Steak
Kavan launches its brand-new outlet in Dhanmondi
Kavan, a popular name among multi-cuisine restaurants of Khilgaon, is all set to welcome the foodies of Dhanmondi to its new outlet, Kavan Signature. Located on the 11th floor of Gawsia Twin Peak at Satmasjid Road, Dhanmondi, Kavan Signature has the perfect blend of amazing food, a beautiful interior, and a cosy environment that provides a relaxing experience for its guests.
Know your beef cuts and how to best prep them as steaks
Prime Cuts include muscle tissues that experience the least frequency of strenuous movements in an animal. Sometimes, these are created deliberately, including but not limited to what the cattle is fed to produce what’s known as the marbling effect in beef and other red meats such as lamb, goat, mutton, camel, etc. However, these are not the only variables that produce prime cuts. Consider the tenderloin or the fillet of beef! It hardly shows any marbling whatsoever, but it is undeniably the tenderest cut that the bovine possesses, making it the costliest. And it is one of the smallest muscle tissues inside the animal.
Kavan launches its brand-new outlet in Dhanmondi
Kavan, a popular name among multi-cuisine restaurants of Khilgaon, is all set to welcome the foodies of Dhanmondi to its new outlet, Kavan Signature. Located on the 11th floor of Gawsia Twin Peak at Satmasjid Road, Dhanmondi, Kavan Signature has the perfect blend of amazing food, a beautiful interior, and a cosy environment that provides a relaxing experience for its guests.
Know your beef cuts and how to best prep them as steaks
Prime Cuts include muscle tissues that experience the least frequency of strenuous movements in an animal. Sometimes, these are created deliberately, including but not limited to what the cattle is fed to produce what’s known as the marbling effect in beef and other red meats such as lamb, goat, mutton, camel, etc. However, these are not the only variables that produce prime cuts. Consider the tenderloin or the fillet of beef! It hardly shows any marbling whatsoever, but it is undeniably the tenderest cut that the bovine possesses, making it the costliest. And it is one of the smallest muscle tissues inside the animal.
