Beefsteak

Sirloin Steak. Tenderloin In Front

Description And Names Given To Beefsteak

Steaks are cut from the round - those from the top, known by the thick ridge of fat, being the best round steaks - from the loin, and the rump. Steaks from the loin nearest the forequarter are known as short, club, or Delmonico steaks; they are without tenderloin, and the flank end is small; three of them contain a rib bone each. Steaks from the rump end of the sirloin are called hip or flat-bone sirloin; they contain quite a large flat bone, flank and tenderloin. Steaks between the short and hip bone sirloin contain the best part of the tenderloin. These are the true sirloin steaks. They are often called tenderloin, and, sometimes, porterhouse steaks. A steak may be flattened, or batted into uniform thickness with a cleaver, or cutlet bat, wet in cold water. If tough, brush over with a mixture of one tablespoonful of vinegar to two tablesponfuls of oil. The acetic acid in the vinegar softens the collagen while the oil, by excluding the air, keeps the meat in good condition while bacteria are softening the collagen in the fibres. After being thus treated a steak may stand several hours, or by repeating the process, several days, according to the season, etc.