Thin edge beef recipe. Beef steak on the bone What to cook from beef edge

How do you choose the right cut of beef for a specific recipe? There are two aspects to this question. The first concerns lovers of exclusive products: beef varieties. The second aspect is important for any cook: this is the cutting of beef carcass and the correct use of its specific pieces.

Beef marinades

The science of marinades is not as complicated as it seems. Moreover, once you get carried away by arranging “bouquets” and how whimsically they are reflected in the taste of the finished meat, you begin to get real pleasure. The marinade must certainly have an acidic component, which will start the fermentation process and help make the meat softer in a few hours. In our kitchens there is always a lot of sour - obvious and unobvious. This citrus fruits (lemon, lime, orange) and simply sour fruits (kiwi, pineapple, plum) and berries (gooseberries, currants, sea buckthorn), ginger, mustard, pomegranate narsharab. It is good to grate the onion for the marinade - it is the juice that is important from it. But they advise avoiding vinegar - it “knocks” the meat spirit out of the meat.

They also marinate the meat in the Indian style - in kefir or yogurt, in a 1:1 ratio with sparkling mineral water. This base makes it soft and retains its juiciness. For the same purpose, olive oil is added to the wine marinade. There are some unexpected ingredients: dark beer (especially in combination with mustard), soy sauce and even vodka. But the most creative marinade has recently been made from Vietnamese nam pla fish sauce and blue cheese- paste made from them has a magical effect: it softens the meat and gives it a special aroma.

The thick cut of beef has excellent taste, and therefore can be used to prepare many delicious meat dishes, such as steaks and roast beef. Before considering some recipes, it is very important to learn in more detail what a thick layer of beef is, how to determine it when purchasing, and also read the advice of experts.

Peculiarities

A good housewife simply must know how to properly cook this or that meat, because this is the key to a successful lunch or dinner. The thick layer of beef is a so-called cut, containing several ribs (usually up to five). Meat from the so-called thick layer, despite the name, is not very thick, but rather thin and fibrous, with small layers of fat. It is from the thick edge that professionals cook the most delicious steaks, since the meat, which has layers, is perfectly baked and fried, and the juice is retained inside it, which makes the meat juicy.

If you look for a thick or so-called table edge on a carcass, then you should pay attention to its upper part, which is adjacent to the spine, namely next to the ribs.

During life, animals use this part (that is, the upper muscles) the least, and therefore it is considered very tender. Meat from this part is considered very satisfying, since in many properties and taste it is significantly superior to all other parts. It is in the thick part of beef that marbling is most often found, which is so valued among various gourmets. Marbled meat is very expensive because it is of high quality and has a very rich taste.

Most often, a thick layer of beef is used for stewing or frying; thanks to the special fat layers, almost all dishes turn out juicy, soft and pleasant to the taste. It is from this part of the beef that professional chefs prepare famous steaks, including:

• ribeye(considered one of the most famous and sought after steaks in the whole world);
• roast beef, which is a large baked piece of meat that is later cut into pieces (it should not be confused with steak).

A thick layer of beef can be an excellent solution for frying over an open fire, on the grill and for soaking delicious kebabs. For this, you can use the sirloin, but the cut ribs can be easily used to prepare various broths and soups. Beef bone broths are especially tasty and healthy for the body. Also, meat from this part of the carcass can be twisted into minced meat, which can later be used not only for making cutlets, but also for creating meat rolls.

There is a huge variety of recipes and serving options for thick-cut beef. Next, we will consider the most interesting recipes that may be of interest to housewives. For cooking roast beef at home. The ingredients you will need:

• thick edge of beef about 1 kg (boneless);
• vegetable oil;
• one onion;
• one carrot;
• one celery (if desired);
• salt, pepper, herbs and spices to taste.

We follow the step-by-step instructions.

