BEEF FILLET STEAK IN THE PIECE

Hot

BEEF FILLET STEAK IN THE PIECE

Category:

Quick description:

The ultimate tender roast. Why not try it pepper crusted or with mustard-based rub? Did you know that fillet is the second leanest cut of meat that you can get?

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    BEEF SHOULDER

    0 out of 5

    A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder(chuck).

    BEEK CHUCK

    0 out of 5

    Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chucksteak is a rectangular cut, about 1″ thick and containing parts of the shoulder bones, and is often known as a “7-bone steak,” as the shape of the shoulder bone in cross section resembles the numeral ‘7’.

    BEEF THIN FLANK

    0 out of 5

    The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. A thin flank steak in South America is known as a matambre.

    BEEF KNUCKLE

    0 out of 5

    Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

    To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.

NourFoods
X