Wagyu Cuts – the meat pieces of the Japanese Wagyu
Roast beef/ Strip Loin/Sir Loin / Loin steak
BBQ, steakcuts, slices (ShabuShabu, Sukiyaki)
The sirloin steak is cut from the back of the animal.
In US butcheries, the steak is cut from the back of the animal, continuing the short short loin from the T-bone, porterhouse and club steaks. The loin is divided into different types of steaks. The upper fillet is the most valuable of them and is offered for sale under this name. The lower loin, which is less tender and much larger, is usually simply called “sirloin steak”. The lower fillet in turn combines with the fillet tip roast.
In British, South African and Australian butcheries, the word loin refers to pieces of meat from the upper middle of the animal, similar to the American short loin, while the American loin is called the hip. Due to this different terminology, T-bone steak is considered part of the loin in these countries.
The word sirloin is derived from the Middle English surloin, which in turn is derived from the old French word surloigne (variant of surlonge), meaning sur for “above” and longe for “sirloin”.A generally recurring anecdote claims that the name derives from an occasion when King James I of England was so impressed by the quality of his steak at Hoghton Tower on his return from Scotland in 1617 that he knighted the beef that was subsequently called Sir Loin. There is no reliable evidence for this explanation and scientists generally consider it a myth.
High Rib / Rip Eye / Entrecote / High Rib Lids (BBQ, Steakcuts, Slices)
In French, the word entrecôte means a first-class cut of beef for steaks. Contre fillet, cut from the fillet
A traditional entrecôte comes from the rib area, which corresponds to steaks known in various parts of the English-speaking world as ribs, ribeye, club, scotch fillet or delmonico.
The term can also be used in France to refer to the fillet, duly referred to as the tre fillet, where the part of the fillet is on the opposite side of the bone or fillet. In English, a steak from the Contre fillet can be described as a porterhouse steak (as understood in Australia and New Zealand), a loin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. Even if the contre filet with the fillet remains on the bone, the whole steak is called porterhouse steak (as it is understood in the USA and Canada) or T-bone steak.
Tenderloin / Tenderloin tip / Tenderloin head,
BBQ, steakcuts, slices, carpaccio, roasted beef
Filet mignon (French for “tender fillet” or “fine/fine fillet”) is a steak that comes from the smaller end of the fillet, or psoas major of the beef carcass, usually an ox or a cow. In French this cut can also be called Filet de bœuf.
The fillet runs on both sides of the spine and is usually harvested as two long, snake-shaped pieces of beef. The fillet is sometimes sold whole. When cutting along the short dimension, resulting in coarsely round cuts and tube cuts, the cuts (fillets) from the small front end are regarded as fillet mignon. The ones from the center are tournedos; some butchers in the United States, however, call all kinds of fillet steaks “Filet Mignon”. In fact, the shape of the real filet mignon can be an obstacle to cooking, so most restaurants sell steaks from the wider end of the fillet – it is both cheaper and much more presentable.
Fillet is the tenderest part of beef and probably the most sought-after and therefore most expensive. The average ox or heifer does not deliver more than 500 grams of filet mignon. Since the muscle is not strong, it contains less connective tissue, which makes it soft. However, it is generally not as tasty as some other pieces of meat (e.g. ribs) and is often wrapped in bacon to enhance the flavour and/or served with a sauce.
The same piece of beef can also be called:
French: filet de bœuf
French (Québec): Filet Mignon
English (USA): filt mignon
English (UK, Ireland): Fillet Steak
English (Australia, New Zealand): Eye Fillet
Indonesian: has Dalam
Swedish: filé mignon or oxfilé
Spanish: solomillo or fillet miñón
Dutch: filt mignon
Bahasa Melayu: hujung batang pinang
Portuguese: filé or filé mignon
Russian: филе миньон
In the USA, both the central and the large end of the fillet are often sold as fillet mignon in supermarkets and restaurants. The French names for these cuts are tournedos (the smaller middle part), châteaubriand (the larger middle part) and biftek (cut from the large end known as tête de filet (lit. “head of filet”) in French).
Porterhouse steaks and T-bone steaks are large pieces containing the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak used in the Commonwealth of Nations, only the strip steak is called the porterhouse.