1. If the meat has bones, they must be cut out. The meat also needs to be cleaned a little, removing the top fat and veins. The product should be washed before cooking.
2. Next, the piece must be rolled up and tied using a special thread. Dressing is done to preserve the juiciness of the meat and all its taste during frying.
3. At the next stage, the bandaged meat must be sprinkled with salt, pepper and spices on all sides. It also needs to be lightly fried in a frying pan to obtain a golden brown crust.
4. After frying, the meat should be wrapped in a special sleeve or foil and left for a while while the vegetables, namely onions, celery and carrots, are chopped. It is also important to lightly fry the vegetables.
5. Next, the meat must be placed on a pre-prepared baking sheet. In this case, you need to unfold it and place fried vegetables on top. Then we put everything in the oven, preheated to two hundred degrees. The approximate baking time is no more than an hour. In rare cases, a little longer.
6. After the meat is cooked, you should not immediately remove it from the sleeve or foil. It should be given 15-20 minutes for it to “infuse”. As a rule, roast beef is served not only hot, but also cold. It is always very tasty. It should be cut into small slices up to five cm.

We will also consider a simple recipe for cooking steak. It will require:

• 1-2 ready-made thick edge beef steaks;
• seasonings, as well as herbs;
• salt and pepper to taste;
• olive oil for frying (you can use any other, but this is preferable).

We prepare according to the following scheme.

1. To begin with, the steaks should be thoroughly dried after pre-rinsing, salt and pepper them, and coat them with olive oil.
2. If marbled beef was chosen for steaks, then it needs to be fried at a higher temperature.
3. The steaks must be placed in a preheated frying pan. Fry them for 3-4 minutes to obtain a tasty crust. And then another 7 minutes until fully cooked. If you want to cook a lightly rare rare steak, three minutes is enough.

When cooking steaks, you can constantly turn them to ensure even cooking. It is best to serve the finished steak on a warm plate. You can use rosemary sprigs as a decoration for meat, and as a sauce for steaks you can prepare Japanese teriyaki sauce, which goes well with beef, especially marbled beef.

When choosing beef, you should pay attention to the uniform color of the meat, small thin layers of fat, fibrousness and the absence of an unpleasant odor. If all these points are taken into account, then the chance of purchasing fresh and high-quality meat is quite high. It is recommended to cook steaks only from fresh and chilled meat. Frozen they will be less juicy. To summarize, it should be noted that it will not be difficult to cook beef meat at home.

The main thing is to purchase quality beef from a trusted place.

To learn how to cook steak, watch the video below.

For this dish, it is important to choose the right meat, because in essence we will be cooking classic roast beef. It's for roast beef beef edge.

Thick end beef is a fine-fibered, soft meat with 4 or 5 ribs. In this case, the bones are usually cut out and the meat is rolled up.

Thin beef rib is a tender cut of meat containing 2 or 3 ribs, and it is usually baked with the bones. This is how steaks and grilled meats are prepared.

Our option is the first, since we will cook roast beef.

Ingredients

Beef edge thick, 1½ kg pulp

Vegetable oil, 50 ml

1 onion

1 stalk of celery

1 carrot

Ground black pepper

Herbs - bouquet garni

A bouquet garni is a set of French herbs: 1 sprig of thyme, 3 sprigs of parsley, bay leaf, garlic, sage, leek and other herbs may be present. This is called a bouquet because the herbs are tied into a bunch, which is placed in the oven or in a pan as a whole, and after cooking it is removed entirely.

1. Carefully clean the meat from films, veins and fat, roll it up and tie it with strong kitchen thread. This is a traditional technique for cooking roast beef so that the juice and density of the meat are not lost during cooking.

Sprinkle the rolled piece of meat with salt and pepper on all sides, and fry on all sides. A brown crust should form all over it.

Remove the meat roll from the pan and wrap tightly in foil. We leave the meat alone for 10-15 minutes - this way it rests and prepares for further processing.

If you do not add salt or pepper, the meat will taste bland, but this is determined purely individually. Some generally cook meat without salt and say that this makes it sweeter.

2. While the meat is waiting quietly, cut the celery stalk, onion and carrots into slices and fry in oil. If you want to highlight the flavor of beef in the finished dish, add a piece of beef fat to the frying pan.

3. Unwrap the meat and place it on a baking sheet. We place vegetables on top of the meat and around it, place a bouquet of garni on top, and in this form we push the baking sheet into the oven, heated to 200°C. The meat should remain there for 60-70 minutes.

4. Having taken out the meat, we see that the bouquet garni is charred and the vegetables have turned black. Leave them and wrap the meat tightly in foil again for 10-15 minutes. During this time, the meat will regain its tender structure that it acquired in the oven and recover from temperature shock.

