Steak, "lop meat," varieties are 200 gr in weight in new gastronomy trends. and above 400, 450 gr, provided that the ideal one is 350 gr. I can also grammatically. If I have to mention at the beginning of my article, "lop meat" is not just red meat. I believed that I should write an article about...
What is Steak? What are the Original Steak Varieties?
I believed that I should write an article about steak and steak varieties, as I saw that the wrong terms used in the gastronomy sector became a bit too much. Steak is a word of English origin in the international common sense. When I think about its meaning in Turkish, I can interpret it as "lop et". If I take into account its similar names in Anatolia in our culinary history, it is also used in the sense of "dawn wind".
Steak, "lop meat," varieties are 200 gr in weight in new gastronomy trends. and above 400, 450 gr, provided that the ideal one is 350 gr. I can also grammatically. If I have to mention at the beginning of my article, "lop meat" is not just red meat.
What is Steak?
Today , one of the words we hear most in the food and beverage industry in Grand Opening and Small Opening is "Steak" and Steak varieties...
What does Steak mean, in what sense is the word Steak used? What is the meaning of Steak?
* The Most Annoying Meat Pieces,
* Softest Meat Pieces,
* Boneless Meat Piece,
* Like Turkish Delight,
* Turkish delight,
* Lop Meat,
* Seheryeli,
It can be defined as above in restaurant menus where the most successful Menu Engineering is applied. We can also say that the most delicious or softest meat varieties that can come out of a bovine and ovine animal. One of the most important issues that I should mention is that steak varieties in the best Show Kitchen products are not limited to red meat. Steak varieties in popular restaurant promotions can also be cooked with different cooking techniques in the oven, grill, barbecue and professional kitchens.
With the questions of How Can I Have the Best Restaurants in the City , How to Set Up an A la Carte Kitchen , and steak varieties, which are among the topics that those who want to have a permanent restaurant are curious about...
Steak doesn't just come from veal. In the main item, some Steak varieties can be extracted from the animals that I will mention below as an example of edible meat by the World Health Organization.
* Bison,
* Calf
* Camel,
* Ostrich,
* Pig,
* Deer,
* Turkey
* Kangaroo,
* Goat,
* Swordfish,
* Shark,
* Marlin Fish,
* Salmon,
* Chicken,
* Zebu,
Steak varieties can also be made from various large fish species. Today , lop meat varieties, which have managed to become popular in restaurant trends and
World Food Trends, have carried the popularity of the Steak House restaurants concept to higher levels in restaurant projects among restaurant concept varieties .
Although Steak lovers do not have enough information about Steak varieties when opening a new restaurant , I believe that other steak varieties will be enriched in these restaurant concepts, which are seen as a solution by those who say Why My Restaurant Fails .
What is Steak? What are the
Original Steak Varieties?Although very detailed researches are carried out on the answer to the question of How to Open a Steak Restaurant , especially in Arab countries, in new gastronomy trends , it is a fact that fish steaks and steaks obtained from other animals will begin to be served. At the same time, it seems like an inevitable fact that the contents of the "Dry Aged & Steakhouse" restaurant menus will be updated again, which is one of the most successful restaurants .
How many kinds of steak ( Lop Meat, Turkish Delight) comes out of a bovine animal?
Although the types of meat used as Steak in cattle and small animals are the same, it is not preferred because the weight of lop meat in small animals is small. It is not called by the same names. For example, the tenderloin with veal is called "küşleme" in lamb. Not all steak varieties are suitable for aging ( Dry Aged ). In the main item, there are 7 types of main Steak meat in international standards. All other steaks are produced from these seven varieties.
What are the Original Steak Varieties in International Standards?
