True meat lovers appreciate the quality and superiority in a good cut of meat. That’s why we felt that here at Sciacca we wanted to provide you with a second segment of the different types of meat cuts. So if you’re looking for the best Steak in Malta, allow us to continue giving an overview about the juicy cuts we offer at our Valletta eatery.
Tomahawk Steak (USDA, Irish Galician Blond)
So, what’s all the fuss about this steak? Also known as the “cowboy steak” or a “bone-in ribeye”, the Tomahawk is a cut of beef ribeye that has five or more inches of extra rib bone for aesthetics’ sake. The name “Tomahawk” owes to the fact that the steak with the long bone bears resemblance to a single-handed axe.
The Tomahawk Steak is an on-the-bone rib steak, cut from the Fore-rib with the entire rib bone left. Its cut is based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. The butcher or meat packer takes a cut of ribeye and leaves the rib bone in to a length of approximately 20 inches, which is where the navel begins. Later they “French” (or “French trim”) the bone, which in layman’s terms, means removing the excess meat and exposing the long bone, leaving an amazing presentation, and dinner table discussion point.
Therefore, it’s really no wonder how such steaks are a favourite with chefs and high-end restaurants mostly because of their inimitable look and because their unique shape commands attention. And it’s because of this attention that the tomahawk has become a trendy cut of cow.
Since it’s a bone-in rib steak, it has quite a large amount of inter-muscular fat, giving it a load of flavour when cooked. As the flavours are released from both the huge bone, and inter-muscular fat during cooking, giving it a honeyed viscous taste. A Tomahawk is ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people.
If you like bone-in steaks such as T-bone or Porterhouse, then the Tomahawk Steak is one you’ll surely enjoy. If you’re looking for the ultimate ‘wow-factor’ in a steak, then look no further. Granted, it’s not an everyday steak, but then again it’s not everyday you get to eat like The Flintstones!
Short Ribs (USDA, Galician Blond)
This kind of meat is a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. Consisting of a short portion of the rib bone, which is superimposed by meat which fluctuates in thickness. As implied by the name, short ribs aren’t the entire length of rib. Moreover, there are two major types of cuts: “flanken” and “English“.
The “flanken” is when the carcass is cut across the bone, leaving the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, incorporating at least two rib bones, to create strips of meat with multiple rib bones. The “English” cut is analogous to the bone, leaving the bone up to 6 inches (15 cm) in length, creating a unit of meat (a “plate”) containing three or four ribs or cut into separate ribs with meat attached. These are also known as barbecue ribs, braising ribs, or fancy cut ribs.
A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a “short plate”. Short ribs are almost always sold as a plate. It’s also interesting to note that, beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs.
Iberico Pork Cheeks
Referred to as the “other red meat” by the Spanish locals, Iberico pork cheeks are an exceptional cut of pork meat by being quite meaty yet amazingly lean. The pork meat is deep red in colour and is remarkably rich and packed with flavour. They originate from the free range Iberico black pigs that wander the countryside of southwestern Spain feasting on sweet acorns and are considered a national treasure of Spain.
Traditionally known as Carrillera Iberica, Iberico Pork has the unique benefit of being a lean, healthy pork meat without losing the acorn flavoured fat that gives it such an ironic taste. Iberico pork cheeks are ideal when served with a big Spanish red wine such accompanied by a crusty loaf of bread!
Iberico Pork Ribeye Steak
As mouth-watering as it is tender, this Iberico Pork Loin is composed of the loin, rib and backbone of finest Iberico pork. Iberico is among Spain’s most legendary gourmet creations, and the Chuletero Iberico Bellota is considered a noble cut with juicy, superb flavour. Iberico bellota pigs’ diet saturates their meat with an authentic and unparalleled taste. Ideal for barbecues and grills, this pork chop will make a wonderful addition to your dinner table- whatever the occasion. Nevertheless, it can also be roasted on the bone, grilled or even breaded and fried, all of which produce mouth-watering flavour and tenderness.
Let’s face it, meat has always been a major part of man’s diet since the beginning of time. Whatever cut of meat you prefer, whichever way you prefer it cooked, we’re sure you’ll agree that there really nothing quite like a good cut of meat.
We encourage you to come to Sciacca Grill Valletta, and feast your eyes on the smorgasbord of meat types and cuts we have on display. Not only will you be left feeling spoiled for choice, but we’re quite certain you will be leaving our eatery satisfied enough to want to reserve your next table!
For more information or to book a table for your next lunch or dinner, click here.