Beefsteak

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/beefsteak

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is a beefsteak?A beefsteak is a flat piece of beef cut across the muscle fibers. This makes it easier to chew and taste delicious.
2. Why do we cut beefsteak across the fibers?Cutting across the fibers breaks up the muscle and connective tissue. This reduces chewiness and keeps the steak tender.

Maillard Reaction: A chemical reaction between amino acids and sugars that creates browning and complex flavors in cooked food.
Collagen: A protein found in connective tissues that breaks down into gelatin when cooked with moist heat, tenderizing meat.
Marbling: Intramuscular fat within the muscle tissue of meat, contributing to flavor and tenderness.
Bioavailability: The degree and rate at which a nutrient is absorbed and becomes available to the body.