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Chateaubriand: Cut of Beef or Method of Preparation?
Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
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Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. The especially tender meat can be prepared in a number of ways.| The Spruce Eats
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Learn about what makes a perfectly cooked steak, from rare to well-done, including how it should look and feel, and its target temperature.| The Spruce Eats
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From hanger steak to sirloin steak, learn about the different types of beef steaks and how to properly cook each cut of meat.| The Spruce Eats
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Grinding meat is easy to do, and when you grind your own beef at home, you'll know exactly what's in it.| The Spruce Eats
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.| The Spruce Eats
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Flank steak is a long, flat cut from the abdominal muscles with a rich, beefy flavor. It is lean and used for fajitas, stir-fries, and as beef strips.| The Spruce Eats
