Here's a big guide to barbecue and steak that you can use to show off next time you go to a restaurant.
Engen Steakhouse in Bergen is one of the city's best restaurants for steak. Here, all the meat is grilled on a Mibrasa charcoal oven, which provides an authentic barbecue taste – all year round.
But do you really know the difference between the different types of beef?
Engen Steakhouse guides you through the beef on its menu.
Here are ten facts about steak you should know:
Chef, artist, and entrepreneur Adam Bjerck is behind Engen Steakhouse
Steak, pure and simple flavors, are on the menu at Engen
The venue is perfect for both large parties or dinner with your partner or family
1. Beef – what does the word really mean?
If you are a meat lover, then this is old hat - so then you can just go straight to the table booking here!
If not, what exactly does the word beef mean? The word itself derives from the French word boeuf from the Latin bos (genitive bovis), meaning ox. The Norwegian term biff comes from the English word. In the context of food, steaks are cuts of beef, preferably of the sirloin or fillet.
2. Black Angus – for quality, flavour and juiciness
The beef at Engen is from Black Angus, a breed of cattle that is known for the high quality of its meat. The breed is bred in good conditions, with a focus on animal welfare and feed. This provides high quality meat.
Also read: Best restaurants in Bergen
The grill at Engen is the heart of the kitchen
3. Wagyu – for meat lovers
At Engen Steakhouse, wagyu sirloin is on the menu under 'special steaks'. Wagyu is a breed of cattle that originated in Japan, known for the very high quality of its meat. The meat has excellent marbling, which gives it a rich flavour and buttery consistency.
The farming method is also unique. Wagyu cattle are fed a complex diet that includes high quality grains, silage and grasses. Moreover, the livestock have plenty of space and experience little stress. Some cattle even get massages!
Wagyu is therefore known as a luxury meat.
4. Entrecôte – perfect for the barbecue
Entrecôte is cut of meat from the rib area. The name originates from French and literally means "between the ribs". The meat has rich marbling, which makes it juicy and flavourful. It's perfect for barbecuing.
5. Tenderloin – tender meat
The tenderloin is the most tender part of the cattle and comes from those muscles that are not used much in the animal's movement, making the meat extra tender. Mild in taste, low in fat, and perfect for those who prefer leaner meat dishes.
Juicy meat and simple side dishes are Engen's specialty
6. Onglet steak – for those who want to try something new
Onglet steak usually comes from the plate, or upper belly. The meat has a richer and more intense flavour than some of the more tender cuts, such as tenderloin or entrecôte, due to it having more connective tissue and fat. At Engen, the meat comes from Black Angus, has matured for at least 35 days, and is grain fed in Norway.
Pick this menu item if you want to discover new flavours!
7. Venison sirloin – delicate and tasty
A cut of meat from the back of the deer, known for its tender texture and gamey flavour. A lean and tasty cut of meat.
8. Tomahawk – a steak dinner for two
At Engen you can order tomahawk from grass-fed cattle from Ireland. The meat is from the rib area of the cattle, characterised by its long bone and its rich fat marbling. Juicy and tasty.
9. Porterhouse Greater Omaha – for true steak lovers
This is chef Adam Bjerck's personal recommendation from the menu. The meat is produced by the Greater Omaha Packing Company, a reputable supplier of quality meat in the United States. The Porterhouse steak is a large cut that includes both tenderloin and sirloin, separated by a distinctive T-shaped bone. It delivers a combination of a tender tenderloin with a tasty sirloin – perfect for steak lovers!
Also read: Hotel Director Kjetil: "This restaurant is world-class"
The steak at Engen is of high quality, and you get that authentic grilled flavor – all year round
10. Chateaubriand – from a rich beef tradition
Cattle that are grain-fed in Argentina, the premier beef producing country. This cut stems from the middle of the cattle's back muscle (sirloin). Chateaubriand comes from the thickest part of the tenderloin and is usually prepared for two or more guests.
We look forward to welcoming you to Engen Steakhouse!
(PS: We also have seafood and vegan dishes on the menu.)
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