Pork chop and steak are the parts of pork and beef respectively!!

1. Pork chops are the tenderloin of pigs.

Pork chops are rich in nutrients, very suitable for people with insufficient yin deficiency and dizziness and anemia, pork chops are rich in fat and protein, which can help enhance physical fitness, and people who often feel weak can eat more, in addition, pork chops contain blood-tonifying ingredients, which can enhance the body's hematopoietic function and improve the condition of anemia, so it is also very suitable for people with anemia, and people with malnutrition are also suitable.

1. Filet mignon (tender beef tenderloin, beef tenderloin).

It is the most tender meat on the beef loin and contains almost 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 ripe.

2. Ribeye 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.

3. Sirloin steak, sirloin steak (beef loin).

The meat on the outer loin of the cow contains a certain amount of fat, and the extension of the meat has a circle of white tendons, and the overall taste is tough, the meat is hard, chewy, and suitable for young people and people with good teeth.

Pork chops are the rib parts of the pig.

Steak is the rib part of the cow.

It is the left and right sides of the ribcage.

It's their ribs, the ribs. One by one.

Beef ribs, tenderloin, and the outer loin of the cow, as well as the spine meat from the cow, are all very common meats used to make steaks in our lives.

Steak is also divided into many types depending on the part of the meat. Among them, the steak made of beef tenderloin is what we often call filet mignon, and the steak made from the meat on the beef rib is what we often call the rib eye steak.

In addition, the steak we usually eat is also divided into doneness, such as fully cooked steak, medium rare steak, medium rare steak, whole raw steak, etc., among which the practice of whole raw steak is often used to make beef salad and beef tartare.

Steak Grade: The Japan Meat Grade Specification Association conducts strict grade and specification management, and the market prices are traded according to "A-5", "B-1" and other specifications.

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.

The above content refers to the encyclopedia steak.

It is taken from the loin of the cow.

The steak on the market is generally commonly used to use the meat of the loin, because the meat of the loin is the most tender, and the amount of movement of the loin is very small, the meat will be as tender as cream and the fat content is very low, it is a steak that can be tasted elegantly. The steak made from the loin is also the most valuable, and it is generally called filet mignon.

1. Beef neck: the meat is dry and firm, and the meat texture is messy; It is suitable for making stuffing or simmering soup, and it is good to make beef balls.

Beef neck, also known as "neck", "neck", is located at the back of the cow's head. Beef neck meat is coarse and hard, blood red in color, with some tendons, its hardness is second only to the calf meat of the cow, and it is the second hardest meat on the cow, smooth and chewy.

It is suitable for stewed dishes and soups such as "beef neck stewed in red wine" that need to be simmered over low heat to bring out umami.

2. Beef upper brain: the meat of this part is delicate, fat and thin; It can be used for shabu-shabu, frying, and roasting.

The upper brain of a cow is beef located at the back of the shoulder and neck, on either side of the backbone. Also known as the front leg loin, it is located at the top of the front leg of the cow, and the meat texture is finer, especially the "subfeather meat" in the lower part of the inner side. The upper brain fat distribution is moderate, but it is a bit hard, and the meat also has a certain thickness, so you can eat the unique flavor of beef, and you can make shabu beef or cut it into small cubes for stewing.

Suitable for stewing, roasting, stewing, and beef curry.

3. Beef shoulder: the front meat of the cow has fine fiber and smooth and tender taste; Suitable for stewing, roasting, and stewing.

Beef shoulder meat, located in the anterior shoulder blade of the cow, the upper part of the front leg, is composed of the supraspinatus, infraspinatus muscle, tensor fascia muscle of the forearm, and the lateral head muscle of the triceps arm. Suitable for stewing, boiling, and marinating.

4. Beef eye meat: Eye meat is beef rib meat and sirloin called outer loin, because of the wide cross-cut surface and rich oil, it can be used as a steak dish with a little cutting. There are 13 pairs of ribs in the cow, the 1st and 6th pairs of ribs from the head are called the upper brain, and the 7th and 10th are called ribs.

5. Beef brisket.

The upper part of the beef foreleg is a general term for the high-activity part of the beef body, which is the same as the beef neck, and the meat is hard and rich in collagen, which is suitable for stewed dishes and soups that perfectly express its flavor and texture.

Summary. Steak is the tenderloin of the rib spine of a cow, and although it comes from the part close to the bone, it does not have any bones, and secondly, there is almost no fat. In terms of practice, beef can be fried, fried, fried, boiled, stewed, etc., while steak can only be fried, there are different practices between the two, and there are also different food cultures, in other words, beef is the name of Chinese food, steak is the name of Western food, and it is also the main dish of every family in Western countries.

