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Choosing a Perfect Steak - Know Your Steak Cuts gyu katsu are taught a whole lot about steak cooking, but one can still go to a restaurant and have a shocking experience. At home, the game of serving a consistently tender and tasty steak gets even harder. I'll follow having an article on cooking the perfect steak, however before we get to that, I'll address the most critical factor of choosing the right cut. Here are some tips on selecting the right steak. Choosing gyukatsu restaurant of meat will follow in another article. Select a great cut Steak varies a whole lot in quality. Firstly you need to select the right cut to your requirements, budget and appetite. Here is a quick set of beef cuts that we can that we will surely classify as 'steak' in addition to some typically common other names. Tenderloin (fillet steak, tournedos, eye fillet) This can be the 'premium' cut and probably the most tender with minimal fat. An excellent quality grain fed or Wagyu tenderloin will have a lot of fat marbling through the meat, but this cut should be trimmed of all sinew and will haven't any fat externally. This is the priciest cut and probably the most tender, but Rib steaks have significantly more flavour. Tenderloins are often smaller steaks as well. Probably the smallest of all the cuts. Restaurant portions average 180-250g and it's boneless and fat free. A double cut from the head of the tenderloin is called a Chateaubriand.. Seared Tenderloin can be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That is called "Beef Wellington." Rib Eye, Scotch fillet and Prime Rib Rib steaks are really flavoursome and may be very tender. The rib has a large little bit of moist fat running through the center. This is normal. Leave it there as it gives the meat flavour and keeps it moist. A rib eye is really a fillet of rib - take off the bone. gyukatsu is also known as Scotch fillet or 'cube roll' The Prime rib or "O.P. Rib" is really a rib-eye with the bone still onto it. Such as a huge lamb cutlet, but from beef instead. Cooking on the bone always provides lot more flavour, but it does have a little longer to cook.
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