Boneless beef steaks

Boneless beef steaks are cuts of beef characterized by being deboned and sliced into thin or medium fillets, ideal for quick cooking. They are highly valued in cooking for their versatility and for being a rich source of high-quality protein. Their tender texture and intense flavor make them perfect for preparing classic dishes such as grilled meat, stews, fajitas, or milanesas.

The origin of the beef steak is found in the culinary tradition of many countries, especially in Latin America, where beef is a fundamental ingredient. It is primarily obtained from cuts like the loin, chuck, or rump, depending on the region and the type of meat desired for preparation.

Regarding their properties, beef steaks are an excellent source of iron, zinc, B vitamins (especially B12), and protein, essential nutrients for muscle development, energy production, and the proper functioning of the immune system. However, it is advisable to choose lean pieces to reduce the intake of saturated fats.

In different regions of Latin America, boneless beef steak may have various synonyms, such as "bistec," "biftec," "beef fillet," "bife," or simply "beef in fillets." In some countries, it is also called "bistec liso" (smooth steak) to differentiate it from bone-in or thicker cuts.