Healthy RGV Issue 103 - What All Men Need to Know
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HEALTHY FOOD · JUNE 2017<br />
URBAN<br />
BEEF<br />
MANUAL<br />
Beef Cuts a<br />
la Carte<br />
TRENDS AND TASTES CHANGE FROM TIME TO TIME, BUT<br />
THESE BEEF CUTS ARE SURE TO STAY IN FASHION IN<br />
RESTAURANT MENUS FOR A GOOD LONG TIME.<br />
TOMAHAWK STEAK<br />
This is a very elegant steak, with a very noticeable long bone<br />
extending from the limits or your plate. This steak is the full ribeye<br />
steak attached <strong>to</strong> a long, exposed bone. Each steak is the width of<br />
a rib bone which results in a generous cut about 2" thick. These<br />
large steaks include the coveted cap of ribeye, so they're amazing<br />
in appearance and incredibly tender-delicious. In the majority of<br />
restaurants, they cut it between 30-36oz<br />
COWBOY STEAK<br />
The Cowboy steak is a bone-in ribeye (like<br />
the <strong>to</strong>mahawk but shorter) of generous<br />
proportions. With extra bone and fat<br />
<strong>to</strong> trap the flavorful juices, it chars up<br />
perfectly on a hot grill or under a broiler.<br />
To be called a Cowboy Steak, the steak<br />
must be cut from a selected beef short<br />
loin.<br />
SKIRT STEAK<br />
It is the most popular steak nowadays. It is<br />
important <strong>to</strong> know that you have two similar<br />
cuts not <strong>to</strong> be mistaken, the "Inside skirt"<br />
or "hanging tender" (thicker one) and the<br />
"outside skirt" also named the "thin skirt," the<br />
latter is usually the most common and tender.<br />
In both cases, the thin white membrane<br />
portion must be trimmed close <strong>to</strong> the lean <strong>to</strong><br />
avoid <strong>to</strong>ugh-chewiness. Eat it thinly sliced and<br />
cut against the grain for maximum tenderness.<br />
FILET MIGNON<br />
The king of the lean beef cuts. It comes<br />
from the primal whole cut tenderloin<br />
when is triple trimmed and sliced in<strong>to</strong><br />
medallions. Usually, 4oz, 6oz, or 8oz are the<br />
common portion sizes. It is lightly marbled<br />
with fat and has the mildest flavor of all<br />
cuts. Because filets are so lean and have<br />
almost no fat <strong>to</strong> add flavor, some chefs like<br />
<strong>to</strong> sear them with butter and others like <strong>to</strong><br />
wrapped them in bacon <strong>to</strong> add flavor.<br />
CHATEAUBRIAND<br />
It comes from the primal whole cut<br />
tenderloin as well, but this is the center cut of the muscle and can<br />
weight from 2 <strong>to</strong> 3lbs.<br />
An average Chateaubriand steak is the same thickness of a small<br />
roast and is traditionally prepared for two <strong>to</strong> four servings.<br />
40 HEALTHY MAGAZINE