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And fillet , steak , steak O beef It is any red meat cut that has been cut in the form of a fillet for human consumption. The word “fillet” comes from French filet While the words “steak” and “bife” come from English: “steak” come from beef steak (‘veal fillet’) and “bife” comes from beef (‘beef’).

Most red meat fillets consumed in the world are of beef (ox, bull, cow or veal), although to a lesser extent they also consume lamb fillets, pig, goat, sheep, horse, bison or deer. The steaks can be prepared according to many and different recipes but the most common, in most countries of the world, is to prepare them or without any fat (grilled, barbecue, grilled or grilled) or fried in some Type of fat (oil, butter or pig butter). In countries like Venezuela it is also common to prepare it with slices of tomato and onion.

General description [ To edit ]

The words “fillet”, “steak” or “bife” are very general and refer to any red meat cut intended for consumption, while there are other terms that have precise meanings and that refer to precise parts of an animal. Chopa, chuleton, entrecot, veal or sirloin rib are fillets (or steaks, or bifes) but each of those terms refers to a very precise part of the housing of a beef. For example, the chop and sirloin do not come from the same part of the ox, but both are often said that they are veal fillets. The way to dismembered the housing of a slaughterhouse animal and wakes it up in different cuts of meat varies greatly from one country to another. There are notable differences between France and the Francophone zones of Belgium, for example, when obtaining cuts of meat and naming them, and yet they share the same common language. In this way, the same word can designate different parts of the meat of an animal as it is in Paris, Brussels or Montreal. The same goes for the different geographical areas of the English world: certain words referring to meat cuts can be shared between the United States, Canada, the United Kingdom, Australia or New Zealand and not refer to the same cut of meat. The same also happens in the Spanish -speaking world, with notable differences in the gastronomic vocabulary of Spain and America.

Most red meat fillets are cut perpendicularly to muscle fibers, thus improving the tender texture of the meat. They are usually served with specially sharp knives to cut them into pieces. In some kitchens, such as the American, they are so popular that there are restaurants specialized in serving them: steakhouses .

Normally the steak refers to the slices of muscle tissue. However, by extension you can also apply to some viscera such as the liver, so it is called liver steak .

Cooking points [ To edit ]

The amount of time to elaborate a fillet is a subject of personal tastes; The short times of cooking cause juices and flavors from meat to be maintained, while longer times make the meat dry, and firm while reducing the risk of contracting bacterial diseases. Roasted times will depend on two factors mainly: the type of meat and the thickness of it.

For a long time, trying to find out the taste of customers in restaurants, a vocabulary has been developed to describe the temperature or the point of the meat when serving. The following expressions are usually used:

A very little made reindeer fillet (to the English) and cut into slices.

• English – Cook very little. In Spain it is usually said very little done , or also round and round .
• Ready – The central nucleus is pink, there are no red parts inside, the external color evolves to brown tones. In Spain it is usually said little done O to the point .
• Semi cooked – The meat is mostly brown-shouting with small rosy motorcycles. The fillet juices begin to reduce at this cooking level.
• Cooked – The meat is brown; Meat juices have been reduced by leaving dry and rigid fibers. In Spain it is usually said very done .

A more practical scale that is usually used in some restaurants uses three cooking points: “little done” (50%), “to the point” (at 75%) and “very done” (around 80%). In Mexico and Venezuela, terms are used instead of points: well cooked, 3/4, medium and sanctioned or English (almost raw). On the other hand, in the restaurants of Argentina the terms are used: “juicy” (at 50%), “ready” (at 65%) and “cooked” (at 85%).

Types of steak [ To edit ]

In Argentine cuisine [ To edit ]

In Argentina -known as the “country’s country” -, the fillet is called “Buff” or, in Buenos Aires, “Churrasco” when it comes to a vaccine meat fillet. It is usually cooked grilled or on a grill on embers. ^{[ first ]} ​ ^{[ 2 ]} ​

Although churrascos taken from many cuts of the vaccine can be cooked, as long as they are tender, ^{[ 3 ]} The main varieties are the chorizo ​​dike (without any relation to the chorizo) -battle of the Argentine gastronomy-,, ^{[ 4 ]} The quadrile click, the tenderloin, the narrow dike and the wide dike, these last two have bone. ^{[ first ]} ​ ^{[ 2 ]} ​

The Argentine Bife is usually cooked on a grooved plate, very hot, for a few minutes in order to generate an external crust (Maillard reaction) and keep the interior juicy. ^{[ first ]} It is accompanied by potato puree, french fries or lettuce salad, tomato and onion. When it is served with one or two fried eggs on or on the side, it is called “horse riding.” It can be accompanied with Chimichurri sauce, especially when grilling.

