Which is better steak sirloin or eye meat?

Generally** represents which flavor is more popular, so be sure to draw conclusions about thatIt tastes better with the naked eye!

Steak sirloin and eye meat represent 2 parts of the beef, so there are 2 different tastes, resulting in 2 **, so according to the individual's taste, it is not necessarily the more expensive the better. Let's introduce the difference between the two:1. Ribeye steak

The shape is the signature eye shape, ** second only to filet mignon, and the rib-eye steak is more expensive than sirloin steakRib-eye steak is characterized by tender, soft and juicy meat with evenly marbling.

2. Sirloin steak

Sirloin steak can be identified by the white fascial fat rim of the steakSirloin steak is a fatty loin that has been left behind the tenderloin of a cow, very chewy, the best taste when fried until medium-rare, if too cooked, the meat will be dry! When you fry sirloin steak yourself, you can cut off the fat edges and use it as fried steak oil, which is also very good.

3. The sauce of the two steaks is different

To summarize about steak, the ribeye steak is moderate and the most chewy; Sirloin steak is the cheapest, with a rich meat aroma, and the sauce is different for both steaksThe most tender eye steak is perfect with red wine sauce, while sirloin steak goes best with black pepper and mushroom sauceDon't make a mistake, everyone!

As long as it is fresh and delicious, the key is to see the method.

Sirloin steak is the loin behind the beef tenderloin, it has a certain amount of fat, and the best way to identify it is that there is a circle of white fascia rib eye steak The meat is very tender, the marbling is evenly distributed, and the meat is soft and juicy

There are many parts of the beef that can be fried steak, but the parts are different, the meat quality and taste are not the same, some parts are tough and chewy, some parts are very tender, only find the steak parts that suit their taste, and only when you eat can you taste the real deliciousness of the steak, but as the public, we may not usually have much insight into the taste of each steak, and which steak is suitable for what kind of people to eat.

Which is better sirloin or eye steak? In fact, there is no absolute answer, mainly according to everyone's actual situation and taste preferences.

1. Different parts are weak.

Depending on the part taken from the cow, there are also different cattle ranking words. Sirloin steak is taken from the meat outside the spine of the cow's loin, that is, the back loin, also called the lower loin; Eye-eye steak, which is taken from the meat near the ribs of a cow, is also called rib-eye meat.

In terms of parts, sirloin is the meat located outside the spine of the beef loin, and the eye meat is the meat located near the ribs of the cow.

2. The appearance is different.

From the appearance, the biggest feature of sirloin steak is that it has a white fascia on the outside of the meat, and there is also a bit of fat in the lean meat;

The biggest feature of the appearance of the eye beef steak is that it is fat and thin, and there are layers of fat like snowflakes on the surface, and the overall appearance is red and white.

In appearance, sirloin is surrounded by a white fascia, and the surface of the eye has snowflake-like fat lines.

3. The taste is different.

Sirloin steak contains a certain amount of fat, the white fascia on the outside is full of toughness, the meat is slightly hard, and it tastes very chewy, which is more suitable for young people or people with good teeth; Eye steak has a lot of fat content and is often grilled, which is particularly fragrant.

On the palate, sirloin tastes chewy; The eye meat has a lot of fat and tastes delicious.

4. Suitable for different degrees of ripeness.

When cooking steak, the suitable doneness of different parts of the steak is different, and we have to choose the corresponding doneness according to the characteristics of the steak. The doneness of a steak can be divided into these five grades, where the higher the number, the higher the doneness, and the older the meat.

From the perspective of suitable ripeness, sirloin is suitable for medium 5 and 7 medium rare; The eye meat is suitable for medium rare and medium rare 7 medium.

Difference between filet mignon and t-bone steak:

Filet Mignon: 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.

T-bone steak: also known as T-bone, it is T-shaped and is the backbone of the cow's back. On both sides of the T-shape, there is more than one side and the other is small, the amount is more sirloin, and the smaller amount is filet, and the middle is separated by ribs.

