# Steakpedia

> The names of each cut from London to Tokyo, how it behaves over the fire, where it comes from and what a kilo really yields — with the classic dishes, the great steakhouses and a source for every fact. Published in English, Spanish (/es/) and Vietnamese (/vi/). Every article lists its sources. Field data is measured piece by piece by the Steakpedia Field Kitchen. Updated 2026-10-25.

Cite as: Steakpedia, "<article title>", https://steakpedia.com<path>, reviewed 2026-10-25.

## Steakhouses

- [American chophouse](https://steakpedia.com/steakhouses/american-chophouse/): The American chophouse, or steakhouse, is a restaurant style centered on large steaks cooked at very high heat and served with side dishes. Ruth's Chris says its broiler reaches about 1,800 °F / 980 °C; the style descends from the London chophouses of the 1690s and the inns of 19th-century American cities.
- [Argentine parrilla](https://steakpedia.com/steakhouses/argentine-parrilla/): In Argentina a parrilla is both the iron grill used to cook beef over hardwood embers and the restaurant built around it; the cooking follows the asado tradition, with meat seasoned only with salt and offal served before the main cuts.
- [Asador Etxebarri](https://steakpedia.com/steakhouses/asador-etxebarri/): Asador Etxebarri is a grill restaurant in Axpe, a Basque village half an hour from Bilbao, opened in 1990 by the self-taught cook Bittor Arguinzoniz. Every dish, from the anchovies to the chuleta, is cooked over embers the kitchen burns down on site from oak, vine cuttings and other woods.
- [Basque asador](https://steakpedia.com/steakhouses/basque-asador/): A Basque asador is a grill restaurant built around high-heat cooking over embers, known for whole fish such as turbot and for the txuleta, a thick beef steak from older cows or oxen seasoned with coarse salt.
- [Brazilian churrascaria](https://steakpedia.com/steakhouses/brazilian-churrascaria/): A churrascaria is a Brazilian restaurant serving churrasco — beef and other meats seasoned with coarse salt and roasted over wood or charcoal embers — often in the rodízio format, in which skewers of meat are brought to every table.
- [Don Julio](https://steakpedia.com/steakhouses/don-julio/): Don Julio is a parrilla (Argentine grill restaurant) in Palermo Viejo, Buenos Aires, founded in 1998 or 1999 by Pablo Rivero and his family, which cooks grass-fed Argentine beef over wood and was ranked no. 1 in the World's 101 Best Steak Restaurants in 2023, 2024 and 2025.
- [Hawksmoor](https://steakpedia.com/steakhouses/hawksmoor/): Hawksmoor is a group of steakhouses founded in London in 2006 by Will Beckett and Huw Gott, which serves British beef dry-aged for 35 days and cooked over charcoal.
- [Keens Steakhouse](https://steakpedia.com/steakhouses/keens/): Keens Steakhouse is a chophouse at 72 West 36th Street in Manhattan, opened in 1885 by Albert Keen, known for its mutton chop and for a ceiling hung with tens of thousands of clay pipes.
- [Peter Luger Steak House](https://steakpedia.com/steakhouses/peter-luger/): Peter Luger Steak House is a steakhouse in the Williamsburg neighborhood of Brooklyn, New York, established in 1887 and owned by the Forman family since 1950, known for its dry-aged USDA Prime porterhouse.
- [Rodeio (São Paulo)](https://steakpedia.com/steakhouses/rodeio-sao-paulo/): Rodeio is a churrascaria on Rua Haddock Lobo in the Jardins district of São Paulo, Brazil, founded in 1958 and owned by Roberto Macedo since 1960, which serves its meat à la carte rather than as a rodízio.
- [Steakhouses in Bangkok](https://steakpedia.com/steakhouses/bangkok/): 16 listings
- [Steakhouses in Buenos Aires](https://steakpedia.com/steakhouses/buenos-aires/): 27 listings
- [Steakhouses in Chicago](https://steakpedia.com/steakhouses/chicago/): 21 listings
- [Steakhouses in Dubai](https://steakpedia.com/steakhouses/dubai/): 29 listings
- [Steakhouses in Florence](https://steakpedia.com/steakhouses/florence/): 19 listings
- [Steakhouses in Hanoi](https://steakpedia.com/steakhouses/hanoi/): 20 listings
- [Steakhouses in Ho Chi Minh City](https://steakpedia.com/steakhouses/ho-chi-minh-city/): 15 listings
- [Steakhouses in Hong Kong](https://steakpedia.com/steakhouses/hong-kong/): 17 listings
- [Steakhouses in London](https://steakpedia.com/steakhouses/london/): 25 listings
- [Steakhouses in Madrid](https://steakpedia.com/steakhouses/madrid/): 24 listings
- [Steakhouses in Mexico City](https://steakpedia.com/steakhouses/mexico-city/): 15 listings
- [Steakhouses in Montevideo](https://steakpedia.com/steakhouses/montevideo/): 17 listings
- [Steakhouses in New York](https://steakpedia.com/steakhouses/new-york/): 25 listings
- [Steakhouses in Paris](https://steakpedia.com/steakhouses/paris/): 24 listings
- [Steakhouses in São Paulo](https://steakpedia.com/steakhouses/sao-paulo/): 22 listings
- [Steakhouses in Seoul](https://steakpedia.com/steakhouses/seoul/): 18 listings
- [Steakhouses in Shanghai](https://steakpedia.com/steakhouses/shanghai/): 16 listings
- [Steakhouses in Singapore](https://steakpedia.com/steakhouses/singapore/): 21 listings
- [Steakhouses in Sydney](https://steakpedia.com/steakhouses/sydney/): 28 listings
- [Steakhouses in Tokyo](https://steakpedia.com/steakhouses/tokyo/): 22 listings

