DID YOU KNOW

Hello ladies and gents this is the viking telling you that today we are talking about today we are about

STEAK

Did you know the word ‘steak’ is rumoured to have come from an old Saxon or Norse word, “steik”? It means meat on a stick. Whilst the name has stuck, at Sage Cafe Restaurant, we won’t be serving you meat on a stick. Steak today is a slice of meat cut for roasting, grilling or frying.

Overcooked steak not only tastes bad, but is bad for you! When we overcook meat the fat, protein, and sugars in the meat get fused together. This makes your meat tough, hard to cut, difficult to chew and digest. On a more serious note, overcooked meat at high temperatures has been linked to cancer, especially prostate cancer for men.

If you have ever felt squeamish at the thought of blood seeping out of your rare steak, there is no need to worry. It’s not blood. The juice that you see is mostly water, with a little fat and some proteins called myoglobin. It’s what gives your meat the red or pinkish colour and it’s safe to eat.

Different steaks need to be cooked at different temperatures. Perhaps most obviously, thick steaks need to be cooked at lower temperatures than thin steaks, as the thicker steak can easily burn on the outside if the temperature is too hot. Also, the rarer the steak – a lower cooking temperature should be used.

Did you know there are sixteen different primary cuts of steak? These range from Sirloin to Rib, or Blade, as well as many variations, which are a combination or mixture of primary cuts, such as Porterhouse or T-bone made from Top Loin and Tenderloin. If you have had one steak, then you have certainly not had them all! There is plenty of choice when it comes to steak.

And as always have a chilled day from the viking.