It is best to eat a few ripe beef, and the bottom is to eat a few ripe

Foreigners often eat steak with 4 or 5 ripe, and blood will come out when cut with a knife. However, that is in a foreign country, and the beef is guaranteed to be fresh and clean. If you are in China, even if you order 4 or 5 ripe, when it is served and you look at it, it is basically 7, 8, 9 ripe, (I have tried it many times in different restaurants) because the quality of the beef is not necessarily so fresh, and the restaurant will not take the risk of really making 4 or 5 percent, in case the customer eats a problem and it will affect the reputation.

So, look at what you eat, if you are abroad, 4 or 5 Chengdu, in China, you have to 7 mature. If you are abroad, pure beef can be eaten raw, but I have eaten steak tar tar, which is completely made of raw beef, and it tastes very good, and I don't feel unwell after eating.

Eating three-ripe beef overflows the body Fully cooked: seeping with transparent juice The terms used for steak ordering are slightly cooked in Chinese, while the following terms are expressed in English: raw almost raw (but never whole raw, but cooked outside and warm inside) rare medium-rare medium-rare medium well-done fully cooked When you don't know the difference between the chef's heat standard and your own standard, It is generally recommended to choose a more raw degree of doneness first, and then ask the master to rework if you are not satisfied; However, when it comes to diners who dare to order raw or rare, chefs can be a little intimidated because it is a challenge of experience.

If you are a high-roller in China and come to a popular western restaurant like Haoxianglai, I am afraid it will be difficult to eat authentic rare Philip mignon steak.

It seems that the minimum is 3 percent. And it's not the kind of beef that is sold in the vegetable market. Usually eat it yourself, it's best to cook it and eat it.

If you eat steak, it's good to be seven or eight ripe, and it's old after a long time. However, if you have a personal hobby, you can do it for a shorter time. But be careful not to eat it badly.

The best beef is seven, the minimum is three mature, usually it is better to cook a little, because now the food is too much. Don't just ignore the rest for the sake of taste.

It is not recommended to eat medium-rare beef.

Medium- and medium-rare steaks that contain cysticerci and are not killed by the boiling of the steak are likely to be infected. For health, it is not recommended to eat medium-rare beef.

Doneness is very important to the taste of the steak, whether to eat according to the "requirements" or according to the "taste", after reading this article, you will have the answer in your heart.

What are we doing when cooking steak?

Coagulation of proteins.

During the frying process of the steak, the muscle protein of the steak is thermally denatured and coagulated, and as the temperature rises to 30 °C, the water retention of the muscle decreases with the increase of temperature, and the meat juice separates. The protein begins to solidify and its hardness increases.

Evaporate water. Most meat is made up of 5 fats from carbohydrates.

Minerals, 20 percent protein and 75 percent water. As the temperature rises, the cooking time increases, and the water evaporates.

Melt fat. When heated, the fat dissolves, releasing certain volatile properties associated with fat.

compounds, which add aroma and juice to the steak.

In terms of nutrition, the doneness of the steak has no effect.

The temperature and time of cooking determine the doneness of the steak, high temperature and long time will reduce the tenderness of the steak correspondingly, resulting in the loss of juice, and at the right temperature, the melting of fat can add tenderness, juice and flavor to the steak.

Can you eat medium-rare beef? Maybe foreigners can eat, but we don't seem to have this traditional way of eating in China, it may always be so practical, and Lu Song is already suitable for this kind of cherry blossom letter method, so there are different ways to eat, and you can eat if you can adapt to it.

Pork must be fully cooked, because pigs are omnivores, so there are many parasites in pork, and pork is fully cooked, so that the meat taste of pork can reach the best level.

Many people know that beef can be eaten with medium rare, but the pork that we usually eat more often must reach the level of full cooking before it can be eaten.

Although beef also contains parasites, the parasite content in beef is much lower than that of pork because cattle are mainly herbivorous. It is important to know that pigs have been feeding in the process of feeding, so the food of pigs is more complicated, which also leads to a large number of parasites in pork, if the pork is not fully cooked, then the parasites in the pork will run into the human body. <>

Many people will think that the taste of beef is very delicious when eating medium-rare beef, but when eating pork, everyone will choose to cook the pork to the level of full cooking. The reason for such a large gap is that the pork can only taste at its best if it is cooked to a fully cooked level, and if the pork is only cooked until it is medium-rare, the pork will taste very bad. <>

If the pork is not cooked, then it will give people the feeling of eating raw pork, and you should know that the taste and texture of raw pork are at a very bad levelIf you eat raw pork that is not fully cooked, not only will it be very difficult for everyone to eat it, but the meat quality of the pork will not reach the level of tenderness. It is for this reason that most chefs do not choose to cook pork until it is medium-rare. <>

This is mainly because undercooked pork may carry parasites such as pork tapeworms, but parasites from beef can basically be avoided by freezing them, so steaks can be eaten medium rare, but pork cannot.

Pork is eaten fully cooked because eating half-cooked pork can cause diarrhea or bacterial infection.

Beef around 30 months old is best.

Age is one of the three indicators of beef grading, indicating that the influence of age on meat quality is still very important. Zhao Changming, an associate professor at the College of Food Science of Henan Agricultural University, explained: "In foreign standards, two and a half years old is the best time stage for beef, and the meat quality of people over 3 years old has decreased significantly.

And such a problem also exists in mutton, the decline in meat quality is mainly reflected in the taste and the degree of absorption by the human body, and the nutritional content will not change much. ”

As with all meats, if you feed it for too long, you will lose protein and water, fat and cholesterol.

will increase. For the nutrition of old beef, Professor Liu Taiyu of Zhengzhou Animal Husbandry College explained. Other meats generally do not have the problem of being kept for too long. "Under normal circumstances, pigs are raised for nine months, and poultry such as chickens are sold in two or three months or even less. ”

So, is the more tender the better? No. Liu Taiyu said that if it is not raised for a certain period of time, the nutrients in the meat will not be enough. High-quality high-grade beef requires the cow to grow to a certain age, between 2 and a half to 3 years old, with muscle fibers.

Only then can a certain amount of fat be deposited, and only then can there be "marbling" on the transverse cutting surface, so as to have a better taste.

Beef aging is a process of processing beef, mainly to break up the connective tissue in the muscles, change the meat quality of the beef, make the beef more tender, more delicious and reduce some factors of unstable quality. The aging of beef is mainly divided into: dry aging and wet aging.

Dry aging: Fresh cattle forelimbs, hind limbs or high-quality limbs are stored in a freezer with a temperature of 0 degrees Celsius to -1.5 degrees Celsius and a humidity of 85 percent, and frozen for 10 days; Wet aging: The beef is buried in a vacuum package and dehydrated and evaporated.