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10 relations: Beef, Beef tenderloin, Café de Paris sauce, Cut of beef, Delmonico steak, Rib eye steak, Rib steak, Sirloin steak, Strip steak, T-bone steak.
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beef tenderloin
A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
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Café de Paris sauce
Café de Paris sauce is a complex butter-based sauce served with grilled beef.
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Cut of beef
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.
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Delmonico steak
Delmonico steak (or steak Delmonico) is a particular preparation of one of several cuts of beef (typically the ribeye) originated by Delmonico's restaurant in New York City during the mid-19th century.
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Rib eye steak
The rib eye or ribeye is a beef steak from the rib section.
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Rib steak
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.
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Sirloin steak
The sirloin steak is cut from the back of the animal.
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Strip steak
The strip steak is a cut of beef steaks from the short loin from a cow.
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T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).
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