Bistec is any red meat cut into a fillet for later consumption. The word bistec comes from the English beef steak . Bistec cuts are most often of beef origin.
These have a very versatile cooking method since they can be made on the grill, barbecue and even fried.
However, bistec is a generic word for a cut of meat, there are words that are more precise when highlighting the part of the beef that we are precisely eating.
- Veal rib
- Skirt steak
This type of meat cut usually has different cooking points which will depend on the customer’s taste.
For example, a short period of heat maintains the juices of the meat and its tenderness, while a prolonged time of heat will give us a firmer, drier and less tender meat.
These types of cooking have names and meet certain characteristics;
- English, cooked very little and in Spain it is often said very little cooked or round and round.
- A point, the center of the steak is pink and the exterior brown, in Spain it is often said little done.
- Semi cooked, the steak usually has a general grayish brown color with pink spots and here the juices of the meat begin to decrease.
- Cooked, in Spain it is often said to be very done, we will see that here the steak completely loses its juiciness.
In Mexico and Venezuela terms are used instead of points.
- Well cooked, ¾, medium term and parboiled or English style.
While in Argentina terms such as:
- Juicy, cooked.