## Cuts

- [Beef cheek](https://steakpedia.com/cuts/beef-cheek/): Beef cheek is the masseter, the muscle that closes the jaw: two per animal, 250–450 g each once trimmed. The animal chews for hours a day, so the muscle is laced with collagen — tough when cooked fast, but braised for three to four hours it turns soft enough to cut with a spoon, as in Mexican barbacoa de cachete, Spanish carrillada and French joue de bœuf.
- [Bone marrow](https://steakpedia.com/cuts/bone-marrow/): Bone marrow is the soft, fatty tissue inside the long leg bones, mostly fat and led by oleic acid. Roasted cut side up at 220–230 °C / 425–450 °F, it puffs and starts to pull from the bone, ready to spread on toast; it also goes into broths and sits at the centre of an osso buco — caracú in Argentina, tủy bò in Vietnam.
- [Brisket](https://steakpedia.com/cuts/brisket/): Brisket is the boneless breast of the animal: two overlapping pectoral muscles, the lean flat and the fatty point, joined by a seam of fat. They carry a standing animal of 500–600 kg, so they are full of connective tissue; 10–16 hours of smoke, or a long braise, turn that collagen to gelatin.
- [Chuck eye steak](https://steakpedia.com/cuts/chuck-eye/): The chuck eye steak is cut where the longissimus dorsi, the muscle of the ribeye, continues forward past the fifth rib into the shoulder. Only the two or three steaks per side nearest the rib share the ribeye's marbling and flavour — at a lower price, and with a little more connective tissue to chew.
- [Denver steak](https://steakpedia.com/cuts/denver-steak/): The Denver steak is cut from the serratus ventralis, the muscle under the shoulder blade in the chuck. Early-2000s US research on the chuck muscles singled it out for its marbling, which suits high, direct heat; slicing thin across the grain handles its connective tissue.
- [Entraña](https://steakpedia.com/cuts/entrana/): Entraña is the Argentine and Uruguayan name for the outside skirt, the costal part of the diaphragm, and for how the parrilla grills it: whole, often membrane on, coarse salt, 3–4 minutes a side over strong embers. The membrane crisps like a skin and keeps the juice in.
- [Flank steak](https://steakpedia.com/cuts/flank/): Flank steak is the rectus abdominis, a flat, lean muscle from the belly with long, coarse fibres running its full length. Seared hot to 52–55 °C / 126–131 °F and sliced thin across the grain, it is tender and full of beef flavour; cut with the grain, it is chewy at any temperature.
- [Flat iron steak](https://steakpedia.com/cuts/flat-iron/): The flat iron is a steak cut from the infraspinatus, the top blade muscle of the shoulder, once the thick band of sinew through its centre is lifted out, leaving two even steaks about 2 cm thick. Developed in the United States around 2002, it ranks among the most tender beef muscles in shear-force studies; its fine marbling melts out past medium.
- [Ground beef](https://steakpedia.com/cuts/ground-beef/): Ground beef, called mince in Britain and Australia, is beef and beef fat passed through a grinder: not a cut but a product, sold by its ratio of lean to fat, from 70/30 to 95/5. Grinding carries surface bacteria into the meat, so unlike a steak it is cooked through, to 71 °C / 160 °F.
- [Hanger steak](https://steakpedia.com/cuts/hanger-steak/): Hanger steak is the hanging tender, the thick pillar of the diaphragm that hangs from the spine between the plate and the flank. There is one per animal, about 0.5–0.7 kg, split by a central sinew into two lobes 3–5 cm thick — thick enough for a browned crust over an even rare centre. It is the French onglet and the Japanese sagari.
- [Matambre](https://steakpedia.com/cuts/matambre/): Matambre is the cutaneus trunci, the thin, wide sheet of muscle between the hide and the ribs that lets cattle twitch off flies. A cut of the Río de la Plata with no standard equivalent elsewhere, it is rolled around egg and vegetables, poached and sliced cold, topped like a pizza, or grilled slowly whole, fat side down.
- [Offal](https://steakpedia.com/cuts/offal/): Offal, also called variety meats, is the edible organs and extremities of the animal: sweetbreads, intestines, kidney, liver, heart, tripe and blood among them. Each asks for its own heat — sweetbreads 30–40 minutes over moderate embers, kidney either very short or very long — and in Argentina and Uruguay the grilled organs, the achuras, open the asado.
- [Oxtail](https://steakpedia.com/cuts/oxtail/): Oxtail is the tail of beef cattle, cut through the joints into round sections of bone surrounded by muscle, fat and tendon. The tail moves constantly to keep insects away, so it is dense with collagen: braised for three to four hours, the meat falls from the bone and the liquid sets to a jelly when cold.
- [Oyster blade](https://steakpedia.com/cuts/oyster-blade/): Oyster blade is the Australian name for the whole infraspinatus, the muscle that covers the outer face of the shoulder blade, sold with the band of sinew that runs through its centre. Braised whole for hours, that sinew turns soft and translucent; sliced thin across, it gives the marbled, gristle-lined slices of Korean and Japanese table grilling.
- [Picanha](https://steakpedia.com/cuts/picanha/): Picanha is the cap of the rump — the biceps femoris, cooked under its own layer of fat. Over the fire the fat renders, crisps and seasons the lean meat beneath; it is the first cut carved at a Brazilian churrascaria, and in the United States it is sold as top sirloin cap or coulotte.
- [Ribeye](https://steakpedia.com/cuts/ribeye/): The ribeye is cut from the rib: the eye of the longissimus, the spinalis cap curled over it and a seam of fat between the two. That fat bastes the steak from inside as it cooks — the reason the cap is the most prized bite, and the reason most grading systems judge the whole carcass on this cut.
- [Rump](https://steakpedia.com/cuts/rump/): The rump is the large muscle group over the hip, centred on the gluteus medius. It works when the animal walks, which gives it a coarser grain, more flavour and a firmer bite than the loin; it is sold as rump steak in Australia and Britain and as top sirloin in the United States.
- [Shank](https://steakpedia.com/cuts/shank/): The shank, called shin in Britain, is the lower part of the leg, fore and hind: lean muscles sheathed in tendon around a marrow-filled bone. Cut across the bone it is osso buco; boneless, it is the Vietnamese bắp bò. It is braised or simmered for hours, until the tendons turn to gelatin and the meat comes away from the bone.
- [Short plate](https://steakpedia.com/cuts/short-plate/): The short plate (also plate, navel or beef belly) is the lower part of the beef rib cage, below the rib primal and between the brisket and the flank: a flat slab of layered fat and lean. Sliced paper-thin it is the meat of Japanese gyudon, East Asian hot pot and Korean usamgyeop; cured whole, the navel is the traditional cut of New York pastrami.
- [Short ribs](https://steakpedia.com/cuts/short-ribs/): Short ribs are the lower ends of the beef ribs with the meat between and over the bones, taken from the plate, the chuck and the rib. Cut across the bones they become the Argentine asado de tira and Korean LA galbi; cut between them, the English-cut ribs of braises and Texas barbecue.
- [Skirt steak](https://steakpedia.com/cuts/skirt/): Skirt steak is the diaphragm of the steer: two thin muscles, the outside and the inside skirt, that work with every breath — hence the most open grain and one of the deepest flavours of any steak. Seared hot and fast, it is the Argentine entraña, the Mexican arrachera, the French hampe and the Japanese harami.
- [Striploin](https://steakpedia.com/cuts/striploin/): The striploin is the boneless loin muscle behind the ribs: one firm grain and a strip of fat along one edge. Leaner than the ribeye, it is best rare to medium-rare, and no steak carries more names — New York strip, sirloin, bife de chorizo, contre-filet.
- [T-bone](https://steakpedia.com/cuts/t-bone/): The T-bone is a cross-section of the short loin with the vertebra in place: striploin on one side of the T, tenderloin on the other — two muscles that want different doneness on one bone. Cut thick from the hip end, with a larger piece of tenderloin, it is a porterhouse; cut very thick from Chianina cattle, a bistecca alla fiorentina.
- [Tenderloin](https://steakpedia.com/cuts/tenderloin/): The tenderloin is the psoas, a muscle that barely works: fine grain, little connective tissue, the most tender on the animal. Lean and mild, it is best rare to medium-rare — filet mignon, chateaubriand, the Argentine lomo.
- [Tomahawk](https://steakpedia.com/cuts/tomahawk/): The tomahawk is a bone-in ribeye with the rib bone left 12–20 cm long and scraped clean, shaped like a short-handled axe. At 5 cm or more, it is cooked slowly first and seared at the end.
- [Beef tongue](https://steakpedia.com/cuts/tongue/): Beef tongue is a single, dense muscle covered by a thick, rough skin. Its fibres run in three directions, so once simmered for hours and peeled it turns tender, fine-grained and smooth — the base of Mexican tacos de lengua, Argentine lengua a la vinagreta and deli pickled tongue; sliced thin and grilled, it is Japanese gyūtan.
- [Tri-tip](https://steakpedia.com/cuts/tri-tip/): Tri-tip is the small triangular muscle at the base of the rump, the tensor fasciae latae, weighing 0.7–1.2 kg. Lean and fine-textured, it is cooked whole over red oak in the Santa Maria barbecue of California — the thin point cooks further —and grilled as colita de cuadril in Argentina and maminha in Brazil.
- [Vacío](https://steakpedia.com/cuts/vacio/): Vacío is neither flap nor flank but both: it is the whole flank wall of the animal, which other countries split into the flap (bavette, fraldinha, kainomi) and the flank steak. Butchers in Argentina and Uruguay take it in one piece, from the last ribs to the hip, with its fat and membrane. It weighs 2–4 kg and is grilled whole over low embers for one to two hours, while its fat and membrane crisp and shield the meat.

