ကၽြန္ေတာ္ႏွင္႕ beef ၂

Chuck or blade
Taken from the shoulder, this cut is similar to neck, but can also be bought as a roasting joint. As this joint isn't as tender as other cuts of beef, it needs slow-roasting to achieve best results. Steaks and diced meat from the chuck are ideal for casseroles, or even braising. Chuck meat is leaner than neck, which makes it ideal for people who are watching their fat intake, but might not want to pay for premium cuts.

Flank
Sometimes called thick flank or thin flank, depending on the thickness of the meat, determined by which part of the animal it comes from. The flank is quite lean and is generally useful for casseroles and curries or for slow-roasting. It needs to retain the moisture that would be lost in quick-roasting.

Forerib
Taken from the back of the animal, forerib is a useful roasting cut. Sometimes, the ends of the bones are cut off to make a separate joint. You may wish to buy a forerib joint boned and rolled, so that stuffing and carving is easier. Although more tender than some of the cheaper cuts, the forerib still needs cooking for longer than premium joints. It's a mid-priced cut.

Neck or clod
The meat from the neck of beef contains quite a large amount of fat and isn't as tender as the premium cuts. This makes it ideal for slow-cooking. Neck can be bought as steaks or ready-diced, which is perfect for casseroles and stews. Price-wise, the cut is relatively cheap, so it's possible to buy more meat than you need if you wish to take the time to trim the fat further.

Ribs
Taken from the side of beef, ribs can be bought on the bone or as a boned-and-rolled joint. Similar to sirloin, but not as tender, the ribs make an ideal, mid-priced roasting joint.

Rump
Rump is similar to sirloin, but slightly less tender, so it's a little cheaper. The steak cuts are generally lean, but do require more care when cooking.

Shin
The shin of beef is from the front leg and the leg cut is from the hind limb. Both are cheaper cuts as they contain quite a large amount of connective tissue. However, this makes them ideal for stews and casseroles as it melts down during the long, slow cooking and gives extra flavour to the sauce. You could make stock from the shin or leg if the bone is left in the joint. The joint can be slow-roasted.

Sirloin
Sirloin is the premium cut of beef, which costs quite a bit more per kilo than some other cuts, but is more tender, so will taste better with less cooking. Sirloin can be bought as a joint for roasting, on the bone or boned and rolled. Fillets are often removed from the roasting joints, and are then sold separately as steak. Fillet steaks are also the premium steak cut from beef. Sirloin can tolerate high temperatures, which makes it ideal for grilling and frying as steaks or oven-roasting as a joint.


ေနာက္မွ ၿမန္မာ လိုၿပန္ေတာ႕မယ္ဗ်ာ ။  ခုေလာေလာဆယ္ေတာ႕ဒီအတုိင္းေလး (  Google ကရွာထားတာန႔ ဲ) တင္လိုက္ပါတယ္။ း) ဆရာ ခိုကေတာ႕  ႏြားတေကာင္လံုး အသံုးခ်နည္းကို ေၿပာၿပရွာပါတယ္။ ကၽြန္ေတာ္ က မမွတ္မိေတာ႕ဘူး။ ဟီး။ အသား စား ႏြားေမြးရတာ မလြယ္ဘူးဗ်။ အေတာ္ အကုသိုလ္မ်ားတယ္လို႔ေၿပာရမယ္။ တခ်ဳိ႕ႏုိင္ငံ ေတြမွာ ဆိုရင္ သူလိုခ်င္တဲ႕ အသား ပမာဏ ရဖိုကအတြက္ ႏြားေတြကို လွ်ပ္စစ္ ေလွာင္အိမ္ စနစ္နဲ႕ ေကၽြးၾကတယ္။ လွ်ပ္စစ္ဓါတ္ လြတ္လိုက္ရင္ ႏြားက မေနႏိုင္ေတာ႕ ဘူး ။ ေၿပးေန ရတယ္။ ေၿပးေန ရေတာ႕ ဗိုက္ဆာေရာ ။အဲဒီေတာ႕ အစာထပ္ေကၽြးတယ္။ အဲလိုနဲ႕ လံုးၿခာ လိုက္ရင္းနဲ႕ လိုခ်င္တဲ႕ အသားပမာဏ ရရင္ သက္ေတာ႕တာပဲ။ veal ဆိုတဲ႕ႏြားေလးသား ရဲ႕ သက္တမ္းကေတာ႕ ၄ လ နဲ႕ ၆ လၾကားၿဖစ္ပါတယ္။ သူရ႕ဲ အသားက ပိုခ်ဳိ ပိုႏုညံတယ္။အသားကို rare အစိမ္း နီးပါ စားၾကတာေတာ႕ ကၽြန္ေတာ္တို႕ဆီမွာ သိပ္မရိွၾကပါဘူး။ ဘာေၾကာင္႕ အသားစိမ္း ငါးစိမ္းေတြကို စားရသ လဲဆိုေတာ႕ ေသြးအားနည္းတဲ႕ အခ်ိန္ မွာ အဲ႕ဒီလို စားေပရင္ ကၽန္မာေရးအတြက္ အေထာက္အကူၿဖစ္ေစတယ္ဆိုၿပီး စားၾကတာပဲဗ်ာ။ ကၽြန္ေတာ္ေတာ႕ စားတတ္ဘူး ။ ေသြးေတြ နဲ႕။ ပ်ဳိ႕ပ်ဳိ႕တတ္လာတယ္။ ေအ႕...။။ း) medium ေတာင္မွ သိပ္မစားတတ္ဘူး ။ well-done ပဲ။ လံုး၀ကို က်က္သြားမွ ပါစပ္က လက္ခံတယ္။ း) 
wiki က ေန ကူးၿပီးထပ္တင္ေပးလိုက္ပါတယ္။ 

Types of beef steaks

Steaks on a grill

• Chateaubriand steak — Usually served for two, center cut from the large end of the tenderloin. Sometimes extra thick top sirloin.
• Chuck steak — A cut from neck to the ribs.
• Cube steak — A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
• Filet mignon — A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
• Flank steak — From the underside. Not as tender as steaks cut from the rib or loin.
• Flat iron steak — A cut from under the shoulder blade.
• Hanger steak or (French) onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
• Popeseye steak — thinly sliced Rump steak, originating in Scotland and available in the UK.

American cuts of beef.

• Rib eye steak — A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as Delmonico or Spencer Steak.
• Round steak, rump steak, or (French) rumsteak — A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly.
• Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
• Outside Skirt steak — A steak made from the diaphragm. Very flavorful, but also rather tough.
• Inside skirt steak - A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
• Strip steak — (also known as Delmonico, Kansas City strip, New York strip, and Entrecôte), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
• T-bone steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
• Carpetbag Steak - an Australian speciality steak made with oysters.
• Tri-tip steak/roast - Also known as the Triangle Steak, derived from its shape, is a boneless cut from the bottom sirloin butt.

Several other foods are called "steak" without actually being steaks:

• Salisbury steak — Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive cut of steak, usually because it is made of lower grade meat.
• Steak tartare or tartar steak - Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg. ( from wikipedia )