Glossary Of Steak Terms

Back strap. A tough ribbon of connective tissue located under the fat at the thickest part of the strip loin. The back strap is approximately 4 - 8 cm wide and runs the length of the strip loin. This tough connective tissue needs to be removed before steaks are cut.

Centre cut. Refers to cuts such as strip loins in which the tissue end has been removed and sirloins where the cap muscle and chicken muscles have been removed. 

Chain meat. The small muscles found underneath the backbone in the short loin. Commonly found on strip loins and tenderloins. 

Chicken muscle. Small, gristly set of muscles on the bottom of and between the two major muscles in the top sirloin butt. 

Delmonico steak. A boneless steak cut from the rib eye. 

End to end. Refers to a portion cut strip loin in which the tissue end steaks are included. 

Jacarding. A mechanical tenderizing method in which small blades pierce the meat, breaking the connective fibres. Often referred to as needling. 

Lip. The portion of meat on a boneless rib that extends beyond the main muscle, the length will vary based on manufactures specifications. 

Marbling. The fine white streaks of fat found running through the lean meat between the muscle fibres that help contribute to flavour and tenderness. Canada’s grades include Prime (most marbling), AAA, AA and A (least marbling). 

Purge. The purplish red fluid found in vacuum packages of beef. Large amounts may indicate temperature abuse and or limited shelf life. 

Silver skin. The opaque connective tissue found covering certain cuts such as tenderloin. Once removed the cut is referred to as "peeled." 

Steak ready. Refers to any cut in which excess fat (trimmed to 1/4 inch) and cartilage is removed by the processor and is ready for portioning. 

Tail. This refers to the tapered meat and fat that extends past the eye of both the rib steak and strip loin steak. Tail lengths will vary based on manufactures specifications. For example, in the case of strip loins as a 1 x 1. The first number refers to a 1 inch tail length at the sirloin end the second number to a 1 inch length at the rib end. 

Tissue end steak. A strip loin steak cut from the sirloin end that contains a small semi circular piece of connective tissue. Also often referred to as a vein steak or an end cut steak. 

Tumbling. A mechanical tenderizing method in which cuts are tumbled in a large cylinder to soften connective tissue. Often done under vacuum. Marinades and flavours may be added during the tumbling process.