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Whole cut and whole cut steak are two different ways to cut a steak that differs in taste, appearance, and cooking method. Knowing the difference between these two types of steak can help us make better choices when buying and cooking.
1.Cutting method.
Whole cut steak: Whole cut steak refers to the whole steak being put together and cut to a certain thickness. This cutting preserves the integrity of the beef, resulting in a more evenly heated steak during cooking and a more tender and juicy mouthfeel. The thickness of the whole cut steak is generally between 2-3 cm, which is suitable for a variety of cooking methods such as pan-frying and grilling.
Raw cut steak: Original cut steak refers to a steak that has been cut directly from the cow without any processing and splicing. This steak retains the original flavor of the beef and makes it more delicious. The thickness and shape of the raw cut steak vary depending on the part, some parts are thinner, others are thicker, and it is suitable for various cooking methods.
2.Palate.
Whole cut steak: Because whole cut steak retains the integrity of the beef when cut, it is heated more evenly during cooking and has a more tender and juicy taste. The meat of the whole cut steak is firm and chewy, making it suitable for those who like a full-bodied taste.
Plain Cut Steak: Raw cut steak retains the original flavor of the beef and has a more delicious taste. The meat of the raw cut steak is relatively soft and has a moderate bite, which is suitable for those who like a delicate taste.
3.Appearance.
Whole cut steak: Whole cut steak has a neat and uniform appearance and uniform thickness, which looks very aesthetically pleasing. This steak retains its shape easily during cooking and does not fall apart easily.
Raw cut steak: The shape and thickness of raw cut steak varies depending on the part, with some being more regular and others being more irregular. This steak tends to fall apart during cooking and requires a certain amount of skill to maintain its shape.
4.Cooking method:
Whole Cut Steak: Whole cut steak is suitable for various cooking methods, such as pan-frying, grilling, stewing, etc. Due to its uniform thickness, the heat can be better controlled when cooking, allowing the steak to be cooked thoroughly without burning.
Raw cut steak: Raw cut steak is also suitable for all cooking methods, but due to its uneven shape and thickness, the heat and time need to be adjusted according to the specific situation when cooking to avoid different raw and cooked dishes.
Whole cut steak: Because whole cut steak needs to preserve the integrity of the beef when cutting, it is more expensive and** more expensive.
Raw cut steak: The original cut steak is not processed and spliced, which retains the original flavor of the beef, but is relatively low.