Meat Dish

Beef tenderloin is the long, tapering muscle that runs along the inside of the spine beneath the ribs, the psoas major, and it is the most tender cut on the animal because it does almost no work. A whole one weighs two to three kilos and yields a chateaubriand from the thick centre, filet mignon medallions from the narrower section and a tail that is diced or minced; the French call the whole piece the filet, the British fillet, and the Americans sell both the whole roast and the steaks under the tenderloin name. The same muscle sits inside the T-bone and porterhouse opposite the strip. Its reputation and price rest on texture alone: it has little intramuscular fat and a mild flavour, which is why classical cooking wraps it in bacon, pairs it with béarnaise, pepper sauce or a red wine reduction, buries it in pastry as beef Wellington, or serves it raw as tartare and carpaccio, where tenderness is the whole point.

The muscle is trimmed of its silverskin, a tough membrane that will not break down in cooking, and of the chain, a ragged strip along one side. Steaks are cut thick, four to five centimetres, because a thin fillet overcooks before it browns; they are dried, salted, seared hard in a very hot pan with a little fat for two minutes a side, then either finished in a moderate oven or basted with butter in the pan until the centre reaches around 52°C for rare or 56°C for medium-rare, and rested for as long as they cooked. A whole roast is tied to an even thickness, seared all over and roasted at a low temperature, around 120°C, to the same core, which takes forty-five minutes to an hour; the low oven is what gives an even pink from edge to edge. Cooking it beyond medium is a waste of the cut, since it has no fat to keep it moist and goes dry and grey.

Judge a tenderloin on what it is and not on what it is not. The crust should be dark and even, the interior a uniform rosy pink with no grey band under the surface, and the texture soft enough to cut with the side of a fork but still with a clear grain; the juices should be clear and red, not pooling. The flavour will be mild, so the seasoning and the sauce carry it, and the sauce should be made in the kitchen and added in moderation. Mark down a steak cooked past the order, a grey band from a pan that was not hot enough, silverskin left on so a slice is chewy along one edge, a steak that is mushy rather than tender, which can mean it was mechanically tenderised or badly aged, a sauce that smothers it, and any tenderloin dish priced on the name and served in a portion under 150 grams. If a plate of tenderloin tastes mainly of salt and butter, that is the cut doing its job.

Tenderloin

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<p>Tendron in French butchery refers to a cut from the rib section of the cow, particularly the part of the rib section that is close to the belly or the lower rib area. This cut corresponds in part with the plate or short plate, which includes short ribs and skirt steak. The tendron often contains cartilage and is surrounded by layers of fat and meat. This cut is best suited for slow cooking methods such as braising or stewing, which allow the collagen in the connective tissue to break down over time and result in tender meat. When cooked properly, the tendron can be very flavorful and succulent.</p>
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Tendron

Indonesia

<p>This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had some meat attached to them. The bones are cooked in a thin, coconut-milk-based broth that is enriched with various herbs and spices such as turmeric, galangal, lemongrass, cumin, coriander, garlic, and onions, while some establishments also may include the addition of goat innards. The dish is served in bowls or wrapped in banana leaves.</p>

Tengkleng

Tepsi kebabı is the tray kebab of Antakya and Hatay: minced meat kneaded with onion, parsley, peppers and garlic, pressed thin into a round metal tray, topped with tomato and pepper and baked in a hot oven. Unlike almost every other kebab on a Turkish grill menu it never touches a skewer or open coals, and it is a dish Hatay considers its own. In Antakya families have long prepared the tray at home and carried it to the neighbourhood bakery to be baked in the wood-fired oven, a habit still seen on weekend mornings.

The meat is usually a mix of beef and lamb with a fair amount of fat, ideally chopped by hand with a zırh blade, then kneaded with very finely chopped onion, flat-leaf parsley, green and red peppers, garlic, salt, black pepper and red pepper flakes. Some cooks add a spoon of pepper paste; others keep it pale. The mixture is spread evenly across a greased tray about one to one and a half centimetres thick, smoothed by hand and usually scored into wedges so it can be portioned. Rounds of tomato and pepper, sometimes potato, go on top, and a little water mixed with pepper paste and oil is poured over to stop the surface drying. It bakes at a high temperature, 220 to 250 °C in a home oven and hotter in a stone oven, for roughly 25 to 40 minutes, until the meat has shrunk from the edges, browned on top and released its juices into the tray. Too thick a layer stews in its own liquid instead of browning.

