Slice - Steak - Roast.........????

a hunk? Actually, it's just a slice. The other posters were right, steak is a term reserved for meat
that has been sliced before cooking. Slicing a piece from cooked meat=a slice.

sno said:

I am not into cooking (obvious)....but I posted a question here....and one of the responses raised
my curiosity.....

I had always been under the impression that the difference between the three terms in the subject
was thickness....

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes
a roast...

A response that I got, insinuated that a cut from a cooked roast.....of steak size....is not
called a steak.....it is only a steak if it is cut before cooking....if it is not a steak....what
is it...???

Thank you for attempting to satisfy my curiosity and for what you can teach me....

I guess it's my response that you are referring to. I was saying that I wouldn't call a slice from a
cooked roast a steak, regardless of thickness, but I have no idea whether that is standard usage.
Maybe I'm wrong - it has happened before :o)

Quoted message said:

steve

So is a "steak sized slice"....

thank you.........steve

CapnFntasy said:

a hunk? Actually, it's just a slice. The other posters were right, steak is a term reserved for
meat that has been sliced before cooking. Slicing a piece from cooked meat=a slice.

"sno" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I am not into cooking (obvious)....but I posted a question here....and one of the responses raised
my curiosity.....

I had always been under the impression that the difference between the three terms in the subject
was thickness....

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes a
roast...

Not 100% true

Ch-aubriand [sha-toh-bree-AHN] Contrary to popular belief, Châteaubriand is actually a recipe, not a
cut of beef. This method of preparation is said to be named for the 19th-century French statesman
and author, François Châteaubriand. It's a succulent, thick cut of beef (usually taken from the
center of the tenderloin) that's large enough for two people. The Châteaubriand is usually
grilled or broiled and served with BÉARNAISE SAUCE and château potatoes (potatoes trimmed into
olive shapes and sautéed in butter). See also SHORT LOIN. © Copyright Barron's Educational
Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

IMHO a good Chateaubriand is a small roast cooked like a steak.

roast
D. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve more than one person.
Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been
prepared by roasting. roast v. To oven-cook food in an uncovered pan, a method that usually
produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably
tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as
braising. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.

You can cut any piece of meat into a steak and cook it like one but would you?

I hope this helps,

Dimitri

CapnFntasy said:

a hunk? Actually, it's just a slice. The other posters were right, steak is a term reserved for
meat that has been sliced before cooking. Slicing a piece from cooked meat=a slice.

Or a slab.

gloria p

in article [email hidden], sno at [email hidden] wrote on
12/23/03 11:54 PM:

Quoted message said:

I am not into cooking (obvious)....but I posted a question here....and one of the responses raised
my curiosity.....

I had always been under the impression that the difference between the three terms in the subject
was thickness....

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes a
roast...

A response that I got, insinuated that a cut from a cooked roast.....of steak size....is not
called a steak.....it is only a steak if it is cut before cooking....if it is not a steak....what
is it...???

Thank you for attempting to satisfy my curiosity and for what you can teach me....

steve

It's a slab-o-beef whether you cut it raw or cut it cooked.

If you cook a large piece of meat (more than one serving's worth) and you bake it, which is the same
as roasting it, it's a roast.

If it's sliced into individual servings, then baked, well, you wouldn't really do that, but I
suppose that would be baked steak. Or roasted steak.

Steak is usually sliced off the larger piece of meat, then cooked over direct heat, as in a frying
pan or on a grill, or even under the broiler. but it can also be cooked prior to cutting off
individual servings, as in flank steak or london broil.

When you go to a restaurant, often a Steakhouse, and order the prime rib, it's typically a very
thick slice of meat cut off a larger piece of meat....that's typically been roasted in the oven. So
I'd call that a slice, or a slab, of prime rib.

I contend a steak is only a piece of meat (thick or thin, as you desire) that's been broiled either
in a pan or on a grill or broiler of some sort. For me, it's the cooking method that determines
whether it's steak or roast.

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

sno at [email hidden] wrote on
12/23/03 11:54 PM:

Quoted message said:

I am not into cooking (obvious)....but I posted a question here....and one of the responses
raised my curiosity.....

I had always been under the impression that the difference between the three terms in the subject
was thickness....

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes a
roast...

A response that I got, insinuated that a cut from a cooked roast.....of steak size....is not
called a steak.....it is only a steak if it is cut before cooking....if it is not a steak....what
is it...???

Thank you for attempting to satisfy my curiosity and for what you can teach me....

steve

It's a slab-o-beef whether you cut it raw or cut it cooked.

If you cook a large piece of meat (more than one serving's worth) and you bake it, which is the
same as roasting it, it's a roast.

If it's sliced into individual servings, then baked, well, you wouldn't really do that, but I
suppose that would be baked steak. Or roasted steak.

Steak is usually sliced off the larger piece of meat, then cooked over direct heat, as in a frying
pan or on a grill, or even under the broiler. but it can also be cooked prior to cutting off
individual servings, as in flank steak or london broil.

When you go to a restaurant, often a Steakhouse, and order the prime rib, it's typically a very
thick slice of meat cut off a larger piece of meat....that's typically been roasted in the oven. So
I'd call that a slice, or a slab, of prime rib.

I contend a steak is only a piece of meat (thick or thin, as you desire) that's been broiled either
in a pan or on a grill or broiler of some sort. For me, it's the cooking method that determines
whether it's steak or roast.

All are arbitrary.

A "slice" is an arbitrery quantity, especially since nowhere does the OP specify whether it's a
slice of beef, pork, chicken, fish, etc. (cooked or raw) or a slice of Oscar Mayer balogna.

A steak can be thin like a minute steak, thick like a two inch porterhouse, a two inch slab of
shark, and anywhere inbetween.

A roast can be a 40 pound baron of beef, a 12 ounce cornish game hen, and everything inbetween...
even a trayful of tiny tube steaks wraped in dough.

I think the OP (Steve) needs his head examined, for an IQ.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

sno said:

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes
a roast...

If one is less than a meal, it is a slice. If one is a meal, it's a steak. If one is more than a
meal, it's a roast.

--Blair "Cheese-steak == a cheese + a steak."

On 12/25/2003 8:12 PM, in article [email hidden],
"Blair P. Houghton" <[email hidden]> opined:

Quoted message said:

sno said:

Slice is thinnest cut....at some point a slice becomes a steak....further along a steak becomes a
roast...

If one is less than a meal, it is a slice. If one is a meal, it's a steak. If one is more than a
meal, it's a roast.

--Blair "Cheese-steak == a cheese + a steak."

--
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There's nothing like the sight of the gallows to focus the mind.
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