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Terms in this set (10)
Strip, Manhattan, Kansas City strip, top sirloin, top loin, contre-filet
How it's sold
Where is it from?
Where it's from: Short loin behind the ribs
What it looks like: a strip. Fat on one edge of the steak. While there is some fat marbling throughout, there are no large pockets of fat. The meat is fine-grained in texture
Tenderness and flavour?
What it tastes like: With medium fat content, New York strips are tender, but not as tender as tenderloins or ribeyes, and have good, beefy flavor.
T bone and porterhouse is based on the size of the fillet.
Where it's from: A cross section of the unfilleted short loin
T-shaped bone with meat on both sides of the longer portion of the bone. On one side is a piece of the tenderloin, and the other side is New York strip. Generous fat marbling throughout.
Taste and tenderness
What it tastes like: You get the best of both worlds with this cut: super tender, buttery tenderloin, and beefy, juicy strip steak.
Ribeye or scotch fillet
Where it's from: Upper ribribcage, ribs #6-12. Ribeyes are basically a prime rib or standing rib roast cut down into individual steaks
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