The sound and aroma of a Halal steak hitting the grill is a solid stimulus to ignite your appetite! Isn't it true?
Steak Cuts
Steak cuts are one of the critical essentials of UK cuisine. Your refrigerator must be loaded with different Wagyu steak cuts according to your mood and taste. Halal Wagyu or steak cuts would be your first choice whenever it's time to enjoy the fatty and delicious meat.
You are in the right place if you don't know much about different steak cuts available in the UK and their cooking methods. We are here with a complete package of information related to other steak cuts and the specialties of each particular type.
What is steak?
Steak is a cut of meat, including muscle fibre of the animal such as cow, fish, or lamb. It is a muscular part and holds saturated fats. However, beef steak cuts are now getting familiar in the UK and stole the whole identity of steak. They are available in all sizes, cuts and shapes.
Furthermore, you can adopt different cooking methods for steak according to your preference and the demand of the event. From rare to thorough cooking will give fantastic and magical taste. The price of different steak cuts depends on the quality, flavour and texture.
The following are some of the best steak cuts ready to be on the top of your steak list:
1. Ribeye Steak
This Halal steak cut comes from the centre of the cow's rib section and may or may not contain bone. It is considered the UK's juiciest and most delicious beef steak cut. This taste may lie in the large quantity of fat marbling throughout the meat.
People also called it "Scotch" or "Delmonico". If you are looking for a good piece of Ribeye, you should focus on the nice fat cap on the steak known explicitly for the scotch cuts.
Grilling or cooking over a cast-iron pan until it reaches the desired temperature is enough to enjoy a delicious Halal Wagyu steak.
2. T-bone Steak / Porterhouse Cut
T-shaped steak cuts with meat on either side of the bone come from the short loin's cross-section. Different fat content makes them harder to cook but still delicious. A delicate fillet mignon is prone to overcooking; when seared, its surface refuses to contact the pan as the bone begins to jut out.
It would help if you were an experienced steak expert to enjoy the juicy and flavorful T-bone cut on your dinner table.
3. Sirloin Steaks
Top sirloin boneless Halal steak cuts are obtained from the sirloin section and have a pleasant beef-specific flavour. In addition, the inexpensive beef cuts are affordable for everyone in the UK.
Some argue about its tenderness and flavour, but there is no such thing observed in these sirloin cuts cooked and processed correctly. They will give a distinct beefy taste. Another characteristic of sirloin cuts is their low intramuscular fat and marbling content. So, care should be taken while cooking these hefty cuts. A slight overcooking can affect the taste and quality.
4. Rump Steak
The rump or round steak cut of beef is delicious, famous, and cheap compared to all steaks. Marinating these beefy Halal steaks is the key to enjoying delicious meat cuts. Marinating for at least four to five hours before cooking will give the best-suited steaks. After cooking, wait for ten to fifteen minutes to get soft and tender meat chunks.
Cooking methods and the temperature affect the quality and softness of the beef chunks. Appropriate temperature and heating quality can enhance or minimize Halal steaks' desired taste and texture. Therefore, you must know about these pre-requisites for cooking your favourite Wagyu steaks in the UK.
5. Bavette/Flank Steak
Here is the favourite steak of meat lovers, the flank steak cuts. Also known as Bavette (French), Fraldinha/Vazio (Brazil) and Sobrebarriga (Columbia). They are large and flat chunks from the back region's abdominal muscles and are tough cut. Expert cooking and careful handling of steaks while cooking and processing make them a delectable tender piece of meat. Marinating flank steak cuts with spices and herbs adds more flavour and aroma.
6. Fillet Steak
Fillet mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass.
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Fillet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Fillet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce
Due to the small amount of Fillet mignon able to be butchered from each animal it is generally the most expensive cut of meat.
7. Denver Steak
The Denver steak is located directly under the shoulder blade from the chuck tender. It is rarely used and is one of the most tender muscles in the beef chuck. It has an intensely, rich beefy flavor with a juicy texture and tenderness. A truly underrated cut which is becoming more popular.
8. Tomahawk Steak
Tomahawk is sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term Ribeye 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 "Ribeye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, French trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name.
9. Picanha Steak
Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal.
In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French). Instead, North American butchers generally divide this cut into other cuts like the rump, the round, and the loin. It consists of the biceps femoris muscle and its fat cap. In recent years the cut has become popular in most of Latin America and has gained a reputation as a tasty meat in the barbecue culture where it is barbeque grilled using a number of different techniques.
The importance of fat and marbling in beef steaks
The marbling texture of beef steaks due to intramuscular fat cells has a tremendously positive outcome on the eating quality of beef in terms of tenderness, juiciness/moisture and flavour. The fat content makes the meat softer and easier to chew, as there is less muscle fibre and collagen per unit volume of meat. It minimizes the chewing force required, enhances the breakdown of the food in the digestive tract, and releases more extraordinary flavour.
Nutrition studies revealed that Halal Wagyu steaks had more than 10 per cent intramuscular fat, and the steak had significantly higher Flavour Volatiles (a measure of the taste intensity).
In addition to the quantity of marbling, the distribution and texture of visible fat flecks within the Ribeye are also considered during the assessment of the marbling score.
Conclusion
Different beef steaks are available in the UK, and each offers a specific flavour and texture. Some are tender and gentle to handle, but some need special cooking techniques to take the hard nature of meat chunks. However, each one is full of buttery taste and marbling texture which is the specialty of beef steaks in the UK. Marbling texture and intramuscular fat make these steaks yummier, juicy, tender, and calorie-rich beef cuts.
Halal Wagyu steaks are available in the UK if you are looking for them. These beef cuts are prepared and processed according to the Islamic regulations of slaughtering animals for human consumption.
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