by Ross Kingsley | Apr 20, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Flank steak is a distinctive cut of beef known for its strong flavor and versatility in cooking. Taken from the abdominal muscles of the cow, it’s a lean, flat piece of meat with a pronounced grain. While it isn’t the most tender cut, its rich, beefy taste makes it a favorite in many kitchens around the world.
Characteristics of Flank Steak
Flank steak is long, thin, and relatively lean, with little marbling. The visible grain running through the meat gives it a chewy texture, which can be managed with proper preparation. Marinating the steak is a common method to enhance tenderness and flavor. It’s best cooked quickly over high heat, such as grilling, searing, or broiling, to avoid drying it out.
The way it’s sliced is just as important as how it’s cooked. Cutting against the grain shortens the muscle fibers, making the steak easier to chew. It’s often used in dishes like fajitas, stir-fries, or sliced thin for salads and sandwiches.
Flank Steak Around the World
Flank steak is used in various cuisines and goes by different names depending on the region. In the United Kingdom and France, it’s called “bavette,” which means “bib.” In South America, particularly Argentina, it’s known as “vacio” and is often cooked as part of an asado (barbecue). In Italy, it’s referred to as “lombatello” and features in dishes like braciole. In Korean cooking, thinly sliced flank steak, sometimes called “chadolbagi,” is popular for grilling.
This cut’s global appeal lies in its adaptability and strong flavor. Whether it’s marinated, grilled, or slow-cooked, flank steak plays a key role in many traditional and modern dishes.
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and WiFi for guests. See our menus, reserve your table, find our location, and check all reviews here:
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by Ross Kingsley | Apr 13, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Beef is a global favorite, but steak terminology is anything but universal. Depending on where you dine, the same cut can go by completely different names. This is especially true across Spanish-speaking countries and Brazil, where culinary culture and butchering traditions vary significantly. Understanding what Ribeye, Sirloin, and Tenderloin are called locally can help you navigate menus more confidently when traveling through Spain and Latin America.
Let’s take a closer look at how these three classic cuts are known in Spain, Brazil, Argentina, Chile, and Mexico.
Ribeye: Rich, Marbled, and Many Names
The Ribeye is prized for its intense marbling and flavor, typically cut from the rib section. It can be boneless or served with the rib bone attached (then known as a cowboy or tomahawk steak in some markets).
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Spain: Known as “Entrecot” (from the French entre côte), especially when boneless. If the bone is attached, it might be called “chuletón”, which refers to a thick rib steak with the bone.
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Brazil: Called “Bife Ancho”. This cut is thick and boneless, often grilled at steakhouses. The ribeye with the bone is called “Costela”, which more broadly refers to rib cuts.
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Argentina: Also referred to as “Bife Ancho”, especially in steakhouses (parrillas). The boneless version is common, served thick with good marbling.
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Chile: Typically called “Lomo Vetado”. “Vetado” refers to the visible marbling (veins of fat) running through the cut.
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Mexico: Known as “Rib Eye” in many urban and upscale restaurants, especially when English steakhouse terminology is used. Traditional butchers may call it “Bife de Costilla” or “Entrecot”.
Sirloin: Leaner, Versatile, and Regionally Split
Sirloin can mean different things depending on butchery systems. In the U.S., it’s typically the rear back portion after the short loin. Across Latin America, however, it often encompasses several sub-cuts.
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Spain: Called “Solomillo de Cadera” or sometimes just “Cadera”, depending on the specific sub-region of the sirloin.
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Brazil: Known as “Alcatra”, which refers to the broader sirloin area and can include top sirloin. Another related term is “Contrafilé”, which sometimes overlaps with strip loin.
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Argentina: Often referred to as “Bife de Chorizo”, which is roughly equivalent to a top sirloin or strip loin in thickness and preparation. It’s one of the most popular cuts on an Argentine grill.
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Chile: Also uses “Lomo Liso”, meaning “smooth loin,” for sirloin cuts. It’s leaner than “Lomo Vetado” (Ribeye).
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Mexico: Commonly called “Sirloin”, especially in modern or American-influenced establishments. In more traditional butcheries, the term “Aguayón” or “Cuadril” might be used depending on the exact location on the rump.