## Cooking

- [Braising](https://steakpedia.com/cooking/braising/): Braising is the slow cooking of browned meat in a covered pot with a little liquid, kept at a gentle simmer for hours, often in an oven at 140–160 °C / 285–320 °F. In that moist heat the collagen of hard-working cuts — shank, cheek, oxtail — dissolves into gelatin, and a tough muscle turns tender and silky.
- [Cast-iron steak](https://steakpedia.com/cooking/cast-iron-steak/): A cast-iron skillet is the most reliable way to cook a steak on a domestic stove: its heavy metal stores enough heat to keep the surface above browning temperature when a cold steak lands on it. Steaks 2–4 cm / ¾–1½ in thick cook through in 6–12 minutes, turned every 30–60 seconds and basted at the end with butter, garlic and herbs.
- [Curing](https://steakpedia.com/cooking/curing/): Curing is the preservation and flavouring of meat with salt, usually together with sugar and small, regulated amounts of sodium nitrite or nitrate, applied dry, in a brine or by injection. Salt lowers the water available to bacteria and firms the meat into a dense, sliceable texture; nitrite fixes the pink of ham and corned beef, gives cured flavour and protects against botulism.
- [Doneness](https://steakpedia.com/cooking/doneness/): Doneness is how far the centre of a piece of meat has been cooked, named on a scale from blue to well done. Each step is a core temperature and a change in the muscle: proteins firm from about 40 °C / 104 °F, fibres press out juice from 50 °C / 122 °F, and near 60 °C / 140 °F red turns pink, then grey.
- [Dry aging](https://steakpedia.com/cooking/dry-aging/): Dry aging is the maturing of beef by holding it uncovered in cold, moving air for weeks, usually 14 to 60 days at 0–4 °C / 32–39 °F. Enzymes tenderise the muscle, evaporation concentrates it, and the slow breakdown of proteins and fats gives nutty, savoury and, in long-aged pieces, blue-cheese notes, at the cost of 15–30 % of the starting weight.
- [Grilling over fire](https://steakpedia.com/cooking/grilling-over-fire/): Grilling over fire cooks meat with the radiant heat of embers or flames below a grate. Distance is the main control — moving a steak from 8 to 16 cm above the embers cuts the heat it receives several-fold — and with the fuel and the hot and cool zones it decides the crust, the smoke and how evenly the steak cooks; the Argentine parrilla is the slowest, ember-only version.
- [How long to grill steak](https://steakpedia.com/cooking/grilling-time/): Over high, direct heat a 2.5 cm / 1 in steak takes about 6–10 minutes in total to reach medium-rare, a 1.5 cm / ½ in steak 3–5 minutes and a 4 cm / 1½ in steak 10–14 minutes, finished over indirect heat. Thickness matters far more than weight, and the times are only a guide: the steak is done when the centre reads 51–52 °C / 124–126 °F for medium-rare.
- [Maillard reaction](https://steakpedia.com/cooking/maillard-reaction/): The Maillard reaction is the chemical reaction between amino acids and reducing sugars that turns the surface of a steak brown and creates hundreds of aroma compounds: roasted, nutty, meaty. It becomes fast above about 140 °C / 284 °F, which a wet surface cannot reach while its water boils off, and it is the main reason seared meat tastes different from boiled meat.
- [Steak in the oven](https://steakpedia.com/cooking/oven-steak/): A steak cooked in the oven is best seared first in a very hot pan and then finished at about 200 °C / 400 °F, or warmed slowly at 120 °C / 250 °F and seared at the end; the oven alone, at moderate heat, cooks the inside but gives little crust. Both combined methods work best for steaks 3 cm / 1¼ in or thicker, pulled at 51–52 °C / 124–126 °F for medium-rare.
- [How to reheat steak](https://steakpedia.com/cooking/reheating-steak/): The way to reheat a steak without overcooking it is to warm it slowly in a low oven, at about 120 °C / 250 °F on a rack, until the centre is just below the original doneness, and then sear it for 30–60 seconds a side in a very hot pan to bring back the crust. A 2.5 cm / 1 in steak takes about 20–30 minutes; the microwave is fast but cooks the outside before the centre is warm.
- [Resting steak](https://steakpedia.com/cooking/resting-steak/): Resting is leaving a steak off the heat for a few minutes before cutting it. As the heat evens out between surface and centre the core rises by 1–8 °C / 2–14 °F, and less juice runs onto the board when the steak is sliced; the gain is real but smaller than often claimed, levels off after 5–10 minutes and costs some crust.
- [Reverse sear](https://steakpedia.com/cooking/reverse-sear/): The reverse sear cooks a thick steak slowly in a low oven, at 90–135 °C / 200–275 °F, until it is a few degrees short of its target, then finishes it in a smoking-hot pan or over embers. The inside turns one even pink from edge to edge; the dried surface takes a dark crust in under a minute, with almost no carryover.
- [Salting steak](https://steakpedia.com/cooking/salting-steak/): A steak is best salted either at least 40 minutes before cooking, and up to two days ahead uncovered in the refrigerator (a dry brine), or immediately before it goes on the heat. Salted in between, it sits in a film of brine that must boil off before the surface can brown. About 1 % of the meat's weight in salt, 2.5 g for a 250 g steak, seasons it through.
- [Searing](https://steakpedia.com/cooking/searing/): Searing is cooking the surface of meat at high heat, typically 200–260 °C / 390–500 °F, for a short time to form a brown crust through the Maillard reaction. The crust brings colour, roasted aroma and a firm edge against the tender interior; contrary to a belief that lasted over a century, it does not seal in the juices.
- [Smoking](https://steakpedia.com/cooking/smoking/): Smoking is the flavouring, and often the slow cooking, of meat in the smoke of smouldering wood. Cold smoking keeps the chamber below about 30 °C / 86 °F and leaves the meat raw; barbecue smoking cooks it at 107–135 °C / 225–275 °F for hours, until a tough cut such as brisket turns tender and the phenols of the wood give it smoky, spicy, clove-like notes.
- [Sous vide steak](https://steakpedia.com/cooking/sous-vide-steak/): Sous vide steak is cooked sealed in a bag in a water bath held at the exact final temperature, 54–56 °C / 129–133 °F for medium-rare, until the centre reaches it, then seared briefly for the crust. The meat cannot get hotter than the water, so it comes out one doneness from edge to edge; it can be over-held by time, never overcooked by heat.