1: Sirloin Sirloin: Sirloin is taken from the loin of a cow, and is marked by a circle of white tendons extending from the side.

Born lean, the fat distribution is just right, and the tenderness is moderate and chewy after frying, which is suitable for people with good teeth. Many steak gourmets are just like this, the meat is tendon-in-the-meat, tender but not fatty, and the taste is the richest. Cooking Tips:

Ideal for pan-frying or grilling. It should not be fully cooked, and five to seven medium-rare is just right. Two:

Filet Tenderloin: The people of Tai O are called fillet mignon. Filet is made from the inside of the beef loin, which is equivalent to the loin of a pig.

It is the smallest piece of meat in the cow, so the texture is tender and the meat is lean and fat. Meat-loving goddesses naturally love it the most! The elderly and children love it too.

Cooking Tips: Fry in a hot pan, it is recommended to cut thick (about 2cm), which is the best choice for entry-level steaks. Three:

Rib-eye: Selected from the rib muscles close to the chest, the shape resembles the eyes, fat and thin, the flesh is delicate, and the marble snowflake pattern is obvious and evenly distributed. Although it is not as tender as the tenderloin, the taste of the "bone side meat" is excellent.

After frying, the texture is tender, the juice fills the mouth after one bite, and there is a faint milky aroma. The meat flavor is stronger than filet and not overly fattening. Come to a piece when you're in a bad mood, the taste of happiness overflows Cooking Tips:

It is medium-rare, and it is best tasted for a delicate and smooth taste. A steak that can be easily prepared even by novices.

The naked eye is the upper part of the beef breast, and it is also the fattest piece of the steak, because the oil flowers in this part of the meat are distributed a lot and evenly, sirloin steak is the outer loin of the beef loin, with a white tendon, and the taste is chewy!

The parts of the meat are different, the eye meat is more fat, and the sirloin has a layer of fascia on the surface, and the mouth. If you want to eat chewy, you can eat sirloin, and eat fat and thin eye meat.

"Bookworm" stills, "Bookworm" stills (2).

The difference between eye meat and sirloin steak is as follows:

Sirloin is the meat on the outer loin of the cow, containing a certain amount of fat, and the extension of the meat has a circle of white tendons, which is relatively tender to eat. Ribeye steak is cut from a small portion near the end of the rib cage, where the meat is tender and juicy, with snowflake patterns and endless flavor. Naked eye steak generally refers to the boneless part taken from the middle of the cow's body, and the eye refers to the rounded cross-section of the muscle.

Since the muscles in this part are not very active, the meat is very soft, juicy, and evenly covered with snowflake fat, and the texture is relatively chewy. Under the premise of the same grade, the same breed and the same origin, the ** of the rib-eye steak is higher than that of sirloin steak, and the cut-eye steak is usually twice that of sirloin steak.

Steak presentation

Steak, or steak, is a flaky piece of beef, which is one of the common foods in Western food, and the cooking method of steak is mainly fried and grilled. Unlike most other cooked dishes, steaks are usually not cooked until they are fully cooked, as the chef is most skilled, and the degree of dryness can be adjusted according to personal preference.

The meat rate is divided into three grades: A, B, and 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. The fat mixture indicates the degree of frosting of the beef, and the color of the meat is best with fresh salmon, and then the shine of the beef is judged by visual inspection.

The above content agitated reference: Encyclopedia - Steak.

My personal taste is that sirloin steak is more tender, although it depends on the chef's method, but more importantly, the steak is different. Sirloin is the meat on the back of a cow, and I think it's more tender.

I think the ribeye steak tastes a little more tender and tastes better, and now the sirloin steak is stir-fried very hot, but I personally prefer the ribeye steak a bit.

Eye-meat steak is more tender. Because sirloin steak is beef tenderloin, sirloin beef contains a certain amount of fat, and rib eye steak is taken from the meat on the beef ribs, and the high-quality rib eye steak is tender and juicy.

Personally, I think the ribeye steak will be more tender to eat, I personally prefer the meat quality of this one, and the other general comparisons still depend on personal taste and preference.