Most larger cuts of beef can become a steak, even those from less desirable regions of the cow, depending on how they’re prepared and cooked.
When we talk about ‘steak,’ we usually mean any cut of beef that’s sliced thin enough to be cooked quickly and eaten as a single serving.
Filet mignon and ribeye illustrate the diversity of steaks from different primals, showcasing high quality from the tenderloin and richness from the ribeye.
Understanding steak involves recognizing that many cuts from the cow can be transformed into steaks, if cut and prepared appropriately.
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