Which part of the beef is the ribeye steak

Naked eye steak is the part of the back muscle of the cow and is located between the upper brain and the sirling. The meat taken from the side of the beef rib is also called ribeye steak. Because this part is in the upper loin, which is not often exercised by cattle, there is less exercise, so the naked eye steak is rich in oil flowers, and it is generally fat and thin.

It is tender and juicy after frying, and the chewiness of the beef itself gives a very rich taste layer. In general, ribeye steak is recommended to be fried for 5-7 minutes. Ribeye steak is actually the meat near the ribs of the cow, which is cut from a small part of the end of the ribs.

Naked eye steak is generally taken from the boneless part of the cow's body, and [eye] refers to the rounded cross-section of the muscle, and since the muscles in this part are not constantly moving, the meat is very soft, juicy, and evenly covered with snowflake fat.

The eye meat is between the upper brain and the outer ridge of the cattle.

Eye meat refers to the piece of meat located on the shoulder of the cow, in front of the two celery molds on the back of the cow, between the seventh and tenth ribs of the cow's back, and between the upper brain and the outer loin of the cow.

The reason why it is called bull's eye meat is mainly due to its resemblance to an eye. Oxeye meat is a high-end meat, and its meat is very tender, which is suitable for shabu-shabu, grilling, pan-frying and other cooking techniques, especially suitable for making steak. The fat content of the beef eye meat is high, red and white inlay, the fat and lean meat are mixed with marbling, and the taste is sweet and juicy, not dry.

How long does eye steak need to be fried

If you like to eat raw steak, you can fry both sides of the steak for 30 seconds; If you want to eat medium-rare, you need to fry the steak for 60 seconds on both sides, so that a lot of juice will seep out; If you want to eat something a little more cooked, you can try medium-rare steak, which needs to be fried on both sides for about two minutes, so that the steak will absorb some of the previous gravy back, so the meat will not be too dry and the taste will not be old.

Why is bull's eye meat expensive

The shape of the ox's eye meat resembles an eye, and it is a high-round and clever meat, and its meat is very tender, suitable for shabu-shabu, grilling, frying and other cooking techniques, especially suitable for making steak. The fat content of the beef eye meat is high, red and white inlay, the fat and lean meat are mixed with marbling, and the taste is sweet and juicy, not dry. The second is that there is very little piece of oxeye meat, so it is much more expensive than other meats.

Ribeye steak is cut from a small portion near the end of the rib, where the meat is tender and juicy (with snowflake patterns) and full of flavor. Rib-eye steak generally refers to the boneless part taken from the middle of the cow's body;

Eye] is a rounded cross-section of the muscle, and since the muscles in this part do not move very often, the flesh is very soft, juicy, and evenly covered with snowflake fat. In the market, it is often called eye steak, which is a misnomer.

Oxeye meat is located above the front loin of the cow, the amount of exercise is less, the meat is more tender, the snowflakes are evenly distributed, the milk is rich, and it is named because there is a piece of white fat in the meat that resembles an eye. Many people mistakenly think that it is the meat of a cow's eye, but it has nothing to do with it.

The refined bull's eye meat has a square arc in appearance, and the flesh is red and white, and the closer to the heart, the better the snowflake intermingle.

Grain-fed beef eye meat is a refined eye meat with the lid removed.

The grain-fed eye meat melts in the mouth, the oil tendons are chewy, it is more tender than the west, and it has more flavor than the tenderloin, and the taste is moderate, tender and juicy. In recent years, the reputation of eye meat has risen sharply, in addition to frying it into steak, it can also be used for shabu-shabu, grilling, stewing, stewing and other Chinese methods, and Chinese people who are good at cooking will not miss any deliciousness.

However, some friends can't distinguish between eye meat and eye meat cover in the process of purchasing, both of which belong to eye meat. One end of the eye is connected to the upper brain and the other end to the outer ridge.

As shown in the figure, the eye meat cover is located on the surface of the eye meat core, from the shoulder blade end to the waist end, the eye meat cover gradually becomes smaller, and the common eye meat steak is to remove the eye meat cover. Because there is a piece of fat between the eye cover and the eye core, this piece of fat can be large or small, if it is a whole piece of boneless eye meat, ordinary people will not notice this piece of fat.