Now you can unwrap the foil, remove the strings and cut the roast beef. By the way, roast beef You don’t have to eat it hot; it’s incredibly good cold.

Sliced roast beef slices as thin as possible, 3-5 cm thick. It is good to serve it with thick meat sauce. Here is an example of such a sauce:

Mix beef broth with an equal amount of port;

Cook with bouquet garni until half the volume (rosemary and thyme must be present);

Strain, boil with cream;

Add literally a few drops of truffle oil;

Boil until thickened.

Beef steak on the bone

Beef steak recipe.

Steak. There is so much pleasure in this word for our stomach. But this is just a piece of meat. True, not simple, but from certain elite varieties of meat, prepared taking into account some subtleties. A kind of “culinary comme il faut”.
The most difficult thing in this simple matter is choosing meat. Beef, and only beef. Otherwise it won't be a real steak anymore. For a high-quality culinary masterpiece, it is better to use meat from grain-fed bulls no older than two and a half years. Due to the fact that grain is included in natural grass-fed food, thin layers of fat are formed in the meat, creating marbling. Marbled meat is a very expensive product. It is brought to our country mainly from Australia and the USA. Fresh meat cannot be used to cook steaks. After slaughtering, bull meat must mature for at least 21 days.

Beef steak recipe with photo

Depending on which part of the carcass the meat is cut from, there are different types of steaks. The main ones are thick edge (ribeye), thin edge and sirloin steaks. The most marbled meat comes from the thickest edge. It is usually used to judge the marbling of the entire carcass. The most tender and expensive is the tenderloin. The less muscle is involved in the movement, the more tender the meat. The marbling of steaks also has a gradation: Prime, Choice and Select. Prime is the most beautiful and marbled meat, Choice is the most sought after. There are also many alternative steaks made from cheaper meats.
What are the main subtleties in cooking steak? There are several basic rules, without which it will be impossible to obtain both taste and aesthetic pleasure in the end. First, after removing the meat from the vacuum packaging, it must be wrapped in a waffle towel and allowed to “rest” in the refrigerator for at least 1 hour. Secondly, you need to cut the steaks across the grain and at least one inch. After slicing, the meat should rest again for half an hour. Thirdly, you need to add salt immediately before putting it in the pan. And lastly, after the meat is cooked in the oven, it again needs to rest for a few minutes before serving. The moisture should be distributed throughout the fibers.

Steak doneness level.

Depending on the level of roasting required, the time it takes to cook the steak in the oven is determined (unless, of course, you cook it on the grill). BLUE RARE only takes a couple of minutes, because it is practically raw meat with a purely symbolic crust. For RARE a little more, but this is also not for everyone. Half-raw meat is MEDIUM RARE, where there is still quite a lot of red juice. MEDIUM - medium rare, MEDIUM WELL - almost completely cooked and, finally, WELL DONE - fully cooked meat. The degree of readiness (doneness) of the steak is determined using a special thermometer.
Simple preparation and great pleasure derived from eating steak make this dish very attractive, both in restaurants and at home. And it’s impossible, sitting down at the table, not to exclaim: “HURRAY, Steak!”

Ingredients:

• beef - 750 grams;
• olive oil - 50 ml;
• rosemary - 2 small sprigs;
• garlic - 3 cloves;
• salt, red and black pepper to taste.

How to cook steak:

Step 1

Place the meat one rib thick (~4 cm) in a deep bowl. Drizzle lightly with olive oil and rub on all sides with salt and black pepper. Set aside for 5 minutes while the pan heats up.

Step 2

Add a little olive oil to a very hot frying pan and place the meat on it. Add crushed garlic and rosemary. Quickly sear the steak over high heat on all sides so that the meat is sealed on the outside and all the juice remains inside.

Step 3

After we have fried the meat, transfer it to a baking dish, pour in the remaining oil from the pan, sprinkle with red pepper flakes and place it in an oven preheated to 260 degrees.

Step 4

Bake the steak for 10 minutes. Then reduce the temperature to 150 degrees and bake for another 10-15 minutes until the required degree of frying.

Step 5

Then remove the pan from the oven, cover it with foil and let the meat rest for 10 minutes.

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Thick edge is a cut of a cattle carcass that contains 4-5 ribs. This is relatively soft meat with thin fibers and layers of fat. Most often used in cooking for frying and stewing. Tender fat gives the finished dish juiciness and softness.

