Description
A beefsteak, often called just steak, may be aÂflat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service oneÂserving features aÂraw mass starting fromÂ120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized
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