Which part of steak is good? How?

Let's talk about the breed of cattle first, Wagyu beef is the most delicious, and then it is Angus.

Others are secondary. In terms of location, the accepted order is filet > eye flesh (ribeye) > sirloin. Filet is very low in fat and is the leanest part of beef, with a tender and delicate taste and no difficult chewy muscles.

Ideal for babies and the elderly. Due to the small amount** expensive. The eye flesh is rich in oil, the marbling is evenly distributed, and the taste is not excellent.

The sirloin meat is firm, with a fat content between filet and eye meat, and is chewy. It is suitable for young people with good teeth.

1. Ribeye steak.

This part is taken from the muscles of the rib spine close to the back of the cow, and the tenderness of the meat is second only to Filet. The marbled oil flowers are many and evenly distributed, and the ribeye steak generally has a significant piece of fat in the center, and the meat is fresh and chewy, which is generally called "sirloin steak" in Taiwan.

This is the site. A piece of good naked eye, not only the meat is soft, but the beef fiber is full of fat; When grilled, it melts into a delicious gravy and is a favorite of savvy diners.

Second, gluttony. Steak Covered with beef steak.

Gluttonous steak is the essence of ribeye steak is the essence of ribeye steak, its marble grease markings are evenly dispersed, and the meat is smooth and tender, very sweet and juicy.

3. Filet mignon.

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.

Fourth, beef short ribs.

It is taken from the rib cage of the cow's breast, and can be bone-in or bone-free, and the meat of this part is strong and has a lot of oil and oil, so it is suitable for grilling.

5. The New Yorker.

Taken from the front loin part of the cow, due to the slightly more exercise in this part, the meat quality is firmer, its oil flowers are evenly distributed, the fat content is between the ribeye and filet, with rich beef flavor suitable for bold taste, chewing to give the meat feeling is very enjoyable.

Beef ribs, brisket, and beef tendons are all more delicious. Beef ribs can be stir-fried, and beef brisket and potato and tomato stew are more delicious. Beef tendons are generally marinated and sliced.

My favorite is the T-bone steak because it has both sirloin and filet without pain. The easiest way to do this is to fry the garlic with the skin in oil, then add the steak marinated in cooking wine and ginger, then add black pepper and oyster sauce, and finally add salt to taste. My taste is still more Chinese, so the method is the same.

The part of the hind leg of the steak is the most delicious. After selecting the steak, fry it slowly over low heat until golden brown on both sides.

How can you buy a good steak?

<> steak has the following four cuts of beef:

1. tenderloin (tender beef tenderloin, beef tenderloin): also known as fillet (fillet), 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): lean meat and fatty meat at the same time, because it contains a certain amount of fat, this kind of meat fried and grilled tastes more fragrant. Do not overcook when serving, 3 ripe is best.

3. Sirloin (sirloin steak, beef tenderloin): contains a certain amount of fat, because it is beef tenderloin, there is a circle of white tendons in the extension of the meat, and the overall taste is tough, the meat is hard and chewy, which is 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 (T-bone steak): It is T-shaped and is the backbone meat on the back of the cow. 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 is mainly divided into:

1.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.

2.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.

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

4.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 with fresh beef and thicker steaks, and it is difficult to achieve this effect with frozen beef and thin steaks).

5.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.

6.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.

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

Sirloin steak, sirloin steak is more delicious, it is the meat on the outer loin of the cow, containing a certain amount of fat, in the extension of the meat with a circle of white tendons, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth. There are also people who don't like to eat fatty meat, so they can eat filet mignon, which 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.

Dry-aged steaks are also good, and they are generally commonly stored for at least 7 to 24 days in the air for the top rib eye steak, which darkens the color of the beef, softens the stem tissue of the beef, and at the same time makes the meat taste more mellow due to the evaporation of some of the water. The climate chamber is designed with an inclined plane, and when it is air-dried, the oily part is placed on top, and when the fat melts, it flows down the slope to the beef, ensuring that all the valuable gravy is sealed in the beef.

Beef tenderloin.

Beef tenderloin is also divided into "sirloin or sirloin" and "fillet", which is a tender and lean meat cut from the back of a cow and can be bought without bone, and is suitable for grilling. Fili is cut from the middle of sirloin meat and can be cut into steak or grilled.

Different cuts of beef have different names, such as the most popular filet, which is the softest and has a well-known and delicate taste. In fact, there are many reasons that affect the taste of steak, in addition to the age of the cow, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, cutting back lines, removing tendons or breaking tendons. Many domestic Western restaurants even use special processing techniques such as tender flour or soda to concoct steak, which will have a certain impact on the taste of the steak.

Nutritive value. Beef contains the most, highest and most abundant elements needed by the human body. These include: protein, blood iron, vitamins, zinc, phosphorus and a variety of amino acids.

It is impossible for the human body to absorb all the nutrients it needs in the absorption of diverse foods, but it is the most direct and abundant intake from beef. Moreover, the nutritional content of beef is very high, the human body needs 20 kinds of amino acids every day, more than half of the amino acids can be manufactured by the human body, but there are 8 kinds of amino acids that cannot be made in the human body, called essential amino acids, which have to be ingested from food.