Visitors to expensive restaurants often order two types of famous steaks - ribeye and roast beef. The chef prepares them from the thick end of a beef carcass. The long and thin fibers of the meat perfectly retain the juice inside; with intense heat treatment, it seems to be sealed inside the piece. You can prepare an unusual dish at home, the main thing is to choose high-quality and fresh beef. When buying this part of a beef cut, be guided by the general rules: uniform color, thin layers of fat, coarse fibers, absence of foreign odors.

On a carcass, the thick edge is located in the upper part adjacent to the animal's spine, near the ribs. These muscles do not receive increased physical activity during their life cycle, which is why the meat in this part is tender. At the same time, its nutritional properties are significantly superior to other varieties of beef. Is the thick edge often called “man’s steak”? food lovers really like dishes made from it.

In this part of the beef carcass, the marbling of the meat is perfectly visible, which is considered an indicator of high quality. True gourmets value the gastronomic properties of the thick edge for its rich taste and extraordinary juiciness. It is ideal for cooking country style dishes: steaks in a frying pan, grilling and barbecuing. When planning an outing, you should buy a thick cut of beef. A shish kebab made from this type of meat will be a real hit at gatherings around the fire.

Housewives can use ribs cut from the thick edge to cook the broth base of first courses, and twist the boned meat into minced meat. It is also often baked in dough, rolled into a tight roll, or baked as a whole piece in a food sleeve with spices. For the holiday table, you can cook ribs in a sweet and spicy sauce, and for a weekday dinner, stew them with onions and carrots.

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Methods for preparing marbled beef in the “Recipes” section.
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Ramor meat is a product for the most sophisticated gourmets, ranking alongside such delicacies as foie gras, jamon and black caviar.
Marbled meat got its name because of its appearance - it is permeated with the finest web of fat, forming a beautiful pattern, so similar to the natural pattern of stone.

This marble pattern is born thanks to the special conditions of fattening the bulls. Starting at 16 months, dairy calves are put on a special grain diet and fed valuable cereal crops - wheat, corn or barley. This way, bulls gain weight faster without bothering themselves with physical activity, which is also important for obtaining tender and “young” meat. After all, the less the muscles work, the softer the meat fibers will be. Therefore, those muscle groups of the animal that were subjected to less stress are considered especially valuable - the tenderloin, the thick edge and the thin edge. These are the most valuable parts of the carcass.

The best parts of the mascara

Tenderloin steak? almost does not participate in the life of the animal, therefore it is the most tender meat, while containing a very small amount of fat, and is considered a “ladies’ delicacy”. From the tenderloin you can prepare the most exquisite dishes: Chateaubriand Steak, Filet Mignon and delicious Roast Beef. Tenderloin? meat that almost “melts” in your mouth.

Thick Edge (Ribeye Steak or Cube Roll) ? in this part of the carcass the marbling is most abundantly manifested, this is a real “royal” choice for those who like to fully experience all the advantages of marbled beef, some may think that it is even too rich, but its taste and juiciness are truly excellent? It is for these qualities that real gourmets value marbled beef. Thick edge? Usually considered a “man’s” steak, it is very nutritious, which is why it is especially popular among those who like to eat to their fill, as well as popular among those who are preparing for outdoor trips and barbecues. This steak is great for grilling over an open fire, which is why it is traditionally considered a barbecue classic. Ribeye and Cube Roll? “kings” of marbled meat. Can you use them to prepare a country style dish? “BBQ Ribeye steak”, or fried in the style of the founders of the “marble beef” culture? "Japanese-Australian marbled beef steak."

Striploin steak - the perfect compromise between the delicacy of the tenderloin and the generous marbling of the thick edge, a "gentleman's" steak? moderately juicy, moderately tender. The most famous classic American steak? New York steak? It is prepared from this part. If you want to try marbled meat for the first time, try Striploin to get a complete understanding of the features of this delicacy.

Apart from the “best three”? “alternative” cuts are highly prized.

Top of the hip joint (Sirloin Cap steak) ? It has noticeable marbling and a clean, well-defined “beef” taste. Sirloin Cap is used to prepare a colorful “Texas” steak “Kansas City steak”, in American country style.