- [How to tell if steak is bad](https://steakpedia.com/cooking/spoiled-steak/): A raw steak has gone bad when it smells sour, rotten or of ammonia, feels sticky or slimy, or shows mould; colour alone is not a reliable sign, because beef turns brown or grey simply from contact with air. Kept at 4 °C / 40 °F or below, raw steaks last 3–5 days in the fridge and ground beef 1–2 days, whatever the sell-by date says.
- [Steak temperatures](https://steakpedia.com/cooking/steak-temperatures/): Steak doneness is defined by the temperature at the centre of the meat: about 50 °C / 122 °F for rare, 54 °C / 129 °F for medium-rare, 60 °C / 140 °F for medium and 70 °C / 158 °F for well done, measured after resting. A steak keeps cooking off the heat, 1–2 °C / 2–4 °F when thin and up to 5–8 °C / 9–14 °F when thick, so it is taken off a few degrees earlier.
- [Why is my steak tough?](https://steakpedia.com/cooking/tough-steak/): A steak is usually tough for one of three reasons: it was cooked past medium, so its muscle fibres squeezed out their water; it was sliced along the grain, leaving long fibres to chew; or it came from a working muscle full of connective tissue that needs slow, moist cooking rather than a quick sear. Each has a fix, and most can be seen on the plate.
- [Anticuchos](https://steakpedia.com/cooking/anticuchos/): Anticuchos are Peruvian skewers of beef heart marinated overnight in ají panca chile, vinegar, cumin and garlic, then grilled over very hot charcoal. Heart is lean and has little connective tissue, so two to three minutes a side keeps it tender; any longer and it turns rubbery.
- [Asado](https://steakpedia.com/cooking/asado/): Asado is the Argentine and Uruguayan way of grilling beef, offal and sausages slowly over hardwood embers, seasoned only with coarse salt. The heat comes from coals shovelled under the grill, not from flame, and the meat comes in turns: chorizo and offal first, then the large cuts.
- [Barbacoa](https://steakpedia.com/cooking/barbacoa/): Barbacoa is Mexican pit-cooked meat: lamb, goat or beef wrapped in maguey leaves and cooked overnight in an earth oven over hot stones. Sealed under earth for 8 to 12 hours, the meat steams in its own moisture until it falls apart, while a pot underneath catches the drippings for the consomé.
- [Béarnaise sauce](https://steakpedia.com/cooking/bearnaise-sauce/): Béarnaise is a warm emulsion of egg yolks and butter with a tarragon, shallot and vinegar reduction: the French sauce for grilled steak. Around 70 °C / 158 °F the yolks begin to curdle, so it is served warm, never hot.
- [Beef empanadas](https://steakpedia.com/cooking/beef-empanadas/): Argentine beef empanadas are half-moon pastries filled with beef, onion, hard-boiled egg and spices, sealed with a braided edge called the repulgue and baked or fried. Beef cut by knife into 3–5 mm dice keeps its juices where mince turns drier, and the northern salteña and tucumana are known for their juice.
- [Beef jerky](https://steakpedia.com/cooking/beef-jerky/): Beef jerky is lean beef cut into thin strips, seasoned or marinated, and dried until leathery and shelf-stable; its name comes from the Quechua ch'arki. Drying takes its water activity to about 0.80, below the 0.91 most bacteria need.
- [Ragù alla bolognese](https://steakpedia.com/cooking/beef-ragu/): Ragù alla bolognese is a meat sauce from Bologna made by slowly simmering minced beef and pancetta with a soffritto of onion, carrot and celery, wine, a little tomato and, traditionally, milk. Two hours or more make it thick, glossy and dark; in Bologna it dresses egg tagliatelle, whose porous surface holds it, not spaghetti.
- [Beef rendang](https://steakpedia.com/cooking/beef-rendang/): Rendang is a Minangkabau dish from West Sumatra: beef cooked for hours in coconut milk and a paste of chillies, shallots, ginger, galangal, turmeric and lemongrass until the liquid evaporates. The coconut milk splits and the darkened meat fries in its oil — four hours or more to reach the dry end point.
- [Beef stew](https://steakpedia.com/cooking/beef-stew/): Beef stew is tough beef cut into cubes, browned, then simmered in stock, wine or beer with onions and root vegetables until tender. Heat below the boil turns the collagen of cuts like chuck into gelatin, softening the meat and giving the sauce body.
- [Beef Stroganoff](https://steakpedia.com/cooking/beef-stroganoff/): Beef Stroganoff is a Russian dish of thin strips of tender beef seared quickly and bound in a sauce of mustard and smetana (sour cream), first printed in the 1871 edition of Elena Molokhovets' cookbook. A minute or two in very hot fat keeps the strips pink; longer cooking toughens them.
- [Beef tenderloin roast](https://steakpedia.com/cooking/beef-tenderloin-roast/): A beef tenderloin roast is a whole or centre-cut beef fillet, trimmed, tied to an even thickness, seared and roasted until the centre is pink, then sliced into thick medallions. It is the leanest of the large holiday roasts, tender because the muscle does almost no work: a trimmed 1.8 kg / 4 lb tenderloin serves about eight, roasted at 220 °C / 425 °F and pulled at 50–52 °C / 122–126 °F for medium-rare.
- [Beef Wellington](https://steakpedia.com/cooking/beef-wellington/): Beef Wellington is a tenderloin coated in mushroom duxelles, wrapped in prosciutto or a crêpe, enclosed in puff pastry and baked. The pastry needs a hot oven and the beef must stay medium-rare, so it goes in chilled and out by thermometer.
- [Biltong](https://steakpedia.com/cooking/biltong/): Biltong is a South African cured meat: thick strips of beef seasoned with vinegar, salt, coriander and black pepper and air-dried without heat for several days. The strips lose about half their weight and dry to a dark crust.
- [Birria](https://steakpedia.com/cooking/birria/): Birria is a Mexican stew from Jalisco of meat — originally goat, now often beef — marinated in a paste of dried chiles and spices and braised for hours until tender. The fat and juices it renders become a brick-red consomé, served alongside or used to dip the tortillas for tacos.
- [Bistecca alla fiorentina](https://steakpedia.com/cooking/bistecca-alla-fiorentina/): Bistecca alla fiorentina is a thick T-bone steak from young cattle, traditionally Chianina, grilled over wood embers, served rare and seasoned only after cooking. Cut about 5 cm / 2 in thick, it often weighs over a kilo and feeds two to four.
- [Bò kho](https://steakpedia.com/cooking/bo-kho/): Bò kho is a Vietnamese beef stew of brisket, shank or chuck simmered with lemongrass, star anise and cinnamon, coloured red with annatto oil. Two to three hours soften the meat until a spoon cuts it; the generous sauce is made for dipping a baguette (bánh mì).
