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Bellazon

The "Steak" Lovers Club -- Invite Only


Sarah.Adams

Let us know about your preferences.  

18 members have voted

  1. 1. How do you like your steak done?

    • Raw
    • Extra Rare
    • Rare
    • Medium rare
    • Medium
    • Medium well
      0
    • Well done
    • Slightly overcooked
      0
    • Overcooked
      0
  2. 2. What's your favorite cut?

    • Rib-eye
    • Striploin
      0
    • T-Bone/Porterhouse
    • Tenderloin
      0
    • Fillet Mignon
    • Skirt Steak
      0
    • Trip Rip
    • Sirloin
      0
    • Short Ribs
    • Shoulder Top Blade
      0
    • Flank
      0


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4 minutes ago, PinkCouture said:

 Does this help?

IMG_3342.JPG

 

 

Yes :smile: Thank you very much! There are two parts missing though... In the country I live in, we eat the head and the feet as well....

 

The only thing left is the tail :rofl:

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3 hours ago, Enrico_sw said:

 

 

Yes :smile: Thank you very much! There are two parts missing though... In the country I live in, we eat the head and the feet as well....

 

The only thing left is the tail :rofl:

The tail is still super edible! :chicken: Pho made with oxtail stock is one of my all time favourite dishes. 

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Guys ......this is the list of cuts according to Pinky's chart. Which ones of those qualify as steak? :chicken::chicken: 

 

Rib

Rib Roast 
Rib Steak
Ribeye Roast
Ribeye Steak 
Back Ribs

 

Loin
Top Loin Steak
TBone Steak
Porterhouse Steak
Tenderloin Roast
Fillet Mignon 

 

Sirloin
Sirloin Steak Flat Bone
Sirloin Steak Round Bone
Top Sirloin Steak
Tri Tip Roast
Tri Tip Steak

 

Round
Round Steak
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Top Round Steak
Boneless Rump Roast
Tip Roast
Tip Steak

 

Shortplate & Flank
Skirt Steak
Flank Steak

 

Brisket & Foreshank
Brisket Whole
Brisket Flat Half
Brisket Point Half
Shank Cross Cut

 

Chuck
Blade Roast
Under Blade Pot Roast
Chuck Pot Roast
Chuck Eye Roast
Short Ribs
Flanken Style Ribs
Mock Tender Roast
Chuck Top Blade Steak
Arm Pot Roast
Shoulder Top Blade Steak
Shoulder Petite Tender
Shoulder Petite Tender Medalions

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So we don't have a way too huge poll, I'd put:

(Consider that when it says x-roast vs x-steak it's the same thing, but the x-roast is the whole cut, while x-steak is sliced for a steak. Which is a good clue as too which to include :p )

 

Rib-eye

Striploin (looks like the Top Loin on the chart?)

T-Bone/Porterhouse

Tenderloin

Skirt Steak

Trip Rip

Sirloin

Short Ribs

Shoulder Top Blade

Flank 

 

And maybe a couple more?

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