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Steak, Beef

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A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people). Steaks can be cut from any of the primal cuts of beef, but the most desirable steaks are cut from the short loin and rib areas with names such as Porterhouse, T-bone, and rib-eye. They are very tender and juicy and are also quite expensive. Good steaks are also cut from the sirloin. They are not quite as tender as steaks from the short loin or rib, but they are also a bit less expensive. Steaks from the short loin, rib, and sirloin are best when grilled or broiled.

Steaks from the chuck, round, plate, and flank are very flavorful, but are a bit tough if not cooked properly. Most of the steaks from the chuck, round, plate, and flank benefit from being marinated before cooking. In fact, steaks such as the flatiron steak from the chuck and the skirt steak from the plate can be among the most flavorful, juicy, and tender steaks if they are marinated and grilled, but not overcooked. They are also a much better value than loin or rib steaks because they are economically priced.
Steak
Sirloin Steak

USDA Nutrition Facts

Beef, chuck, shoulder clod, shoulder top and center steaks, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled (USDA#23058)

Serving Size 1 steak
Calories 182
Protein 26g
Total Fat 7g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 361mg
Sodium 60mg
Cholesterol 76mg

Beef, chuck, shoulder clod, top and center steaks, steak, separable lean and fat, trimmed to 0" fat, all grades, raw (USDA#23057)

Serving Size 1 steak
Calories 141
Protein 20g
Total Fat 5g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 355mg
Sodium 60mg
Cholesterol 57mg

Beef, chuck, shoulder clod, shoulder top and center steaks, steak, separable lean and fat, trimmed to 0" fat, select, cooked, grilled (USDA#23040)

Serving Size 1 steak
Calories 176
Protein 26g
Total Fat 6g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 401mg
Sodium 62mg
Cholesterol 77mg

Steak, Beef term - Related Content

Glossary Terms
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The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ...
Cooking Tips & Advice
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Cooking Videos
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Grilling Flank Steak

RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com.
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