About: Club steak

Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Club steak Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

A club steak, sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly, it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.

Attributes	Values
rdfs:label	Club steak
rdfs:comment	A club steak, sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly, it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.
dcterms:subject	Beef short loin Beef steak
abstract	A club steak, sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly, it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.

OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software