- [Bò lá lốt](https://steakpedia.com/cooking/bo-la-lot/): Bò lá lốt is a Vietnamese dish of seasoned minced beef rolled in leaves of the lá lốt plant and grilled over charcoal. Over the coals the leaf blisters and gives off a peppery, slightly smoky aroma that defines the dish as much as the meat.
- [Bò lúc lắc (shaking beef)](https://steakpedia.com/cooking/bo-luc-lac/): Bò lúc lắc, or shaking beef, is a Vietnamese dish of cubed tender beef seared over very high heat with garlic and oyster sauce and tossed by shaking the pan. Each shake turns the cubes so they sear on every side without stewing; the hot juices wilt the watercress beneath.
- [Boeuf bourguignon](https://steakpedia.com/cooking/boeuf-bourguignon/): Boeuf bourguignon is a French braise of shoulder or cheek beef, browned and cooked slowly in red Burgundy, served with lardons, button mushrooms and small onions. A low oven turns the collagen to gelatin; the sauce reduces until it coats a spoon.
- [Bulgogi](https://steakpedia.com/cooking/bulgogi/): Bulgogi, Korean for "fire meat", is beef sliced 2–3 mm thick, marinated in soy, sugar, sesame oil, garlic and grated Korean pear, then grilled over charcoal or pan-cooked. On a hot surface the sugar caramelizes in a minute or two, so the slices brown before they dry out.
- [Carne asada](https://steakpedia.com/cooking/carne-asada/): Carne asada is the grilled beef of northern Mexico: thin cuts such as arrachera (skirt) or flank, salted or marinated in lime and orange juice, eaten sliced in tortillas with salsa, grilled onions and beans. It cooks fast over mesquite, a dense wood that burns hot and leaves aromatic embers.
- [Carne de sol](https://steakpedia.com/cooking/carne-de-sol/): Carne de sol is a beef of Northeast Brazil, salted lightly and air-dried for a day or less, so the surface firms while the inside stays moist and pink. Unlike charque or carne-seca it is not shelf-stable and is treated as fresh beef; it is eaten grilled or fried, classically with cassava and clarified butter.
- [Carpaccio](https://steakpedia.com/cooking/carpaccio/): Carpaccio is raw beef sliced almost translucent and dressed with lines of a light mayonnaise-based sauce, created at Harry's Bar in Venice by Giuseppe Cipriani. It is named after the painter Vittore Carpaccio, known for intense reds and whites.
- [Chateaubriand](https://steakpedia.com/cooking/chateaubriand/): A chateaubriand is a thick piece cut from the centre of the beef tenderloin, 6–8 cm / 2½–3 in thick and about 400–600 g / 14–21 oz, seared, finished in the oven, sliced at the table and shared by two. It is pulled at 50–52 °C / 122–126 °F for medium-rare and classically served with béarnaise sauce or a reduced white-wine Chateaubriand sauce.
- [Chili con carne](https://steakpedia.com/cooking/chili-con-carne/): Chili con carne is beef simmered in a sauce of dried red chiles, garlic and cumin, born in 19th-century San Antonio, Texas; the Texas "bowl of red" has no beans and has been the state's official dish since 1977. Chuck is the cut: its fat and collagen keep it tender through hours of simmering.
- [Chimichurri](https://steakpedia.com/cooking/chimichurri/): Chimichurri is an uncooked Río de la Plata sauce of parsley, garlic, dried oregano, chili, vinegar and oil, spooned over beef at the asado. Chopped by hand, not blended, it stays loose and bright; hours of rest bring the flavors together.
- [Chuletón](https://steakpedia.com/cooking/chuleton/): Chuletón, or txuleta in Basque, is a bone-in rib steak 4–6 cm thick, traditionally from older cows or oxen, grilled over hot embers with coarse salt; it is the centerpiece of the Basque grill house and cider house meal. The intense heat browns the outside deeply while the inside stays red.
- [Churrasco](https://steakpedia.com/cooking/churrasco/): Churrasco is the Brazilian way of grilling beef on long skewers (espetos) over embers, seasoned with coarse salt; born among the gaúcho cattlemen of Rio Grande do Sul, it is served in churrascarias by waiters who carve at the table. Picanha goes on folded, fat side out, so the fat bastes the meat as it renders.
- [Corned beef](https://steakpedia.com/cooking/corned-beef/): Corned beef is beef brisket cured for about a week in a brine of salt and sodium nitrite, then simmered for hours until tender enough to slice thinly across the grain. The nitrite keeps it pink right through; the name comes from the coarse 'corns' of salt once used to preserve it.
- [Galbi](https://steakpedia.com/cooking/galbi/): Galbi, Korean for "ribs", is beef short ribs cut thin across the bones or butterflied into long ribbons, marinated in soy and pear or salted, and grilled over charcoal, usually at the table. Rich in fat and connective tissue, the rib grills well only when thin enough for heat to cross it in minutes.
- [Goulash](https://steakpedia.com/cooking/goulash/): Goulash (Hungarian gulyás) is a beef dish seasoned with onion and paprika that in Hungary is a soup, named after the cattle herdsmen of the plain. Shin is the classic cut, because its collagen gives body to the broth; the thick stew known abroad as goulash is closer to Hungarian pörkölt.
- [Gyudon](https://steakpedia.com/cooking/gyudon/): Gyudon, the Japanese beef bowl, is steamed rice topped with paper-thin beef and onion simmered in dashi, soy sauce and mirin; it grew from the Meiji-era beef pot into one of Japan's most common restaurant meals. The usual cut is fatty short plate, whose fat keeps the thin slices moist while the rice below absorbs the juices.
- [Gyukatsu](https://steakpedia.com/cooking/gyukatsu/): Gyukatsu is a Japanese beef cutlet: a thick slice of whole-muscle beef coated in fine panko and deep-fried for about a minute, often finished by the diner on a small hot stone at the table. The fry is so hot and so short that the crust browns before heat reaches the centre, which stays rare.
- [Hamburger](https://steakpedia.com/cooking/hamburger/): A hamburger is a patty of ground beef, cooked on a griddle or grill and served in a soft bun with condiments, a sandwich of disputed American origin from the late 19th century. Chuck with about 20 % fat keeps the patty moist; pressed thin on a very hot griddle, most of its surface turns to crust.
- [Lomo saltado](https://steakpedia.com/cooking/lomo-saltado/): Lomo saltado is a Peruvian stir-fry of tenderloin strips, red onion, tomato and ají amarillo with soy sauce and vinegar, served with French fries and white rice; its roots are Chinese-Peruvian (chifa). The wok runs at full heat for a few minutes, so the onion stays crisp and the tomato only softens at the edges.
