again pork steak- "gentle". A purely carbonated pork steak is an inexpensive, but tasty and truly tender product for small and large families. Packages weighing more than 300 g will allow you to fully enjoy the taste of excellent pork, but:

  • thinly sliced ​​meat is cooked quickly (6 minutes is enough for this);
  • does not require additional seasonings and spices (supplied with salt and spices);
  • energy value - 520 kcal per 100 g.
  • cook in a skillet, as the thickness is only 1-1.15 cm.

Selection of meat for steaks

Quality meat of our own production is the key to success!

Important! Though semi-finished meat product goes under category B, which means at least 60% of meat, but in some types of steaks, especially beef, it reaches 100% (category A).

Fattened and raised animals on the company's own fields, on free grazing and full-fledged use, allow the meat to be tender, juicy and surprisingly tasty. Selected young animals 3-4 months before slaughter are limited in movement by organizing grazing areas. This allows them to gain meatiness. Lack of GMOs and unnecessary additives. Also, the feeding of animals in the Miratorg company is based on a balanced grain-grass nutrition of animals from their own fields. This beef will get excellent marbling.

Steak cooking technology

Free from packaging. A slightly rotten smell of meat is possible, after release from the package. The presence of an odor indicates that the meat has matured sufficiently. Initially, it is necessary to allow the semi-finished product to be saturated with oxygen, this can take up to 30 minutes. After settling the semi-finished product, the unpleasant smell disappears.

The degree of roast depends on preference, but it is recommended for the steak to be Medium, or almost completely (Medium well) or completely cooked (or Well done).

Fry the steaks at 180 degrees Celsius:

  • medium - 6-7 minutes;
  • medium well - 8-9 minutes;
  • well done - Requires steam re-cooking after medium well.

To prepare steaks you need:

  • a frying pan with a thick bottom;
  • grill, grill;
  • turning pliers.

The recipe and cooking technology of steaks is indicated on each package of Miratorg semi-finished products.

Consumer Opinion Analysis

The main characteristics, according to consumers about Miratorg products:

  • quality;
  • high price.

The company uses only the best premium (strip-loin) meat. Growing and caring for animals requires a significant investment. This is the rationale for the cost of the product.

Important! Specify the date of arrival at the store on the packaging so as not to be mistaken with the storage time in the refrigerator!

You can buy semi-finished products in numerous chains, or in Miratorg corporate stores - where the cost will be slightly lower. it perfect dish for pan or grill!