Beef Steak
A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. Here we will refer to the four high end steaks you should know :
The Ribeye Also Sold As: Beauty Steak, Market Steak, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte. Where It is Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you will find in your steak—that is the cap of meat that wraps around the fatter end of the steak. What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The Best Way to Cook It: Pan-frying, grilling, broiling.
We are the sole agent and exclusive partner of Midfield Group in the state of Qatar. The Midfield Group is prominent with solid reputation of producing some of the highest quality meat in the world.
Our meat suppliers have very strict quality control standards, and subject to the supervision of experts who use the latest and most sophisticated European technology in their laboratories.
Al Qusaimi Meat Co. make certain to meet the important methods of meat quality control. We highly ensure that every animal is slaughtered in accordance to our specified criteria and abide by the principles of the Hazard Analysis and Critical Control Point (HACCP) and permissible according to Islamic law (Halal meat).
