What is M9 Steak The difference between M9 and M12 steak

M9 refers to Australia's quality grading for steaks. Generally M1-M12.

Australian Wagyu beef is different from Japanese beef. Japanese beef is classified from A1 to A5 (the highest grade is A5).

Australian Wagyu cattle are divided into M1 to M12 grades (mainly M4 to M12 grades) based on the color of the meat and fat distribution, the higher the ratio of fat to meat, and the more evenly distributed, the ratio of meat to fat in M12 is as high as 50%, and only less than 5% of Wagyu cattle can reach this level.

Some friends prefer to eat filet mignon, and some friends prefer to eat ribeye steak, the inspection standards of steak are different, and the grading standards for steak are also different, so what are the differences between M9 and M12 steak? The difference between M9 and M12 steak includes the following aspects: 1. The type of beef grade is different, and M9 steak belongs to the official standard grade of Australian Wagyu. M12 steak is an unofficial grade set by an Australian company.

2. The corresponding Japanese Wagyu beef grades are different, M9 steak corresponds to the A3 grade of Japanese Wagyu, and M12 steak corresponds to the A5 grade of Japanese Wagyu. 3. The marble pattern is different, the marble pattern of M9 steak is less and not uniform, and the marble pattern of M12 steak is more and uniform.

1. Taste differenceM5 meat is relatively hard, which is more suitable for cooking when eating hot pot; The texture of M9 is softer, which is more suitable for frying steak, and the steak is fragrant because of the fat and aroma, and the taste is softer, which tastes better than M5.

2. DifferencesThe M grade beef is the higher the number**, and the Australian steak is divided into M1 9, of which M1 is the cheapest beef, so M5's ** is much cheaper than M9.

3. Difference in fat contentThe higher the number, the higher the fat content of beef, so the fat content of M5 is lower than that of M9.

Steak is one of the more common foods in Western food, it refers to the lumpy beef, the best steak meat is delicate, the taste is tender, and it is favored by diners at home and abroad. How much cooked is it better to eat steak?

1. What does the grade M5 of steak mean?

We often say that the beef grade M1 to M9 is a set of Australian beef grade scores, the official rating of Australian Wagyu beef is from M1 to M9, and those that exceed M9 are called M9+. Among them, M3, M5, M7, etc. refer to the fat value (fat content) in beef, and the larger the amount later, the higher the number, indicating that the fat and lean of the beef is more like marbling, and the higher the fat content. Therefore, the grade of steak M5 refers to the moderate fat content of the beef, which is considered a medium grade.

Second, it is better to eat a little cooked steak.

The cooking method of steak is mainly pan-fried and grilled, and the degree of raw and cooked steak to choose according to personal preference. So how much is it better to eat a steak that is cooked? We need to first understand the difference between different types of steaks with different levels of doneness.

1.Near-life. The near-raw steak is only slightly heated on the outside, retaining the blood-red color and flavor of the original meat. This type of steak has a well-layered taste inside and out, retains the original meaty texture, and is very tender.

2.Medium rare.

The steak at this level of doneness has a tender taste, only the surface is fried, gray-brown in color, and the center of the meat is blood-red, and the raw and cooked steak is very layered.

3.Medium rare.

Medium-rare is the doneness preferred by many foreigners, and the meat is blood-red in the center, gradually transitioning to brick red and pink, and then gray-brown on the periphery.

4.Medium rare.

The meat is pink in the center, about a quarter of the area, and then transitions to a grayish-brown color on the periphery, which is not too tender.

5.Medium-rare.

The inside of the medium-rare steak is mainly gray-brown, but there is also a small amount of pink visible, and the meat is not tender and chewy.

6.Fully cooked. The fully cooked steak has a grayish-brown interior and a caramel color on the outside. Fully-cooked steaks also require smooth and juicy meat, making them known as the most difficult steaks to fry.

Through the above reading, you can learn some of the grading common sense of steak, and you can probably know what the grade of steak M5 means, the taste of different parts of the steak is different, and the taste of steak with different degrees of doneness is also different.

M9 steak is a classified grade of beef from Australian Wagyu. Australian Wagyu beef is classified as M1 to M12 (mainly M4 to M12) based on the color of the meat and the distribution of fat. The M9 grade Wagyu beef has the most even distribution of snowflake oil flowers and the best taste, and it is a high-grade Australian Wagyu steak.

