Meats dishes
Here are some translations to help you choose your meal:
Filet Mignon
Fillet steak with 220 – 300 g, about like medallions
New York Strip Steak
is cut from flat roast beef (boneless)
Rib Eye
corresponds to the prime rib, but boneless. They get their name from the visible fat eye.
Sirloin Steak – Rump Steak.
Sirloin steak in the USA is cut from the “rump”, i.e. from the upper end of the leg, and not from the flat roast beef as is customary in our country.
T-Bone Steak
is a New York strip steak with bone and a small tenderloin portion connected by the bone. It is cut from the center of the beef back, so the tenderloin portion is smaller than the porterhouse.
Porterhouse Steak
is a New York steak with bone and large fillet portion. It is cut from the upper part of the back.
Ribs
Spareribs, the real ones are from pork
Tenderloin
a thick piece of beef tenderloin, very tender, almost no fat content
Striploin
corresponds to our rump steak and is a piece from the roast beef, the back of the beef.
FlapSteak
also called flank steak or bavette, from the rib area under the tenderloin.