Beefs in moderation have health benefits and minerals which are needed by our body. And besides, beefs are one of the most common products that we could get from markets. But if you find cutting the beef a challenge, you might want to consider these different ways of how the beef is cut.
In the photos below, take a look at various types of steak and how they are cut.
- Porterhouse
This cut which can be seen usually in classic steak houses offer both a strip steak and a filet mignon which are separated by a bone.
- T-Bone
The difference of T-Bone from the Porterhouse is that the piece of mignon is not as big as that of the Porterhouse. The steak is cut a little farther forward on the animal.
- Filet Mignon
This cute make a nice splurge for guests. The tenderness and pure beef can be tastes on every bite.
- Flat Iron
Coming from the shoulder, Flat Iron is surely tender. More than being cheap, shoulder stake doesn’t always have to be tough when you got the Flat Iron.
- Bone-In Rib Eye
The actual rib that adds flavor to the whole steak makes this type of steak a usually-bought one.
- Strip
This lean cut beef gives a firmer texture than a rib eye or filet mignon. However, the flavor of the strip is tasteful.
- Rib Eye
Most preferred because of the internal fat leaning within the meat producing juiciest steak.
These are just few of the other cuts of beef that you would want to consider.
Read more here: http://twistedsifter.com/2016/02/guide-to-steaks-and-the-differnt-ways-beef-is-cut-around-the-world/
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