Welcome back! This fourth post will help you work out the subtle differences in some popular food and drink choices in Australia. This week, you will be able to figure out what the differences are between apples, various cuts of steak and Australian coffee orders (to help those confused international students)!
Steak Loin
Known as the filet, fillet, chateaubriand or filet mignon.
Located between the sirloin and short sirloin area
Contains 3 parts: the “butt” (thick end), the “centre cut” (middle) and the “tail” (thinnest)
Beef loin is softer and more tender, as the loin is on the cow’s lower back (less active muscle).
New York Cut
Known as strip steak, strip loin, shell teak or New York strip.
Comes from the short loin of the cow
Moderately tender cut with a fat marbling
Leaner at some parts and significantly more fat content in others
Good alternative to tenderloin (steak loin)
Fine-grained texture with prominent beefy flavour
Ribeye
Known as the market, beauty steak or entrecôte.
Comes from the rib section
Ribeye is a flavourful cut with fat marbling and buttery flavour - very tasty and tender
Contains most fat compared to other cuts which leads to its tenderness
Porterhouse and T Bone
Both are cut from the short loin
The Porterhouse and T-Bone are similar steaks and only differ in size; combination of New York strip and filet mignon
Both cuts boast 2 different types of steak including a New York strip steak as the smaller cut and a larger filet mignon on the other end
A T-Bone cut steak is the same as the porterhouse cut, only it’s a little smaller than its counterpart
Flank Steak
From the underbelly and bottom abdomen of cow
When you’re eating Chinese stir fry or a plate of fajitas, you’re eating flank steak
Contains little fat and is quite tough but with good flavour
Contains many fibres and often cut against the grain after cooking to make the meat more tender
Tip: serve in thin slices