Tenderloin: The Universal Favorite with Local Twists
The Tenderloin is the softest and most delicate of the three cuts. It comes from the muscle beneath the ribs, which gets minimal work and thus remains extremely tender.
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Spain: Universally called “Solomillo”. It’s considered premium and often served in medallion-style portions.
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Brazil: Known as “Filé Mignon”, a term also used in high-end restaurants across the country. It’s the most expensive cut in many steakhouses.
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Argentina: Also referred to as “Lomo”, typically grilled whole or sliced into medallions. It’s lean and seen as a luxurious choice.
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Chile: Uses the term “Filete” or “Lomo Fino”, with both referring to tenderloin steaks.
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Mexico: Commonly called “Filete” or “Filete Miñón”. Like elsewhere, it’s among the most expensive cuts on the menu.
Final Thoughts
While the Ribeye, Sirloin, and Tenderloin cuts may be biologically the same across countries, their names and serving traditions vary dramatically. In Spain and Latin America, cultural preferences and local butchering styles shape how each cut is named, prepared, and appreciated.
Whether you’re enjoying a “Bife Ancho” in Argentina, a “Solomillo” in Spain, or a “Lomo Vetado” in Chile, understanding these alternative names can make for a richer—and tastier—steak experience abroad.
Image Credit: https://churrascophuket.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 6, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Whether sizzling on a hot skillet in a bustling Tex-Mex restaurant, or served with a creative twist in kitchens around the world, Fajitas have become a beloved staple of global cuisine. But behind their popularity lies a rich history that stretches back nearly a century, rooted in the ranchlands of Texas and northern Mexico.
The story of Fajitas begins in the 1930s, when Mexican ranch workers—vaqueros—laboring on cattle ranches in South and West Texas were often paid in part with the less desirable cuts of beef. One of those cuts was skirt steak, a flavorful but tough piece of meat taken from the diaphragm muscle of the cow. Rather than waste it, these workers found a way to make it not only edible but delicious. They marinated the steak to tenderize it, grilled it over open flames, sliced it into thin strips, and served it with handmade tortillas. This simple, practical preparation laid the groundwork for what would later be recognized and celebrated as Fajitas.
The name itself—“fajita”—is a nod to its origins. It comes from the Spanish word faja, meaning “strip” or “belt,” referencing both the shape of the meat and the part of the cow it comes from. Originally, Fajitas were all about skirt steak, which remains a popular choice thanks to its deep beefy flavor. But over time, the dish evolved to include a wide range of proteins. Today, you’ll find Fajitas made with chicken, shrimp, pork, or even tofu, each variation offering a unique take on the dish while maintaining the core components: grilled meat or veggies, tortillas, and toppings.
Fajitas remained a mostly regional specialty until the 1970s, when Tex-Mex cuisine began to take off in the United States. Restaurants in cities like Houston and San Antonio started to embrace the sizzling spectacle of Fajitas, serving them on hot cast-iron skillets that sizzled dramatically as they hit the table. This presentation wasn’t just for show—it also helped keep the meat hot and juicy, adding to the sensory experience. With sautéed onions, colorful bell peppers, and a variety of toppings like guacamole, shredded cheese, sour cream, and pico de gallo, Fajitas quickly became a menu highlight. Their appeal was clear: customizable, flavorful, and perfect for sharing.
As Tex-Mex cuisine grew in popularity, so did the fajita’s global reach. In the UK, grocery store aisles are lined with pre-packaged fajita kits that allow home cooks to recreate the dish with minimal effort. In India, you might find naan substituted for tortillas and the spices adjusted to suit local palates. Korea has embraced fajita fusion too, with bulgogi-style beef often making its way into tortillas, blending sweet soy-marinated meat with fajita-style vegetables.
Yet, despite all these creative adaptations, the heart of the fajita remains unchanged. It’s still about bringing together simple ingredients—meat, vegetables, tortillas—and allowing the diner to make the dish their own. That sense of interactivity and customization is a big part of what makes Fajitas so enduring.
In many ways, the journey of Fajitas mirrors the broader story of food itself: a practical solution born out of necessity that evolves into a celebrated, multicultural dish. From humble beginnings on Texas ranches to stylish tables in cities across the world, Fajitas show how tradition, flavor, and adaptability can come together in one unforgettable meal.
