Steak Sandwich Meat

This sandwich is the "bomb"! My husband loves steak and I am too bored with a simple slice of meat. To mix things up a bit, I made this sandwich for dinner the other. A tender and juicy steak sandwich recipe using delicious rib eye steak. Green chile cheese steak Ingredients for the green chile cheese sauce: 6 Hatch or Anaheim green chiles 2 jalapeño chiles 1 tablespoon butter 1/4 medium yellow onion. Pat LaFrieda’s Filet Mignon Steak Sandwich Recipe Pat LaFrieda’s Filet Mignon Steak Sandwich Recipe This is one melty, onion-smothered masterpiece.

Steak - Wikipedia. A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak.

In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled,[1] but they can be pan- fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire.[1] Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo,[2][3]sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak. Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes.[4] Imitation steak is a food product that is formed into a steak shape from various pieces of meat.

Grilled fruits, such as watermelon have been used as vegetarian steak alternatives. Etymology[edit]The word steak originates from the mid- 1. What To Make For Dinner Tonight. Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja.[5] The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind- quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak- raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner.[6] An early written usage of the word "stekys" comes from a 1.

Production[edit]Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various wild game may also be used for steak cuts.

Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a. Steak-umm is a Reading, Pennsylvania headquartered company known for its thin-sliced frozen steaks. Steak-umms are sold in supermarkets throughout the United States. I Love Simple Sandwich Recipes! Wait Until You Taste My Easy Philly Cheese Steak Sandwich Recipe Have I got the best Philly Cheese Steak recipe for you! Simple.

To prepare, cook and serve your steaks • When the pan is nice and hot, add the steaks and press down with a fish slice or wooden spoon to make sure all of the meat.

Fish farming in Vietnam. Houseboat rafts with rearing cages underneath.

Marketing and sales[edit]Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States and the United Kingdom. In Asian countries, such as China and South Korea, steak is traditionally sliced and stir- fried and served in smaller amounts as part of a mixed dish.[8]Argentina[edit]In Argentina, beef represents a large portion of the country's export market.

A total of 1. 1. 8 million animals were slaughtered in 2. The country has one of the largest consumptions of beef per capita worldwide,[9] and much of it is barbecued steak. Beef steak consumption is described as part of the "Argentine national identity".[1. In 2. 01. 0, there were 2. Argentina.[1. 1] In Argentina, a steakhouse is referred to as a parrilla, which are common throughout the country.[1.

Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 4. Asado is a traditional dish that often includes steak and is also the standard word for "barbecue" in Argentina and other countries. Asado is considered a national dish of the country.[1. Australia[edit]Domestic and international marketing of Australian beef is undertaken by Meat & Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as Meat Standards Australia (MLA).[1. Ireland[edit]The Irish agricultural beef market is a contributor to the economy of Ireland. A significant amount of Irish beef is exported to other countries, with over 5.

United Kingdom.[1. New Zealand[edit]The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging claims to include "tenderness, p. H, marbling and % cooking loss" however while this data is collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The p. H is used solely to disqualify entrants and neither the 'marbling' or the '% cooking loss' have any effect on the outcome of the competition at any stage. Their parallel competition which they run for lamb legs "Glammies" does take into account some of these other metrics when weighting the entrants for their ranking within the competition.[1.

United Kingdom[edit]According to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1. Black Forest gateau.[1.

Cattle breeds such as Hereford or Aberdeen Angus date back to the 1. Bullocks, which live outdoors year- round, grow slowly as they would in their natural habitat, ultimately producing a distinctly tender meat.[1.

Around 2,2. 00,0. United Kingdom.[2. United States[edit]In the United States, cuts of beef for retail sale include various beefsteaks, as well as stew meat and hamburger meat.[2. In the U. S. circa 1.

Beef production is the largest single agriculture in the United States, with 6. Agriculture Census. On average, a single farm typically raises about 5. These smaller farms average a gross cash income of $6. Cooking[edit]Beef steaks are commonly grilled, broiled or occasionally fried.

Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diner's preference. Steaks cooked well- done are typically cooked throughout the entire cut of meat. For example, a beefsteak cooked well- done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare.

Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium- rare.[2.

The different ways in which a steak dish could be cut are - rib eye, sirloin, tenderloin, rump, porterhouse and t- bone.[2. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass.

The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters or garnitures".[2. French steak cuts as found on menus. Entrecôte: rib steak, cut from the fore and wing end parts of the rib- roast sections, ribs 9- 1.

Romsteck or Rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. Need to be best quality, well- aged. Faux filet or Contre fillet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T- bone steak. Bifteck: cut from the larger less tender end of the fillet, or any lean, boneless steak from a reasonably tender part of the animal. Châteaubriand: corresponds to the undercut or fillet portion of a porterhouse steak.[2.

Down on the place d'Armes near Racouchot's, there was a restaurant .. Pré Aux Clercs ..