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12

The Kansas City Strip and the New York Strip refer to the same cut of meat. Apparently restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located). So, they just started calling it a New York Strip. If you want a steak renamed by a egotistical chef, ...


10

Genuine fajitas are made with skirt steak. The most important thing you can do when making fajitas is marinate appropriately. That recipe calls for a dismally short marination time (30 mins to an hour). When I make fajitas I marinate them a minimum of 4 hours, though typically overnight. I usually use a combination of soy sauce, lime juice, garlic, olive oil ...


9

Wikipedia is correct about two things: Both the Kansas City strip and New York strip are literally the same thing as a "strip steak"; The particular cut of meat used is the short loin, and does not have any tenderloin. However, sources do not tend to agree on whether or not the strip steak includes a bone. For example: Gourmet Sleuth's Guide to Beef ...


8

It's not that simple. Every culture cuts their beef differently (or not at all!) and therefore has different names for it Around the Belgium, Dutch, French low lands they call what the US call brisket and flank, just flank. And what other parts of France might call brisket is not always cut separately, it is just part of the chuck Confused, we are... Many ...


8

Chewy means undercooked. Most of your standard "barbecue cuts" of meat contain a lot of connective tissue. This must be rendered to achieve tenderness. This goes for brisket, pork butt, and ribs, to name a few. If you are using the words "chewy" or "tough" to describe the texture of your meat, in nearly all cases it has not been cooked enough. Your ...


8

That sounds ridiculous. I've eaten more than my share of steak and never heard that one. I also live in a city with lots of good beef and steak. The following should hold true whether it's aged or not. Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion, and warm throughout soft to touch Medium Rare 130 to 135 degrees F ...


6

I've come across two great, and very different, types of steak. The first is typical in Argentina and is not aged at all, but from a young calf (6-10 months old), free ranging and grass fed (hence not like classic veal). This is really juicy, tender, and with a very "bright" taste. Good high-end Argentine restaurants usually serve meat like this, and in the ...


6

Assuming a long, cooked stew. I cut up a well marbled chuck steak usually and chuck is what I'd recommend. You want enough fat that as the stew cooks long, the fat will render and leave nice, tender meat. Too lean and you're left with boiled shoe leather. If you want a quicker stew, use a leaner cut of meat like sirloin. It will have a lot of flavor but ...


6

Very high fat, thoroughly marbled ribeye is a good start, but there's a fair amount of variation. The extremely thin slices are also not something that every butcher is accustomed to producing, but that should get you to the right beginning.


6

Nearly any cut of meat will work, just adjust cooking time in stock (seconds to minutes) The common cuts of beef are sirloin, topside, shank. Any meat with a decent fat content will do. Cut as thin as you dare. Chicken needs to be about 5 mm thick to hold together. Fish slices depend on fish variety For beef, about one hour per 500 g (pound) in a domestic ...


5

The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale. You definitely don't pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case. I don't know how to cut it that way at home. In Germany, the butcher sells the meat pre-cut to the correct size. I guess that he "peels" ...


5

The term "double" is not specific to pork - it's also used with lamb - but it means something different in each case. A lamb double chop or loin double chop differs from a regular loin chop by including both the top loin and tenderloin, but not the flank. It hasn't actually been cut twice. A pork butterfly chop is sometimes called a "double chop" because, ...


5

Here is a good basic technique for smoking brisket. The important points are to smoke it until it reaches an internal temperature of about 160 F, then wrap in foil. The meat won't absorb any more smoke flavor at that point anyway, and the foil will protect it from drying out during the rest of the cooking process. You can add a little bit of liquid inside ...


4

I believe it's another name for the tenderloin. http://www.recipes4us.co.uk/Beef%20Cuts.htm Also, if you check out this other fillet of beef recipe from the same show: http://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe/index.html You can see a much better picture of the meat. That one is clearly a tenderloin. So The Fillet Mignon is part ...


4

The UN has a standards document that contains translations of beef cuts from English to French, Russian, Spanish, and Chinese. (To try to work around the fact that everybody has slightly different cuts of meat.) They list: (Boneless) Brisket - Poitrine sans os Brisket deckle off - Morceaude poitrine sans os épluché Brisket navel plate - Flanchet / ...


