Raw finely chopped or ground beef served with onion, seasonings, and raw egg. Also called tartare steak. steak that is cut into very small pieces and eaten raw, usually with a raw egg (tartare from , )
The Flat Iron Steak is a cut of steak from the shoulder of a steer. The steak was created by researchers at the University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each
The rib eye or ribeye, also known as the Scotch fillet (Australia) is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful
21Cut from the center of the Short Loin, this steak has a T-shaped bone that separates the small tenderloin section from the larger top loin The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin See also Beef
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