During butchering , beef is first divided into primal cuts , pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
42-429: A beefsteak , often called just steak , is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled , pan-fried , or broiled . The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from
84-537: A dinner roll . Steak is sometimes served with shrimp or lobster tail, giving " surf and turf " or "reef and beef". Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively. An iconic specialty of Philadelphia is the Philly cheesesteak , composed of thinly sliced ribeye or other tender cuts, cooked on
126-529: A staple of Tex-Mex cuisine , have been associated with chili as far back as the early 20th century. The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic. The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in
168-426: A starchy side dish; usually baked or mashed potatoes, or thick-cut fried potatoes known as steak fries . Chili , rice, pasta, or beans are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with corn on the cob , green beans , creamed spinach , asparagus , tomatoes, mushrooms , peas , and onion rings being popular. Bread is generally served, usually
210-431: A starchy vegetable , such as potatoes . These chilis nearly always include beans. Variants may contain corn , squash , sautéed mushrooms , pearl onions , shallots or beets . Chile verde ('green chile') is a moderately to extremely spicy New Mexican stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic , green tomatillos , and roasted green chile. The spiciness of
252-615: A chili parlor in 1907, competing with other chili parlors that had opened in Nashville during the 1890s. In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest. Cincinnati chili is a substantially different dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions. Dozens of restaurants offer this style throughout the Cincinnati area. It can be traced back to at least 1922, when
294-649: A claim to some kind of secret recipe. By 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. After working at the Louisiana Purchase Exposition , Charles Taylor opened a chili parlor in Carlinville, Illinois , serving Mexican Chili . Varallo's , the oldest restaurant in Tennessee, opened as
336-399: A composition of meat and chili, while attending the rodeo (cattle roundup) and herradero (cattle branding celebration) in the village of Santiago in the state of Hidalgo in 1840: ”The Indians had cooked meat under the stones for us, which I found horrible, smelling and tasting of smoke. But we had also boiled fowls, and quantities of burning chili, hot tortillas, atole, or atolli, as
378-663: A consistent, detailed and accurate manner using anatomical names to identify cutting lines. Chili con carne Chili con carne ( Spanish: [ˈtʃili koŋ ˈkaɾne] ; lit. ' chili with meat ' ) or carne con chile is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder ), meat (usually beef ), tomatoes , and often pinto beans or kidney beans . Other seasonings may include garlic , onions , and cumin . The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that
420-400: A green salad may follow or (more commonly) be served at the same time. Steaks are often served with classic French sauces. In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is selat solo with Dutch-influence, a specialty of Surakarta , Central Java . In Italy , steak was not widely eaten until after World War II because
462-409: A hot griddle and shredded slightly, and served on Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce). The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat, but reduce concerns about disease. A vocabulary has evolved to describe
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#1732848428428504-409: A kit of spices), insisted on adding tomato sauce to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36 kg). He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor. Matt Weinstock , a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to
546-590: A red-meat diet. In Mexico , as well as in Spain and other former Spanish colonies, bistec (a Spanish loanword from English "beefsteak") refers to dishes of salted and peppered beef sirloin strips. One form of Mexican bistec is usually flattened with a meat tenderizing tool. The dish is often served in tortillas as a taco . Spain and its former colonies have variations of bistec encebollado (beefsteak with onions). It can be found across Latin America . In
588-524: Is classified according to different parts of the cow, specifically "chest lao " (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren " (a small piece of meat protruding from the shoulder blade of a beef) and so on. The cuts of beef in Finland are: The UNECE standard formalizes internationally agreed upon specifications written in
630-899: Is first recorded in a book from 1857 about the Mexican–American War . A recipe dating back to the 1850s describes dried beef , suet , dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey , of what is now Nuevo León , Mexico. Chili also became commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket , chili largely originated with working-class Tejana and Mexican women . The "chili queens" of San Antonio, Texas , were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints". The San Antonio Chili Stand, in operation at