However, the meat taste of Australian beef is relatively light, and the M9 grade can only reach the A3 level of Japan.

Steak M grade refers to the beef classification grade of Australian shouting sleepy Wagyu. Australian Wagyu beef is classified as M1 to M12 (mainly M4 to M12) based on the color of the meat and the distribution of fat. The M12 grade of Australian Wagyu is probably close to the A5 grade of Japanese Wagyu, and most of the M9 and M10 grades sold in restaurants on the market (close to the A3 of Japanese Wagyu)** are more than twice the USDAprime grade of American beef.

The steak doneness is divided into specific divisions

1. Near-raw steak English: blue

The internal temperature of the near-raw steak is only 46-48 degrees Celsius, but the near-raw steak is not a piece of raw meat, but the surface is already crispy, but the inside is still raw meat, and it may be a little cool to the touch.

2. Medium-rare steak English: rare

Tong Zheng read the results of the steak thermometer measurement, the internal temperature of a mature steak is 49-53 degrees Celsius, and it can be seen that about 75% of the interface of a mature steak is pink, with a large amount of trapped blood.

3. Medium-rare steak English: medium rare

The internal temperature of the three-ripe steak is 54-56 degrees Celsius, and it can be seen that about 50% of the interface of the three-maturation steak is pink, with less blood and water.

4. Medium-rare steak English: medium

Measured by the steak thermometer, the internal temperature of the five-ripe steak is 57-62 degrees Celsius, and it can be seen that about 25% of the interface of the five-maturation steak is pink, and the blood has dried.

5. Medium-rare steak English: medium well

The internal temperature of the seven-ripe steak is 63-68 degrees Celsius, and the interface of the seven-ripe steak can be seen to be slightly pink.

6. Fully cooked steak English: well done

The internal temperature of the well-cooked steak is 71 degrees Celsius, and the interface of the well-cooked steak can be seen to be brown, and the well-cooked steak is generally brown or browned.

M9 steak is a classified grade of beef from Australian Wagyu.

Australian Wagyu beef is different from the Japanese beef classification system of A1 to A5 (the highest grade is A5), and is divided into M1 to M12 grades (mainly M4 to M12 grades) based on the color of the meat and the distribution of fat, the higher the ratio of fat to meat, and the more evenly distributed, the ratio of meat to fat in M12 is as high as 50%, and only less than 5% of Wagyu beef can reach this level. Most Australian Wagyu beef in the market is rated M8 to 10 (equivalent to A3 in Japan) with a fat ratio of about 30-35%.

Australian beef has a milder meat taste, and the M9 grade can only reach the A3 level of Japan. More than 10 years ago, Australian farmers brought Japanese cows to Australia to breed, and introduced American Angus cattle to breed, (there are also 100% purebred Wagyu beef), and with Japanese breeding technology to breed, the Australian Wagyu cattle were cultivated, and its taste far exceeded that of M9 beef, so M10, M11 and M12 were added above M9, and M12 beef is equivalent to Japanese A5 beef.

The M9 level steak is top-notch. Australian Wagyu beef is a classification, because it can be divided into M1 to M9 according to its snowflake grade, and the M9 grade Wagyu snowflake-like oil flowers are the most evenly distributed and have the best taste.

Steak grade. The Japan Meat Grade Specification Association strictly manages the grade specifications, and the market prices are traded according to the specifications such as "A-5" and "B-1".

First of all, 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 categories: "Fat mixture", "Meat color", "Meat firmness and texture", and "Fat color and quality".

"Mixed fat" 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. Each of the above standards is divided into 5 levels, with the higher the number, the higher the level. The grade of meat quality is determined by the grade with the lowest score in the 4 items.

Among them, "fat mixing" is the most important item, and it is subdivided into 12 grades within level 5, so there will be such a level - "A-5-11" - after the meat growth rate and meat quality grade, the degree of fat mixture is added.

This is the classification of Australian Wagyu beef, which is classified as M1 to M12 (mainly M4 to M12) based on the color of the meat and the distribution of fat. M9 is one of the first-class steaks and has a specific meat-to-fat ratio.