When you rate it, look for a thin, even layer that is browned and a little crusty at the edges and still juicy in the middle, with the onion and parsley worked through so finely that they disappear into the meat. The tomatoes should be soft and slightly caramelised, the peppers blistered. A grey, boiled-looking slab swimming in fat, dry crumbly meat, or a mixture that tastes only of salt and paste are the common failures. It is served in wedges with lavaş or thin bread to mop up the tray juices, sumac onions and a sharp salad; a restaurant that bakes it to order deserves more credit than one that reheats a tray made in the morning.

Tray Kebab (Tepsi Kebabı)

<p>Tere siga is a traditional African dish originating from Ethiopia. The name of the dish is translated as raw meat, and that's exactly what it consists of &ndash; raw meat that's typically cut off a cow carcass and served with mitmita (powdered hot spice blend), awaze (hot dipping sauce), and senafich (mustard sauce). Tere siga is one of the few Ethiopian dishes that are eaten with utensils, and the ritual of cutting the meat is a huge part of the meal. This ritual is known as <em>q'wirt</em>, meaning<em> to cut</em>. The dish is traditionally served at butcher houses, and it's accompanied by injera flatbread on the side.</p>

Tere siga

<p>Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of T&uuml;rkiye and is often considered a specialty of that area. The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent. When the testi kebab is ready, the pot is brought to the table and cracked open, either by the chef or the diner, using a small hammer or knife. The dramatic presentation and the delicious aroma that escapes when the pot is broken open make it a memorable dining experience. While the basic ingredients remain consistent, there can be regional variations in the spices and vegetables used. Some versions might include additional ingredients like potatoes or different types of meat. The cooking method can also vary slightly, with some recipes calling for the pot to be buried in hot ashes for several hours.</p>

Testi kebab

France

<p>As the name might imply, this French dish consists of a calf&rsquo;s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combination of spices, and the three types of meat are served together in thick slices on a platter with the vegetables used in cooking, usually potatoes and carrots, and a drizzling of ravigote sauce. Although the dish has numerous supposed origins, famous French writer Gustave Flaubert traces it back to the British celebrating the decapitation of King Charles I. After the French revolution and yet another well-known decapitation, the French followed suit. This same dish used to be made using a pig&rsquo;s head, however at some point (and for reasons unknown), the pig fell out of fashion and calf's head started to be used instead.</p>

Tête de veau

United States

<p>Texas-style barbecue is an American barbecue style that can be divided into 4 separate subcategories: Central Texas, East Texas, South Texas, and West Texas barbecue. </p>
<p>The best-known variety is the Central Texas-style that originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire. The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. It is then cooked in offset smokers, while the heat and smoke from the fire go across the meat, adding an irresistible smoky flavor to the brisket (although shoulder clod, chuck short ribs, and larger short ribs are also popular). The meat is carved in front of the customer, and it is traditionally served on butcher paper (as an homage to the meat markets of yore), most often without any type of barbecue sauce on the side. </p>
<p>The East Texas-style is characterized by the acceptance of pork and an emphasis on barbecue sauce. Pork ribs and smoked boudin are staples of East Texas-style barbecue, and the sides include some interesting things such as greens, fried okra, and banana pudding.</p>
<p>In South Texas, it's all about <em>barbacoa</em> and cow heads &ndash; they are cooked in a pit lined with stones or bricks, and then a mesquite fire is started in the bottom of the pit. Agave leaves are placed on top of the coals, and the heads (or other meat) are placed on top of it, while the leaves are folded over before the lid is placed over the pit. The resulting meat is so tender that it falls off the bone (or off the skull), and it is then served by the pound with sided such as onions, tortillas, cilantro, and various salsas. This barbecue style also uses cabrito &ndash; young goats that are spit-roasted or cooked over coals.</p>
<p>And finally, West Texas barbecue (a.k.a. <em>cowboy style</em>), where the meat is not smoked but cooked directly over mesquite coals. Goat, mutton, chicken, and beef are the most typical types of meat used in this barbecue-style. The cooking time is fast, so thinner meat such as sausage, ribs, and chops are typically more successful with this barbecue method.</p>