What part of beef is steak in?

Steak is the tenderloin of the rib spine of a cow, and although it comes from the part close to the bone, it does not have any bones, and secondly, there is almost no fat. In terms of practice, beef can be fried, fried, fried, boiled, stewed, etc., while steak can only be fried, there are different practices between the two, and there are also different food cultures, in other words, beef is the name of Chinese food, steak is the name of Western food, and it is also the main dish of every family in Western countries.

Steak is the rib of the cow and the loin of the back.

In fact, in general, the meat used in steak is found in all parts of the cow. Generally speaking, the biggest difference between different parts is actually the taste, and each part has a unique taste.

Steak can be made with beef tenderloin, beef ribs, beef tenderloin, and pork backbone.

Filet mignon is taken from the inner part of the beef loin, and only a few pounds of filet can be cut out of a thousand pounds of beef per 1,000 pounds, which is the most tender part of beef and generally the most valuable steak. There is very little movement in this part, so the meat is creamy and has very little fat, making it a steak that can be tasted elegantly. Filet mignon advocates the method of eating medium-rare 3, and if it is overcooked, the meat will become tough, and you will not be able to taste the fresh and juicy nature of filet mignon and its subtle and delicate flavor.

Steak has always been a favorite food for meat lovers, but pure beef** is expensive and not a delicacy that most people can enjoy casually. However, many people will not give up on the delicious taste because of this, so they have begun to explore pork parts that are close to steak in texture. Now, let's take a look at what pork is not inferior to steak!

1.Pork chop.

Pork chops are probably the closest pork part to the texture of a steak. The meat is coarse, fragrant like steak, and chewy and tender. If you're looking for a pork with a beefy taste, pork chops are a must-see.

2.Pork loin.

Pork loin is one of the most tender parts of pork, its meat is delicate, full of gravy and smooth texture, a bit like beef tenderloin. In addition, pork loin is rich in protein and nutrients, making it a delicious and healthy pork cut.

3.Pork shoulder blades.

Pork shoulder is one of the most fibrous parts of pork, and when cooked properly, it can taste like roast beef. The meat is very delicious, firm and chewy, and it also has a strong meat aroma and burnt taste, so you can feel the most authentic barbecue taste.

4.Pork ribs.

Pork ribs are also a part of pork that is very similar to a steak, with a very firm texture, a crispy exterior and a tender interior, and a rich meaty aroma when chewed. If you add some sauces and spices to taste pork ribs when pan-frying, grilling or deep-frying, you can taste them even richer.

5.Pork kidney.

Pork kidneys are also a very chewy part of pork, its meat is delicate, full of juice and elasticity, and is quite similar to the aroma and chewiness of beef. Pork kidneys can be used in soups, barbecues, or braised dishes, each of which can be experienced in a different way.

Epilogue. Although pork is not an absolute substitute for beef, it also has its own unique taste charm. If you don't want to spend a lot of money on steak, then you can try the above pork parts that taste close to the steak of Brother Banquet Friends, and maybe there will be a surprise!

Steak is the following part of the cow.

1. tenderloin (tender beef tenderloin, beef tenderloin).

Also known as filit, it is the most tender meat on the beef loin, almost no fat, so 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).

There is both lean meat and fatty meat, and because it contains a certain amount of fat, this kind of meat has a more fragrant flavor. Do not overcook when serving, 3 ripe is best.

3. Sirloin (sirloin steak, beef tenderloin).

Contains a certain amount of fat, because it is the outer loin of the cow, there is 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. When eating, cut the meat with the tendons and meat, and do not overcook.

4. T-bone steak

It is T-shaped 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 amount is more to the naked eye, and the smaller amount is the filet.

Steak doneness:

1. Medium-rare steak.

The inside of the steak is blood-red and maintains a certain temperature throughout the inside, and there are raw and cooked parts.

2. Medium-rare steak.

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

3. Medium-rare steak.

The inside of the steak is a regional pink and funny mixture of light gray and brown of cooked meat, and the whole steak has a well-balanced temperature and taste.

4. Medium-rare steak.

The inside of the steak is mainly light gray-brown with a hint of pink, and the texture is heavy and chewy.

5. Fully cooked steak.

The steak is brown in cooked meat throughout, and the beef is cooked as a whole and has a thick texture.