"Beef, sandwich steaks, chopped, formed and sliced into thin slices, raw" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, sandwich steaks, chopped, formed and sliced into thin slices, raw — this is one of the methods of slicing and pre-processing beef for steak preparation.

A sandwich steak is a type of steak that consists of a thin slice of beef cut across the muscle fibers. This method of slicing allows the steak to cook quickly while preserving juiciness.

Chopped slicing implies that the meat is cut across the fibers into thin, almost translucent slices. Then these slices are pounded with a meat mallet to tenderize them and make them more pliable for forming a steak.

After that the meat is stacked into a pile and formed into a sandwich. Then the steaks are cut across into thin slices, which will be used to prepare the steak.

This method of slicing and pre-preparing beef allows you to obtain steaks that cook quickly and retain juiciness. However, it should be remembered that the level of doneness of steaks with such a cut may vary depending on the thickness of the slices.

Important! The degree of doneness of a steak is defined by the international standard for cooking steaks SMMR, where:

• R (Rare) — very undercooked, bloody;
• M (Medium Rare) — undercooked;
• M (Medium) — normally cooked;
• H (Home) — almost cooked;
• W (Well done) — completely cooked.

To determine the degree of doneness you need to know the thickness of the steak, which is measured in centimeters.

A steak thickness of 2.5 cm corresponds to Rare, 3.5 cm to Medium Rare, 4.5 cm to Medium, 5.5 cm to Well done.

Important! The degree of doneness of a steak depends not only on the thickness of the slices but also on the cooking time.

When cooking a steak with this cut you should remember that thin slices of meat cook faster than thicker ones. Therefore the cooking time for a steak with this cut should be less than for a steak with a regular cut.

Also remember that the degree of doneness affects its flavor and texture. More well-done steaks have a firmer texture and more intense flavor, while rare steaks have a more tender texture and milder flavor.

Steaks cut this way can be cooked on a grill, in a skillet, or in the oven. When grilling or pan-frying, use low heat and avoid over-drying the meat. When baking in the oven, use low temperature and watch that the meat does not dry out.

Important! Before cooking the steak it is necessary to ensure that the meat is completely thawed. If the meat is cooked from frozen, it will be less juicy and tasty.

Note that the degree of doneness affects its safety.

Raw meat may contain bacteria that can cause food poisoning. Therefore it is important to follow the following rules:

• Use only fresh meat that has been stored in a refrigerator at a temperature not higher than 5 °C.
• Do not leave meat at room temperature for more than 2 hours.
• Cook meat at a temperature of at least 70 °C.

If you are not sure about the quality of the meat, it is better not to consume it.