A steak ( ) is a meat that is generally sliced ​​across muscle fibers, including bones. Exceptions, where the meat is sliced ​​parallel to the fiber, include a skewed steak cut from a plate, a pelvic steak cut from the abdominal muscles, and a Silverfinger steak that is cut from the waist and includes three ribs. When the term "steak" is used without qualification, it generally refers to beefsteak. In a larger sense, there are also fish steaks, milled beef steaks, pork steaks, and more steak varieties.
Usually steak is roasted, but can be fried. Steaks are often roasted in an attempt to replicate the taste of steak cooked on a fire that smoldered from an open fire. Steaks can also be cooked with sauce, such as in steak and kidney pie, or chopped and shaped into bread, such as hamburgers.
The steaks are also cut from grazing animals, usually cultivated, in addition to livestock, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pig, deer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, sharks and marlin. For some meats, such as pork, lamb and goat, chevon and veal, these pieces are often referred to as meat. Some preserved meats, such as gammon, are generally served as steak.
Portobello grilled mushrooms may be called mushroom steaks, and also for other vegetarian dishes. Steak imitation is a food product that is formed into a steak form of various pieces of meat. Roasted fruits, such as watermelon, have been used as an alternative to vegetarian steaks.
Video Steak
Etimologi
The word steak comes from a 15th century Scandinavian word steak , or stickna in the Central English dialect, along with the Old Norse word steikja . The first reference to the Oxford English Dictionary is "thick cut pieces of meat for roasting or baking or frying, sometimes used in pudding or cakes, especially cuts from the back of the animal." The next part of the entry, however, refers to "fish steak", so-called "cod size suitable for cutting into steaks", and also "steak-raid", which is a habit among Scottish Highlanders giving some cattle pushed through the land of gentleman to its owner. The earliest written usage of the word "stekys" comes from a 15th century cookbook, and refers to beef or venison steak.
Maps Steak
Production
Livestock for meat to be used as steak pieces can be raised on farms or farms. Meat from a variety of wild game can also be used to cut the steak.
Marketing and sales
Countries with enough land suitable for grazing animals, especially cattle, have a history of culinary production and use of steaks. These countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States and the United Kingdom. In Asian countries, such as China and South Korea, steaks are traditionally sliced ​​and fried and served in smaller quantities as part of a mixed dish. Argentina
In Argentina, beef represents most of the country's export markets. A total of 11.8 million animals are harvested in 2010. The country has one of the largest per capita beef consumption in the world, and most are grilled steaks. The consumption of beef steak is described as part of the "Argentine national identity". In 2010, there were 244,000 livestock producers in Argentina. In Argentina, steak restaurants are referred to as parrilla , which is common throughout the country. Portion sizes of steak dishes in Argentinian restaurants tend to be large, with steaks weighing more than the usual 454 grams (a pound). Asado is a traditional dish that often includes steak and also the standard word for "barbecue" in Argentina and other countries. Asado is considered a national dish of the country.
Australia
The domestic and international marketing of Australian beef is done by Meat & amp; Livestock Australia, a company that runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as the Australian Meat Standards (MLA).
ireland
Ireland's agricultural beef market is an Irish economic contributor. A large amount of Irish beef is exported to other countries, with more than 50% of exported beef going to England.
New Zealand
The "Steak of Origin" competition has been running for a decade on behalf of Beef Lamb Corporation of New Zealand. It "aims to find the softest and most delicious sirloin steak" in the country. The criteria for assessing claims include "softness, pH, marbling and loss of cooking" but while this data is collected for each migratory steak, only the shear force (correlated with perceived softness) determines the qualification to taste the panel, where the objective sense of the panel determines the winner. PH is used solely to disqualify entrants and either 'marbling' or '% cooking loss' has any effect on the outcome of the competition at any stage. Their parallel competition that they run for "Glamies" sheep's feet does take into account some of these other metrics when it weighs the immigrants to rank them in the competition.
United Kingdom
According to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1980s included steaks: shrimp cocktail, steak, and Black Forest gates.
Cattle like Hereford or Aberdeen Angus date back to the 1700s, and a handful of breeders continue to raise cattle raised by a registered pedigree bull. Bullocks, who live outdoors throughout the year, grow slowly as in their natural habitat, ultimately producing very tender flesh. About 2,200,000 cows are slaughtered for beef every year in England.
United States
In the United States, beef cuts for retail sales include a variety of beef, as well as boiled meat and hamburger meat. In the US around 1956, about 24% of retail beef cuts were beef steaks.
Beef production is the largest single farm in the United States, with 687,540 farms raising livestock and more than one million in the production process, at the 2007 Agricultural Census. On average, one farm usually produces about 50 cows at a time, with 97 percent of farms cattle are classified as one of these small family farms. These smaller farms generated an average gross income of $ 62,286 per year in 2007.