Shoulder part (Top Blade steak) ? very tender and juicy meat, which, due to the presence of a central vein, takes on a well-recognized appearance and is considered the most beautiful steak. One way to serve Top Blade Steak? the so-called “butterfly” or in English “Book steak”? does it look like an open book, or the wings of a butterfly? and looks very original on the table. Top Blade is also used to prepare “Flat Iron Steak” and “Blade Steak”? traditional barbecue steaks.

Meat producers

Australia and the USA are considered the world's best producers of marbled meat. It is in these countries that mild climatic conditions, advanced technologies and the highest level of product quality control are best combined. As it should be, meat from different countries has its adherents, who give preference to one or another shade in the taste of meat, characteristic of the country of production.

American meat is famous for its juiciness and extraordinary, melt-in-your-mouth, bright, but quite mild taste, which is achieved by adding selected corn to the diet of bulls.

Meat from Australia is liked by those who like a slightly rougher, more pronounced natural taste of beef, which is obtained through fattening with the addition of barley grains.

Features of marbled meat

For the production of marbled beef, are only bulls selected from the best representatives of beef bull breeds? Black Angus, Hereford, Wagyu. Breeds of these bulls? They gain weight faster than others and have very tender meat, and in addition, they are lazy by nature and do not like physical labor, which has a very good effect on the tenderness of the meat.

The degree of marbling depends on the amount of fat in the meat, which is achieved by the duration of grain feeding. The longer the period? the more the marble pattern appears, the juicier and more tender the meat turns out.

There are several classifications of “marbling”? American and Australian.

How to cook beef deliciously?

Among various types of meat, beef is famous for its beneficial properties: this product is not too fatty, unlike pork, it is rich in iron and vitamins and is recommended by doctors for people suffering from anemia, children and pregnant women.

However, many housewives complain that prepared beef is often too tough and not at all as tasty as they would like. Meanwhile, there are several secrets on how to cook beef deliciously, make it as soft as possible and retain all its beneficial properties.

1. First of all, you should choose the right piece of meat: most often when frying, roast beef, rump, thick sirloin, T-bone, hump, thin and thick edge are used. The beef should not be too dark - this means that the meat was taken from the carcass of an old animal. The best beef is red in color, without chapped edges, the fat is light, not yellowed.

2. Before frying, the meat must be removed from all excess - films, fat, bones, and dried with a kitchen towel.

3. If the beef is fried in pieces, each of them must be beaten - the thick edge more, the thin edge just a little.

4. Before frying, beef can be marinated - soaked in vinegar, dry wine, olive oil with the addition of your favorite spices and roots for several hours. This meat will cook faster and will be more juicy and flavorful.

5. You can also cook beef on a rasper(roasting rack), and on a spit, and in a frying pan and in the oven. Each cooking method has its own characteristics that should be taken into account in order to get a perfect dish.

6. When frying a piece of beef on a rasper, the main thing is to ensure that the coals are evenly distributed so that the meat does not burn and is cooked evenly.

7. If beef is fried in the oven, it is necessary to set the temperature to high for the first 10-15 minutes so that a crispy crust appears on the piece of meat and the juice remains inside. Then immediately reduce the temperature and periodically pour the drained juice over the meat to soften it.

8. If the beef is cooked on a spit, you can wrap it in oiled paper, do not forget to pour over the drained juice and remove the paper only 15 minutes before cooking, so that an appetizing crust has time to appear on the meat.

9. In a frying pan, the meat is fried only open, without a lid, periodically turned over, and for greater juiciness, the chopped pieces of beef can be stuffed with lard.

10. It is not necessary to salt the meat immediately, only a few minutes after the start of cooking - a quarter of a teaspoon for every 400 grams of beef.

11. You can check how well the meat is cooked using a thick needle, and you need to pierce the thickest edge of the piece.

How to cook beef deliciously? Video Recipes

Beef steak in a frying pan, or how to cook beef steak- this is a big article about what you need to do to make sure that your steak at home turns out divinely tasty, and not like a rubber sole. Veal steak... Steak. There is so much magic in this word! The mouth immediately tastes like a tender piece of veal, releasing its juices when bitten and radiating its aroma throughout the kitchen. Today’s post is definitely not dedicated to vegetarianism, so, vegetarians and vegans, you have nothing to do here today, but soon I will come up with something for you too. In fact, at first I wanted to just write a recipe for ribeye steak, but then I realized that there are many little things that should be taken into account when preparing this seemingly simple dish. And I decided to put them all in a separate article “ Beef steak in a frying pan, or how to cook beef steak", which you are reading now. Well, let's go!