672-468: Is normally accompanied by a choice of sauces and a choice of either french fries or mashed potato . A complementary choice of side salad or steamed vegetables is also commonly offered. In France , steak, locally called bifteck , is usually served with fried potatoes ( pommes frites in French). The combination is known as steak frites . Vegetables are not normally served with steak in this manner, but
714-909: Is traditionally cooked in a slow cooker and served with a side of salted crackers . Cactus chili is a relatively rare variation of chili con carne. However, it has gained prominence as a menu item at restaurant chains such as Showmars . White chili is made using chicken or turkey meat and broth, white beans , and green chili peppers. The resulting dish appears light in color when cooked. A white cheese, such as Monterey Jack, or sour cream are often added when served. The dish may be served with toppings or accompaniments; grated cheese , diced onions, and sour cream are common toppings, as are saltine crackers , tortilla chips or corn chips , cornbread , rolled-up corn or flour tortillas , and pork tamales . Chili can also be served over rice or pasta in dishes such as chili mac . Willie Gebhardt, originally of New Braunfels, Texas , and later of San Antonio, produced
756-555: The chuck or round are cooked with moist heat or are mechanically tenderized ( cf. cube steak ). In Australia, beef steak is referred to as just "steak" and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub , bistro , or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have three to seven different cuts of steak on their menu and serve it from blue to well-done according to preference. A steak
798-897: The 1893 Columbian Exposition in Chicago , helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West of the United States . Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. Before World War II , hundreds of small, family-run chili parlors could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had
840-597: The Indians call it, a species of cakes made of very fine maize and water, and sweetened with sugar or honey; embarrado, a favourite composition of meat and chili, very like mud, as the name imports, which I have not yet made up my mind to endure; quantities of fresh tunas, granaditas, bananas, aguacates, and other fruits, besides pulque, à discrétion. American traveler Theodore Taylor Johnson also wrote about eating carne con chile while in San Blas, Nayarit in 1849: Returning to
882-495: The US is from a significantly different part of the carcass than British brisket . Cut often refers narrowly to skeletal muscle (sometimes attached to bones ), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along
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#1732848428428924-547: The United Kingdom, In steak restaurants the beef is aged for several weeks, seasoned with sea salt nd pepper and seared on a grill. It is the served with chips or potatoes, vegetables and a wedge salad with dressings. Sauces are usually served on the side such as peppercorn, Diane, borderline, mushroom or a bearnaise sauce. In more casual restaurants and pubs steak is often served with medium-thick fried potatoes (chips) , fried onions, mushrooms, onion rings and tomatoes; In
966-460: The United States, a restaurant that specializes in beef steaks is a steakhouse . The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. A typical steak dinner consists of a steak, optionally topped with sautéed onions or mushrooms, with
1008-445: The United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic , also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added. Tomatoes are another ingredient on which opinions differ. Wick Fowler, a north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as
1050-574: The axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". The British designation 'rump' is also common in Canada. The most important cuts of beef in Argentine cuisine are: The most important cuts of beef in Brazilian cuisine are: Beef
1092-473: The chile is adjusted by the use of various peppers: Hatch chile, poblano , jalapeño , serrano , and occasionally habanero . Chile verde is a common filling for the Mission burrito . Cactus chili is a spicy Southwestern stew that is a variation on traditional chili con carne, usually containing traditional ingredients such as chili peppers, beef, tomatoes, and pinto beans, along with sliced cactus pieces. It
1134-406: The degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on
1176-488: The first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas , developed Wolf Brand Chili in 1895. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product, naming it for his pet wolf, Kaiser Bill. Wolf Brand canned chili
1218-420: The inside and charred on the outside. In Pittsburgh , this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside). Several other foods are called "steak" without actually being steaks: Cut of beef Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in
