Which position is the ribeye steak

Sirloin steakThe difference with ribeye steak is:

1. Different definitions:

Sirloin steak is mainly composed of loin at the upper loin, and sirloin steak can be divided into small sirloin steak and large sirloin steak according to different qualities; Ribeye steak is cut from a small portion near the end of the rib, where the meat is tender and juicy, and the flavor is endless.

2. Different characteristics:

Sirloin steak meat is juicy and tender; The ** of ribeye steak is a rounded cross-section of the muscle, and since the muscles in this part do not move often, the meat is very soft, juicy, and evenly covered with snowflake fat.

3. Different practices:

Sirloin steak is a classic in steak, because it is a beef tenderloin, with a circle of white tendons on the outer edge of the meat, the overall taste is tough, the meat is hard, chewy, and the meat is cut together with the tendons and meat, and it cannot be overcooked; Ribeye steak can be sliced and stir-fried, or cut into steak for grilling.

1.The definition is different:

Sirloin steakMainly composed of the loin of the upper loin, sirloin steak can be divided into small sirloin steak and large sirloin steak according to different qualities; Eye-meat steak.

It is cut from a small part near the end of the rib cage, and the meat is tender and juicy, and the flavor is endless.

2.Features are different:

Sirloin steak meat is juicy and tender; The first aspect of the eye steak is a rounded cross-section of the muscle, and since the muscles in this part do not move often, the meat is very soft, juicy, and evenly covered with snowflake fat.

3.The approach is different:

Sirloin steak is a classic in steak, because it is a beef tenderloin, with a circle of white tendons on the outer edge of the meat, the overall taste is tough, the meat is hard, chewy, and the meat is cut together with the tendons and meat, and it cannot be overcooked; Eye-eye steak can be cut into thin slices and stir-fried, or cut into steak for grilling.

4.The taste is different:

Ribeye steak is fat and lean, with a higher fat content, a more delicate meat, and a smoother taste. Sirloin steak is tough, chewy, and suitable for young people.

5.The parts are different:

Ribeye steak, that is, oxeye meat.

Specifically, it refers to the front parts of the two sides of the cow's back, which belongs to the more high-end parts of beef. Sirloin steak is beef that belongs to the outer loin part of the beef and has a circle of white tendons on the outer edge of the beef.

6.Suitable for different levels of doneness.

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.