Beef stroganoff with stew meat

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The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially cows. Utility, cutter, and canner grades are used in processed meat products.

Foods Around the World: Fact or Fiction? Butchering practices differ among countries, resulting in a variety of names for the different cuts. In the United States, where beef is the most popular meat, steaks—cross-sections from the fleshier parts of the carcass—are among the most desirable cuts. The standing rib roast, called in Britain the best rib, is also a valued cut. This article was most recently revised and updated by Adam Augustyn.

Whether you’re looking for a beautiful roasting joint, a succulent steak or new ways with mince, check out our delicious beef recipes full of family favourites. Aim for higher-welfare beef from grass-fed cows if you can. On this Wikipedia the language links are at the top of the page across from the article title. A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In Australia, beef steak is referred to as just “steak” and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. The combination is known as steak frites.

Steaks are often served with classic French sauces. In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is selat solo with Dutch-influence, a specialty of Surakarta, Central Java. In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. From the 1960s onward, economic gains allowed more Italians to afford a red-meat diet. The dish is usually served in tortillas as a taco.

Other vegetables such as peas or a green salad can also be served. Various types of mustard are sometimes offered as a condiment. In the United States, a restaurant that specializes in beef steaks is a steakhouse. The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. Steak is sometimes served with shrimp or lobster tail, giving “surf and turf” or “reef and beef”. Prepared condiments known as steak sauces are generally on the table in steakhouses.

A vocabulary has evolved to describe the degree to which a steak is cooked. Used in dishes like steak tartare, carpaccio, gored gored, tiger meat and kitfo. The steak will be red on the inside and barely warmed. In the United States, this is also sometimes referred to as “black and blue” or “Pittsburgh rare”.

The outside is grey-brown, and the middle of the steak is fully red and slightly warm. The steak will have a reddish-pink center. This is the standard degree of cooking at most steakhouses, unless specified otherwise. The middle of the steak is hot and fully pink surrounding the center. The meat is lightly pink surrounding the center.

The meat is grey-brown in the center and slightly charred. In parts of England this is known as “German style”. The meat is blackened throughout and slightly crispy. A style exists in some parts of North America called “Chicago”. A Chicago-style steak is cooked to the desired level and then quickly charred.