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Steak
A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beef steak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties.
Steak Pairs With:
Food Item
Flavor Affinity Level
Steak Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | A savory and meaty taste present in steak due to the presence of glutamate. |
| Texture | Firmness | The steak is typically firm in texture, offering a substantial bite. |
| Nutritional Value | Macronutrients | Steak is a good source of protein, fats, and amino acids. |
| Micronutrients | Contains important minerals such as iron, zinc, and vitamin B12. | |
| Cooking Behavior | Heat Conductivity | Steak cooks evenly due to its good heat conductivity. |
| Water Retention | Steak tends to retain moisture well during cooking, resulting in juicy meat. |
Food Pairing App - Version 1.2.0