* Entrecote (Ageable - Dry Aged )
* Steak (Aging - Dry Aged)
* Tenderloin
* Brisket (Ageable - Dry Aged )
* Veal Chops (Ageable - Dry Aged )
* flank steak
* T-bone steak (Ageable - Dry Aged )
I will specify the characteristics of the steak varieties I mentioned above in a separate article . They are the varieties that make up the most original and main steak products. All real and original steak varieties found as red meat in the world are derived from these meats. Hundreds of steak names in restaurant menus , called steak, are nothing more than " special food" or "made-up" flavors.
What are the biggest features that should be considered in cooking, serving and consuming steak varieties?
* My 200 - 250 gr. does not fall below,
* Not to be consumed over 450 grams,
* Preferring Alcohol Consumed at Room Temperature Along with Steak For Those Who Drink Alcohol...
* It should never be consumed fully cooked (The more the steak is cooked, the more it will lose its softness and flavor)
* Along with Fish Steaks, If Fish Does Not Contain Too Much Animal Fat, Cold Alcohols Can Be Preferred...
* Consuming with Steamed Vegetables,
* Consumption between a minimum of 10 years and a maximum of 38 years. (Every Day Expected by Appropriate Standards Is One Age)
* Serving with side dishes and sauces,
* Cooking With Its Own Oil,
* Consumption by Cooking Below Medium, Medium, or Above Medium,
* Pre-Firing
* Different Spices Except for Special Requests, The Real Taste of the Meat Is Not Seasoned in a Way That Changes,
* Not to put any other product on it after cooking,
I can say that it is among the most important considerations. Different cooking techniques can be applied in Steak varieties made by the most successful chefs in professional kitchens. I believe that the most delicious steaks will be consumed in the healthiest way in return for following the recommendations of the chefs, one of the best cooking techniques.
I would like to make some definitions in order to avoid the mistakes that are known to be true by known gastronomy experts and gourmets . What are the characteristics of Wagyu, Kobe and Argentina steak varieties? What is Wagyu? What is Kobe beef? and what is Argentina Steak? I want to give an explanation to your questions...
Steak varieties in the world are certain and there are 7 types. Wagyu, kobe and Argentina Steaks mentioned above are issues related to the rearing technique of the animal. Although it is referred to as a steak variety, I would like to remind you that there are techniques that are grown with special opportunities.
In fact, I would like to define 6 different types of steak cooked in international standards, in 4 different standards in the cooking techniques I use. As I do not recommend the +2 options, very rare and very-very cooked options, I do not use them in my menus . In the examples I have given below, it is necessary to pre-framing the steak varieties as a whole . In professional restaurants, this is one of the most common cooking techniques. It is then grilled.
Undercooked & Medium Rare
The temperature of the inside of the meat is 49 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked separately on both sides for 2-3 minutes on the hot grill on both sides, above the middle. It can be tried with special sauces for those who want to have different tastes . Our body better absorbs the iron found in raw meat. But raw protein is difficult to digest. (I don't recommend over 60 years old) 70% of the meat on the plate is red.
Medium Cooked & Medium
The temperature of the inside of the meat is 59 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked for 4 minutes on a hot grill on both sides, above the middle, and the special sauces containing local spices and bone marrow, and the broth of medium-cooked meat secreted on your palate are a delicacy that must be tasted. However, it is easier to digest protein in medium-cooked meat than in rare-cooked meat. 50% of the middle portion of the meat on the plate is red. "Chief's Recommendation"
Medium Cooked & Medium Well
The temperature of the inside of the meat is 66 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked on the hot grill for 6 minutes on both sides, above the middle. It won't be easy to forget the unique flavor that the meat will leave on your palate when you eat your meat with special grill sauce cooked in a smoke oven from the bone marrow, sauces with mustard, sauces with honey and black pepper, and special sauces. 25% of the meat in the middle of the plate is red. "Chief's Recommendation"
Fully Cooked & Well Done
The temperature of the inside of the meat is 72 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked on the hot grill for 8 minutes on both sides, above the middle. I recommend you to consume it with special sauces. While eating your meat, it will have lost its vitamins, flavor, softness and size to a certain extent compared to medium and medium cooked meats. It is tougher than the medium and medium cooked options. The state on the plate is the brown tone of the whole meat as in the picture.
