Many of you must have known steak as a culinary that is quite popular. Steak is a piece of meat that is grilled and seasoned. Steaks served by steak restaurants have names that imply the type of meat used and the specifics of each.
The type of steak here means the part of the beef muscle from which the steak comes from. The type of meat will determine the taste, cooking technique and especially the price of the steak menu that we want to order.
The taste can be influenced by the amount of marbling or the distribution of fat in the beef, the tenderness and fiber of the meat. Therefore, it is very important to know the types of steak and their differences.
1. Rib Eye
Rib Eye is one of the eight main parts of beef that is commonly consumed which is part of the beef ribs. The whole portion of this rib meat can consist of several ribs, starting from the 6th rib to the 12th rib. Rib eye steak is a cut in the form of steak, it can be bone in or boneless.
Rib eye is one of the most popular, juicy and expensive steaks on the market. The tender meat of the ribs is more fatty. This fat is what makes the meat more flavorful. Rib eye texture tends to be softer and more fat than other types of beef cuts. The condition is created thanks to the extra fat that is between the textures.
2. Has Outer (Sirloin)
Has Luar or sirloin is the part of beef that comes from the bottom of the ribs, all the way to the outside of the inner has. This meat is the cheapest meat of all types of hash, because the beef muscle in this section is still quite tough compared to other parts of the hash.
Not without reason, this is because the muscles around the meat are used the most to work. Usually this meat is used to make steaks. In terms of taste, sirloin steak will taste more savory because this part of the meat is coated with fat. Besides being cooked into steak, this part of the meat is also suitable to be processed by sautéing, steaming, and fried and grilled.
3. Has Dalam (Tenderloin)
In addition to sirloin, there is also beef tenderloin or the deep part of beef. As the name implies, this meat is the softest part of all other types of beef. The tenderness and low fat content causes the price of this beef to be very expensive.
This part is often the choice to be used as a raw material for steak, satay, rendang or stews. You can also find it easily in the market, just say if you want to buy beef hash or deep scrub to the seller. This part is easiest to beat because it doesn't have any fiber or muscle in the meat.
Flank in Indonesian is referred to as sacan meat. This is the part of beef that comes from the stomach muscles. The shape is long and flat, but less soft. Basically this part of the beef is tougher than the hash and ribs.
Usually this meat is used to mix tacos, a typical Mexican dish, and can also be used to make steaks. Because of its slightly hard texture, flank will usually be beaten before cooking to make it soft. However, this way, the steak seasoning will quickly seep into the meat.
Wagyu itself refers to several breeds of cattle. One race of which has a genetic predisposition in the form of high marbling and producing large amounts of oily unsaturated fat. Wagyu beef is well known for the marbled pattern on its meat and quality.
In addition, wagyu cattle also receive special treatment. The special treatment given to these cows makes the meat so tender, whiter in color than other beef and has very good meat quality. The price is also quite expensive because this beef was created specifically for consumption. One of them is becoming a wagyu steak Jakarta that many people have. There are also many wagyu steaks and the prices vary from tens of thousands to millions of rupiah for this super delicious meal.