Explore: Beef Steaks

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. The more tender cuts from

shoulder steaks are often cooked slower than a typical beef steak and may be stewed or simmered in barbecue sauce during cooking. Cooked gammon steaks are

Steak tartare, or tartar steak, is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper

Zealand, also porterhouse steak in Australia and New Zealand) is a cut of beef steaks from the short loin of cattle. It consists of a muscle that does little

Honourable Beef Steak Club". His poem includes the couplet: He that of Honour, Wit and Mirth partakes, May be a fit Companion o'er Beef-steaks. The club

the start of the 19th century. It is related to Salisbury steaks, which also use ground beef. It is considered the origin of the hamburger when, in the

of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are

mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency

butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other

Beef Wellington is a baked steak dish made out of fillet steak and duxelles wrapped in shortcrust pastry. Some recipes include wrapping the contents in