- [Matambre arrollado](https://steakpedia.com/cooking/matambre-arrollado/): Matambre arrollado is a thin sheet of beef, the matambre, spread with hard-boiled egg, carrot, red pepper and herbs, rolled, tied, poached or baked, then pressed and served cold in mosaic slices. Long, gentle cooking softens its connective tissue, which sets firm when cold and holds the filling; it is a fixture of Argentine and Uruguayan holiday tables.
- [Meatballs](https://steakpedia.com/cooking/meatballs/): Meatballs are small balls of minced meat bound with egg, bread or starch and seasoned, then fried, simmered, baked or poached, from Swedish köttbullar and Spanish albóndigas to kofta and Vietnamese bò viên. The binder holds moisture: without it the proteins shrink as they set and the ball turns dense.
- [Milanesa](https://steakpedia.com/cooking/milanesa/): The milanesa is a thin slice of lean beef dipped in egg seasoned with garlic and parsley, coated in breadcrumbs and fried or baked; Italian immigrants brought it to the Río de la Plata from the Milanese cotoletta. Cut about 5 mm / ¼ in thick and across the grain, the slice stays tender while hot oil turns the crumb golden.
- [Ossobuco](https://steakpedia.com/cooking/ossobuco/): Ossobuco is a Milanese dish of cross-cut veal shank braised in white wine and broth until the meat falls from the bone; the older version, in bianco, has no tomato. The long braise turns the shank's connective tissue to gelatin for a sticky, glossy sauce, and the marrow is eaten at the table.
- [Oxtail stew (rabo de toro)](https://steakpedia.com/cooking/oxtail-stew/): Rabo de toro is a Spanish stew, closely associated with Córdoba, of oxtail browned and braised for hours in red wine with onion, carrot, pepper and tomato. After three hours or more the tail's collagen turns to gelatin: the meat falls from the bone and the sauce grows so rich it sets when cold.
- [Pastrami](https://steakpedia.com/cooking/pastrami/): Pastrami is beef, traditionally navel or brisket, brine-cured with salt and nitrite, crusted with coarse black pepper and coriander, smoked and then steamed; it is the signature meat of the New York Jewish deli and descends from the Romanian pastramă. The cure turns the meat pink and seasons it through; the final steaming, not the smoke, is what makes it tender.
- [Philly cheesesteak](https://steakpedia.com/cooking/philly-cheesesteak/): The Philly cheesesteak is a sandwich of thinly sliced beef, usually ribeye, cooked on a griddle with melted cheese and often fried onions in a long Italian roll, created in South Philadelphia in the 1930s. The slices cook in a minute or two; the ribeye's fat keeps them tender.
- [Phở bò](https://steakpedia.com/cooking/pho-bo/): Phở bò is the Vietnamese beef noodle soup: flat rice noodles and sliced beef in a clear broth of long-simmered bones, charred onion and ginger, star anise, cinnamon and black cardamom, born in northern Vietnam in the early 20th century. Poured boiling, the broth cooks the raw tái in the bowl.
- [Pot roast](https://steakpedia.com/cooking/pot-roast/): Pot roast is an American dish of a whole, tough cut of beef, usually chuck, browned and then braised in a covered pot with a little liquid and root vegetables. Below the boil, the chuck's seams of collagen slowly turn to gelatin, until a fork pulls it apart.
- [Prime rib](https://steakpedia.com/cooking/prime-rib/): Prime rib is a bone-in roast of the beef rib section, the same muscle that gives the ribeye steak, cooked whole in the oven, carved into thick slices and served with its juices (jus) and horseradish. It stands on its own rib bones as a rack and comes out pink from edge to centre; “prime” names the cut, not necessarily the USDA Prime grade.
- [Roast beef](https://steakpedia.com/cooking/roast-beef/): Roast beef is a large joint, usually fore rib, sirloin or topside, roasted whole and carved in slices; in England it is the Sunday roast, with Yorkshire pudding, gravy and horseradish. Browned hot, roasted gently to the chosen doneness and rested, it keeps its juices.
- [Ropa vieja](https://steakpedia.com/cooking/ropa-vieja/): Ropa vieja (“old clothes”) is Cuba's national dish: beef, usually flank steak, simmered until tender, pulled into shreds and stewed in a sofrito of onion, bell pepper, garlic and tomato. Flank's long, parallel fibres pull into threads that tangle with the pepper like a pile of rags.
- [Salsa criolla](https://steakpedia.com/cooking/salsa-criolla/): Salsa criolla is a raw relish of diced onion, bell pepper and tomato in vinegar and oil, served with chimichurri alongside grilled meat in Argentina and Uruguay. Its acidity cuts the fat of cuts like vacío and short ribs.
- [Steak au poivre](https://steakpedia.com/cooking/steak-au-poivre/): Steak au poivre is a pan-seared steak pressed into coarsely crushed black peppercorns, with a sauce built in the same pan from its browned juices, cognac, stock and cream. The pepper toasts in the fat; the cream rounds off its heat.
- [Steak frites](https://steakpedia.com/cooking/steak-frites/): Steak frites is a pan-fried or grilled beef steak served with deep-fried potatoes, the everyday plate of the French bistro and the Belgian brasserie, usually with butter or béarnaise. The fries are fried twice: soft inside, crisp outside.
- [Steak tartare](https://steakpedia.com/cooking/steak-tartare/): Steak tartare is raw, lean beef finely chopped and seasoned with shallot, capers, mustard and often a raw egg yolk, a dish of the French brasserie. With no heat to kill bacteria, it depends on a whole muscle cut just before serving and kept below 5 °C / 41 °F.
- [Sukiyaki](https://steakpedia.com/cooking/sukiyaki/): Sukiyaki is a Japanese tabletop dish of thinly sliced, usually marbled beef cooked in a shallow iron pan with sweet soy, leeks, tofu, mushrooms and noodles, then dipped in beaten raw egg. Sliced 1.5–2 mm thin, its fat melts in seconds; the egg cools each piece and softens the seasoning.
- [Texas brisket](https://steakpedia.com/cooking/texas-brisket/): Texas brisket is a whole beef brisket seasoned with salt and coarse black pepper and smoked 10–16 hours over oak at a low pit temperature, the central dish of Central Texas barbecue. The long smoke turns its collagen to gelatin; rub, fat and smoke dry into a dark crust, the bark.
- [Yakiniku](https://steakpedia.com/cooking/yakiniku/): Yakiniku, Japanese for “grilled meat”, is the style of grilling bite-sized beef and offal at the table over charcoal or gas, seasoned with a sweet soy tare or with salt and lemon; Korean residents in Japan shaped it after 1945. Each piece takes seconds to minutes and goes from the grill straight into the sauce.