Cooking
The steak beef is generally roasted, baked or fried. Roast beef steaks can be cooked at different temperatures, or for different periods of time; The resulting ripe steak ranges from blue (very rare) to excessive. The most common characteristics of rare steak are soft, cold, red center. The outside is seasoned for flavor, while the inside is cooked to suit the preference of the dining area. Cooked steaks are usually cooked on whole pieces of meat. For example, a perfectly cooked cut of beef will not have pink in the middle when sliced. Uncooked raw beef can be served raw, as in steak tartare.
Fish steak is generally cooked for a short time, because the meat is cooked quickly, especially when baked. Fish steak, like tuna, can also be cooked to a variety of temperatures, such as rare and medium-rare. The different ways in which steak dishes can be cut are - rib eye, sirloin, tenderloin, buttocks, porterhouse and t-bone.
The steak cuts are quite different between countries because of the different methods in cutting carrion. The result is that the steak found in one country is not the same as the other, although the recipe may be the same, different "only in sauce, butter or garnitures".
Dining
Get off at d'Armes near Racouchot's, there's a restaurant... PrÃÆ' Â © Aux Clercs... [that] makes a very good grilled rare steak with watercress, which at that time begins to be in great shape. Vogue in the big cities among the younger generation... les sportifs ... but dismissed in disgusted disgust by older gourmands grew up in the intricate tradition of fine sauce and disguise culinary. It was like Chateaubriant at the other end of town, also known mostly for steak and watercress and fries. M. F. K. Fisher, wrote about eating at Dijon in 1929.
Steak has become a popular dish in many places around the world, cooked in domestic kitchens and professional kitchens, and is often the main ingredient in the menu. It is used in small quantities in hors d'oeuvre, in dishes entrà © or more normally, in larger quantities as a main course. The steak knife is a special cutlery to cut the steak easier. It's sharper than any other blade and has a jagged edge. Steak is also an important breakfast dish, especially for people doing hard outdoor work, like farmers. Visitors who order steaks at restaurants usually advise chefs or waitresses of their preference regarding cooking levels, using the terms "rare", "medium-rare", "medium", "medium-good", or "cooked". The printed view of the use of "rare" is found as early as c. 1615.
The steak club
Beefsteak Club was once part of the life of the London club. They are described as "the old institutional club in every theater, when the main players eat one day on a week together (generally Saturday), and the other writers and geniuses are recognized members." The Dr Johnson Club at Ivy Lane originally was the Beef-Steak Club and the "Rump-Steak or Liberty Club" existed from 1733-34. The current Beefsteak Club, founded in 1876, is at 9 Irving Street, London. Among its members are many famous people.
Steakhouses
The steak restaurant is a restaurant that specializes in beef and other individual meat servings. Chophouses began in London in the 1690s, and served a portion of individual meat, known as meat. Houses are usually only open to men: for example, women were accepted only at Stone's Chop House in 1921. The tourist account of the 19th century London refers to "eating mutton, ass, and weed" pieces, as both as ham and sirloin.
Delmonico Restaurant in New York City, which opened in 1827 and remains open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak refers to the method of preparation of one of several pieces of beef (usually a piece of ribs) prepared Delmonico style, dating from the mid-19th century.
Hundreds of restaurants continue to specialize in serving steaks, describing themselves as "steakhouses", competing for culinary awards and aiming for a culinary excellence.
Sauce and seasoning
Classic sauces and condiments to accompany steaks include:
- BÃÆ'Â © saus arnaise
- CafÃÆ'Â © de Paris sauce
- Butter drops such as parsley jam (to make EntrecÃÆ'Â'te ÃÆ' la Bretonne ), garlic butter or butter snails
- Demi-glace, a rich brown sauce in French cuisine used in preparation for Tournedos Rossini
- Mustard
- radish cream
- Fresh Rosemary
- Pepper
- pepper sauce
- Nivernaise sauce
- SautÃÆ' ed ed mushroom
- White wine, to create Tournedos au vin blanc
- English word, traditional commercial flavor
The commercially produced bottle sauce for steak and pre-mixed seasonings is also popular. In 2012 in the US, A1 Steak Sauce has slightly more than 50% market share for all meat sauce products, and is a category leader. Spice seasoning Montreal is a seasoning mixture used to flavor steak and roasts based on the dry rub mix used to prepare Montreal bacon.
Cultural significance
Meat and other meat products can now be frozen and exported, but prior to commercial refrigeration, the transport of long-distance meat is impossible. Society has to rely on what is locally available, which, in turn, determines the shape and tradition of meat consumption. The people who collect the hunters cut the steak from the local native animals. For example, Sami's dishes partly rely on venison; The Inuit diet uses locally caught sea mammals from whales; The Indigenous Australians eat kangaroos, while North American native food includes bison steaks. In the Middle East, meat recipes from medieval and onward only declare "meat" without specifying the type or piece and "apart from the occasional gazelle, son or camel", only sheep and goat meat are eaten because the cattle are rarely raised.
In contemporary Argentina, where steak consumption is very high, steak is an important part of national cuisine and barbecue asado has the status of national dishes. In Austria, the national dish is Wiener Schnitzel, which is a type of steak made from veal. Advice on meat-cutting and recipes for American black bear bears and steaks is provided by the US government.