Image Credit: https://www.churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 30, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Beef Carpaccio, or Carpaccio di Manzo, is a classic Italian appetizer known for its simplicity and elegance. Made with thinly sliced raw beef, it’s traditionally served with olive oil, lemon juice, capers, and shaved Parmesan. The key to a perfect carpaccio lies in the quality of the beef, as the dish showcases the meat in its absolute purest form.
Choosing the Right Cut
While tenderloin is the most common choice due to its buttery texture, other cuts can also work beautifully. Sirloin brings a slightly richer flavor while remaining tender. Eye of round, a lean and affordable option, requires careful slicing to achieve the right texture. Ribeye, with its fine marbling, offers a more robust taste, though it results in a slightly fattier Carpaccio. For a truly indulgent version, wagyu beef enhances the dish with its exceptional marbling and melt-in-your-mouth quality. Regardless of the cut, using the freshest, highest-quality beef—ideally grass-fed—is essential for both flavor and safety.
A Dish with History
Carpaccio originated in 1950 at Harry’s Bar in Venice, created by Giuseppe Cipriani for a countess who couldn’t eat cooked meat. Inspired by the vivid reds and whites in the paintings of Venetian artist Vittore Carpaccio, Cipriani named the dish in his honor. Its striking presentation and delicate flavors quickly made it a culinary classic.
Global Interpretations
Though deeply rooted in Italian tradition, Carpaccio has inspired variations across the world. In Japan, the use of highly marbled wagyu elevates the dish with an ultra-rich texture, while Argentina, known for its exceptional grass-fed beef, brings a deeper, earthier flavor to its version. Beyond Carpaccio, many cultures have long traditions of raw beef preparations. In Ethiopia, Kitfo combines minced beef with spiced butter and chili seasoning, while Korea’s Yukhoe balances umami and sweetness with thinly sliced beef dressed in soy sauce, sesame oil, and pear.
A Timeless Classic
Carpaccio di Manzo is a testament to Italian culinary artistry—simple, refined, and focused on high-quality ingredients. Whether made with tenderloin, sirloin, or wagyu, it remains a beloved dish, connecting food lovers to a broader tradition of raw beef delicacies enjoyed around the world.
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 23, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Origins and Historical Significance
Kosher beef is a fundamental part of Jewish dietary laws, known as kashrut, which date back thousands of years. The concept of kosher food is rooted in the Torah, specifically in the books of Leviticus and Deuteronomy. These ancient texts outline which animals can be consumed, how they must be slaughtered, and the handling process that follows.
In Jewish tradition, dietary laws serve both spiritual and practical purposes. While religious reasons are primary, some scholars suggest that these regulations also promoted hygiene and food safety in ancient times. Over the centuries, kosher practices have remained largely unchanged, reflecting deep cultural and religious significance.
Regulations and Restrictions
For beef to be considered kosher, it must meet specific requirements at every stage, from selection to preparation:
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Permitted Animals: Only ruminant animals with split hooves, such as cattle, sheep, and goats, are kosher. Pigs, for example, are not allowed because they do not chew cud.
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Ritual Slaughter (Shechita): The animal must be slaughtered by a trained Jewish butcher (shochet) using a sharp, smooth knife to ensure a quick and humane process. The method is intended to minimize pain and ensure a clean cut.
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Blood Removal: Blood is considered unkosher, so it must be fully drained or removed by salting and soaking the meat.
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Forbidden Parts: Certain parts of the animal, such as the sciatic nerve and specific fats, are not kosher and must be carefully removed.
After slaughter, the meat undergoes inspection to ensure the animal was healthy and free of disease. If any major defects are found, the meat is deemed non-kosher.
Kosher vs. Halal: Key Differences
While both kosher and halal dietary laws originate from religious texts and involve strict slaughter regulations, they have notable differences:
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Religious Context: Kosher follows Jewish dietary laws from the Torah, while halal follows Islamic dietary laws from the Quran.
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Slaughter Process: In both traditions, the animal must be slaughtered with a single cut to the throat, but in halal, a prayer to Allah is required before slaughter. Kosher does not require a verbal blessing for each animal but emphasizes the shochet’s religious training.