## Breeds & Grades

- [Angus](https://steakpedia.com/origins/angus/): Angus, or Aberdeen Angus, is a hornless beef breed from north-east Scotland, black or red in colour, and the most widespread beef breed in the United States, Argentina and other countries. It matures early and marbles readily — the trait that made it the default sire for steak beef.
- [Argentine beef](https://steakpedia.com/origins/argentine-beef/): Argentine beef is beef from cattle raised in Argentina, above all on the temperate grasslands of the Pampas, historically from British breeds — Angus, Hereford and Shorthorn — finished on pasture. A mild climate and rain through the year let cattle graze outdoors all year round; for more than a century it has been one of the world’s best-known beef origins and the basis of the asado.
- [Beef grading systems](https://steakpedia.com/origins/grading-systems/): Beef grading systems are national schemes that sort carcasses into classes, usually by marbling, maturity, colour and yield. USDA, Japan’s JMGA and Korea’s KAPE rank mainly by marbling in the ribeye, the EU’s EUROP by shape and fat cover, and Australia’s MSA predicts eating quality cut by cut — so their grades cannot be converted one-to-one.
- [Grass-fed vs grain-fed beef](https://steakpedia.com/origins/grass-vs-grain/): Grass-fed beef comes from cattle finished on pasture and forage; grain-fed beef comes from cattle finished for a period — commonly 100 to 300 days or more — on a ration based on cereals, usually in a feedlot. Nearly all cattle start on grass, so the difference lies in the final months, when the animal lays down most of its fat: it shows in marbling, in fat colour (grass carries yellow beta-carotene), in flavour and in fatty-acid profile.
- [Hereford](https://steakpedia.com/origins/hereford/): Hereford is a beef breed from Herefordshire in the west of England, recognisable by its red body and white face, and now found on every continent. Bred since the eighteenth century to gain weight efficiently on grass, it became the base of large herds in the Americas and Australia.
- [Kobe beef](https://steakpedia.com/origins/kobe-beef/): Kobe beef (神戸ビーフ) is a protected brand of Japanese Black cattle of the Tajima bloodline, born, raised and slaughtered in Hyōgo Prefecture, Japan. A carcass earns the name only at meat grade 4 or 5 with marbling of BMS 6 or higher, under rules set by the Kobe Beef Marketing & Distribution Promotion Association.
- [Azul Natural Beef](https://steakpedia.com/origins/producer-azul-natural-beef/): Azul Natural Beef S.A. is an Argentine beef packer based in Azul, Buenos Aires Province, which sells beef under the Devesa brand; its plant reopened in 2017 and was approved in 2019 to export to China and the United States.
- [Wagyu](https://steakpedia.com/origins/wagyu/): Wagyu (和牛, “Japanese cattle”) is the name for four native Japanese breeds — Japanese Black, Brown, Shorthorn and Polled — whose beef carries fat woven through the muscle. That fat melts at a lower temperature than the fat of most European breeds, which gives the meat its soft, buttery texture; Japan grades it on a 12-point marbling scale.

## Guides

- [Australian BBQ cuts: names, MSA grades and temperatures](https://steakpedia.com/guides/australian-bbq-cuts/): An Australian barbecue cooks steaks and sausages over direct heat, on an open grill or a flat hot plate, mostly in the southern summer around Christmas and Australia Day (26 January). Its cuts carry local names — scotch fillet, rump, porterhouse, eye fillet — several of which mean another steak in the United States or Britain, and much of the beef carries a Meat Standards Australia (MSA) grade for one cut cooked one way. At 2.5–3 cm / 1–1¼ in, a steak browns on a hot grill in 6–10 minutes and keeps a pink centre.
- [Australian vs American beef](https://steakpedia.com/guides/australian-vs-american-beef/): Australian and American beef differ less in the animal than in how it is graded, fed and named. The USDA grades the whole carcass Prime, Choice or Select by marbling and maturity; Australia scores marbling on the AUS-MEAT 0–9 scale and, under MSA, grades each cut for one cooking method, so the same rump can be 4 stars as a steak and 3 as a roast. Most American beef is grain-finished; Australia finishes cattle in quantity on both grass and grain.
- [Beef as a Lunar New Year gift](https://steakpedia.com/guides/beef-gifts-lunar-new-year/): Beef has become a common gift for the Lunar New Year — Tết in Vietnam, Seollal in Korea, the Spring Festival in China — usually as rib and loin steaks in a boxed set. Choosing one comes down to four checks: the cut, the grade printed on the label, whether the beef is chilled or frozen, and the origin and dates on the pack; an “A5” on the box is valid only on beef graded in Japan.
- [Buying wagyu and premium steak online in Australia](https://steakpedia.com/guides/buy-wagyu-online-australia/): Australian online butchers sell wagyu and premium steak under three separate labels — the MSA eating-quality grade, the AUS-MEAT marble score and the Australian Wagyu Association’s breed-content terms — and deliver it chilled in insulated boxes, mostly to the Sydney, Melbourne and Brisbane metro areas, at roughly AU$45 to AU$450 per kilogram.
- [Where to buy Wagyu and premium steak online in the US](https://steakpedia.com/guides/buy-wagyu-online-us/): Wagyu can be bought online in the United States from importers of Japanese A5 and from American Wagyu ranches and online butchers, nine of which are compared below. What is sold as “Wagyu” ranges from certified Japanese A5 imports, including a small amount of registered Kobe beef, to domestic crossbreds with partial Japanese genetics, so the grade, the marbling score (BMS 1–12) and the origin papers say more than the word. Most sellers ship it frozen on dry ice, overnight or in two days.
- [Christmas beef roast: choosing and planning](https://steakpedia.com/guides/christmas-beef-roast/): A Christmas or holiday beef roast is a large, tender joint cooked whole in the oven, usually from the rib, the striploin or the tenderloin. Planning it comes down to four decisions: the cut, the amount (about one rib for every two guests, or 250–300 g / 9–10.5 oz of boneless meat per adult), a pull temperature that allows for carryover during the rest, and a timetable worked backwards from serving time.
- [Dry-aged vs wet-aged beef](https://steakpedia.com/guides/dry-aged-vs-wet-aged/): Dry-aged beef is matured unwrapped in cold, moving air, usually for 21–45 days; wet-aged beef is matured sealed in a vacuum bag, usually for 7–28 days. Both grow more tender, but dry aging loses 15–30 % of the weight to evaporation and trimming, against 1–3 %, and the drying concentrates the meat towards nutty, roasted notes, which is why it costs more.
- [Dry aging at home: what you actually need](https://steakpedia.com/guides/dry-aging-at-home/): Dry aging beef at home needs three things held steady for three to six weeks: a temperature of about 1–3 °C / 34–38 °F, relative humidity around 75–85 % and constant air movement. There are three ways to get them: moisture-permeable membrane bags in an ordinary fridge, a dedicated fridge fitted with a fan and a rack, or a purpose-built aging cabinet.
- [Filet mignon vs ribeye](https://steakpedia.com/guides/filet-mignon-vs-ribeye/): Filet mignon is cut from the tenderloin, the psoas major, a muscle that barely works and carries little fat; the ribeye joins the longissimus and its spinalis cap, the most marbled of the premium steaks. So the filet is the more tender steak and the ribeye the richer: filet comes off the heat at 48–54 °C / 118–129 °F, ribeye a little later, at 54–57 °C / 129–135 °F, so that its fat softens.
- [Meat thermometers for steak](https://steakpedia.com/guides/meat-thermometers/): A thermometer is the only reliable way to know when a steak is done: a thumb press guesses, a probe measures. Choosing one comes down to four numbers — how fast it reads, how accurate it is between 40 and 70 °C / 104–158 °F, how thin its probe is, and whether it is held for a moment or left in the meat.
- [Picanha vs tri-tip](https://steakpedia.com/guides/picanha-vs-tri-tip/): Picanha is the fat-capped top of the rump and tri-tip is the lean triangle at its base. Both come from the sirloin, but picanha (the biceps femoris cap) is cooked under its own 1–2 cm layer of fat, which renders and bastes it on the grill, while tri-tip (the tensor fasciae latae) has little or none and a grain that changes direction across the piece, so it is sliced in two directions.
- [Prime rib vs ribeye](https://steakpedia.com/guides/prime-rib-vs-ribeye/): Prime rib and ribeye are the same muscle: prime rib is the whole rib section roasted on the bone and carved, a ribeye a steak cut from it before cooking. Hours in a low oven leave the roast pink from edge to centre; minutes over high heat give the steak a crust on both faces. “Prime” names the cut, not necessarily the USDA grade.
- [Steak for two: cuts to share and how to cook them](https://steakpedia.com/guides/steak-for-two/): A steak for two is a single thick piece of beef, usually 800 g to 1.2 kg / 1¾–2½ lb on the bone or 400–600 g / 14–21 oz without it, cooked whole and carved at the table: a chateaubriand, a côte de bœuf, a large porterhouse or T-bone, a tomahawk or a small whole picanha. At 4 cm / 1½ in or more it has room for a dark crust over a wide band of even pink, so it is cooked gently to a few degrees below its target, then seared, rested and sliced.
- [Steak knives](https://steakpedia.com/guides/steak-knives/): A steak knife is a table knife with a narrow, pointed blade of about 11–13 cm / 4½–5 in, made to cut cooked meat on the plate. A straight edge slices and leaves a smooth cut face; a serrated one saws and tears more, but keeps working for years on ceramic plates. Then come the steel, forged or stamped construction, the handle, and the board and plate it meets.
- [Wagyu vs Angus](https://steakpedia.com/guides/wagyu-vs-angus/): Wagyu and Angus are both cattle breeds, but Wagyu — a group of four Japanese breeds — is selected for very heavy marbling, graded in Japan up to BMS 12, while Angus, a Scottish breed, marbles readily but far less. Wagyu fat, rich in oleic acid, melts at a lower temperature, so the beef is cut thin, seared briefly and eaten in smaller portions; it costs considerably more, and F1 crosses of the two sit in between.