1260-470: The late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis . It featured a chili-topped dish called a slinger : two cheeseburger patties, hash browns, and two eggs, and smothered in chili. As of 2014 no O.T. Hodge-branded locations remain, though Tully's Tap, a pub and restaurant in O'Fallon, Missouri , offers what it claims to be the original O.T. Hodge recipe on its menu. Beans ,
1302-470: The meat that is dried in the sun after being salted and cut into long, thin strips to prevent putrefaction, which would be more active than the absorptive force of the sun, if one tried to dry it in thicker pieces, and despite this caution, it always retains an unpleasant smell and taste. In her book — Life in Mexico (1843)— Scottish noblewoman Frances Erskine Inglis wrote about eating a dish called embarrado ,
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1344-477: The medical profession". Vegetarian chili (also known as chili sin carne , chili without meat , chili non carne , and chili sans carne ) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism . It is also popular with those on a diet restricting the use of red meat . To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue , such as textured vegetable protein or tofu , quinoa , or
1386-497: The original Empress Chili location opened. In Green Bay , Wisconsin , the chili parlor Chili John's has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe has more chili powder and a higher proportion of fat. The original proprietor's son opened a second location in Burbank, California in 1946, which remains open. The Green Bay location closed in 2020. Until
1428-410: The preparation of chili for official competition—nor are they allowed to marinate any meats. Small red or pink common beans are commonly used for chili, as are black beans , black-eyed peas , kidney beans , pinto beans , great northern beans , or navy beans . Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called " chili no beans " in
1470-543: The primary meat originated when the Spanish introduced cattle to Mexico. Most of the beef being consumed in Mexico, especially by the Rancheros or cowboys in the 17th, 18th, and 19th centuries, was dried salted beef known as “ tasajo ” or “cecina”. Tasajo was consumed in many dishes, including a stew of red chili sauce known as Carne con Chile, or meat with chili. Carne con chile was very common throughout much of Mexico, as it
1512-411: The relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont , Lombardy , and Tuscany , however, were renowned for the quality of their beef. Bistecca alla fiorentina is a well-known specialty of Florence ; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford
1554-508: The sinews from the flesh with anatomical precision. Two men devoted themselves to cutting the meat into long strings or ropes, which they threw to another who rubbed them well with salt: after this, no other process remained but to hang the beef in festoons over long poles to dry in the sun. I breakfasted with the Rancheros, when their work was done, on dry meat with chili sauce and piping hot tortillas served up in rapid succession. Our second course
1596-466: The town we obtained a true Mexican dinner, consisting of jerked beef stewed with onions and plenty of cayenne pepper, which they call "carne con chile colorado". This was accompanied by the ever lasting frijoles or beans; and for desert, delicious chocolate and tortillas. In Spanish, the term "chile con carne", consisting of the word chile (from the Nahuatl chīlli ) and con carne , Spanish for 'with meat',
1638-543: The word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs , and may be used as a side , garnish , or ingredient in other dishes, such as soups or salsas . In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan , now the location of Mexico City . The use of beef as
1680-521: Was a dish of cow's blood stewed with sweet herbs: and having prefaced our meal by a glass of white brandy distilled in the Rancho, we all ate heartily. French colonist Mathieu de Fossey had a similar experience in 1831 when he was served tasajo cooked in chili in the village of Jáltipan near Coatzacoalcos in southern Veracruz: “That day we had a completely Indian meal, in which they served us tasajo cooked with chili, beans and tortillas. They call tasajo
1722-604: Was a favorite of Will Rogers , who always took along a case when traveling and performing in other regions of the world. Ernest Tubb , the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. Another major maker of canned chili, Hormel , sells chili available with or without beans, made with turkey or in vegetarian varieties, under their own name and other brands like Stagg. Another method of marketing commercial chili in
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1764-407: Was an easy and cheap meal. An English naval officer and explorer, George Francis Lyon , wrote in 1826 about eating dried beef in a chili sauce with Rancheros while travelling through northern Veracruz , near Pánuco : I then joined a party of Rancheros who had assembled to kill a cow and cut her flesh into tasajo, —an operation which they performed with extraordinary skill and dispatch, separating
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