4

Jeffery Steingarten wrote a lot about this in his book The Man Who Ate Everything. While there is a lot of "preference" here, there are some things that just make steaks better. Dry aged beef, ideally 5 to 6 weeks intensifies the flavour, though it also reduces the amount of usable meat, which is why it's more expensive. Additionally, dry aging increases ...


4

The tentacles and the muscular body of the squid are edible. To clean squid, pull the head and tentacles off the body and remove the skin and fins from the body. Turn the body inside-out, remove the central bone, wash out the inside of the body, and turn the body back into its original shape. Cut the tentacles off of the head, and discard the head and ...


3

A fillet is steak cut from the tenderloin. If you cut the tenderloin into "medallions" it becomes a fillet (better when wrapped with bacon...but isn't everything) and is ready to be grilled or broiled. If you leave the tenderloin in tact, then it is a 'tenderloin roast' suitable for use in a beef wellington. For a good lesson on using tenderloin, see Alton ...


3

I just happened across this older question and found the answers provided, including the information in the link to wikipedia to be incorrect. All Prime Ribs are Standing Rib Roasts, not all Standing Rib Roasts are Prime Rib. A "Prime Rib" is a standing rib roast, from a beef that has achieved a USDA Grade of "Prime". Bone-In or Bone-out are separate ...


3

Prime rib can be either a steak sliced from the roast or the entire roast. In other words, it isn't a precise term. The standing rib roast is more precise. You can get more than one prime rib steak from the standing rib roast. The standing rib roast must have come from at least 2 of the ribs. A rib eye roast is a standing rib roast with the ribs ...


3

The French word is le tendron, it is also known as le gros bout de poitrine.* Sources: http://www.civ-viande.org/ebn.ebn?pid=62&rubrik=4&morceau=2&contenu=1 http://www.civ-viande.org/ebn.ebn?pid=56&rubrik=5&item=37 (interactive graphic) Use Google Translate to translate from French to English. *I do not speak French


3

You can use Chuck to make your shredded beef. Cook it for a long time, at a low temperature, until a probe slides in and out of it with no resistance. Braising in a liquid seasoned with spices like cumin, garlic, and chili powder will get you the flavor profile you want (I recommend either finding a recipe or some trial and error).


3

Get rid of the beak, internal shell, and the innards. The rest is edible, tentacles and all.


3

According to the Mayo Clinic, the leanest cuts are: Eye of round roast or steak Sirloin tip side steak Top round roast and steak Bottom round roast and steak Top sirloin steak However, grain/corn fed beef may have more marbling (more fat embedded) so if you're going for low-cal, you might want to consider buying naturally raised/grass fed beef. ...


3

What really matters is the fat content. I suspect that being all thigh meat, it's similar to regular ground turkey, which is 85% lean. Ground turkey breast (or "extra lean" ground turkey) is 99% lean. I've also seen mixtures in the store of light and dark ground meat that clocked in at 93% lean to split the difference. Jennie-O, a large national producer ...


2

If you're living in France then I apologize if my Canadian French leads you astray, but according to the (bilingual, obviously) Canadian Food Inspection Agency, the terms are: Pointe de poitrine (Brisket or flat brisket) Poitrine complète (Full brisket) Here's that same page in English if you want to cross reference other cuts.


2

I live in Bordeaux but used to live in Texas. Here is my "modus operandi" when I need a specific piece of meat like the brisket. I show my butcher a diagram and show him the part I need. The usual term for brisket is "poitrine" I ask him to cut a piece of 5 kilos and to leave the fat on the top of it. He knows me now and always tell me when he has a entire ...


2

If you are planning on eating a lot of the fat then you may go for grass-fed beef or similar animals as the slower growth can help with marbling and you'll get more flavor in the fat. Also get it from a butcher than will leave the fat on. Of course the fat will be part of the price point and if you aren't a fan of gamey meats you may want to stick with corn ...


2

Pork shoulder/butt is very fatty. You can get a small one, since there's only one of you, and make different things. For example, you cook it once, and you can have pulled pork to add to salads, sandwiches, omelets, refried beans. Roasts are pretty cheap, I'm thinking Chuck roast, Sirloin tip oven roast, boneless Center cut pork roast. One small roast ...


2

I just ordered the double cut pork chop at a place called Houston's. It was about the size of a baseball and it had 3 ribs attached.



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