Is steak or pork chop tasty???! What s the best way to eat it???!

1. Japanese Wagyu ribeye

It is the most famous steak in Japan, a casual piece of beef costs at least a thousand yuan, this steak tastes very good, but it is different from ordinary steak, ordinary steak may be cooked to a degree of familiarity, this steak is generally fully cooked and used directly, you can eat it without a knife at all, his taste is particularly soft, and it is because of this feature that he is so famous.

2. Kobe steak

It is a very famous steak. When I looked at the love apartment before, there was a section in it that mentioned "luxury" food, among which Kobe beef was honorably on the list, and he was also the biggest pursuit of people who like to eat steak. Anyway, I haven't seen this kind of steak in real life, and I haven't tasted it, but just by looking at **, I know that the taste is definitely not bad, and the meat is particularly tender.

3. A5 Kobe Xiling steak

Originated in New York. It is said to be the best steak in the world, a steak ** is 350 US dollars, many people can't eat it even if they have money, and his taste is also the best, if you describe it in 4 words, it is melt in your mouth, anyway, the local tyrants who have eaten it say it is worth it.

Steak grade

The Edible Meat Grade Specification Association conducts strict grade and specification management, and the market prices and transactions are based on "A-5", "B-1" and other specifications. The meat rate is divided into three grades: A, B, C, with grade A having the highest rate and grade C being the lowest. The following numbers are divided into five grades based on four items: fat mixture, meat color, meat firmness and texture, and fat color and quality.

Fat mixing indicates the degree of frosting of the beef; "The color of the meat" is "fresh salmon color" is the best, and then the luster of the beef is judged by visual inspection; "Meat firmness and texture" examines the fineness and softness of the meat; The color of "color and quality of fat" is white or cream as the standard, and gloss and quality are also considered.

The above content refers to Encyclopedia - Steak.

Hello, dear, the world's top four steaks include Japanese Kobe steak, Italian quinine steak, French Charolali steak, Australian grain-fed Angus steak. The breed of beef affects the quality of the steak, and if you choose a beef with a high fat content and good quality like Kobe beef, the meal will be a wonderful pleasure. The breed of beef affects the quality of the steak, and if you choose a beef with a high fat content and good quality like Kobe beef, the meal will be a wonderful pleasure.

The top-of-the-line steaks should be the Japanese A5 and the Australian M9.

Personally, the steak is more delicious, the steak is blood red on the inside and maintains a certain temperature on the back, the surface is slightly browned, and the inner center is raw meat; Medium-rare steak refers to the inside of the steak is peach-colored and has a certain amount of heat, cut the steak, you can see that only the upper and lower layers of the section are gray-brown, during which 70% of the meat is red with a lot of blood; The inside of the medium-rare steak is pink and mixed with light gray and tan, the whole steak tastes hot, cut the steak, you can see the section ** 50% of the meat is red, and there is a small amount of blood; The inside of the medium-rare steak is light gray-brown, mixed with pink, cut the steak, you can see that there is only a narrow red line on the cross-section, and the blood in the meat is almost dry; The inside of a fully cooked steak is brown.

There are many types of steaks, and each different part of the steak has a different level of steak ripeness.

First: sirloin steak.

Sirloin steak, also known as sirloin steak, is a kind of beef with tender meat and tender tendons, that is, beef in the sirloin. The most authentic steak is mainly the beef loin, which is tender and juicy, sweet and delicious, and many steak lovers eat sirloin steak very much. Generally, it is about medium-rare, and it is the best to eat.

The second: filet mignon.

Filet mignon is also called tender beef tenderloin, mainly beef tenderloin, because of the amount of exercise in this part, less fat, the meat quality is also the most tender and leanest, and more importantly, there is only a little tenderloin per cow, which can be said to be very precious. The taste of filet mignon is delicious and delicious, melts in the mouth, and there is almost no need to chew it, so the steak should not be cooked old, especially suitable for the elderly with bad teeth and children with underdeveloped teeth. Filet mignon is best cooked to medium-rare to medium-rare.

Of course, the steak is more delicious, and the meat quality of the beef is more strong, and the pork is much worse than the pork.

The steak is good, high in nutrition, not fatty, more nutritious than pork chops, and not fattening to eat.

Sirloin, rib's eye, and filet mignon are three different parts of steak that vary in texture and flavor.

1.Sirloin steak

Sirloin steak refers to a cut of meat that has been cut from the back muscles of a cow's loin. Its flesh is firm and elastic, with a dark color and a certain amount of oil. Due to its muscular portions, the meat of sirloin steak is relatively tough, and it needs to be marinated and boiled for a certain amount of time to keep the meat tender.

Sirloin steak has a firm, beefy flavor.