A special variety is the Creole, which is cooked in a broth inside a pot or pan, next to potatoes, tomatoes and onions. ^{[ 5 ]} ​

The peceto (or buttock) dike – comes from the beef rump, further back than the sirloin. In Argentina (also in Uruguay) it is called “from peceto” or, in Rosario, of round ham, and corresponds to what in the English world is called the round steak . The latter, in Argentina and Uruguay, is also called “the buttock” (as in “a nalga dike”). These meat cuts (peceto, buttock or quadril) also correspond approximately what in English is called the rump steak And in French the Room O cheeky . In Venezuela they are known as rear point .

The chorizo ​​dike, in Rosario Costeleta or Brazuelo, also called New York Steak It comes from the wide part of the beef loin, it is a leafless lean cut ideal to prepare roasted or baked. ^{[ 6 ]} ​

In Hispanic gastronomies [ To edit ]

• Arrachera – Typical cut of Mexican cuisine, is the equivalent of the tab (in French) or hanger steak (in English).
• Ox or veal rib – It is the meat cut on a rib, on a part of the animal’s back, but without separating the meat from the bone section corresponding to the rib.
• Entrecot (from the French entrecote ) – It is a beef butter, that is, an ox rib to which the rib section has been removed, leaving only meat. Occasionally, the thickness of the resulting fillet is reduced, thus obtaining a total of two or three entrecots. Cutting even more in the thickness of the flesh can be obtained even more entrecots, but that makes the resulting entrecals are increasingly fine, which will affect the texture and taste of the meat when cooking it. In Spain, when an entrecot is a good size and its thickness has not been reduced, it is called “chuleton.”
• Solomillo – name that is given in Spain to the cut of meat that in France is designated as faux-filet And in the English world like sirloin steak . It is located on the spine of the beast, but behind the rib area.
• Chuleton – It is the name given in Spain to a beef chop (or what is the same, an entrecot) of good size.

In French cuisine [ To edit ]

In French, a meat cut equivalent to a red meat steak is designated with anglicisms bifteck O steak . For accurate locations denominations see the following diagram and the list of meat cuts used in France as fillets for human consumption.

:
1. Basses ribs, 2. Côtes, ribbed, 3. False-Filet, 4. Filet, Chateaubriand, 5. Rumsteck, 6. Round of cottages, 7. Tende de tranche; Pear, merlan, 8. Walnut cottage, 9. Spider, 10. Slice dish, edge of slice, moving, 11. Baby or aloyal bifteck, 12. Hampe, 13. Tab, 14. Aiguillette Baronne, 15 . Flanchet bib, 16. Côtes dish, 17. Macreuse à Bifteck, 18. Paleron, 19. twin at Bifteck, 20. twin in Pot-au-Feu, 21. Macreuse in Pot-au-Feu, 22. , 23. Gîte, 24. Flanchet, 25. Tendron, chest midfielder, 26. Large stitch, 27. Necklace, 28. Check dish, 29. Language.

Cortes used as fillets in French cuisine are generally the following:

• Cut of beef – Literally it means ‘beef steak’ although in Spanish it is called Solomillo. It is the part that in the United States is identified as the beef tenderloin (and at whose extreme the Americans place the filet mignon ). Of the cut of beef , according to how is cut, French cuisine obtains the rosbif, the turned and the chateaubriand , among other types of meat cutting.
• Beef coast – An ox rib, dorsal meat cut in which meat and rib have not been separated. In the English world it is called rib steak O cowboy cut .
• Entrecote – It is the eretrecot or beef chop, the meat of a boneless ox rib and, sometimes, cut transversely to obtain less thick cuts. If the thickness is not reduced in Spain, it is called “chuletón.”
• Faux-filet – It is the sirloin of Spain and the sirloin steak of the butchers of the English world.
• Room (of English rump steak ) – Court of meat from the beef rump. Until the nineteenth century French cuisine called it the culotte (‘The pants’, ‘El Piezón’). In Argentina, Bolivia and Uruguay it is called “peceto” or, also, “buttock” and in Venezuela “Round boy.”
• Chateaubriand – A particularly thick section of cut of beef .
• Turned – Another cut of cut of beef , but less thick than the chateaubriand And wrapped, before being roasted or sauteed, in a bacon band that turns the round and the one that is bound by a twine.
• Tab – In Mexico is the Arrachera.
• Bib – In Spanish it is called the “round” or the “babilla” and corresponds to what in the English world is called the flank steak . It comes from the ventral part of the beef.
• Spider – Literally means ‘spider’. In the French cuisine there are two ‘spiders’ for each adult ox or cow, an ‘spider’ for each groin corresponding to each rear leg of the animal. Once cut and prepared for consumption, this meat cut has eight symmetrical muscle ligaments that evoke a spider with their eight legs.
• Pear – Literally means ‘pear’. It is obtained from a muscle that has a pear shape, which weighs between 500 and 600 grams and is just above the ‘spider’.

