South Dakota Steak Restaurants.com

South Dakota Steak Restaurants

A steak house is a restaurant that specializes in the cooking of beef steaks. Typically these restaurants will also offer dishes such as surf and turf and side dishes such as baked potatoes. In the U. S. most steak houses are considered gathering places for middle class and upper middle class people, and many steak houses have facilities to allow club meetings to gather there.

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Steak houses are committed to help improve the nutritional health of Americans and ensure beef can play a role in a healthy lifestyle. This is being accomplished by helping Americans decrease fat and saturated fat intake by providing leaner cuts of beef. Today, at least 19 cuts of beef meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving (and per 100 grams). Beef is the number one source of protein, zinc and vitamin B12 in American diets, the number two food source of vitamin B6, and the number three food source of iron (behind fortified cereal and yeast bread) and niacin.

The cooking temperature of beef is one of the most important factors in healthy eating. Steak houses that follow the cooking temperature guidelines set down by the USDA, do so to the benefit of their customers. The following temperatures are recommended by the USDA for cooking fresh beef:

Medium Rare 145 degrees Fahrenheit
Medium 160 degrees Fahrenheit
Well Done 170 degrees Fahrenheit

There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. Names for various cuts can vary regionally in steak houses, causing confusion over the choice of cooking method. When ordering in a steak house it is best to seek the advice of the wait staff.

Some common steaks you may find on a steak house menu include:

Filet Mignon
Sirloin Steak
Strip Steak
Rib Eye Steak
T-Bone Steak
Skirt Steak
Flank Steak

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Bacon
- The cured belly of a swine carcass. If meat from other portions of the carcass is used the product name must be qualified to identify the portions e.g. “Pork Shoulder Bacon.” “Certified” refers to products that have been treated for trichinae.

Beef Suet
- Hard fat from kidneys and loin mainly used for tallow. May be labeled as “Beef Fat” or “Beef Suet.”

Meat Broker
- Any person engaged in the business of buying or selling carcasses parts of carcasses meat or meat food products of livestock on commission or otherwise negotiating purchases or sales of such articles other than for his/her own account or as an employee of another person.

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Did You Know?

Steaks Are Tenderized With Calcium Chloride
Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride.Beef strip loins from either the right or left side of 22 carcasses of Bos indicus-type steers were injected with 200 mM calcium chloride CaCl2 solution at 5% wtwt to determine its effect on tenderness and other selected quality traits of steaks.