Filet Mignon can be cut into 1 to 2 inches (2.5 to 5 cm) thick portions, then grilled and served. You can also find filet mignon in shops that are already cut into portions and wrapped in bacon. High heat is the usual method to cook the filet mignon, either for grilling, frying, roasting or roasting.
Bacon is often used in fillet mignon cooking because the fat content is low on average (see bards), as the fillets have little marbling or intramuscular fat. The bacon is wrapped around the fillet and closed with a wooden toothpick. This gives the fillet flavour and prevents it from drying out during the cooking process.
In traditional cooking, the filet mignon is briefly fried on each side and then brought to a lower temperature to cook the meat through. Filet mignon is often served less often than other meats. If you prefer a better steak, you can ask for a “butterfly” filet, i.e. the meat is minced in the middle and opened to heat it up more during the cooking process.
thin/ flank steak / skirt steak
BBQ, steakcuts, slices ( ShabuShabu, Sukiyaki)
The flank steak is a beef steak cut from the cow’s abdominal muscles or lower chest. The cut is common in Colombia, where it is known as sobrebarriga, which literally means “above the belly”. A thin flank steak in South America is known in Spanish countries as Matambre and in Brazil as Fraldinha.
Raw flank steak. The upper fat layer was removed from the steak on the right side.
A relatively long and flat cut flank steak is used in a variety of dishes, including London roast and as an alternative to the traditional rock steak in fajitas. It can be grilled, roasted, grilled or braised to increase its tenderness. Grain (meat fibre) is very obvious in the flank steaks, as it comes from a well-trained part of the cow, and many cooks cut across the grain to soften the meat. It is often used in Asian cuisine and is often sold on the Chinese market as “Stir-Fry Beef”.
Belly/ Flap meat/ Folded steak/ Bavette/ Sir Loin Tip
BBQ, steakcuts, slices
Klappsteak or Klappenfleisch (IMPS/NAMP 1185A, UNECE 2203) is a beef steak. It comes from a lower loin of beef and is usually a very thin steak.
The flap steak is sometimes confused with the hanging steak, as both are usually thinly sliced. The object consists of the obliquus internus abdominis muscle from the lower lumbar vertebra piston. The cut is sometimes sold inaccurately as rock steak.
Cross rib/ short plate without bone, flat
BBQ, steaming, slices
In the US butchery, the beef plate (also known as the short plate) is a forequarter cut from the cow’s belly just below the rib. It is usually a cheap, tough and fatty meat. In the British butchery, this cut is considered part of the breast.
It is used for two types of steaks: Rock steak, for fajitas and hanging steak. It can also be salted, smoked and cut into thin slices to produce beef bacon.
The beef navel is the ventral part of the plate and is often used for the production of pastrami.
The rest is usually used for minced meat.
Cross rib/ short crack
boneless, with rip fingers
BBQ, steakcuts, slices
Short ribs are cuts of beef from the breast, lining, plate or rib area of cattle. They consist of a short part of the rib bone, which is superimposed by meat of different thickness. There are two main types of cuts: The “flanken”, which are cut over the bone and leave the bone only 2.5 to 5.1 cm long, and the “English”, which is cut parallel to the bone and leaves the bone up to 15 cm long. English cut short ribs can be served individually, or three or four can be served together (a style known as “plate”). Short ribs are popular in many international cuisines.
inner tube/ crown flesh/ dwarf skin
Rock steak is a slice of beef steak from a plate. It is long, flat and appreciated for its taste and not for its tenderness. It should not be confused with the flank steak, a generally similar neighbouring cut closer to the rear quarter of the animal.
Both the inner and outer skirt steaks are the circumcised, boneless part of the diaphragm muscle, which is attached to the 6th to 12th ribs on the underside of the short plate. This steak is covered with a tough membrane which should be removed before cooking.
The inner skirt steak is often confused with the flank steak, which is the tail of the gatehouse and the T-bone steaks of the short loin on the flank. It has similar cooking characteristics.
In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121.p NAMP 121 is further divided into the outer (outer) rock steak (NAMP 121C) and the inner (inner) rock steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is located next to the skirt closer to the rear quarter of the animal.
Rocksteak is the cut of choice for the preparation of fajitas, ranchera, Chinese wok, churrasco and Cornish pies.
To minimize toughness and add flavour, rock steaks are often marinated before grilling or very quickly fried or very slowly cooked, typically braised. They are typically cut against the grain before being used to maximize softness.