Some kinds of oyster are commonly consumed, cooked or raw, by humans. These are considered an aphrodisiac. Other kinds, such as pearl oysters, are not eaten by humans. Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”, but evidence of oyster consumption goes back into prehistory, evidenced by oyster middens found worldwide. Oysters were an important food source …
The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors and have been used as motifs in art and design. The name “scallop” is derived from the Old French escalope, which means “shell”. Like the true oysters (family Ostreidae), scallops have a central adductor muscle, and thus the inside of their shells has a characteristic central scar, …
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak.” The bottom sirloin in turn connects to the sirloin tip roast. In British and Australian butchery, the …
Steaks are usually grilled, pan-fried, or broiled. Steak can also be meat cooked in sauce (cf. steak and kidney pie) or minced meat formed into a steak shape (cf. Salisbury steak, hamburger steak). The word “steak” by itself generally refers to beefsteak. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are …
In French it is called filet de bœuf; filet mignon, when found on a menu in France, generally refers to pork rather than beef. The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, …