PS: This piece of fat does not belong to snowflakes, it is a low-value meat fat.

Therefore, the value of the eye meat with the eye meat cover will be greatly reduced. Fresh eye meat is usually cut off the lid and the oil edge is trimmed.

The separated eye lid can also be used for frying, and most of the dishes on the market are used for shabu-shabu, after all, it is moderately fat and thin, especially suitable for sliced shabu-shabu.

The eye meat of the cow refers to the meat of the upper part of the front loin of the cow, which is connected to the upper brain.

Beef eye belongs to the three major types of steak in traditional Western food (filet, eye meat, and sirloin). It is the high-grade boutique in the fat cattle, using the middle meat of the back of the special cattle, because of the fat and thin, the shape is like the eye shape, so it is called the eye meat. It is characterized by a delicate and silky taste.

Eye steak is generally taken from the boneless part of the cow's body, and because the muscles in this part do not move often, the meat is very soft, juicy, and evenly covered with snowflake fat.

It's the piece of meat under the cow's clothes again, and it's delicious.

Naked eye steak is located near the end of the beef ribs.

Rib-eye steak is generally taken from the boneless part of the cow's body, and the "eye" refers to the rounded cross-section of the muscle, because the muscles in this part do not move often, so the meat is very soft, juicy, and evenly covered with snowflake fat, where the meat is tender and juicy (with snowflake patterns), and the taste is endless.

"naked eye" is the name of Taiwan, while the mainland calls it "sirloin". The reason why the rib-eye steak is called the rib-eye steak is mainly because the steak is naturally embedded with eye-shaped white fat, which is named the naked-eye steak because of its shape. When frying the naked eye, it needs to have a consistently high temperature, and if butter is used, it will immediately make the butter scorched and bitter, affecting the taste of the steak, so it is more suitable to use vegetable oil with a higher smoke point to fry steak.

"Ribeye steak" is actually meat near the ribs of the cow, which is cut from a small part of the end of the ribs. This part of the beef is both lean and fat, so the meat is very tender and juicy. It also has a certain amount of fat, which is very suitable for frying.

The eating technique of ribeye steak is not to overcook, 3 ripe is best. This kind of taste is more fragrant and evocative.

Ribeye steak, also known as eye-eye steak, rib-eye steak, and sirloin steak, is taken from the boneless part of the cow near the end of the rib and is called the naked eye because the natural eye-like white fat shape embedded in the steak looks very eye-catching. This part of the beef has a clear texture, evenly covered with snowflake fat, the meat is soft and juicy, and the grilled taste is more fragrant, slightly inferior to filet mignon.

The difference between steaks.

1. The parts are different.

Depending on the parts taken from the cow's body, there is also a difference in the word "cow ranking". In terms of parts, sirloin is the meat located outside the spine of the cow's loin, filet is the loin located in the loin, and 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 filet mignon as a whole looks only lean, with no fat, no bones, and no fascia; 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.

3. The taste is different.

Sirloin steak contains a certain amount of fat, the white fascia on the outside is tenacious, the meat is slightly hard, and it tastes very chewy, which is more suitable for young people or people with good teeth; Filet mignon is the most tender meat on the whole cow, with less fat, delicate meat, tender and juicy to eat, easy to chew, more suitable for the elderly, children, or fitness people; Eye steak has a lot of fat content and is often grilled, which is particularly fragrant.

near the ribs.

The delicious "rib eye steak" is actually cut from a small part of the end of the rib cage of the cow, usually taken from the boneless part of the middle of the cow's body, and the eye refers to the rounded cross-section of the muscle, because the muscle of this part is not often moved, the meat is very soft, juicy, and evenly covered with snowflake fat, and the taste is endless.

To buy high-quality filet mignon and rib-eye steak, you should grasp the following purchase tips:

On the first smell, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

The second touch, the first is to touch the elasticity, the fresh meat is elastic, the depression is immediately recovered after acupressure, the elasticity of the defective meat is poor, the recovery of the depression after acupressure is very slow or even can not be recovered, and the spoiled meat is inelastic.

Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

Look three times, see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.