Beef 101
STEAK WITH IT- Fun facts to know and tell
Q: Where does the name "steak" come from?
A: When the Saxons and the Jutes, who lived in what`s now known as Denmark, conquered Great Britain, they brought with them skills as cattlemen. The Saxon word STEIK means meat on a stick. The Saxons liked to cook their beef on a pointed stick over a campfire.
Q: What`s the real origin of the name for sirloin steak?
A: Legend has it that England`s King Henry VIII was so impressed with this type of meat, he dubbed it Sir Loin. The more likely source of the name if from the French word SURLONGE (sir-lawn), which literally means over the loin.
Q: What is Salisbury steak?
A: Named after a 19th century English physician, this American dish is actually a grilled or broiled oval-shaped ground beef patty. It`s typically seasoned with onion and served with brown gravy. Dr. J.H. Salisbury recommended that chopped or minced beef be eaten three times a day to ward off ailments such as tuberculosis, asthma, anemia, rheumatism and gout.
Q: What exactly is Steak Diane and where did it originate?
A: Created at the Copacabana Palace Hotel in Rio de Janeiro, individual tender beef steaks are pounded flat, quickly cooked in butter and flamed with cognac. The cognac sauce is typically finished with sherry, butter and chives.
Q: What famous author coined the term filet mignon?
A: O.Henry used the term in his book, The four Million, in 1906. A French derivative, the literal meaning is small (mignon) boneless meat (filet). Cut from the small end of the beef tenderloin, a filet mignon is sometimes wrapped on bacon.
Q: What is Chateaubriand?
A: A recipe for a thick cut beef tenderloin steak large enough to serve two people, Chateaubriand was created during Napoleon`s time be chef Montmireil for the French author and statesman, Francois Chateaubriand. The traditional recipe calls for broiling the center portion of the tenderloin. It typically is served with a bearnaise sauce.
Q: How was the Porterhouse steak named?
A: In the early 1800s, travelers stopped to dine on steak and ale at coach stops or porter houses. The steak gained popularity in the United States around 1814 when Martin Morrison, A New York City porter house keeper, began to serve it. This steak is cut from the short loin and contains the top loin and tenderloin muscles.
THE MOST TENDER BEEF STEAKS:
- Tenderloins Steak
- Chuck Top Blade Steak
- Top Loin Steak
- Porterhouse/T-Bone Steak
- Ribeye Steak
- Rib Steak
- Chuck Eye Steak
- Top Sirloin Steak
- Round Tip Steak
- Chopped Steak
HOW MUCH TO BUY:
The number of servings per pound varies depending on the beef cut. Typically, 4 ounces of boneless, uncooked beef will yield a 3-ounce cooked, trimmed serving; 8 ounces uncooked will yield a 6-ounce serving. When figuring servings, use the following guidelines.
| Type of Steak |
Servings Per LB.
(3-ounce cooked, trimmed) |
| Chuck Shoulder |
3 1/2 |
| Chuck Top Blade |
3 |
| Flank |
4 |
| Porterhouse/T-bone |
2 1/2 |
| Rib |
2 1/2 |
| Ribeye |
3 |
| Tenderloin |
4 |
| Top Loin, boneless |
3 3/4 |
| Top Round |
4 |
| Top Sirloin, boneless |
3 1/2 |
| Round Tip, thin cut |
4 |
| Chopped Steak |
4 |
STEAK PURCHASE AND STORAGE:
HOW TO SELECT BEEF STEAKS
For the home cook...
-
Choose steaks that have a bright cherry-red color, without any grayish or brown blotches. A darker, purplish-red color is typical of vacuum-packaged beef because of the lack of oxygen. Once exposed to the air, beef will turn from a darker red to a bright red color.
-
Look for steaks that are firm to the touch rather than soft. Make sure that the package is cold, without any holes or tears.
-
Select steaks that do not have excessive purge or juice in the package, which may be an indication of improper storage or beef that is past its optimum shelf life.
-
Check the sell by date. For the best product, purchase before that date
-
When shopping, select beef last before checking out. If it will take longer than 30 minutes to get home from the store, place fresh beef immediately after purchasing in a chilled cooler to keep it cold
HOW TO STORE BEEF STEAKS
Refrigerator
Upon arriving home, immediately place beef in the refrigerator meat compartment or coldest part of the refrigerator. Beef wrapped in transparent film requires no additional wrapping. However, you may want to place it in a plastic bag, in case the original packaging leaks.
Freezer
Immediately freeze any beef you don`t plan to use within a few days and store it at 0°F or colder (see At-Home Storage below). Label ea
|
