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Segreti in cucina

How do you cut a steak ?

The cut and the direction

The ability to avoid waste transforms a simple butcher into a highly respectable master butcher. Among the cornerstones of the F.lli Assanelli agricultural company is respect for the animal which begins with the choice to raise animals respecting their well-being and the need to avoid waste when preparing the cuts of meat to be offered in sale. This is why cutting becomes fundamental, both to avoid waste and to offer a quality product.

The direction in which the meat is cut must be perpendicular to the fibres, in this way thin, tender and succulent slices of meat are obtained; perfect for the preparation of particular dishes such astricolor Shabu shabu with marbled wagyu meat.

Another secret hidden behind the perpendicular cut is the possibility of obtaining soft slices of meat that require much less intense chewing, consequently they are more pleasant on the palate and give the dish an extra touch. On the contrary, by making a cut parallel to the fibers, you obtain meat that is difficult both to chew and to obtain the right cooking.

Surface and thickness

Depending on the cut of meat chosen for the preparation of the recipe, it is necessary to provide the right material. If on the one hand it is necessary to set the table with the right knives , on the other hand it is the cooking - and the pan - that determines the correct browning of the piece of meat.

Sometimes we are led to think that, since the slice of meat is thin, we can fit it into a medium-small pan...Error! Although the thickness of the meat is limited, it is necessary to cook the slice of meat in a large pan so as to trigger the Maillard reaction (the right level of caramelization) evenly. This detail is applicable to all cuts of meat, whether they require long cooking, such as roasts , or quick dishes such as rib-eye .

Cooking time

The cooking time depends on the cut of meat, did you know that? Or rather, more than the cut of meat, it is the thickness that makes the difference. The thickness dictates the cooking time regardless of the weight and the recipe being prepared, obviously considering the same cut of meat. It is different if you compare two different cuts of meat, such as a Florentine steak and a fillet , while maintaining the thickness and weight intact, the cooking time will vary as it responds to a specific recipe.

So, if I have two steaks and the second is double the thickness of the first, to correctly calculate the cooking time I have to consider the difference in thickness and apply a mathematical formula to it. That is, for a piece of meat that is 2 times thicker than the first one I need: 2X2=4 times the cooking time. The process applies to any cut of meat, whether quick or long cooked.

The perfect cut

The direction, thickness and cooking time represent the three main and fundamental pillars for obtaining succulent, tasty and flavourful dishes. The choice of ingredients and the preference for a specific cut of beef or pork entails greater awareness which is brought to the table when the dish is presented to the guests and positive opinions are gathered and - why not? - some applause.

While on the one hand it is necessary to pay attention to the authenticity of the raw materials to offer healthy dishes, on the other it is essential to put into practice tricks of the trade that allow you to optimize the ingredients. The combinations, the side dishes, the choice to dare with particular spices are the result of the creativity of the person cooking and their own imagination, but the choice of ingredients is and remains a fundamental value to be applied if you want to obtain dishes capable of satisfying the palate and be healthy at the same time.