What does a steak look like and what kind of cow is the cow that makes the steak

The English word steak is a general term for steak, and there are many types of steak, and there are four common ones: 1tenderloin, also known as fillet, is the most tender meat on the tenderloin and contains little fat.

Therefore, it is very popular with friends who love lean meat. Due to the tender nature of the meat, it is suitable for pan-frying into 3, 5 and 7 ripe. 2.

rib-eye (rib-eye steak) has both lean and fatty meat, and because it contains a certain amount of fat, this kind of meat has a fragrant taste when grilled. Serving tip: Don't overcook, 3 ripe is best.

3.Sirloin (sirloin steak, beef tenderloin) contains a certain amount of fat, because it is beef tenderloin, a circle of white tendons in the extension of the meat, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth. Eating Tips:

When cutting the meat, cut it with the tendons and meat, and do not overcook. 4.T-bone steak is a T-shaped shape that is the backbone of a cow's back.

On both sides of the T-shape, there is more on one side and less on the other, the more is sirloin, and the smaller is filet. Note: This type of steak is more common in American restaurants, and due to the delicate preparation of French cuisine, it is less commonly used for larger and coarser T-bone steaks.

filet mignon, sirloin steak, T-bone steak; These names are translated from English, they each have their own characteristics, filet (filet) is also known as beef tenderloin, waist meat, characterized by more lean meat, high protein, low fat, more suitable for women who like **** and want to maintain their figure; Sirloin, also known as sirloin steak, is the loin, the loin of the beef, containing a certain amount of fat, especially the extension of a circle of white tendons, which is more resilient and stirring than filet mignon, suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of the cow, in a T-shape, with filet on one side and sirloin on the other side, you can taste the tenderness of filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.

For details, you can go to the encyclopedia to check it.

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The steak has soup, and the meat is piece-by-piece, with a circle of white tendons on the outer part of the meat.

Generally, they are specially bred cattle, generally grass-fed cattle, grain-fed cattle, grass cattle, and finally after special processing to make steaks.

The best beef to make steak is definitely Japanese Wagyu or Australian Wagyu. And secondly, maybe there are more cattle with ancient fodder or grass fodder. The parts used are also different, and the taste of the steak in different parts is also different, some parts are more chewy, and some parts are tender.

Ribeye steak is cut from a small portion near the end of the rib, where the meat is tender and juicy (with snowflake patterns) and full of flavor. Eye-lick steak is generally taken from the boneless part of the cow's body, and the "eye" refers to the rounded cross-section of the muscle, which is soft, juicy, and evenly covered with snowflake fat because the muscles of this rotten part do not move often.

Filet mignon, with tender meat and low fat content, is the best choice for the best people.

Sirloin steak can be regarded as a classic in steak, because it is a beef tenderloin, with a circle of white tendons on the outer edge of the meat, the overall taste is tough, the meat is hard, chewy, and the tendons are cut together when cutting the meat.

Beef ribs are only called steak when they are grilled, and they can only be called beef if they are made in other ways.