0_Wizard
I love eating steak, and they are generally sliced across the muscle fibers.
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
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Steak
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Steak
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 famous 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, but they can be pan-fried, or broiled.
Muscle
Muscle is a soft tissue found in most animals. Muscle cells contain protein filaments of actin and myosin that slide past one another, producing a contraction that changes both the length and the shape of the cell. Muscles function to produce force and motion. They are primarily responsible for maintaining and changing posture, locomotion, as well as movement of internal organs, such as the contraction of the heart and the movement of food through the digestive system via peristalsis. Muscle tissues are derived from the mesodermal layer of embryonic germ cells in a process known as myogenesis. There are three types of muscle, skeletal or striated, cardiac, and smooth.
Myocyte
A myocyte (also known as a muscle cell) is the type of cell found in muscle tissue. Myocytes are long, tubular cells that develop from myoblasts to form muscles in a process known as myogenesis. There are various specialized forms of myocytes: cardiac, skeletal, and smooth muscle cells, with various properties. The striated cells of cardiac and skeletal muscles are referred to as muscle fibers. Cardiomyocytes are the muscle fibres that form the chambers of the heart, and have a single central nucleus. Skeletal muscle fibers help support and move the body and tend to have peripheral nuclei. Smooth muscle cells control involuntary movements such as the peristalsis contractions in the oesophagus and stomach.
Motor control
Motor control is the process by which humans and animals use their brain/cognition to activate and coordinate the muscles and limbs involved in the performance of a motor skill. Fundamentally, it is the integration of sensory information, both about the world and the current state of the body, to determine the appropriate set of muscle forces and joint activations to generate some desired movement or action. This process requires cooperative interaction between the central nervous system and the musculoskeletal system, and is thus a problem of information processing, coordination, mechanics, physics, and cognition.
Gamma motor neuron
A gamma motor neuron (γ motor neuron), also called gamma motoneuron, is a type of lower motor neuron that takes part in the process of muscle contraction, and represents about 30% of (Aγ) fibers going to the muscle. Like alpha motor neurons, their cell bodies are located in the anterior grey column of the spinal cord. They receive input from the reticular formation of the pons in the brainstem. Their axons are smaller than those of the alpha motor neurons, with a diameter of only 5 μm. Unlike the alpha motor neurons, gamma motor neurons do not directly adjust the lengthening or shortening of muscles.
Alpha motor neuron
Alpha (α) motor neurons (also called alpha motoneurons), are large, multipolar lower motor neurons of the brainstem and spinal cord. They innervate extrafusal muscle fibers of skeletal muscle and are directly responsible for initiating their contraction. Alpha motor neurons are distinct from gamma motor neurons, which innervate intrafusal muscle fibers of muscle spindles. While their cell bodies are found in the central nervous system (CNS), α motor neurons are also considered part of the somatic nervous system—a branch of the peripheral nervous system (PNS)—because their axons extend into the periphery to innervate skeletal muscles.
Muscle contraction
Muscle contraction is the activation of tension-generating sites within muscle fibers. In physiology, muscle contraction does not necessarily mean muscle shortening because muscle tension can be produced without changes in muscle length such as holding a heavy book or a dumbbell at the same position. The termination of muscle contraction is followed by muscle relaxation, which is a return of the muscle fibers to their low tension-generating state. Muscle contractions can be described based on two variables: length and tension. A muscle contraction is described as isometric if the muscle tension changes but the muscle length remains the same.
1_Apprentice
steak is awesome i love fillet
0_Wizard
Same here! Some steak is cut parallel to the fibers, like skirt steak,
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 famous Silverfinger steak that is cut from the loin and includes three rib bones.
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Steak
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Skirt steak
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with "flank steak", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank.
Steak
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 famous 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, but they can be pan-fried, or broiled.
Hanger steak
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.
Fajita
A fajita (; ) in Tex-Mex cuisine is any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, lamb, salmon, and all other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. The northern Mexican variant of the dish name is Arrachera.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
1_Apprentice
oh really? I like steak with the bone in like t bone or ribeye
0_Wizard
I guess it makes skirt steak more tender to cut it parallel to the fibers then.
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 famous Silverfinger steak that is cut from the loin and includes three rib bones.
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Steak
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Skirt steak
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with "flank steak", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank.
Steak
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 famous 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, but they can be pan-fried, or broiled.