## Journal

- [What 279 butcheries measured](https://steakpedia.com/journal/279-butcheries/): Between 1 July and 17 October 2026 the butchers of the Steakpedia Field Kitchen cut 279 pieces of beef, 1,604.6 kg in all, and weighed each one before the knife and every portion after. On average 76.7 % of the meat that came in ended up usable. The tenderloin, the dearest piece, gave only 57 % in steaks; this note is about what the average hides.
- [Carnivore diet](https://steakpedia.com/journal/carnivore-diet/): The carnivore diet is an eating pattern that excludes all plant foods and relies on meat, fish, eggs and sometimes dairy. It has grown through social media since the late 2010s; as of 2026 there are no long-term controlled trials of it, and the evidence available consists mainly of self-reported surveys and case reports.
- [Cultured meat](https://steakpedia.com/journal/cultured-meat/): Cultured meat is animal muscle and fat grown from cells in a bioreactor instead of raised in an animal. It has been approved for sale in a handful of countries since 2020, mostly as chicken and in small amounts; a cultured steak with the structure of a real cut does not yet exist on the market.
- [Dry-aging technology](https://steakpedia.com/journal/dry-aging-technology/): Modern dry-aging cabinets control the same four variables butchers have always managed in cold rooms: temperature, humidity, airflow and time. Ultraviolet lamps and permeable bags have measurable effects; Himalayan salt walls are mostly décor, with little published evidence that they change flavour.
- [Kitchen software for meat](https://steakpedia.com/journal/kitchen-software/): Kitchen software for meat connects scales, cutting records and recipes so that a kitchen knows what each cut really yields and what a usable kilogram really costs. The category ranges from spreadsheets to connected systems; its value depends less on features than on whether every piece is actually weighed.
- [Meat loss and waste](https://steakpedia.com/journal/meat-waste/): Meat loss and waste is meat that leaves the food chain before it is eaten: the FAO counts loss up to retail, and waste in shops, restaurants and homes. Between a live steer and the plate, most of the animal's weight becomes hide, bone, organs, fat and trim. Separating unavoidable by-products from real loss requires weighing at each step.
- [One muscle, ten names](https://steakpedia.com/journal/names-are-a-mess/): A cut of beef can carry ten names, and one name can mean three cuts. Order a sirloin in New York and in London and two different steaks arrive; ask for lomo in Buenos Aires and in Madrid and you get two different muscles. These are the confusions we meet most, and the one thing that settles them.
- [Traceability](https://steakpedia.com/journal/traceability/): Beef traceability is the ability to follow a piece of meat back through the cutting room, the processing plant and the farm to the animal it came from. National animal-identification systems do this well up to the carcass; the chain usually breaks when the carcass is cut into primals and portions.
- [Why Steakpedia exists](https://steakpedia.com/journal/why-steakpedia/): There was no neutral, multilingual reference on beef steak that put the trade standards, the science and numbers measured in real kitchens on the same page. Steakpedia was started in October 2026 to be that reference.

## Services

- [Steakpedia Advisory](https://steakpedia.com/services/consulting/): Steakpedia Advisory helps restaurants, importers and distributors make decisions about beef with the same tools the reference uses: trade specifications, cut names across languages, and yields measured piece by piece. It shows which cuts pay once trim and aging are counted; it advises, and does not sell meat.
- [Contribute field data](https://steakpedia.com/services/contribute-data/): Steakpedia publishes yields measured in working kitchens, each number signed with the kitchen that measured it; today they come from one, 279 sheets and 1,604.6 kg between July and October 2026. Contributions are by invitation: the first round is a pilot with a small group of kitchens cutting comparable beef, each publishing its data under its own name.
- [Software for kitchens](https://steakpedia.com/services/software-for-kitchens/): The field data on Steakpedia is collected with kitchen software in which each piece of meat goes from the scale to the butchery sheet, the cost of the cut, the dish and the till as one traceable chain. It logged 279 butchery sheets and 1,604.6 kg of beef in July–October 2026; Steakpedia offers it to other kitchens.
- [Steakpedia Training: butchery, grill and floor](https://steakpedia.com/services/trainings/): Steakpedia Training runs courses in butchery, live-fire grilling and floor service, built on the same method and field data as the reference: every piece weighed, every portion recorded, every name checked against the trade codes. Open to kitchens, teams and individuals, in person and online.

## Other

- [Charts & Tools](https://steakpedia.com/tools/): steak temperature chart, beef cuts chart, yield calculator, dry-aging calculator, cut names translator.
- [About](https://steakpedia.com/about/): field data method, editorial policy.
- [Field data (open data, CC BY 4.0)](https://steakpedia.com/field-data/): measured beef yields by cut from 279 butchery sheets; CSV at https://steakpedia.com/field-data/steakpedia-field-data.csv and JSON at https://steakpedia.com/field-data/steakpedia-field-data.json.
- [Atom feeds](https://steakpedia.com/feed.xml): the 50 most recently changed articles, also https://steakpedia.com/es/feed.xml and https://steakpedia.com/vi/feed.xml.