Type
Beefsteak
Many types of beef are there. Softer pieces of beef, from the waist and ribs, cooked quickly, using dry heat, and served whole. The less soft pieces of the chuck or round are cooked with damp heat or mechanically softened (eg, cube steak). Steak beef can be cooked to very rare levels (bleu, cold raw center), rare, medium rare, medium, medium, or well done. Pittsburgh is rare to scorch outside. Beef, unlike certain other meats, does not need to be cooked. Food-borne human diseases are usually not found in beef steaks, although the surface is potentially contaminated from handling, and thus, very rare steaks (scraped on the outside and raw inside) are generally accepted as safe.
Beef steaks are rated with quality, at a higher price for higher quality. Generally, the higher the quality, the more tender the beef, the less time it takes to cook, or the better it tastes. For example, beef fillets are the most tender and wagyu, like Kobe beef from Japan, known for their high quality and high price. Steaks can be cooked relatively quickly compared to other cuts of meat, especially when cooked at very high temperatures, such as by grilling or roasting.
The quality and safety of steak as a food product is regulated by law. In Australia, there is a national Meat Accreditation standard; in Canada, there is the Canadian Grading Agency; in the UK, the Food Standards Agency is responsible; in the United States, beef is rated by the United States Department of Agriculture (USDA) as a select, option or prime, where the "main" refers to the highest quality beef, usually with significant marbles. In 1996 in the US, only 2.4% of the livestock were rated superior, and most beef was sold in restaurants and hotels.
There are a variety of well-prepared and famous beef steak dishes, including Minute steaks, steak sandwiches, and steaks and eggs. "Surf and turf," which combines meat and fish, takes more time to prepare. Meat steaks are also often chopped, grated, finely chopped or rebuilt to create a variety of dishes, including steak burgers, which retain the name "steak". Other dishes include:
- Steak fried chicken - a piece of breadmeal consisting of a piece of steak (steak soft cube) coated with seasoned flour and pan-fried. This is related to southern U.S. cuisine.
- Steak Hamburg - steak that is formed into a patty to be cooked after chopped. It's similar to a Salisbury steak. Created popular all over the world by migrating Germans, it became a main dish around the beginning of the nineteenth century.
- Restructured steaks - artificial beef steak class made from small pieces of beef united by the bonding agent. Its development began in the 1970s.
- Salisbury steak, first recorded in 1897 and named after James Salisbury, a doctor during the American Civil War, who recommends people eat hamburgers three times per day. During World War I, American soldiers replaced the word "hamburger" with Salisbury steak for political reasons.
Fishball
The steak fish is cut perpendicular to the spine and includes the bone. Although their fine meat requires faster cooking than beef, swordfish, halibut, tuna, salmon, and mahi-mahi steaks can be roasted. They are often cooked whole or as fillets. Fish steaks can also be boiled or baked using a court sauce, wine or sauce or cooked papillote.
Commercial tuna sashimi steaks may have a fixed color with the use of rinsing with carbon monoxide (CO), where CO is pumped into a bag containing tuna, which is then stored at 4 ° Celsius. The length of time for color fixation varies by the size of the meat. For example, a two-inch tuna steak requires twenty-four hours for color fixation to be completed using this process. When used, the color fixation using CO occurs before sealing the vacuum tuna steak for storage. In Japan, color fixation using CO is prohibited.
Sheep steak
The lamb steak comes from a variety of pieces and is a versatile ingredient that can be used in a variety of dishes. It can be served warm or cold and is usually found sliced ​​into a salad.
Steak pork
Pork steak is generally cut from the shoulders of pigs, but can also be cut from the waist or pig's feet. Shoulder steak cut from the primal pieces of meat most commonly used for pulled pork, and can be very difficult without long cooking time due to the high amount of collagen in the meat; Therefore, the pork shoulder steak is often cooked slower than a typical beef steak, and may be boiled or boiled in a barbecue sauce while cooking.
Cooked gammon steak is a component of a full breakfast, while a ham steak from rolled pork is more likely to be served at lunch.
Boston's stilt is a kind of pork steak coming from New England colonial, where the butcher will pack a piece of less valuable pig in a barrel called a butt.
Chicken steak
Chickens sliced ​​thick or chopped and shaped are used to create traditional southern dishes such as chicken fried chicken or chicken steak cubes.
Alternative vegetarian
The sliced ​​vegetables can be used as a vegetarian non-meat "steak" alternative, such as cauliflower, portobello mushrooms, and eggplant. Nuts and legumes (like soy) have also been used to form foods such as steak. Watermelon steak sliced ​​and cooked watermelon pieces.
See also
- List of beef dishes
- Meat on the bone
References
Further reading
Fussell, Betty Harper (2008). Cultivation of Steaks: Life and Times of American Beef . Houghton Mifflin Harcourt. ISBN: 0151012024.Source of the article : Wikipedia
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