Hanger steak
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Fajita
A fajita (; ) in Tex-Mex cuisine is any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, lamb, salmon, and all other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. The northern Mexican variant of the dish name is Arrachera.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Flank steak
The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as "sobrebarriga", literally meaning "over the belly". A thin flank steak in South America is known as a "matambre". A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in "fajitas". It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender.
1_Apprentice
yea that makes sense
0_Wizard
Also when steak is used without any other words, they usually mean beefsteak.
When the word "steak" is used without qualification, it generally refers to a beefsteak.
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Steak
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Steak
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 famous 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, but they can be pan-fried, or broiled.
Beefsteak Club
Beefsteak Club is the name or nickname of several 18th and 19th-century male dining clubs that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. This club flourished for less than a decade. The Sublime Society of Beef Steaks was established in 1735 by another performer, John Rich, at the Theatre Royal, Covent Garden, where he was then manager, and George Lambert, his scenic artist, with two dozen members of the theatre and arts community (Samuel Johnson joined in 1780).
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Beefsteak (banquet)
A beefsteak is a type of banquet in which sliced beef tenderloin is served to diners as all-you-can-eat finger food. The dining style originated in 19th-century New York City as a type of working-class celebration but went into a decline in the mid-20th century. Resurrected by caterers in New Jersey, the beefsteak banquet style is now popular in that state's Bergen and Passaic counties, and is enjoying a revival in New York City, where the style originated, due to the reemergence of a biannual beefsteak in Brooklyn. Beefsteak banquets originated among the working class of New York City in the mid-1800s as celebratory meals or "testimonials".
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Beefsteak Charlie's
Beefsteak Charlie's was a well-known Manhattan restaurant in the early 20th century, and later a restaurant chain based in the New York metropolitan area, which grew to over 60 locations in the early 1980s. Charles W. Chessar was a New York City restaurateur who was nicknamed "Beefsteak Charlie" by Howard Williams, a sports editor for the New York Morning Telegraph. Chessar opened his first restaurant around 1910, and moved to 50th Street between Broadway and Eighth Avenue in 1914, which he operated until 1934. The restaurant was filled with horse racing photographs and frequented by sports enthusiasts, and the specialty of the house was a steak sandwich.
Chicken fried steak
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of fried chicken. Chicken fried steak resembles the Austrian dish "Wiener Schnitzel" and the Italian-South American dish "Milanesa", which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried.
1_Apprentice
yea actually steak is always beef
0_Wizard
That's not true, steak can mean tuna steak or beefsteak or any steak when theres no qualifications.
When the word "steak" is used without qualification, it generally refers to a beefsteak.
chosen_Steak_0
Steak
chosen_topic_0_Steak
Steak
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 famous 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, but they can be pan-fried, or broiled.
Beefsteak Club
Beefsteak Club is the name or nickname of several 18th and 19th-century male dining clubs that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. This club flourished for less than a decade. The Sublime Society of Beef Steaks was established in 1735 by another performer, John Rich, at the Theatre Royal, Covent Garden, where he was then manager, and George Lambert, his scenic artist, with two dozen members of the theatre and arts community (Samuel Johnson joined in 1780).
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Steak burger
A steak burger is a type of sandwich prepared using steak as a primary ingredient. In the United States, the first steak burger offered to consumers appears to have been invented in 1934. Beefsteak is typically used, although other meats can also be made into steak burgers. They may be prepared with various accompaniments and toppings, and several restaurant versions have existed in the past and continue to be prepared in contemporary times. Use of the term "steakburger" dates to the 1920s in the United States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a steak burger and offered it to customers at the company's first location in Normal, Illinois.
Chicken fried steak
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of fried chicken. Chicken fried steak resembles the Austrian dish "Wiener Schnitzel" and the Italian-South American dish "Milanesa", which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried.
Beefsteak Charlie's
Beefsteak Charlie's was a well-known Manhattan restaurant in the early 20th century, and later a restaurant chain based in the New York metropolitan area, which grew to over 60 locations in the early 1980s. Charles W. Chessar was a New York City restaurateur who was nicknamed "Beefsteak Charlie" by Howard Williams, a sports editor for the New York Morning Telegraph. Chessar opened his first restaurant around 1910, and moved to 50th Street between Broadway and Eighth Avenue in 1914, which he operated until 1934. The restaurant was filled with horse racing photographs and frequented by sports enthusiasts, and the specialty of the house was a steak sandwich.
1_Apprentice
i guess that makes sense with tuna steak but steak i feel means beef and using it like tuna steak is just to say its like the shape