Today, restaurant menus offer various options for beef steaks, the name of which is sometimes only a real gourmet can figure out. Rib eye, cowboy steak, striploin, tomahawk, tibon, chateaubriand, filet mignon - these are not just the names of dishes, these are tenderloins that occupy only 15% of the total mass of beef carcasses. That is why their price is so high, and the taste is perfect.
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Ribeye steak
The most popular type of steak. Fillet is cut from the rib part of the beef, between 5 and 12 ribs. It consists mainly of muscles, which have a minimal load. It differs in soft meat with pronounced fatty layers, which melt and fill the steak with juice during the cooking process.
Cowboy steak
A cowboy steak, he's a rib eye on a short bone of a beef rib. The average weight of a steak varies from 400 to 600 grams. The taste is no different from ribeye.
Striploin
Striploin, or New York steak, is cut after 13 ribs from the lumbar carcass. Tenderloin is distinguished by dense and large meat fibers and a small amount of fat. The taste is more pronounced and rich than that of rib eye. The meat requires careful frying, as it is easy to dry.
Tomahawk
The only steak on a long bone resembles an Indian hatchet in shape. It is cut from the same part as the ribeye, only the length of the stripped rib is about 15 cm. Many chefs say that the tomahawk is nothing more than a marketing ploy that promotes the sale of regular bone for the price of an expensive steak. But the steak tomahawk also has zealous supporters who claim that the bone gives the meat a piquant taste and a beautiful aesthetic appearance.
Tibon
A kind of unique steak, as combines two clippings at once, actually striploin and filet mignon itself. It consists of two pieces of muscle, separated by a bone in the form of the letter T. On one side of the steak is saturated meat with a minimum amount of fat, on the other - a tenderloin with a mild flavor. It differs from other steaks in large weight, about 700-900 grams. Cooking a steak due to the combination of two types of meat, you need to carefully, since there is a risk on the one hand not to fry the meat, and to dry it on the other.
Chateaubriand
The thickest of beef steaks. Partly similar to filet mignon, but several times more. It is considered one of the most expensive tenderloins, since its weight is approximately 3% of the total mass of beef carcass. It is cut along both sides of the spine and looks like a long spindle-shaped cut. The steak has a delicate taste, to give it juiciness, cooks often wrap it with a piece of bacon.
