Today, restaurant menus offer various options for beef steaks, the name of which can only be understood by a real gourmet. Ribeye, cowboy steak, striploin, tomahawk, tibon, chateaubriand, filet mignon - these are not just the names of dishes, these are cuttings that take up only 15% of the total mass of beef carcasses. That is why their price is so high and the taste is perfect.
Ribeye steak
The most popular type of steak. The fillet is cut from the ribs of the beef, between the 5th and 12th ribs. Consists mainly of muscles, which have a minimum load. Differs in soft meat with pronounced fat layers, which melt during cooking and fill the steak with juice.
Cowboy steak
Cowboy steak, aka ribeye on a short bone of a beef rib. The average weight of a steak varies from 400 to 600 grams. In terms of taste, it is no different from ribeye.
Striploin
Striploin, or New York Steak, is cut after 13 ribs from the lumbar carcass. The tenderloin is distinguished by dense and coarse meat fibers and a small amount of fat. The taste is more pronounced and rich than that of ribeye. Meat requires careful frying, as it can easily dry out.
Tomahawk
The only steak on a long bone, resembles an Indian hatchet in shape. It is cut from the same part as the ribeye, only the length of the stripped rib is about 15 cm. Many chefs argue that the tomahawk is nothing more than a marketing ploy that promotes the sale of ordinary bone for the price of an expensive steak. But tomahawk steak also has zealous supporters who argue that the bone gives the meat a spicy taste and a beautiful aesthetic appearance.
Tibon
A unique steak of its kind, because combines two cuts at once, in fact the striploin itself and the filet mignon. Consists of two pieces of muscle, separated by a bone in the shape of the letter T. On one side of the steak, rich meat, with a minimum amount of fat, on the other - a tender tenderloin with a mild taste. It differs from other steaks in its large weight, about 700-900 grams. Due to the combination of two types of meat, you need to cook a steak carefully, since there is a risk on the one hand not to fry the meat, and on the other to dry it out.
Chateaubriand
The thickest beef steak. Partly similar to filet mignon, but several times larger. It is considered one of the most expensive tenderloins, since its weight is approximately 3% of the total mass of beef carcasses. It is cut along both sides of the spine and looks like a long, fusiform cut. The steak has a delicate flavor and cooks often wrap it in a piece of bacon to make it juicy.
Filet mignon
The most expensive type of steak, its weight from the total mass of the carcass does not exceed 500 grams. It is cut from the psoas circular muscle, which is almost always at rest during the life of the animal. A solid piece of meat resembles a pencil in which there is practically no connective tissue. For cooking, it is cut into small cylinders no more than 6 cm thick. The taste of meat is delicate, but not very rich, which is why filet mignon is often called ladies' steak, as opposed to brutal tibon and striploin.
