Known to most as "sirloin", from an exclusively semantic point of view, the rib corresponds to a specific muscle group: the loin. On the other hand, in Italy, this term is mainly used to indicate the cut of beef; on the other hand, the noun "sirloin" is common to all other animals such as pork.
The rib of beef, in addition to being quite expensive, also has decent nutritional properties. Obviously, as for all cuts of meat and for various fishery products, these depend above all: on the subspecies or animal breed, sex, age, nutritional status and level of processing. Generally, being naturally poor of connective tissue, despite being discreetly stressed in the movements of the animal, the loin is generally tender, not too fat - even if this can vary a lot according to the trimming, the breed and the breeding method - and moderately digestible.
From a strictly dietary point of view, the steak belongs to the 1st fundamental group of foods - foods rich in proteins with high biological value, vitamins (especially water-soluble of group B) and specific minerals (in particular iron). However, there is no lack of cholesterol, saturated fats - fortunately not prevalent over unsaturated ones - abundant purines and phenylalanine amino acid - the latter two factors, not tolerated by those suffering from the specific metabolic complication. In general, large portions of steak are always inadvisable; even more in overweight, in "hypercholesterolemia, in" hyperuricemia, in phenylketonuria, in those suffering from digestive complications and liver or kidney diseases.
In the kitchen, the steak is used above all to prepare second courses; this does not mean that it cannot be an excellent quality ingredient for selected minced meat for sauces, meatballs, hamburgers, etc. It lends itself to intense and fast cooking, such as grilled, grilled and possibly in a pan. Being particularly soft, it lends itself to being eaten "rare. Note: sometimes, the rib is replaced by a less valuable and much less expensive cut of meat, the rump.
The quality of the steak depends not only on the raw material, but also on the processing. In fact, it is one of the cuts that changes the most following maturation, that is the sort of "mummification" in the cold room - at a low temperature but above 0 ° C - necessary to dry the meat and make it mature in a superior taste and aroma. However, this results in a lower yield of the meat, which by dehydrating and requiring a greater degree of husking before cooking - to discard the slightly unpleasant surface layer from an aromatic point of view - loses weight and increases in cost.
with high biological value, specific vitamins and minerals. It has a medium or high energy intake - depending on the breed, the state of nutrition and the level of husking of the surface fat - but it can also fluctuate a lot according to the variables we mentioned in the introduction.Calories are mainly provided by proteins and lipids; carbohydrates are absent. The peptides have a high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human model. The prevalent amino acids are: glutamic acid, aspartic acid, lysine and leucine. Fatty acids are predominantly unsaturated, especially monounsaturated, sometimes followed almost equally by saturated ones; polyunsaturates make up the least significant portion. Cholesterol is present in significant but all in all acceptable quantities.
The steak does not contain dietary fiber, gluten and lactose; if very aged, small concentrations of histamine can mature. Instead, it has significant amounts of purines and phenylalanine amino acid.
From the vitamin point of view, the rib is a food that does not stand out from the average of products belonging to the same category - meat. It mainly contains water-soluble vitamins of group B, in particular niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); thiamine (B1), riboflavin (B2), pantothenic acid (vit B5), biotin (vit H) and folates are less relevant. Ascorbic acid (vitamin C) and all fat-soluble ( vit A, vit D, vit E, vit K).
Even with regard to mineral salts, the rib does not stray too far from its group to which it belongs. The iron content is good, but also zinc and phosphorus; it also brings potassium.
The steak, rich in high biological value proteins, is very useful in the diet of those who have a greater need for all the essential amino acids; for example: pregnancy and breastfeeding, growth, extremely intense and / or prolonged sporting practice, old age - for eating disorder and tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, defedation, etc.
For the reasonable content of cholesterol and the acceptable percentage of saturated fat, it can be used in the diet against hypercholesterolemia, provided that the portion and frequency of consumption are acceptable. Note: in dietary therapy against dyslipidemia it is however less appropriate compared to fish - finnuts proper - rich in omega 3 (EPA and DHA). It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, except in the presence of severe overweight.
Rib steak is one of the products to avoid, or to consume in extreme moderation, in case of severe hyperuricemia - tendency to gout - and kidney stones or lithiasis caused by uric acid crystals. It should be completely excluded from the diet for phenylketonuria. It does not show contraindications for lactose intolerance and celiac disease; it should also be harmless for histamine intolerance.
The rib is an appreciable source of bioavailable iron and participates in covering the metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially vegans. Note: Iron deficiency can lead to iron deficiency anemia. It contributes to the satisfaction of the need for phosphorus, a very abundant mineral in the organism - in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in the nervous tissue etc. The zinc content - essential for hormonal and enzymatic antioxidant production - it is more than appreciable. It is not to be considered an essential source of potassium, but it nevertheless participates in satisfying the body's demand - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
The steak is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues.
It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist nutrition; the rib of beef should be considered a kosher and halal food - as long as it complies with the specific criteria of slaughter. After total cooking, it is also allowed in the diet during pregnancy. The average portion of rib is about 100-150 g.
and gustatory, it is used above all in partial cooking recipes - called rare.Due to the high cost, the steak is hardly used in the formulation of mixed mince, for example for hamburgers, meatballs, sausages, ragù etc. The most suitable methods of heat transmission are conduction (from metal to meat; more rarely from oil to meat), convection (from air to meat) and radiation (from embers, which release infrared rays, to meat). The recommended temperatures are almost always very high and the times generally low or moderate; some recommend cooking at low temperatures, but it is a predominantly "niche" system that does not particularly enhance this product. The most used cooking techniques or systems are: alla grilled and spit - both on embers and gas and stone - in the oven, grilled, in a pan and, albeit rarely, frying.
The most famous recipes based on rib on the bone are: grilled rib of beef - considered a Florentine steak without fillet - the t-bone and the porterhouse. The most famous recipes based on ribs without bone are: sliced beef (grilled or on the plate) with rocket and parmesan, or with garlic and rosemary oil, roast beef, slices in a pan with parsley, frays of beef with balsamic vinegar, carpaccio or tartare - albeit less widely than fillet - etc.
The food and wine pairing depends above all on the specific recipe. In general, well-structured still red wines are recommended, especially based on San Giovese, for example the very classic Chianti.
and belly, and extending the vertebral column from the center of the body to the hips, is placed in the hindquarters of the beast. It has a more or less cylindrical or ellipsoidal and elongated shape. It is located in the outermost loggia and is partly covered by subcutaneous adipose tissue, above which the skin is located; below and to the side, however, it remains attached to the lumbar vertebrae.
It must also be emphasized that the lumbar muscles are divided into two types: the anterior one - towards the head - and the posterior one - towards the tail; in English these two cuts are called short loin (translated: "first loin or short loin") and sirloin (translated: "rump or, more generally, sirloin") - in this order - between which, on the side opposite of the vertebral column, there is the fillet - iliopsoas muscle, in English "tenderloin". Note: sirloin is a term used to indicate any muscle bundle other than the fillet, in cuts of meat with bone - T-bone, Florentine etc. .
As well as individually, the sirloin can be part of larger and more complex cuts of meat, for example the Florentine steak, the t-bone, the porterhouse, the loin - of veal or pork - the chops - of pork or mutton or sheep etc.
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