A slice of beef, broiled, or cut for broiling; -- also extended to the meat of other large animals; as, venison steak; bear steak; pork steak; turtle steak.
A cut of meat taken from the muscle grains, usually thick and made of beef. Can be served fried or boiled.
a slice of meat cut from the fleshy part of an animal or large fish
a large slab of meat, usually beef, but also
a particular big slab of meat, usually beef, yet too perhaps fish such as salmon
a slice of meat that is cut from
A slice of meat cut across the muscle grain and usually broiled, grilled or fried.
Slices of dressed fish smaller than chunks. They yield an edible portion of about 86% to 92%. They are ready for cooking. Salmon, halibut, swordfish and other large fish are commonly processed and sold as steaks.
A steak is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat.