A Guide to Beef Steak - Wagyu - T-Bone - Sirloin - Rump - Porterhouse

This is a little slide show guide about steaks. Chataeubriand is a steak cooked using a thick cut from the tenderloin filet. Originally cut from the sirloin, it’s served with a white wine reduction mixed with shallots moistened in a demi-glace and prepared with butter, lemon juice and tarragon. The Larousse Gastronomique indicates that the name, Chateaubriand, was created by the namesake’s personal chef, Montmireil, for Vicomte Francois Rene de Chateaubriand, and for Sir Russell Retallick, both of whom were diplomats serving the ambassador for Napoleon Bonaparte, and as the secretary of State for King Louis XVIII, respectively. Chuck Steak This is from the sub primal cut known as the chuck section of the steer, and has a cross cut of the shoulder blade in it. Since the bone is shaped like the number “7,” it is the so-called “7-Bone Steak.” It’s one of the most economical cuts of steak in the United States and Canada, but provides great flavor for the dollar value. Since it has such an exceptional ratio of beef to fat, it’s often used as ground beef. Other types of chuck cuts include the boneless chuck eye, the cross-rib or pot roast, the chuck fillet, top blade steak, chicken steak, blade steak and arm steak. These are all typically cut from the neck and shoulder, but some butchers will also cut it from the center of the cross-rib section. Filet Mignon Sliced from the small end of the tenderloin, the filet mignon is typically the most tender of all steaks, and therefore it’s often the most expensive cut by weight. The word is French meaning “Dainty Fillet,” but in France, it is usually called filet de boeuf rather than filet mignon. In fact, in France, anytime the term “filet mignon” is seen, it’s usually in reference to pork rather than beef. Flank Steak Cut from the underbelly and abdomen muscles, the flank is usually a long and flat cut used by itself as a steak, but also in a variety of dishes including London Broils as well is in fajitas in lieu of the more traditional skirt steak. Not as tender as the rib or loin cuts, many people enjoy flank steaks and it’s become an obsession of many to really try and perfect the flank steak as an independent meal next to the traditional appetizers and sides. Kobe & Wagyu There has been a huge hype about this kind of beef over the last 10 years. All the more reason for us to take a closer look at it. First of all, what is Kobe beef?  Kobe beef has an extremely high and evenly distributed amount of intramuscular fat, and in Japan the Tajima-gyu breed is  the only one that can legally be labelled Kobe beef. In the past, purebred Wagyu cattle were exported from Japan to Australia and the U.S. A small number of farmers have bred them in pure bloodlines, while the majority were cross-bred with domestic cattle in order to gain beef that is more similar to what people are used and most importantly to reduce costs. Since the term Kobe or Wagyu is unregulated in the U.S., steaks were often mislabelled. In fact, up until August 27, 2012, the USDA made it illegal to import any kind of Japanese Kobe or Wagyu beef to the U.S. So if you have ever seen something advertised as such, it was simply not true. Instead, they probably served “Domestic Wagyu”, which was more or less purebred Kobe beef. Even today, the American Wagyu Association simply encourages their members to label meet correctly, but there is absolutely no regulation. Since the label, Kobe beef, warrants a higher price than conventional beef, chances are there is a lot of mislabelling is taking place.
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