Steak Knowledge Flashcards
1
Q
8oz Fillet
A
- Rare - to provide optimum tenderness
- Grass and Grain Fed
- Some people say it is most premium cut of steak
- Comes from the least used muscle in the cow
- Tender = the more you cook it, the tougher it becomes
- 30 Day Aged
2
Q
Black Angus Fillet Mignon
A
- Rare
- Grass Fed
- 50 day aged
- Both cut from narrow part of the fillet
- Fine marbling
- Due to size, cook evenly and retain moisture
3
Q
Black Angus 10oz Sirloin
A
- Medium Rare
- Upper middle of cow & smaller cattle
- 50 day aged
- Shorter and thicker, more flavour due to rim of fat on the side
- Grass fed
4
Q
10oz Ribeye
A
- Medium
- 50 day aged
- Grain fed for 150 days min
- Rich buttery flavour
5
Q
Black Angus 8oz Rump
A
- Rump of cattle, most used prime steak muscle
- Deep beef flavour
- 50 day aged
- Grain fed for 120 days min
- One muscle barrel cut
6
Q
8oz Rump
A
- Medium
- Grass and Grain Fed
- Rump of cattle which is most used muscle in cow
- 30 day aged
- Lean cut, no marbling
- Moist distinctive beef flavour
7
Q
Black Angus 8oz Ribeye
A
- Medium
- 50 day aged
- Grass fed
- Internal fat for flavour
8
Q
20oz T-Bone
A
- Medium Rare
- Grass and grain fed
- Tender fillet flavoursome sirloin
- Steak will appear more red closer to the bone due to the bone in cooking process
- Dry aged for 30 days on the bone
9
Q
8oz and 12oz Sirloin
A
- Medium Rare
- Middle back of cow
- Grass and Grain Fed
- 30 day aged
- Ridge of fat on side & marbling present
- Delicate flavour, firm texture
10
Q
16oz Chateaubriand
A
- Medium Rare - tenderise of the steak cut
- Grass and Grain Fed
- Only 2 chateaus from each cow
- Fine marbling & internal fat
- 30 day aged
11
Q
12oz and 16oz Ribeye
A
- Medium - visible eye will render & enhance flavour and moisture
- Grass and grain fed
- Forerib of cattle
- Visible marbling & internal fat
- 30 day aged
12
Q
30oz Tomahawk
A
- Medium
- Grass and grain fed
- Comes from the ribeye family
- Marbling throughout and large eye of fat
- 30 day dry aged on bone