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Blood Removal: Kosher meat undergoes additional soaking and salting to remove all traces of blood, whereas halal meat does not require this extra step.
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Permitted Cuts: Some cuts of beef, particularly from the hindquarters, are not considered kosher due to the prohibition of the sciatic nerve, while halal has no such restriction.
Modern-Day Kosher Beef
Today, kosher beef is available in many countries, catering to both Jewish communities and consumers who seek specific preparation methods. Certification agencies oversee kosher meat production to ensure compliance with religious guidelines. While maintaining ancient traditions, kosher beef continues to be a significant part of Jewish dietary culture.
Can Jews Eat Halal, and Can Muslims Eat Kosher?
Jewish dietary laws require strict adherence to kosher guidelines, meaning observant Jews cannot eat halal meat unless it also meets kosher standards. Since halal slaughter does not include the kosher requirement of removing certain forbidden fats and the sciatic nerve, as well as the salting process to remove blood, halal meat is generally not considered kosher.
For Muslims, the situation is more flexible. Some Islamic scholars permit the consumption of kosher meat because it meets many of the same principles as halal, including slaughter by a monotheistic believer and humane killing practices. However, some Muslims avoid kosher meat because Jewish butchers do not recite the name of Allah during slaughter. The acceptance of kosher meat as halal depends on individual interpretation and sectarian beliefs within Islam.
Conclusion
In a world where food production is increasingly industrialized, kosher beef remains a testament to the importance of cultural identity and ethical consumption. While modern dietary trends emphasize sustainability and transparency, kosher practices have long upheld strict standards regarding humane treatment, cleanliness, and food purity. Though fewer people follow religious dietary laws strictly, kosher beef continues to connect Jewish communities to their heritage. In an era of evolving food choices, preserving these traditions remains a meaningful way to honor cultural roots and shared identity.
Image Credit: https://www.jewishaz.com/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 16, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Smoking beef is a tradition that spans the globe, with deep roots in ancient preservation methods. Long before refrigeration, people discovered that smoking meat not only prolonged its shelf life but also enhanced its flavor. Over centuries, different cultures refined smoking techniques, developing distinctive dishes that showcase the rich and complex taste of smoked beef.
North America: The Reign of Barbecue
In the United States, smoked beef is at the heart of barbecue culture. Texas-style brisket, one of the most famous smoked beef dishes, is slow-cooked for hours over oak or mesquite wood, resulting in a tender, flavorful cut with a characteristic bark. Other regional styles, such as Kansas City’s sweet and smoky approach or Carolina’s vinegar-based variations, highlight the diversity of smoked beef preparations across the country.
South America: A Rustic Tradition
While grilling dominates much of South America’s beef culture, smoked beef still holds a place in traditional cooking. In Paraguay, so’o ahumado (smoked beef) is prepared using native woods, imparting a unique smoky depth. Argentina and Uruguay, famous for their beef culture, also incorporate smoking in certain regional preparations, such as charqui, a type of smoked and dried beef similar to jerky. In Brazil’s southern regions, some gaucho traditions include smoking meats alongside open-fire cooking.
Europe: Cured and Smoked Classics
Europe has long embraced smoked beef, particularly in cured forms. Pastrami, originally from Eastern Europe, combines curing, seasoning, and smoking to create its distinctive taste, later becoming an iconic delicacy in New York’s Jewish delis. In Germany, smoked beef appears in sausages like Landjäger, while in Switzerland, Bündnerfleisch is a smoked, air-dried beef with a rich, concentrated flavor.
Asia: Unique Smoking Techniques
In Mongolia, smoked beef jerky has been a staple for nomadic communities, providing a high-protein, long-lasting food source. Indonesia’s dendeng, a spiced and smoked beef dish, showcases the country’s bold flavors. In China, la rou refers to smoked and cured meats, including beef, often prepared during winter months.
Australia & Africa: Indigenous and Traditional Methods
Australian Indigenous communities have long used smoking techniques to prepare meats, including beef, over native hardwoods, imparting deep flavors. In South Africa, biltong, though primarily air-dried, sometimes incorporates smoking for added complexity, making it a prized snack.
From ancient preservation methods to modern culinary staples, smoked beef remains a globally cherished tradition, offering a depth of flavor that transcends borders.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
