AMERICAN STEAKS

We make all our steaks of QMP beef meat.

DESCRIPTION OF DEGREE OF DONENESS

• A BLUE – STEAK. The steak fried slightly on each side – the meat raw in the middle, cold.
• A RARE – STEAK. The meat red in the middle, the process of protein curdling started, bloody plasma.
• A MEDIUM RARE – STEAK. The meat in the middle turns bright red. The meat temperature: slightly warm.
• A MEDIUM – STEAK. The meat even firmer, warm.
• A MEDIUM WELL DONE – STEAK. At the touch the steak is tough and elastic, very warm.
• A WELL DONE – STEAK. Very well – done steak, tough; the degree of frying used rarely, very warm – We do not recommend!