Buying good meat is really important. It may turn out that the meat seen on the promotion or on the shelf may not completely match our dish. Therefore, it makes sense to have a list of pieces of meat that are suitable for specific dishes. It is also worth being aware of what the meat should look like or what price you can expect.
I make a list of all these types after I bought a weaker quality entrecote, which turned out to be stringy at the very end. The dish was saved, but the steaks turned into a stew. It is worth considering whether the quality and price of the meat will not affect the taste of the dish. Unfortunately, it did not work after a small thermal treatment today.
Entrecote (cote de boeuf)
It contains part of the longest back muscle and part of the intercostal muscles with very fine fibers. Additionally, it has beautiful hypertrophy of the so-called intramuscular fat. marble that makes the steaks particularly juicy.
- 26.50€ / kg
- slices about 3cm thick
Rib Eye
The heart of the entrecote, after it is seasoned, the bone and the so-called outer sheath. rib eye is a slice of rib eye steak. It has a high degree of marbling and is therefore extremely delicate, full of flavor and aroma.
- 42.00€ / kg
- slices about 3cm thick
TBone
King of steaks, adored by beef fans. It is the most popular steak in the US and England where it has become a legend. It owes its name to the characteristic T-shaped bone that divides the steak into 2 unequal parts. The smaller part is the tenderloin and the larger part is the roast beef. It requires careful grilling not to drag the part with the tenderloin. T-bone therefore has two flavors, roast beef and sirloin.
- 31.00€ / kg
- slices about 3cm thick
Porterhouse
The steak is cut in a very similar way to a t-bon but much bigger than it. Porterhouse steak is cut in the place where the tenderloin is thickest. A portion of Porterhouse steak weighs about 650 g and should therefore be fried 6-8 minutes on each side. Most often served as a dish for 2 people, cut into smaller slices, cut from the bones. When frying, remember that sirloin comes much faster than roast beef and should not be too long.
- 35.50€ / kg
- slices about 3cm thick
New York (roast beef)
A steak obtained from a part of the roast beef, with a great taste and meat structure. to preserve its full flavor, we cut it out with the bone. Considered by many experts as the tastiest Hereford steak.
- 24.00€ / kg
- slices about 3cm thick
Sirloin (rump steak)
One of the most valuable types of beef for universal use, incl. in appetizers, soups, main courses as well as in snacks. Cut from cruciforms, they are slices slightly thinner than steaks that can be prepared on a grill or pan. A rump steak, stewed in a pan with caramelized onions and a delicate own sauce.
- 15.50€ / kg
- slices about 1.5cm thick
Ligava
Part of a beef leg - a strong, lean muscle. It is sometimes referred to as “false sirloin”. It is well suited for cooking and stewing. Ligawa steaks should not be overcooked as they can get dry and unpalatable.
- 11.00€ / kg
- slices about 1.5cm thick