2.Ribeye steak

Rib-eye steak refers to a bone-in steak that is cut from the shoulders of a cow. Its flesh is relatively tender, with obvious meat lines and marbling, with a certain amount of fat and fascia. Since the meat of the rib-eye steak is relatively tender, it does not need to take too long to cook, otherwise it will be over-grilled and the texture will become hard.

Ribeye steak has a rich taste with a rich aroma of beef and fatty meat.

3.Filet mignon

Filet mignon refers to a boneless steak cut from the tenderloin muscles of a cow, and the meat is very tender and free of fascia and fat. The meat of filet mignon is lighter in color because it has less muscle, so the meat is relatively tender, and you need to pay attention to the time when cooking it to avoid over-grilling. The filet mignon has a delicate, tender texture with a hint of sweetness.

In general, the three types of steak differ in terms of portions, meat quality and fat content, so the cooking method will also be different. Depending on your taste preferences and cooking experience, you can choose your favorite steak variety.

Here's a more detailed analysis of sirloin, ribeye steak, and filet mignon in terms of how to eat and taste:

Sirloin steak

Sirloin steak is located at the waist of the cow and is a lean piece of meat with a small amount of fat and a firmer meat. It is suitable for fast cooking methods such as frying and roasting, and the taste is relatively chewy, and the meat is slightly tender.

Ribeye steak

Ribeye steak is located on the back of the cow, which is a relatively large piece of meat, containing a certain amount of fat, and the meat quality is relatively tender. It is suitable for roasting, frying, frying and other cooking methods, and the taste is more delicious and the fat distribution is more even.

Filet mignon

Filet mignon is located in the spine of the cow and is a relatively tender piece of meat with almost no fat and a very tender meat. It is suitable for low-temperature slow cooking, frying and other cooking methods, and the taste is very soft and delicate.

Overall, sirloin steak has a firm meat and is suitable for those who like to chew it; Naked eye steak is comparatively more evenly distributed in fat and has a more delicious taste; Filet mignon is the most tender and suitable for those who prefer a soft texture. The choice of steak depends on personal tastes and preferences.

Different parts of three steaks.

There are many types of steaks, but the following four are common and one special top-quality steak variety (dry-aged steak):

tenderloin (filet mignon).

tender beef tenderloin, beef tenderloin)

Tenderloin, also known as fillet, is the most tender meat on the sloin and contains little to no fat. Because of the tender meat, it is very popular with friends who love lean meat.

Serving Tips: Fry to 3, 5 and 7.

rib-eye (rib-eye steak).

The meat on the beef rib is both lean and fat, and because it contains a certain amount of fat, this kind of meat has a more fragrant taste.

Serving tip: Don't overcook, 3 ripe is best.

Sirloin (sirloin steak, sirloin steak).

Beef loin) The meat on the beef loin, containing a certain amount of fat, has a circle of white tendons in the extension of the meat, and the overall taste is tough, the meat is hard, chewy, and suitable for young people and people with good teeth.

Eating tips: When cutting the meat, cut it with the tendons and meat, and don't overcook.

T-bone (T-bone steak).

Also known as a T-bone, it is a T-shaped (or T-shaped) shape and is the backbone of the cow's back. On both sides of the T-shape, there is more and the other is less, the more is sirloin, and the smaller is the filet, which is separated by ribs. Notes:

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.

1. Meat quality Chicken steak has finer fibers and is easy to bite; Whereas, steak has tendons and will be chewy; The pork chops are medium. And depending on the quality of your meat, that's the key!

2. Doneness Chicken and pork can only be fully cooked, otherwise it is unhygienic. As for the steak, the regular one is sterilized, and you can choose 5-7 to mature, so that the meat will be more tender.

3. Taste This is carefully explained, depending on what flavor you choose. There are many types of steaks, and because the pickling method is different, there are really many flavors in today's steak restaurants. Mainly recommend a few:

Black pepper, this is an absolute must-have. Red wine, and some will be spicy, such as Sichuan fragrance.

4. The part of the meat Chicken chops choose the legs, I really don't know the pork chops, the steak is generally divided into ribeye and sirloin (the breed of cattle and the place where they live also affect the meat quality), the meat activity in this place is relatively small, and the fat is evenly distributed, like snowflakes.

5. Nutrition In general, beef is the most, followed by chicken, and finally pork.

Steak is generally divided into different origins and different parts of beef, and it is also slightly cooked, which will affect the taste and flavor of beef.

Chicken steak is generally chicken thigh meat or chicken breast, and it is generally fried until fully cooked.

Pork chops, this is relatively rare But the general restaurant does not distinguish between the origin and the part, and it is generally fried and fully cooked.

The difference between these three is so great ... You can take a look at the introduction of saliva chicken steak, I believe you will have a very detailed understanding of @Houde saliva food.

The taste of the meat is different when it is done.

**Steak "Pork Chop" Chicken Chop.

Stuffed Steak "Chicken Chop" Pork Chop.

The type of food is different, uh--