0_Wizard
steak is great quality muscle meat
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
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Steak
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Meat
Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
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.
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as "calf fries", "prairie oysters", or "Rocky Mountain oysters").
Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word "ch'arki" which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F).
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.
Cultured meat
Cultured meat, also called clean meat, lab-grown meat, test tube meat, tube steak, or "in vitro" meat, is meat grown in cell culture instead of inside animals. It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013. In part due to technical challenges associated with scaling and cost-reduction, cultured meat has not yet been commercialized.
Kangaroo meat
Kangaroo meat is a meat from any of the species of kangaroo. It is mostly produced in Australia from wild animals and in 2010 was exported to over 55 countries worldwide. Currently most kangaroo meat is sourced from wild animals as a byproduct of population control programmes. Both the meat and the hides are sold. Although most species of macropod are protected from non-Aboriginal hunting by law, a small number of the large-sized species which exist in high numbers can be hunted by commercial hunters. This policy has been criticised by some animal rights activists. On the other hand, the kangaroo harvest is supported by a wide range of professional ecologists in Australia.
1_Apprentice
Oh yeah I love a good tender steak.
0_Wizard
yep juicy meaty steak is the best even with the bone in
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
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.
SmarTrip
SmarTrip is a contact-less stored-value smart card payment system managed by the Washington Metropolitan Area Transit Authority (WMATA). The Maryland Transit Administration (MTA) uses a compatible payment system called CharmCard. A reciprocity agreement between the MTA and WMATA allows either card to be used for travel on any of the participating transit systems in the Baltimore-Washington metropolitan area. Unlike traditional paper farecards or bus passes, SmarTrip/CharmCard is designed to be permanent and reloadable. For the rest of this article, "SmarTrip" will refer to both unless there is a specific difference between the two.
Venegono Superiore
Venegono Superiore is a "comune" (municipality) in the Province of Varese in the Italian region Lombardy, located about northwest of Milan and about southeast of Varese. As of 31 December 2004, it had a population of 6,809 and an area of . The municipality of Venegono Superiore contains the "frazioni" (subdivisions, mainly villages and hamlets) San Martino, Pianasca, and Piambosco. Venegono Superiore borders the following municipalities: Binago, Castiglione Olona, Vedano Olona, Venegono Inferiore. Alenia Aeronautica has its head office in Venegono Superiore.
Yep Roc Records
Yep Roc Records is an American independent record label based in Hillsborough, North Carolina, and owned by Redeye Distribution. Since 1997, the label has released albums from North Carolina and international artists, including Aoife O'Donovan, Chatham County Line, Dave Alvin, Gang of Four, Los Straitjackets, Nick Lowe, Paul Weller, Robyn Hitchcock, Ryan Adams, The Apples in Stereo, The Reverend Horton Heat, Mandolin Orange, and Tift Merritt. Tor Hansen started the label in 1997, two years after moving to North Carolina to help manage a chain of record stores in the South. In and around the musical hotbed of Chapel Hill, he encountered bands making good music but not really knowing how to get it out.
Laurence Yep
Laurence Michael Yep (; born June 14, 1948) is a prolific Chinese-American writer, best known for children's books. In 2005, he received the biennial Laura Ingalls Wilder Medal for his career contribution to American children's literature. Yep was born in San Francisco to Yep Gim Lew (Thomas) and Franche. His older brother, Thomas, named him after studying a particular saint in a multicultural neighborhood that consisted of mostly African Americans. Growing up, he often felt torn between U.S. and Chinese culture, and expressed this in many of his books. A great deal of his work involves characters feeling alienated or not fitting into their surroundings and environment, something Yep has struggled with since childhood.
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.
Steak 'n Shake
Steak 'n Shake is an American casual restaurant chain located primarily in the Midwestern and Southern United States with locations also in the Mid-Atlantic and Western United States, Europe, and the Middle East. Steak 'n Shake Operations, Inc. is headquartered in Indianapolis, Indiana. There are 544 locations, of which 417 are company-operated and 127 are franchised. Typical restaurant locations have sit-down, drive-thru and front-window service, resulting in a hybrid of fast-food to-go service and diner-style sit-down service. Many Steak 'n Shake restaurants are open 24 hours a day, seven days per week.
1_Apprentice
Especially good cuts like filet mignon and ribeye.
0_Wizard
oh yea ribeye is awesome since it has the bone in the steak.
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
chosen_Steak_0
Steak
chosen_topic_0_Steak
Rib eye steak
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.
Yea, Victoria
Yea ( ) is a town in Victoria, Australia north-east of Melbourne at the junction of the Goulburn Valley Highway and the Melba Highway, in the Shire of Murrindindi local government area. In an area originally inhabited by the Taungurong people, it was first visited by Europeans of the Hume and Hovell expedition in 1824, and within 15 years most of the land in the area had been taken up by graziers. Surveyed in 1855, the township grew as a service centre for grazing, gold-mining and timber-getting in the area. The town has had a fairly stable population (around 1,100) since 1900, though it now has a relatively old population.
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.
Butch Patterson: Private Dick
Butch Patterson: Private Dick is a Canadian serial comedy television series centering on the seedy exploits of a self-described premature ejaculating, alcoholic, kleptomaniac, sexually deviant private detective played by Canadian actor/comedian Greg Lawrence. The series had a three season run, airing on The Comedy Network. Although the show was not a critical or commercial success, it maintains a small cult following. After the series' initial run, reruns were featured on the now defunct CBC Country Canada. Since then, all three original seasons have been released on DVD. Most of the episodes are focused around the cases that Butch Patterson is investigating at the time.
Entrecôte
In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the "contre-filet" may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak.
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.
Rib steak
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. Its marbling of fat makes this suitable for slow roasting or grilling cooked to different degrees of doneness.
1_Apprentice
Agreed, it isn't as tender as filet but it is often more flavorful.
0_Wizard
i like my steak medium rare myself
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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
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.
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.
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.
Patrick Kenniff
Patrick Kenniff (1865-1903) was an Australian bushranger who roamed western Queensland, Australia, with his brother James Kenniff (1869-1940). They were primarily cattle thieves, but the brothers were found guilty of murder and Patrick was hanged in Boggo Road Gaol in 1903. Patrick was born at Main Creek, near Dungog, New South Wales, on 28 September 1863. Along with his father, and three brothers Patrick worked as a labourer in northern New South Wales in the 1880s. He also was in trouble with the law. The Kenniff family moved across the border into the colony of Queensland in 1891. After their release they moved to the Upper Warrego where their father took up a large grazing lease known as Ralph Block.
Medium Rare (radio show)
Medium Rare was a Canadian radio program, which aired from 1987 to 1993. Produced by CHEZ-FM in Ottawa, the program was syndicated to several radio stations across Canada. Hosted by CHEZ's news director, Ken Rockburn, the program was a two-hour news and public affairs magazine show which aired on Sunday evenings, including features and interviews on politics, arts, literature and culture, although the show was ultimately most noted for Rockburn's interviews with writers. The program made Rockburn the only host in Canadian commercial, rather than public, radio ever to win three Nellies from the ACTRA Awards.
1_Apprentice
Medium rare is the only way to go with steak.