Steak Flashcards
All steaks are AAA, 28 day wet-aged.
1
Q
Sirloin
A
7oz. Bigger, Beefier flavour. Good with sauces for that reason. High Protein. Low Fat renders less flavour.
2
Q
New York Strip
A
12oz. Short loin of the cow. Little work done on this muscle. Results in tender. Good fat marbling. Fine texture. Buttery.
3
Q
Manhatten
A
8oz Strip Loin.
16oz cut into two.
Extra thick.
4
Q
Filet Mignon
A
6oz/9oz.
Most tender cut.
Muscle is hardly used around where it’s found.
5
Q
Rib Steak
A
14oz.
Upper rib cage which isn’t used much.
Fat marbling gives buttery flavour.
While cooking, fat melts and tenderizes meat from inside.
6
Q
Porterhouse
A
Strip and tenderloin.
Bone-in.
7
Q
Canadian AAA Beef
A
A grading system.
8
Q
Marbling
A
Fine white flecks of fat running through the lean meat.
Enhances quality by increasing juiciness/flavour.
Marbling in ribeye determines standard.
9
Q
Age of cow
A
Between 24-30 months.
10
Q
Meat colour
A
Must be bright red.
Dark is due to increased pH caused by stress.
11
Q
Fat colour
A
Firm/White. Dairy cattle (yellow fat) are excluded.
12
Q
Meat texture
A
Firmness must be there.
13
Q
Pork Chop
A
12oz.
Citrus Marinated.
Grilled then roasted.