Beef food contains these 8 essential amino acids required by the human body, and it is 100% absorbed, and the nutrition of any animal and plant cannot be compared with beef, so there is a saying that eating a piece of beef is worth a day's nutrition.

Kidney, because the meat there is particularly baa and delicious.

There are three classic parts of steak: filet, eye meat (ribeye), sirloin (sirloin), which are also the three most expensive parts, eye meat steak will also be derived from eye meat cover, eye meat core and tomahawk, sirloin and filet will be derived from T-bone steak.

In fact, there are many parts that a cow can eat, but not all parts are suitable for steak, only some parts are used to make steak, such as filet, eye meat, sirloin, and T-bone.

Upper brain, cowboy bones.

Wait a minute. Of course, this is the traditional division, and the domestic e-commerce platform buys almost these parts. There are more complicated ones abroad, but we will only talk about the knowledge of traditional parts today, and then I will write a special article about the specific distribution abroad.

Today we will talk about the knowledge of these steaks.

Filet mignon. Filet mignon, also known as tenderloin.

Filet mignon is the softest and most tender part of the cow, it can almost melt in your mouth, and there is very little filet per cow, so it is also the most expensive steak.

The term filet mignon is of French origin and is taken from the second half of beef tenderloin. Since this part of the steak is rarely moved, this part is very tender on the palate. Therefore, filet mignon is more suitable for the elderly and children.

Filet has a relatively low fat content and less oil, so it is not easy to overcook filet mignon when cooking it at home. Generally, it is medium-rare at 3 and medium-rare at 5 to reflect the tenderness of filet mignon better. If it is cooked too well, the meat will dry out.

One of the most delicious in the row is filet mignon. Filet mignon is the meat inside the beef loin, which is soft and delicate, creamy in texture, full of juice, and has little fat. The time for frying filet mignon should not be too long, and it can be medium cooked, so as not to cook it for too long and cause the filet mignon to have a hard taste.

Filet mignon can be marinated in advance with salt, pepper and other seasonings before frying for a better texture.

Different steaks taste and texture very differently, so what part of the steak is the beef?

1.Ribeye steak: Taken from the rib spine of the cow, close to the muscles of the back, the meat is tender, second only to filet, the marbled oil is more and evenly distributed, the ribeye steak generally has a significant piece of fat in the center, the meat is fresh and chewy.

2.Filet mignon: taken from the meat part of the beef loin, each head of a thousand pounds of cattle can only cut out a few pounds of filet, filet is the most tender part of beef, generally the most valuable steak, this part of the amount of movement is very little, so its meat is as tender as cream and very low fat content, is able to taste elegant steak.

3.Beef short ribs: Taken from the ribs of the cow's chest, it can be bone-in or bone-free, and the meat in this part is robust and has a lot of oil and oil, which is suitable for barbecue.

Hello! 1. Filet mignon: Choose the meat of the beef loin part, the most tender part of the beef.

2. Sirloin steak: The outer loin of the cow is the lumbar part of the cow, and the beef in this part is fat.

3. Beef short ribs: choose the ribs of the cow's front breast, with more fat and relatively firm meat.

4. Steak, or steak, is a lump of beef and is one of the most common foods in Western food. Steaks are mainly cooked by frying and grilling.

The second should be sirloin steak, the meat of this steak is mainly made of beef loin, which is what we often call the meat of the lumbar part of the cow, and the beef in this place will be fatter, so the taste should be very good. Finally, there are beef short ribs, which should be relatively few people who have heard of this kind of steak. But people still have a very good opinion of it.

The meat of this steak is mainly from the ribs of the cow's front breast, and the meat in this place will not only be a little fatter, but also a little more meat, and its meat quality will be relatively firm. So overall, the steaks in this place are still very good.

Only the original cut steak is qualified to discuss the part, because the tenderness, flavor, juice and texture of different parts are different. Filet (beef tenderloin) This part of the meat is mostly lean meat with low fat content, without fascia, and because it is not a part that is exercised regularly, the muscle fibers in this part are thin and the meat is delicate. This is followed by sirloin (the outer loin) and eye meat (the meat on both sides of the cow's back).

Sirloin is oiled on one side, and after the steak is fried, the oily edge on that side is very fragrant. When cooking Western food, it is often used to make steak, and most of them are these three parts: filet, sirloin, and eye meat, which are the classic parts of steak. The tendon steak is a little inferior to the above three parts, but it is also a good steak part.

This is followed by loin steak and rump steak.

I think it's definitely the mirror that is the best on it, and it tastes very beautiful.

The most delicious part of steak.

The tenderloin and the naked eye don't smell good.

The steak of the beef tenderloin part is delicious.

There are many factors that affect the taste of a steak, such as the speed at which it is served, and when the steak is served, the speed at which the steak is enjoyed can determine whether the steak is delicious or not. Because the steak contains both butter and juice, if the temperature is slightly lower, the flavor of the steak will be reduced.

Eating steak is about the heat rather than the crispy texture, which is also the difference between beef stew and fried steak in Western food. Also, the cutlery can also affect the taste of the steak. The knife used to eat steak must be sharp, and before eating steak, be sure to check whether the teeth are clear and clear.

In addition to this, the sauce also has a great impact on the taste of the steak.