Article Surfing Archive

Beef steak is a piace of meat that is cut from a cow. It is the most popular type of steaks besides chicken and fish meat. The beef meats may be grilled, roasted, broiled or in pan-frying. Those meats take little time to cook. They are prepared with rice, potato, noodles, bread or pasta in a dish. Those meats can be prepared with carrot, stringbean, green bean, lettuce, pepper, onion or broccoli. You can prepare some vegetable kinds to a dish as far as you like. Popular beef steak kinds are tenderoin, sirloin and T-bone.

1. Tenderloin steak is the king of steaks and also as the most tender of all beefsteaks. It has a smooth texture, is oval in shape and is usually about the size of a baseball ball. A butcher cuts the tenderloin meat from the muscle according to top of the loin. 3 ounces of this meat kind contains around 250 calories, 21.4g protein and 17.2g fat. The meat can be broiled or grilled or in pan-broil for the medium rare in temperature from 60 celcious degree to 75 celcious degree. This beef tenderloin is always available in supermarkets year-round in major cities.

2. A butcher usually cuts a sirloin steak with a bit of the bone attached because it can adds flavor to the steak. According to the area of the bone, the sirloin steak may be with variation bone parts such as pin bone, flat bone, hip bone, wedge bone or round bone. Not only with the bone, you can find boneless sirloin steak. It is called as butt steak and also rump steak. According to the area of the loin which the butcher cuts, the steak can be top sirloin or bottom sirloin. For normal seize, sirloin steak is between 2 to 4 inches in diameter and 0.8 to 1.2 inch of the thickness. A 3 ounces steak sirloin contains around 220 calories, 27% of protein and 15% of fat. The steak can be grilled or sauted or broiled in the medium rare. This steak kind usually used to be the most barbeque item in a restaurant and also a home kitchen. In a home kitchen, this steak kind usually prepared for a family because it is cheap as the premium cuts of steak.

3. T-bone steak is named according to T shape of the bone with a butcher cuts. The butcher usually cuts the area between the meat and top loin. Specification of this steak is that the meat area in it should be at least half inch across. 3 ounces of the T-bone steak contains around 260 calories, around 23% of fats and proteins, iron, zinc and B vitamins. Those make the steak to be highly nutritive meat. This meat can prepared to be in grilling or broiling. You only need short time to complete this process because this meat is tenderness and has little of the tissue collagen. And the meat has good conductor of heat. Price of this steak is more expensive than sirloin steak.

You can make a plan to shop the ingredients to a supermarket in your city in order to prepare the beef steaks for your family lunch or dinner.