Gallery

Gallery Thumb I

T-Bone Steak

T-Bone steak bone in pieces is from the short loin. In this piece have a bone shaped T which separates the tenderloin from the larger part of the top loin. The meat was not as soft as/tender porterhouse.

Gallery Thumb II

Porterhouse Steak

Porterhouse steak is thick from the tip of the short loin bone shaped T still leaves and large pieces of tenderloin. Porterhouse steak is one of the most popular types of steak.That sets it apart with a t-bone is the size of the larger Porter.

Gallery Thumb III

Salisbury Steak

Salisbury steak doesn’t like steak in general but the burgers of minced beef mixed, onion, crumbs (usually bread), and sometimes with mushrooms. Also known as “Hamburger Steak” or “Minute Steak” (due to the shorter cooking time). Usually made from lower quality meats.


Gallery Thumb IV

Rib Eye Steak

Rib-Eye is a piece of beef ribs. Rib-eye steak is one of the most popular, juicy and expensive on the market. Soft meat from the ribs/more fatty rib. This causes the fatty meat is more flavorful. Rib-eye steak is also called Scotch Fillet.


Gallery Thumb V

Wagyu Steak

Wagyu steak meat is obtained from the process of genetic and livestock care method which is very special.This special treatment that makes the flesh is very soft, rich in polyunsaturated fats, so felt the quality of their meat because the meat was specifically created to be consumed.The difference with other meats, beef wagyu whiter.

Gallery Thumb VI

Filet Mignon Steak

Filet mignon was very lean and tender. It is one of the most expensive steak menu. Derived from pieces of tenderloin.Tenderloin is the most tender cuts (because that’s usually the most expensive. On beef, tenderloin can be found at the center of the back between the sirloin and the rib cage/rib. Tenderloin is very soft because the muscles that form the tenderloin is rarely used by cattle. If our tenderloin meat cut into pieces again, will be called steak fillet mignon.

Gallery Thumb VII

Sirloin Steak

Sirloin beef is out or the back has the outside near the hamstrings. Sirloin usually has a layer of fat that clings to one side or around the meat. Sirloin meat feels harder than the back/rib and loin/rib.