Meat dishes are appreciated in all countries of the world, because their unique aroma and taste, in addition to meeting the tangible needs of a person, also saturates his body with vital substances. It’s quite difficult to figure out how one dish differs from another - and especially when they also have different names.
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Steak and Entrecote
Steak is an expensive tenderloin from a young bull who was fed with high-quality grain. The steak meat is always cut across the fibers and is never steamed before cooking. The steak is prepared as follows: a piece of meat is quickly fried until crisp and left to cook at a lower temperature so that it is well cooked inside. But some cooks neglect the rules of making a real steak, since not every cafe or restaurant can afford to buy expensive meat for it.
Steak is allowed to cook from a wide variety of meats, including high-quality young pork.
Entrecote is an ox meat, cut between the ribs and left on the bone. The correct entrecote is a well-fried piece, on the side of which you can see the line connecting the fried on both sides. Today, pork dishes are often called entrecotes, which is absurd in itself, since the meat is not taken from a pig at all. Entrecotes can be cooked both in a pan and in the oven, where they are baked under grated cheese, onions, potatoes, mushrooms and mayonnaise for forty minutes.