Louisville Steak Restaurants.com

Louisville Steak Restaurants

A steak house is a restaurant that specializes in the cooking of beef steaks. Typically these restaurants will also offer dishes such as surf and turf and side dishes such as baked potatoes. In the U. S. most steak houses are considered gathering places for middle class and upper middle class people, and many steak houses have facilities to allow club meetings to gather there.

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Steak houses are committed to help improve the nutritional health of Americans and ensure beef can play a role in a healthy lifestyle. This is being accomplished by helping Americans decrease fat and saturated fat intake by providing leaner cuts of beef. Today, at least 19 cuts of beef meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving (and per 100 grams). Beef is the number one source of protein, zinc and vitamin B12 in American diets, the number two food source of vitamin B6, and the number three food source of iron (behind fortified cereal and yeast bread) and niacin.

The cooking temperature of beef is one of the most important factors in healthy eating. Steak houses that follow the cooking temperature guidelines set down by the USDA, do so to the benefit of their customers. The following temperatures are recommended by the USDA for cooking fresh beef:

Medium Rare 145 degrees Fahrenheit
Medium 160 degrees Fahrenheit
Well Done 170 degrees Fahrenheit

There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. Names for various cuts can vary regionally in steak houses, causing confusion over the choice of cooking method. When ordering in a steak house it is best to seek the advice of the wait staff.

Some common steaks you may find on a steak house menu include:

Filet Mignon
Sirloin Steak
Strip Steak
Rib Eye Steak
T-Bone Steak
Skirt Steak
Flank Steak

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Beef Patties
- “Beef Patties” shall consist of chopped fresh and/or frozen beef with or without the addition of beef fat and/or seasonings.

Chemical Preservative
- Any chemical that when added to a meat or meat food product tends to prevent or retard deterioration thereof but does not include common salt sugars vinegars spices or oils extracted from spices or substances added to meat and meat food products by exposure to wood smoke.

Brine Curing
- Brine curing or wet curing is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can be salt sugar sodium nitrite sodium nitrate sodium erythorbate sodium phosphate potassium chloride water and flavorings. Smoke flavoring liquid smoke may also be injected with brine solution. Cooking may occur during this process.

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Did You Know?

The History Of The American West
As the American west was being built folks worked hard played hard and at the end of the day sat down to great food and friendly conversation.