1
Q
Ribeye
A
- 10, 12, 16 oz
- cut from the rib roll
- great marbling throughout
- most flavorful
2
Q
Sirloin
A
- 6, 9 oz
- second leanest cut
- least flavor
3
Q
Filet
A
- 6, 9 oz
- most tender cut
- leanest cut
4
Q
Strip
A
- 12 oz
- identified by strip of fat along the side
- not too fatty, but flavorful
5
Q
T-Bone
A
- 16 oz
* one side strip, other side filet
6
Q
Prime Rib
A
- 12, 16, 20 oz
- same cut as ribeye
- rosemary dry rub
- slow roasted 12 hours
7
Q
Porterhouse
A
- 20 oz
* t-bone with larger filet
8
Q
Bone-In Filet
A
• 14 oz
9
Q
Cowboy Ribeye
A
- 24 oz
* bone-in ribeye
10
Q
Shrimp Parmesan Crusted Ribeye
A
- 10 oz ribeye
* shrimp parmesan crusted topping
11
Q
Crab Cake Stuffed Portabella Mushroom Ribeye
A
- 12 oz ribeye
* crab cake stuffed portabella mushroom topping
12
Q
Vidalia Ribeye
A
- 12 oz ribeye
* vidalia topping
13
Q
Chicken Fried Steak
A
- 8 oz certified angus beef
- lightly battered
- flat top grilled
- covered in country gravy
14
Q
Chopped Steak
A
- 8 oz chopped certified angus beef
- cooked to preference
- smothered in diane sauce
Food (Mod A)
flashcards
Decks in class (9)
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