1. The first thing to do when thinking about cooking steak is: decide which part of the cow it will be made from. That is, with its variety. By the way, yes, the right steak is made from beef or veal, fried pig or chicken meat is no longer a steak, forget about these confusions. I would like to note right away that the most inactive parts of the carcass are used for steak; these are not the shoulder blades or thighs, but exclusively the back, which is also divided into several parts. There are quite a lot of them, I will not describe them all, but will describe only the most famous:

medallions - tenderloin or sirloin, these muscles in a cow practically do not work, so this part of the beef is the most valuable, expensive, tender, soft and dietary - there is practically no fat in it;

ribeye- This thick sirloin edge beef, the meat is not as soft as the previous one, but still so juicy; this steak is the fattest and has a certain “marbling” to a greater extent (tiny fatty streaks that make the meat more juicy) than the others; most often it is eaten by men, perhaps to show that excessive tenderness is not acceptable for them, or maybe they just like to chew :);

striploin - thin sirloin edge, can be attached to the rib bone, or can be separated from it (which happens much more often); both it and the thick end are often called “steak meat or beef/veal balyk” in the market; striploin has a fat frame around a piece approximately 1 cm thick, if you separate it, you get...

NY- the most popular steak in the city of the same name and throughout the United States, where, in general, the wonderful dish “steak” and its cult originated; it is famous for its bright, rich taste of beef; The fibers of New York and striploin steaks are larger than those of ribeye, which makes the meat somewhat softer, but marbling, on the contrary, is less pronounced.

2. We've decided on the right piece, but still, the key to a tasty steak is the right meat. Or, if you can’t find the right one, some life hacks that bring even imperfect meat to that very perfection. In gastronomically developed countries, there are special cows raised exclusively for cutting into steaks; they are even massaged so that the meat remains tender and melts in the mouth during consumption. In my country, unfortunately, the situation with meat for steaks is not very good, but here you can get out:

For clarity, I will give a visual example of the most common degrees of roasting:

4. Finally, I'll add one more thing some important tips:

Before frying the steak, reheat frying pan very strongly, it should be red-hot; By the way, there is no particular need to buy a grill pan; any one that can withstand high temperatures will do, of course, with a flat bottom;

don't pour olive oil oil into the frying pan, and coat the pieces that have already been cut into steaks in advance, then there will be no excess oil left in the frying pan and it will not burn;

use different ones spices for flavoring, but do not rub the meat with them, but place them nearby during frying: this can be a sprig of fresh rosemary or a clove of garlic, which can be used to rub the frying pan during the frying process;

don't add salt the meat is too strong before frying, it is better to add salt to it already while eating, because a large amount of salt can absorb the juice of the meat itself;

dark crust indicates that the steak is cooked correctly, it is not burnt or burnt, it is the way it should be;

use foil to give shape to pieces; many people think that it should only be used when frying medallions so that they remain tall and have a round shape, however other cuts of domestic cow do not always look like in the photographs, so feel free to use the same method to prevent the meat from spreading if you not too lucky some time;

To accurately determine the degree of doneness, you can buy cooking thermometer, with which you can easily bring the meat to the desired condition;

serve steaks with sauces And flavored oils, they will never spoil the taste of beef, but will only complement it; For example, chimichurri sauce or green oil;

if you want to cook steaks for guests, it’s better to find out in advance what degree of doneness they like, anyway, only a couple of steaks will fit in one frying pan, so there is a chance to please everyone, and if you still want to cook all the steaks the same, choose medium rare, it will please everyone as much as possible : both to the conservative who believes that “bloody juice” in a steak is a universal evil, and to the connoisseur of fashion trends who considers well done frying to be a rubber sole and the murder of a quality product.

Phew... I think I told absolutely everything I know. All about steaks, or how to cook the right steak at home. I admit, in my house this is usually done by my beloved man, in this case I am only an assistant. However, if you follow everything listed above, you will 100% achieve success in this difficult task. Enjoy your meal!

