Beefsteak

As beefsteak [ bi ː FSTE ː k] (English: beef - beef) slices from the fillet, from the roast beef and from the hip ( tail ) of cattle are called. They are bloody to pink fried or grilled.

Among the specialties from minced beef are called beefsteak, so the raw steak tartare and the German beef steak, a larger, flat patty of beef. Especially in Saxony pronunciation Beffschdeck [ bɛfʃdɛk ] has advocated enforced, partly also from pork meatballs are called so.

The philosopher Roland Barthes dedicated in 1957 in one of his most famous essays the Beefsteak (French bifteck ) with french fries in his capacity as a French national dish: In all social classes alike, it was like the wine " a French Good ( limited, however, by today the invasion of American steaks ) ". " Like wine, there is no imposed diet that would not dream of his beefsteak the French. As soon as he is abroad, logs in to his longing. The steak is here, adorned with an additional virtue, elegance, because of the obvious complexity of the exotic cuisine as it is a food, it is believed, juiciness combined with simplicity. "How the wine is further beefsteak expression and part an archaic "Blood mythology ," it was " the heart of the meat, the meat in its pure state, and who takes it to be, assimilated the forces of cattle ". " Quite obviously, is based on the prestige of the beefsteaks its almost raw state: the blood is visible, natural, dense, compact and at the same time can be cut ," and so, above all, " the flesh of the French soldiers."