Grilled fruits, such as watermelon have been used as vegetarian steak alternatives. EtymologyeditThe word steak originates from the mid 1. Scandinavian word steik, or stickna in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionarys first reference is to a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding especially a piece cut from the hind quarters of the animal. Subsequent parts of the entry, however, refer to steak fish, which referred to cod of a size suitable for cutting into steaks, and also steak raid, which was a custom among Scottish Highlanders of giving some cattle being driven through a gentlemans land to the owner. An early written usage of the word stekys comes from a 1. ProductioneditLivestock for meat to be used as steak cuts may be raised on a farm or ranch. This is a fool proof way to tenderize your skirt steak, I like the cut of meat over flank steak or meats labeled for London Broil which is not a cut of meat but a. The meat from various wild game may also be used for steak cuts. Fish farming in Vietnam. Houseboat rafts with rearing cages underneath. Marketing and saleseditCountries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States and the United Kingdom. In Asian countries, such as China and South Korea, steak is traditionally sliced and stir fried and served in smaller amounts as part of a mixed dish. ArgentinaeditIn Argentina, beef represents a large portion of the countrys export market. A total of 1. 1. 8 million animals were slaughtered in 2. The country has one of the largest consumptions of beef per capita worldwide,9 and much of it is barbecued steak. Beef steak consumption is described as part of the Argentine national identity. In 2. 01. 0, there were 2. Argentina. 1. 1 In Argentina, a steakhouse is referred to as a parrilla, which are common throughout the country. Broiled Skirt Steak RecipesLike skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, panfried or stirfried. Steak Recipes is a group of recipes collected by the editors of NYT Cooking. Broiled Skirt Steak Fajitas' title='Broiled Skirt Steak Fajitas' />Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 4. Asado is a traditional dish that often includes steak and is also the standard word for barbecue in Argentina and other countries. Asado is considered a national dish of the country. AustraliaeditDomestic and international marketing of Australian beef is undertaken by Meat Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as Meat Standards Australia MLA. IrelandeditThe Irish agricultural beef market is a contributor to the economy of Ireland. A significant amount of Irish beef is exported to other countries, with over 5. United Kingdom. 1. New ZealandeditThe Steak of Origin competition has been run for a decade on behalf of the BeefLamb Corporation of New Zealand. It aims to find the most tender and tasty sirloin steak in the country. Criteria for judging claims to include tenderness, p. H, marbling and cooking loss however while this data is collected for each entrant steak, only the shear force correlated to perceived tenderness determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The p. H is used solely to disqualify entrants and neither the marbling or the cooking loss have any effect on the outcome of the competition at any stage. Their parallel competition which they run for lamb legs Glammies does take into account some of these other metrics when weighting the entrants for their ranking within the competition. United KingdomeditAccording to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1. Black Forest gateau. Cattle breeds such as Hereford or Aberdeen Angus date back to the 1. Bullocks, which live outdoors year round, grow slowly as they would in their natural habitat, ultimately producing a distinctly tender meat. Around 2,2. 00,0. United Kingdom. 2. United StateseditIn the United States, cuts of beef for retail sale include various beefsteaks, as well as stew meat and hamburger meat. In the U. S. circa 1. Beef production is the largest single agriculture in the United States, with 6. Agriculture Census. On average, a single farm typically raises about 5. These smaller farms average a gross cash income of 6. CookingeditBeef steaks are commonly grilled, broiled or occasionally fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time the resulting cooked steak ranges from blue very rare to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diners preference. Steaks cooked well done are typically cooked throughout the entire cut of meat. For example, a beefsteak cooked well done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare. Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. The different ways in which a steak dish could be cut are rib eye, sirloin, tenderloin, rump, porterhouse and t bone. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing only in their sauces, butters or garnitures. French steak cuts as found on menus. Entrecte rib steak, cut from the fore and wing end parts of the rib roast sections, ribs 9 1. Romsteck or Rumsteck rump steak cut from the part of the rump which faces the large end of the filet. Pigs In A Blanket Crescent Rolls Hot Dogs here. Need to be best quality, well aged. Faux filet or Contre fillet the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T bone steak. Bifteck cut from the larger less tender end of the fillet, or any lean, boneless steak from a reasonably tender part of the animal. Chteaubriand corresponds to the undercut or fillet portion of a porterhouse steak. Down on the place dArmes near Racouchots, there was a restaurant.