Especially in à la carte kitchens, I took pictures of the meat in order to check the softness of the meat and to understand to what extent it was cooked. When the thumb and other fingers meet on the left hand, different softness measures occur at the base of the thumb. This stiffness is also checked with the index finger of the right hand. This is called "hand setting" in steak cooking techniques . Because how much of the steak type being cooked on the grill is cooked is never controlled by cutting it. Experienced and successful chefs control this by combining different fingers.
In our culinary history , the "hand-cut" taught to the "dough makers" in the Ottoman palace cuisine by the Chef and Ustadan-ı Matbah-ı Has was used as a measure of the hardness of the dough in the dough types that were instructed to the disciples and journeymen. Experienced and successful chefs in today's Steak Restaurants use hand adjustment and accept it as a measure in steak cooking, and they determine to what extent the steak is cooked by combining different fingers while cooking, by touching both the meat and the softness inside the thumbs .
How to tell when Rare Meat is cooked by finger control?
When the thumb and forefinger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.
Medium Cooked & How to tell when medium meat is cooked with finger control?
When the thumb and middle finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.
How to tell when medium well cooked & medium well meat is cooked by finger control?
When the thumb and ring finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.
How to tell when Fully Cooked & Well Done meat is cooked with finger control?
When the thumb and little finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.
What Does Wagyu Mean From The Best Meat Types ?
It is the most important of the 4 cattle breeds that are famously produced for Definite Success in the gastronomy sector in Japan, where it is in demand . Regarding the genetic structure of the animal, its meat almost resembles a marble pattern.
Wagyu cattle breed, which does not have a very fast movement structure, contains dense fat tissue integrated with meat in every part of its body, and the lack of muscle and nerve tissue makes the meat soft. In the production of Wagyu cattle breeds, barns are raised with special techniques in quiet areas away from the roadsides.
What Is Kobe Meat , One of the Most Different Meats ?
As I mentioned above, it is the Wagyu and Tajima cattle breed, which are grown in the Wagyu region of Japan, with special techniques. The cattle breed, whose meat is already soft, is not allowed to walk.
Kobe meat or Kobe meat varieties is one of the three most tender and quality meats in Japan, along with Matsusaka, Omi and Yonezawa meats. Wagyu and Tajima cattle fed with fresh herbs, barley, wheat and special feeds drink 15-20 liters of beer daily.
While the animal is almost never stressed, special breeding techniques are applied in private farms built in quiet areas and they are not allowed to grow too much and they live for a maximum of 2.5 years. Wagyu meat is one of the most suitable meats for aging due to its high fat tissue content.
What Is Argentina Steak & What Is Argentine Steak?
It is an animal breeding technique practiced in Argentina. It is applied in large heads and small heads. In previous years, as soon as the animal was born, its feet were broken and it was fed by special methods (oral feeding) by laying it on its left side. This system was banned due to the great reaction from animal lovers, but this time, once the animal was born, it was taken into a cage where it could not even stand up and started to be fed with the same method.
The animal, which does not walk at all with its 0-nervous and 0-muscle structure, is massaged at certain times of the day to drink plenty of beer. At the same time, he is prevented from getting stressed by constantly listening to classical music with the sound system found in the barn.
Every part of an animal raised with the Argentine breeding technique can be consumed as a Steak. If I need to give interesting information, the 42% muscle structure found in the shin of a normal animal varies between 3% and 5% in an animal raised with the Argentine technique. Argentine meat is one of the most suitable meats for aging because of its high fat tissue rate.
Ahmet Ozdemir
Coord. Executive Chef
International Restaurant and Cuisine Consultant
Ottoman and Turkish Cuisine World Volunteer Ambassador
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