Texas-style barbecue

Vietnam

<p>Thắng cố is a traditional dish originating from Sa Pa in Northwest Vietnam, although it can be found anywhere where the Hmong people reside, as it's their specialty dish. The name of this stew means <em>big pot of water</em>. It's made with a combination of the meat, bones, and offal of horses (most common), cows, pigs, or buffalos, chopped into small pieces. Other ingredients that accompany the dish are vegetables such as cabbage, lemongrass, chayote, and chili leaves. The unique flavor of the dish comes from a special sauce that contains many spices and has a slightly bitter zing. In this mountainous area, thắng cố is especially popular on cold and chilly days. In the past, the locals only walked on foot or rode horses, and the dish is a result of the abundance of horse meat, when they got sick or became too old.</p>

Thắng cố

<p>Theta burger is the name of an Oklahoma specialty consisting of a bread bun and a meat patty that is topped with hickory sauce, mayonnaise, slices of dill pickles, and shredded cheddar cheese. It is believed that the burger originated in the <em>Split-T</em> restaurant (now closed) in Oklahoma City, although some claim that it was invented in the 1930s or the 1940s by Ralph Geist, the owner of <em>Town Tavern</em> in Norman, Oklahoma.</p>

Theta Burger

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<p>In English butchery, a thick flank is a primal beef cut positioned on the rear part of the animal, adjacent to both the topside and silverside. It is essentially the meat from the upper portion of the hind leg. Sometimes referred to as the "top rump" in certain regions, this cut is prized for its lean and somewhat tender characteristics. The thick flank is relatively lean, with a fine grain and minimal marbling. It's less tender than some premium steak cuts, but when prepared correctly, it offers a pleasing bite and a straightforward beefy flavor. The thick flank can be sliced into steaks, which are often labeled as "rump steaks" in the UK. These steaks are suitable for grilling, broiling, or pan-frying. Given its leanness, care must be taken not to overcook them. Hence, given its fine grain, it is popularly used for stir-frying, which makes it possible to quick cook the meat without it becoming too tough. In some cases, it's also sometimes roasted as a joint, though it benefits from marinating or slow-cooking to retain moisture. The simplicity of the thick flank's flavor profile means it pairs well with a variety of seasonings, marinades, and sauces. Whether it's a classic peppercorn sauce for steaks or a zesty marinade for stir-fry, this cut welcomes a range of flavors. </p>
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Thick flank

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<p>In English butchery, the thick rib is a primal cut situated between the shoulder and the middle rib, just below the chuck and blade, and above the thin rib. This section is derived from the upper front portion of the cow, where the muscle is used more frequently, resulting in meat that is flavorful yet contains a fair amount of connective tissue. Given its structure and texture, thick rib lends itself well to slower cooking methods. When braised, stewed, or slow-roasted, the connective tissues within the meat break down, leading to a tender, succulent, and flavorful result. The collagen in these tissues melts into gelatin, enriching gravies and sauces with a silky, rich mouthfeel. While it might not be the first choice for quick grilling or frying, the thick rib is celebrated for the deep, robust flavors it imparts to dishes, especially those that simmer long and develop over time. Traditional English dishes, such as certain pot roasts and braised beef recipes, often utilize the thick rib to capitalize on its flavor-enhancing attributes. </p>
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Thick rib

<p>Thi&eacute;bou guinaar is a traditional dish based on rice and chicken. It is usually prepared with marinated chicken pieces which are browned and then simmered with water, tomato paste, bouillon cubes, and vegetables. Once cooked, the meat and vegetables are carefully removed, and the steamed rice is added to the same liquid to cook further. The rice is spread over a serving plate, topped with the chicken pieces and cooked vegetables, and the whole thing is drizzled with the sauce. This traditional specialty is typically eaten as a main course and is often garnished with fresh vegetables. Also known as <em>ceebu guinaar</em>, this dish is a variation of <em>thi&eacute;boudienne</em>, the Senegalese national dish.</p>

