Steak, Types of Cut, and Maturity Level

*English edition*

Steak is a big piece of meat, usually beef. Red meat, chicken meat, and fish often cut into steak. Mostly steak be cut perpendicular to the muscle fiber, its increasing the delicacy of meat. Steak is usually cooked by roasting, even though can be fried.

Types of Cut :

- Sirloin

Sirloin is cut of meat obtained from underside of ribs to outside of tenderloin. Sirloin usually covered with a layer of fat which is known as fat marbling. Fat marbling which is quite a lot, make the meat juicy and tasteful when cooked into steak.

-T Bone

Cut of meat T Bone have a characteristic in the form of bones that are similar in shape of letter T sticks to the edge of the meat.

-Toploin/Striploin

Toploin or Striploin in basically is a layer of meat that covers the tenderloin. Cut of this meat also quite liked because the meat is soft, but also still quite juicy.

-Tenderloin

Tenderloin is cut of beef from middle of body. The meat of tenderloin is softest because its muscle rarely used for activities. If processed into steak, the meat is very soft and its like melts in the mouth.

-Rib eye

Rib eye is cut of meat that sticks on beef ribs. There is two types bone-in and boneless. Rib eye meat have soft and flavorful texture. Fat content in it make the meat more tasty and juicy.

Maturity level :

-Rare

Cooked during one until two minute on each side. Inside of meat still coloured red, feel soft. and release a lot of fluid when cut. While the outside coloured light brown and not too mature.

-Medium Rare

Cooked during two until three minute on each side. Inside of meat still juicy and soft, however the red colour is more pale than rare, the outside of meat is more mature with dark brown colour.

-Medium

Cooked during five until six minute, the texture of meat is more solid. Inside of meat coloured pink, however most of it is ripe.

-Medium well

Roasted meat at a hot temperature during one minute on each side. Then switch to medium heat during five until six minute on each side. Inside of meet coloured very little pink. The outside of meat coloured dark brown and perfectly ripe.

-Well done

The temperature on inside of meat ranged between 71 until 100 degrees celsius. The steak will feel solid when sliced and chewed. Perfectly ripe meat to the inside, but also can't be burnt on the outside.

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