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Beststeaks

Tenderloin

TenderloinA beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef.

The tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks.

There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a weight-portioned steak from the butt will invariably yield a very thin steak.

The center-cut is suitable for portion-controlled steaks as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional 'filet mignon' or tenderloin steak, as well as the Chateaubriand and Beef Wellington (A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef. the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks. There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a weight-portioned steak from the butt will invariably yield a very thin steak. The center-cut is suitable for portion-controlled steaks as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional 'filet mignon' or tenderloin steak, as well as the Chateaubriand and Beef Wellington. http://en.wikipedia.org/wiki/Beef_tenderloin The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The average steer or heifer provides no more than 4-6 pounds of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. (http://en.wikipedia.org/wiki/Beef_tenderloin).

The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The average steer or heifer provides no more than 4-6 pounds of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

Sirloin

SirloinThe word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur la longe or above the loin The sirloin steak is a beef steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. the largest curved muscle in the upper center, the top sirloin The sirloin is the hip section of the beef, behind the short loin section and in front of the round section.

The sirloin comprises several different muscles of the pelvic area, and each of these different muscles of the sirloin have a different flavour and tenderness.  Some of the sirloin muscles can be cut into flavourful and tender steaks. http://www.steakperfection.com/cut/Sirloin.html

Ribeye

RibeyeAlso known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)) from the rib section.

The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles. The beef from the rib section is tender and a bit fattier, or more marbled if you will. This extra fat makes the rib eye more flavorsome and is delicious when cooked. http://en.wikipedia.org/wiki/Rib_eye_steak

Rump steak

RumpsteakA rump steak is a steak from the round primal cut of beef, known as a round steak This is a lean cut and it is moderately tough. Lack of fat and marbling makes rump dry. Rump steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. http://www.alibaba.com/countrysearch/AR/rump.html