In English gastronomy [ To edit ]

British cuts	American cuts

• Chuck steak – A cut made from the neck to the ribs.
• Cube steak – A meat cut, the meat is fastened with strips to give it a cubic shape.
• Filet mignon – The meat cut that is called in France cut of beef , the same from which the rosbif is obtained.
• Flank steak – On the low side. It is not very tender.
• Flat iron steak – A shoulder cut.
• Hanger steak (in French: tab , in Spanish: Arrachera) – A steak from a cut close to the diaphragm. Tasty, and very tender on the shores, but fibrous in the center. Often called the “butcher’s sirloin.”
• Rib eye steak – A chuleton extracted from muscle longest , located at proximity to the ribs of the ox. When separating it from the bone from the rib, the rib eye steak It is the same as chuleton, entrecot or sausage dike.
• Rib steak – It is the same meat cut as the rib eye steak But with meat and rib still linked to each other.
• Round steak , Rump steak – They are cuts of the animal rump, different depending on the United Kingdom and the British world, or in the United States.
• Salisbury steak – It is not a fillet, but it is made with lean cow meat and served with onions and mushrooms.
• Tenderloin – Call eye fillet In Australia and New Zealand. Center of the oxen or veal loin, and probably the most expensive. Very tender. It is used for carpaccio, the chateaubriand steak and the well -beef.
• Sirloin steak – A meat fillet from the lower back, is usually high price.
• Skirt steak – It is a roasted fillet of the diaphragm. Very tasty.
• Swiss steak – It is not a steak but a method for cooking meat, usually veal, by rolled and then roasted.
• T-bone steak and the strip steak also called porterhouse – It is a piece of tender meat, connected with a back bone that when cutting transversely is shaped like T. Two types of loins are distinguished by size and cut. The t-bones have small sections of meat, while the porterhouse is generally larger than the strip, and therefore have more meat.

Fillet recipes [ To edit ]

• BISTEC on horseback – typical of Colombia, Panama and Venezuela; It is a dike on which a fried egg is placed. In Chile and Peru it is called “the poor” and is also accompanied by onion and fries. Note that in French cuisine there is egg on horseback (Literally ‘Egg on horseback’: See this article, in French ), which is a portion of minced beef with a fried egg on top.
• Buff à Café (Typical fillet of a Lisbon establishment in Portugal)
• Alla Fiorentina steak (typical kitchen fillet in the Tuscan region, in Italy)
• Steak to the fornos
• Poor steak – typical dish of Chile and Peru. The southern plate carries a piece of grilled meat or grilled (approximately 250 grams), fried egg, caramelized onion and fries.
• Entrecote Café de Paris – an invented recipe around 1930 in Geneva (Switzerland) and based on a sauce served exclusively in four restaurant chains, a Swiss chain and three French chains.
• Filete Chateaubriand
• Saxony fillet (also Kassler O Kasseler , German term)
• Restructured fillet
• Russian fillet (the salisbury steak , English term)
• Filete Stroganoff
• Tartaro fillet (the Steak tartare , French term)
• Steak frites – Typical of France and Belgium. It is simply a grilled steak (the steak is almost any type although in general it is entrecote O faux-filet ) and accompanied with fried potatoes.
• Fillet to the Parmesana – typical of Italian gastronomy, is an empanized fillet, then covered with tomato sauce and grated cheese and finally gratin.
• BISTEC to Creole or meat in steak – typical of Colombia, generally fine loin, capon, caravel or tetafula cooked with onion and tomato. It is accompanied with white rice, grains, salad, among others. ^{[ 7 ]} ​

See also [ To edit ]

References [ To edit ]

external links [ To edit ]