Australian Wagyu cattle can be classified according to their snowflake grade from m 1 to m 9, with m 9 and cow-like oils most evenly distributed, with the best taste and the highest grade.

Steak is not the same as most other cooked foods. Steaks are usually cooked only when they are fully cooked. Instead, it can be adjusted to maturity based on personal preference.

The M9 grade is the top steak, the oil flower is the most evenly distributed, and the taste is also the best classification of Australian Wagyu, which can be divided into M1 to M9 according to its snowflake grade.

This is the classification of Australian Wagyu beef. This means that the fat-to-meat ratio is the ninth highest in Australia.

Australian Wagyu beef is different from the Japanese beef classification system of A1 to A5 (the highest grade is A5), and is divided into M1 to M12 grades (mainly M4 to M12 grades) based on the color of the meat and the distribution of fat, the higher the ratio of fat to meat, and the more evenly distributed, the ratio of meat to fat in M12 is as high as 50%, and only less than 5% of Wagyu beef can reach this level.

Australian Wagyu is a classification, because it can be divided into M1 to M9 according to its snowflake grade, and the M9 grade Wagyu snowflake-like oil flowers are the most evenly distributed and have the best taste, which is the top.

Unlike most other cooked dishes, steak is usually not cooked until it is fully cooked, but can be adjusted to a personal preference. The degree of raw familiarity is distinguished by an odd number, which is mainly divided into:

Whole raw steak (raw): Raw beef that is completely undercooked, and is only used in certain dishes such as beef tartare, kitfo (Ethiopian dish) or raw beef salad.

Near-raw steak (blue): The front and back sides are heated on a high-temperature iron plate for 30 to 60 seconds, the purpose is to lock the moisture inside the steak, so that the external meat quality and the internal raw meat mouth produce a poor taste, the outer layer is easy to hang the juice, and the inner layer of raw meat maintains the original meat taste, and the visual effect will not be as unacceptable as eating raw meat.

Rare steak: The steak is blood-red on the inside and maintains a certain temperature throughout the inside, with raw and cooked parts.

Medium Rare: Most of the meat is exposed to heat and transmitted to the center, but there is no major change, after cutting, the cooked meat on the top and bottom sides is brown, turning pink to the center and then fresh meat in the center, with blood oozing from the knife cut. (This level is only noticeable for fresh beef and thicker steaks, and it is difficult to achieve this effect for frozen beef and thin steaks).

Medium: The inside of the steak is a visible area of pink with a mixture of light gray and brown of cooked meat, and the whole steak has a well-balanced temperature and taste.

Medium Well: The inside of the steak is mainly light gray brown, mixed with a small amount of pink, and the texture is heavy and chewy.

Well Done: The steak is brown in cooked meat and the beef is cooked as a whole with a thick texture.

M9 steak is one of the grades of Australian beef, the quality of Australian beef is 12 grades from high to low, among them, Wagyu beef is mostly in M4-M12, the higher the grade, the denser the oil flowers, and the better the taste.

The Japanese Wagyu beef is divided into five grades: A1, A2, A3, A4, and A5, with A5 being the highest grade.

This is the classification of Australian Wagyu beef.

Australian Wagyu beef is different from the Japanese beef classification system of A1 to A5 (the highest grade is A5), and is divided into M1 to M12 grades (mainly M4 to M12 grades) based on the color of the meat and the distribution of fat, the higher the ratio of fat to meat, and the more evenly distributed, the ratio of meat to fat in M12 is as high as 50%, and only less than 5% of Wagyu beef can reach this level.

Most Australian Wagyu beef in the market is rated M8 to 10 (equivalent to A3 in Japan) with a fat ratio of about 30-35%.

Australian beef has a milder meat taste, and the M9 grade can only reach the A3 level of Japan.

More than 10 years ago, Australian farmers brought Japanese cows to Australia to breed, and introduced American Angus cattle to breed, (there are also 100% purebred Wagyu beef), and with Japanese breeding technology to breed, the Australian Wagyu cattle were cultivated, and its taste far exceeded that of M9 beef, so M10, M11 and M12 were added above M9, and M12 beef is equivalent to Japanese A5 beef.