Thai-German Restaurant & Steakhouse
Aonang Beach, Krabi, Thailand
About our Steaks
Sirloin
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut
With a little bit firmer structure, the line of fat on top of the Sirloin gives a
very good taste.
Tenderloin
The tenderloin filet is the tenderest cut available. New Zealand tenderloin is so tender that you don't need a knife to cut it. Several steaks are actually cut from this region, the Filet Mignon, Chateaubriand, and Tournedos.
Ribeye
The rib eye or rib eye, is a cut from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled ") than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful.
Ostrich
Ostrich meat is a "red meat" similar in color and taste to beef. However, it is lower in fat grams per serving compared to chicken and turkey, and much lower in fat and cholesterol than beef. Most all of the meat from an Ostrich comes from the leg, thigh, and back. An Ostrich has NO breast meat like the chicken and turkey.
Even though Ostrich meat tastes like beef, the Ostrich does not have fat marbling in the meat like beef. Ostriches have fat, but it collects outside the muscles and is easily removed during processing. Therefore, the cuts of meat are very lean with very low fat content. Ideal for weight watchers who love red meat!
Ostrich Meat has a very low fat content and for this reason, it is best to cook over a high heat to seal the meat, then reduce heat and cook as a Beef Steak according to the cut. The fillet is wonderful just cooked on its own to appreciate the full natural flavor. The great thing about fillet is that it can be cooked to your taste, and can even be eaten raw (as Carpaccio) so a little pink in the middle is ideal and will maximize your enjoyment of this product.
Over cooking to very well done will ruin the steak and convert it to leather.
