Is steak medium rare or medium 8? Why is someone ordering in a restaurant? How is steak divided?

Bingjia, a core member of the Yamayama Wagyu team, graduated from Ferrandi, a well-known cooking school in Paris, France, and worked for two years at Restaurant La Marine, a two-star restaurant in France, before going north to explore the mysterious Nordic cuisine, and worked at Restaurant Amass, the best Nordic sustainable restaurant in Copenhagen, Denmark.

There is no such thing as 8 medium rare steaks. There is no even-numbered amount of steak in the restaurant, only an odd number, which is medium-rare, medium-rare, medium-rare, medium-rare, medium-rare and medium-rare, and in some Western restaurants, medium-rare steak is also equivalent to fully rare steak.

Which part of the meat of the cow can be used to make a steak.

The taste of beef is largely determined by the muscle fibers of the beef, and different types of steaks are made with different parts of the meat.

Most of the meat on the cow can be used to make steaks, such as the tenderloin, the outer muscles, the brisket and the loin.

The biggest difference between different parts of beef is the different taste of the meat, which is also determined by the quality and taste of the meat.

One is because the steak itself is difficult to fully cook, and the beef tendon is very fine, and the second is because the steak preserves the best flavor when it is cooked, and it can also kill most bacteria and meet the food standard.

Mainly because the well-cooked steak is relatively tender, and if it is fully cooked, it will not be able to bite into it.

This is because the meat of this level of steak is very tender, and if it is fried to full cooking, it will make the meat of the steak age, so most people will eat steak that is not so cooked.

Many people like to eat steak medium rare or medium rare, at this time the taste of the steak is the best, if it is fully cooked, you can't eat the deliciousness.

This is because the meat of beef is very tender, so it should be medium-rare or medium-rare, which will taste better.

Because this cooked steak tastes just right, it won't be too bloody, and it's not too old, and if it's fully cooked, the meat is too old to bite into, and it's medium-rare and a little bloody.

If you make it very cooked, you may not be able to bite it. Because the muscle fibers of beef are very thick, it is very difficult to bite into it.

Medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and full-rare are all available.

Steak is medium-rare, medium-rare, medium-rare, medium-rare, medium-rare and fully rare, note that the steak is not.

Two, four, six, and eight medium cooked are called this way.

A medium-rare steak has a brown surface that looks like it is cooked, but in fact it is not cooked, and when you cut it in the middle, you will find that it is bright red inside, and the taste is from cooked to raw.

In medium-rare steaks, this doneness has a blood-red color in the middle, but it is lighter than the blood-red color of medium-rare. From the inside to the outside, it gradually turns brick red, then pink and then brown, with three color shifts.

A medium-rare steak has a pink color on the inside of the meat and then spreads all the way outward, with a grayish-brown color on the surface. Medium-rare meat is not as tender.

Medium-rare, his inside has almost turned brown, but there is a hint of pink in the middle, the meat texture is relatively thick and chewy, Chinese generally order medium-rare steak.

Fully cooked steak with a taupe inside and caramel on the outside. Cooked steak is the most difficult to fry because if you don't control the heat properly, it will get old.

The steak waiter asked how cooked it was, why couldn't it be said to be medium-rare!

Because the clear lead is divided into one medium rare, three medium rare, five medium rare, and seven medium rare, there is no eight medium rare.

Therefore, in some more high-end restaurants or more formal Western restaurants, if you order a medium-rare steak, then the waiter will not tell you that there is no medium-rare steak, but will directly note that it is medium-rare at the back of your order, that is, you will default to the steak that is medium-rare. This way, customers won't be embarrassed by the question.

But if it is a low-end restaurant or meets some special waiters, then you may directly say things such as no medium-rare steak, in this case, I believe that if you are bringing your girlfriend, then you will feel very embarrassed.

Precautions for eating steak

1. How to take a knife and fork. In general, a knife in the right hand and a fork in the left. The serrated knife is used to cut meat, the ordinary knife is used to cut vegetables, and the smallest slippery knife is used to spread jam.

Don't stick a large piece of the fork in one go, don't be unable to eat in one bite. The spoon is used to drink the soup.

2. The position of the cutlery. On some formal occasions, everyone should pay attention to the position of the knife and fork, which can reflect their high quality.

3. Pay attention to details when eating steak. Use a knife to cut the steak into small portions, and give a small piece each time you eat, to ensure that this piece is all in your mouth, not too big, do not open your teeth and claws when eating, and close your lips.