To know more about the prime steak houses in Hong Kong check below. The tender beef cut is actually just a ribeye steak with the bone attached. However, this cut of beef is a higher source of protein than some other types of steak. This cut of beef is also referred to as New York Strip steak, Top Loin steak, or Kansas City steak. Type of Steak: Flank Average Weight: 383 g Flank is a thin and relatively large cut of steak from the abdominal region. To be sure of buying a very tender piece of steak, ensure that the steak has been hung for a period of time. Then, pour in about 2 cups of stock, add your favorite vegetables, and scrape the caramelized bits from the bottom of the pan. Many consider sirloin steak and ribeye steak as the best kinds of steak for grilling or pan-frying. Remove the steak. Return the topside steak to the pan and simmer covered for 60 minutes until the steak is tender. The Flat Iron steak is one of the relatively new cuts from the shoulder. This meat is well-marbled and very tender. It is good to remember that steak can be a good source of important nutrients when consumed in moderation. The name of this steak comes from the T-shaped bone that separates the two cuts of meat. This versatile type of steak may be used in stir fry dishes or pan-seared dishes. Find 15 different types of steak and cuts right here. As with all the different cuts of steak, skirt steak is an excellent source of dietary protein, iron, and some B-group vitamins. (14), Cuts of beef steak are not processed. Cuts of strip steak come from the upper middle area of the cow. The flank steak comes from the abdominal region of the cow. Pages in category "Cuts of beef" The following 45 pages are in this category, out of 45 total. It is good to remember not to confuse chuck eye steak with “chuck” steak. Filet Mignon and Chateaubriand is the most tender of all the cuts of beef available. For example, there are 20 g of fat in every 100 g of beef steak. (5). Ribeye steaks contain 303 calories for every 100 g of beef. This type of steak contains a large number of muscle fibers, and it is very lean with only 8 grams of fat per 100 grams ().Although flank is not among the most tender steaks, it is not one of the toughest either. Quite often sold as braising steak, chuck comes from around the shoulders and is often sold pre-diced to be used in certain dishes. Top sirloin is often marinated or pounded to help tenderize it. The round steak may consist of the eye round, the bottom round, and the top round, which are all connected in a single lean cut. The difference between a T-bone and porterhouse steak is that the porterhouse includes more of the tenderloin. This serving of tenderloin contains 3 g of iron which is 17% of your recommended daily intake (RDI). Tenderloin meat is often pricey, but worth it. Everyone has a different preference, but the cut of steak plays a big part of whether the steak will be enjoyed. In fact, scientists say that, as part of a balanced diet, moderate consumption of lean red meat doesn’t increase your risk of cardiovascular diseases. The best type of steak for grilling are the kinds with medium to high-fat content that come from the middle section of the cow. Less-tender types of steak such as skirt steak, flank steak, or round steak cook better when braised. Some studies suggest that meat cooked at high temperatures can increase the risk of certain cancers. Steak is one of the most popular types of food on the planet. Because the tri-tip steak is part of the sirloin, it is a relatively tender steak and is a healthier choice of steak due to its lower fat content. Topside is a tough cut of beef from the cow’s upper back legs. Copyright © bachelorchoweats.wordpress.com. The tenderloin is also one of the steaks with the lowest fat content. The Wagyu beef in Hong Kong is one of the best types of beef available. Cooking the perfect steak doesn't need to be daunting. You will also find out about the nutritional value of these different beef cuts. Because of the fat content, strip steaks (sirloin steaks) are easy to pan-fry, grill, or roast. Change ), You are commenting using your Twitter account. Be sure to try all that’s available to you when you’re out searching for the top steak cuts in Hong Kong. For example, 100 g of bottom sirloin only contains 179 calories and 7 g of fat. Each 100 g portion of cooked sirloin steak contains 313 calories and 21 g of fat. Filet mignon, or tenderloin, is one of the most tender cuts of beef that you can buy. Aging steak in this way for 10-14 days helps produce more tender cuts of steak with a better taste. A marinade of olive oil, steak seasoning, and meat tenderizer is usually sufficient before grilling this steak. Both the inside and outside skirt steak varieties come from this area of muscle. Compared to other types of steak, flank steak is a thin cut of beef and doesn’t rank high on the list of tender beef cuts. Steak tartare is usually served raw with a raw egg yolk. This is a thin flat cut of steak that’s very flavorful, but it can be a little on the tough side. (6). The rib contains cuts such as the rib roast, the rib-eye steak, and the back ribs. The ribeye cut of beef comes from the rib area of the cow. At the end of the article, you will learn how to pick the best and leanest cut of steak. T-bone steak is one of the largest cuts of steak and is basically two types of steak in one – the tenderloin and strip (sirloin) steak. Because it is closer to the leg muscles and gets a lot of use, there are more muscle fibers which makes it less tender than sirloin or ribeye. This versatile type of steak may be used in stir fry dishes or pan-seared dishes. (17). (1), Types of Cuisine From Around the World With Their Popular Foods, Types of Edible Mushrooms (Including Wild Edible Mushrooms) - With Pictures, Types of Cooked Eggs: Amazing Types of Egg Styles and Dishes, Types of Meat: List of Meats With Their Name, Picture and More, Types of Steak: Different Cuts of Steak With Their Picture and Name, Common Types of Meat: Nutrition, Benefits and Concerns. The light fat marbling through the cut gives the steak a delicious flavor. Steaks should be left to rest for 5-10 minutes before serving. A good succulent steak is not difficult to come by these days, but it requires some research. (12), Marinating steak is a way to prepare a steak for grilling or pan-frying that prevents toxins from forming. The round steak may consist of the eye round, the bottom round, and the top round, which are all connected in a single lean cut. The New York Strip and Kansas City Strip are the most popular. (10). (1), So, choosing healthy cuts of beef or lean steaks can be part of a healthy diet. You can find a steakhouse in Hong Kong that will serve the perfect top loin steak. Let’s look in more detail at the different cuts of steak available. The best way to cook round steak is in a stew or braising it. Tender cuts of beef are best served medium-rare and beef filet can be served rare to medium rare. The skirt steak is similar to the flank, but it’s slightly tougher and rich in flavor. Everyone has a different preference, but the cut of steak plays a big part of whether the steak will be enjoyed. This type of steak is finely textured and flavorful. Similar to the flank cut of beef, skirt steaks are not very tender. (2), Depending on the type of beef cut and the fat content, there may be more calories and fat. Filet mignon, bavette, tri-tips, strip steak and roasts - coming from the rear of the animal, these are also leaner cuts, and certainly not the best beef choice if you want to slow cook.The sirloin family is best for grilling, skillet and stir-fry, with high, dry heats. By and large, the bottom sirloin is the inferior cut of the three. This serving of steak also has 23.5 g of fat and 22 g of protein. Some tender types of steak are tenderloin (and, the most expensive), ribeye steak, and strip steak. Red type of meat provides you with iron, vitamin B12, and zinc. The flank steak comes from the abdominal region of the cow. The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. This list of best steak cuts for carnivores is here to answer these questions and more. One concern about cooking meat at high temperatures is the fact that toxins and carcinogens can develop.