Thiébou guinaar

<p>Thi&eacute;bou yapp is a hearty Senegalese stew made with a combination of rice, meat, and vegetables. It is usually prepared with steamed broken rice, which is added to a meat broth containing browned chunks of beef or lamb, and the concoction is then simmered until fully cooked. Typical ingredients include onions, garlic, bell peppers, cabbage, eggplants, habanero peppers, mustard, carrots, tomatoes, paprika, vinegar, oil, and chopped parsley. This stew is a variation of the Senegalese national specialty <em>thi&eacute;bou jen</em>, which uses fish instead of meat. Rich and fragrant, the dish is typically served on a plate with the rice on the bottom, topped with meat and vegetable chunks. The dish often features olives and hard-boiled eggs as well.</p>

Thiébou yapp

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<p>In English butchery, the thin rib is a primal cut positioned directly below the thick rib and ahead of the brisket. Located on the upper front side of the cow, a thin rib consists of a series of rib bones attached to layered muscle and connective tissue. Due to the cow's anatomy in this area, thin rib contains a mixture of textures, with some portions being meatier and others having more sinew and fat. The nature of thin rib makes it less suited for fast-cooking methods, like grilling or pan-searing. Instead, its composition shines when subjected to prolonged, slow cooking. The connective tissue, when broken down over time, contributes to the meat's succulence, making it perfect for stews, braises, and slow-cooked dishes. Furthermore, thin rib is frequently used in the production of minced meat, especially in blends where the objective is to achieve a balanced meat-to-fat ratio. This ensures juicy and flavorful outcomes, such as in meatballs or traditional cottage pies. </p>
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Thin rib

<p>Thiou &agrave; la viande is a traditional dish that is typically served over white rice. It can be made with any meat, usually beef or lamb that is cut into small pieces, browned, and then cooked in a tomato-based sauce with chopped vegetables. Typical vegetables include potatoes, sweet potatoes, turnips, carrots, cabbage, onions, and tomatoes. The stew is usually served over white rice, but it can also be consumed on its own, typically with bread on the side.</p>

Thiou à la viande

<p>Thịt kho t&agrave;u is a traditional dish of braised and caramelized pork belly with eggs. It's made with a combination of pork belly, garlic, shallots, soy sauce, sugar, fish sauce, and hard-boiled eggs. The braising liquid usually consists of oil, garlic, shallots, and coconut water. The meat is sliced, parboiled, then marinated in fish sauce, sugar, onions, and soy sauce. Later on, it's simmered with aromatic herbs, the braising liquid, and eggs until tender. Once done, the dish is usually served with rice or dua chua (pickled mustard greens) on the side. Thịt kho t&agrave;u is especially popular during Tet (Vietnamese New Year), but it's also commonly cooked at home.</p>

Thịt kho tàu

<p>Thit lon nuong muoi vung is a traditional dish originating from Sapa's Hmong people. The dish consists of black pork skewers with sesame salt. It's made with a combination of black pork neck, toasted sesame seeds, scallions, lemongrass, fish sauce, oyster sauce, sugar, honey, black pepper, and oil. The pork neck is thinly sliced and marinated in everything except toasted sesame seeds. The next day, the marinated pork is placed on bamboo skewers and chargrilled until done. The sesame seeds are mixed with sea salt and served on the side as dip for the black pork skewers.</p>

Thit lon nuong muoi vung

Italy

<p>Tiella alla silana is a traditional pork dish originating from the region of Calabria. The dish is usually made with a combination of pork shoulder, lard, garlic, potatoes, porcini mushrooms, parsley, rosemary, salt, and red pepper flakes. The garlic and lard are heated in an earthenware pan (a tiella), and the meat is then cooked in tiella for a few minutes before the rest of the ingredients are added into it. The pan is covered and the dish is simmered over low heat until tender, usually for two hours.</p>

Tiella alla silana

<p>This vibrant red Vietnamese dish is prepared with fresh animal blood that is mixed with fish sauce. The base is then seasoned and incorporated with fried or roasted meat before it is left to coagulate. When set, the base transforms into a thick, gelatinous pudding that's usually garnished with chopped peanuts, Vietnamese coriander, and mint. The dish is traditionally prepared on special occasions, and though it has caused much controversy due to the danger of ingesting meat bacteria, it has not been officially banned.</p>