Healthy SoFlo Issue 49 - Menprovement: A Hub Design to Improve Men's Lives

HEALTHY FOOD · JUNE 2017
NY STRIP STEAK
New York strip steak comes from the cow's loin area. This
steakhouse favorite is very tender, but not as much as a rib eye.
When buying a New York strip, choose one that's at least one inch
thick to keep it from drying out when grilling or broiling.
The New York strip steak is usually sold with a half-inch of fat
running along one side. It is recommended to trim the fat off after
cooking to take advantage of the flavor and richness it adds.
SHORT RIBS
Short Ribs are well known as a slow cooked item with "fall off the
bone" tenderness; however, they're also an excellent
grilling choice. Featuring an intense beef flavor and
generous marbling.
All short ribs are from a rib section that contains three to four
ribs. Depending on where it is cut from, it can be three to five
inches thick and contains meat in between with a lot of muscle,
fat, and tendon, which give it a lot of strong beefy flavor.
Short ribs are a cut of beef taken from the brisket, chuck, plate, or
rib areas of beef cattle. They consist of a short portion of the rib
bone, which is overlain by meat which varies in thickness.
PICANHA – RUMP CAP
Picanha is a cut of beef called sirloin cap in the U.S. that is
the most popular in Brazil. In the U.S. it is little known, but
referred to as the rump cover, rump cap or culotte. Like the
Striploin it is a lean muscle beef cut that is the reason why
butchers leave a thick fat cap on it to add flavor to it while
cooking-grilling
Brazilians made it famous through their steak house concept
named Rodizio all over the world where servers come to the
table with knives and a meat skewer, on which are speared
various kinds of quality cuts of meat, most commonly local
cuts of beef.
Like with the skirt steaks, eat it thinly sliced and cut against
the grain for maximum tenderness.
RIBEYE STEAK
(ALSO KNOWN AS
DELMONICO STEAK)
America's favorite steak. The rib-eye or ribeye is a beef steak
from the rib section. The rib section of beef spans from ribs
six through twelve. An abundance of marbling, ribbons of fat
that melt into the lean as it cooks delivering that rich beef
flavor. A Smooth, subtle texture and exceptional tenderness.
It is found in the upper rib cage which is not weight-bearing
and gets little exercise hence its tenderness.
By Pablo Liberato
39 HEALTHY MAGAZINE