Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference to the shape of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled or broiled; a thicker version is sold as a "7-Bone Roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.
Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak), chuck fillet (sold as chuck eye steak and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak or chicken steak, under blade steak, shoulder steak and shoulder roast, and arm steak and arm roast. The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion. Short ribs are cut from the lip of the roll.
A round steak is a beef steak from the 'round', the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.]citation needed[ Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
The 7-bone roast or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name. The steak differs from the 7-Bone Roast only in thickness. 7-Bone steaks are cut 1/2- to 3/4-inch thick. This cut is also known as "center cut pot roast".
Like most of the chuck, the 7-Bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such as braising.
also known as: boneless chuck shoulder steak,
The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat.
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.
The American cultural anthropologist Margaret Mead wrote in the American Anthropological Journal of the American Anthropological Association, "cultures that divide and cut beef specifically to consume are the Koreans and the Bodi tribe in East Africa. The French and English make 35 differentiations to the beef cuts, 51 cuts for the Bodi tribe, while the Koreans differentiate beef cuts into a staggering 120 different parts."]citation needed[
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.