Thick edge of beef - recipes

The thick end of beef is the cut from the back of the carcass. The meat is quite soft and fine-fiber. A piece usually contains 4 or 5 ribs, and sometimes, for example, to prepare high-quality roast beef, the ribs may be cut shorter than usual. The fatty streaks are thin and almost invisible, and the fat percentage is considered moderate. The thick edge is usually used to prepare well-known dishes from quality meat (roast beef, entrecote). Also, this type of beef cut is ideal for preparing any dishes where the meat remains in large pieces (stewing and baking).

Benefits of Thick Edge Beef

Restaurants often use a thick edge, for which the most expensive recipes are selected. This is really high-quality meat with fine fibers, a minimal amount of fascia and fat layers. In addition, this part is not at all tough, so it does not require long cooking. All these features make the thick end an ideal type of meat for preparing “gourmet” dishes, which is often practiced in restaurants. The tenderness and juiciness of the meat in this part of the carcass is caused by the absence of strong loads on the back muscles, so even in adult animals, the meat of the thick edge can simply be quickly fried and it will already be soft.

Best Ways to Cook Thick Edge

• Brief frying.
• Baking in a roll.
• Braising in one piece.
• Baking in foil.

Two of the most famous recipes for thick cut beef

If you have thick-cut beef, you can decide what to cook from it with a lot of imagination, but you still shouldn’t make minced meat out of it, for example, because then all the advantages of this type of meat will be lost. You have a great opportunity to try to cook two world-famous dishes yourself - roast beef and entrecote. We will not describe recipe options in detail, you just need to understand the essence.

Roast beef and entrecote

This is simply the English name for a large piece of meat, rubbed on the outside with spices (sometimes marinated or breaded in flour) and fried in a frying pan so that the outside has a nice crust, but the inside of the meat remains raw. Probably everyone knows the famous English rare roast beef - this is exactly how traditional roast beef should turn out. It is served with vegetables and potatoes. Entrecote is already a dish of French cuisine. Essentially, this is a regular chop, rubbed with spices and fried in a frying pan.

Thick cut beef is one of the highest quality and most expensive types of meat. Therefore, dishes prepared from it should preserve the structure of the piece as much as possible. And it’s a big plus for you - such dishes are the easiest and fastest to prepare!

In our online store “Russian Sned” you can always purchase fresh thick cut from real farm grain-fed beef from Russian eco-farms at an affordable price and with delivery to your apartment. As a matter of principle, we do not work with frozen meat, and in most cases you order meat from a cow that is still grazing in the meadow. Therefore, our order delivery time is at least 1-2 days, but at the same time you are guaranteed to receive fresh, chilled meat.

• Fish stew in a multicooker Delicious homemade fish stew - with the help of a multicooker it is easy and simple. INGREDIENTS Fish 1 Kilogram any - horse mackerel, mackerel, river fish Onion 1 Piece Vegetable oil 100 Milliliters Salt 1.5 Teaspoons Lemon 1/2 Pieces for us […] Pheasant dishes - recipes with photos Pheasant dish recipes Preparation. Game in Russian cuisine is only fried. Large game birds - capercaillie, pheasant, black grouse - are fried on a baking sheet or in a wide shallow pan in the oven, after frying the bird in a frying pan with […]
• Grandma's Cinnamon Apple Pie Grandma's Cinnamon Apple Pie has been passed down from generation to generation. This is a classic, beloved dessert that is perfect for both everyday and holiday tables. Not a pie, but a delicacy! INGREDIENTS Flour 1.5-2 Cups Oil […]
• Cream of corn soup with shrimp recipe This recipe was shared with us by the chef of a Japanese restaurant. Cream of corn soup with shrimp turns out to be very light and tender, which can feed any adult and child to satiety. Cream of corn soup with shrimp ingredients for the recipe: […]
• Beef with mushrooms in a pot Do you want to cook a hearty and tasty dinner? We will help you with this, and today we will make amazingly tasty meat with mushrooms and vegetables - just a feast for your stomach! INGREDIENTS Beef 500 grams, maybe with a bone Potatoes 4-5 Pieces Mushrooms 300 […]
• Beef liver cutlets If your family enjoys eating offal, then I bring to your attention quick and tasty beef liver cutlets. They are perfect for lunch or hearty dinners. INGREDIENTS Beef liver 500 grams Flour 2-4 tbsp. spoons Egg 1 Piece Salt […]